Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.
To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.
1 of 3
Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.
2 of 3
Next: How to Freeze Bacon
Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.
3 of 3
The Cobb salad is said to have originated at the Brown Derby restaurant in Los Angeles way back in the ’30s. The poster child for composed salads (where the ingredients are decoratively arranged rather than tossed), the Cobb is beautiful when the ingredients are presented in rows. But don’t feel pressured to do so; it tastes just as good tossed together.
Try it with another Los Angeles original, the Monte Cristo.
Game plan: If tomatoes are not in their prime and you’re dying to make this salad, toss the chopped tomatoes with a pinch of salt and set them in a fine mesh strainer over a bowl for at least 10 minutes to boost their flavor.