I posted this query a couple of years ago:
And I appreciate all the answers people gave me, but I am STILL FAILING to cook crispy bacon. So here's the mystery boiled down to its essence for me: most people say to take it out the pan and then it will it crisp up. But what qualities am I looking for *while the bacon is still in the pan* that will indicate to me that the bacon will crisp up after I take it out?
I do things that most people posted about, cooking the bacon on low, turning it often. I swear I wind up with the bacon in the pan for 20 or 30 minutes and it is STILL rubber after it comes out and then cools. What the hell am I doing wrong? Tonight my husband said the bacon literally tasted "uncooked" although it was in the pan for 20 or more minutes.