Chowhound Presents: Table Talk with with Michelle Tam of Nom Nom Paleo | Ask Your Questions Now ›

Home Cooking


Major bacon fail


Home Cooking 42

Major bacon fail

mutterer | Mar 18, 2010 07:21 PM

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.


Want to stay up to date with this post?

Recommended From Chowhound