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Old 10-14-2019, 11:54 AM
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Join Date: Feb 2001
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Quote:
Originally Posted by Dr_Paprika View Post
Only way to ruin bacon is to burn it. Baking is best for a batch; much more forgiving. For 3 strips spray a non-stick frying pain with oil and cook it on a medium setting five minutes. If you prefer crispy to fatty flip it over until desired texture, checking every few minutes.
I must say I'm confused by the 5 minutes. Even if I'm frying regular sliced bacon, instead of thick sliced, I find it takes closer to 15 minutes just to get to an edible cooked level, longer for crispy?