when i cook bacon, i put it straight from the fridge into a cold pan. then i turn the heat on as low as it will go. it takes, honestly, about 20-30 minutes. IMO, it yeilds the tastiest bacon. i have also been known to bake it, deep fry it, fry it slightly hotter than my normal method, and even microwave. i feel like this super slow fry helps you to render more fat (which of course i save) as well as produces a beautiful color, and a wonderful harmony of crispy lean bites and slightly chewy fattier bits. in my opinion, its that delicate interplay between crispness and slight toothesome-ness that makes bacon such a wonderful treat.
am i the only one to do this? what is everyone elses preferred method? any other ways i should try?