Crispy. No, crispier than that. Look, just cook it until you think it’s burned, and then for about 30 seconds more. Mmm, perfect!
Crispy is Evil. Give it just enough crunch to be done, without making it shatter when I bite it.
Yes.
Crispy is the only way to go. Chewy bacon seems undercooked to me, and while I like my steak rare, pork should be cooked thoroughly.
Meaning … ?
Although there are only a handful of cases in the US these days, there are 10,000 cases every year in China and a somewhat smaller number in Europe. And not everybody who posts here lives in the US.
Crispy, but not to the point that it will fall apart, please. A little “play” in the center. Well drained, also, please. (Closes menu)
Crispy. And thin sliced, please. I can’t seem to cook thick sliced bacon to eliminate the chewiness without overcooking it, but thin sliced I can cook to perfection–crispy throughout, but without significant darkening. When it leaves the pan it is still flexible, but while cooling it achieves its perfect crispy nature.
The middle should just be starting to get crispy while the ends are still chewy.
Floppy bacon is delicious. I’ll go all the way to chewy for bacon bits.
The only thing worse than maple bacon is crispy bacon.
I’ll take it closer to the chewy end of the spectrum than the crispy. Silenus’s guidelines are just about right for me. It should be pliant, with just a bit of crisp when you start to bite into it. But nothing like the horrific, dry, crisped-out monstrosities that look like they’d shatter if you’d drop them. Also, when doing bacon, I prefer it thicker rather than thinner. None of the grocery store cuts of bacon are generally thick enough for me–I need to buy slab bacon and cut it myself.
I want it very crispy please.
chewy = raw bacon in my mind.
Crispy. It must hold its own shape and break off when I bite into it.
On the crispier end. It shouldn’t shatter, but it does need to be cooked. Undercooked bacon is disappointing.
This is like asking “Steak: Rare or charred?”
To quote Homer Simpson, “Crispy but not too crispy”
chewy. crispy = dog snacks.
Crispy, which is hard to find here. It seems like they just wave a slice of bacon over a pot of warm water here and then serve it to you. What’s worse is that they like to hide big chunks of half-cooked bacon inside buns and rolls. Bleah…
Chewy. I stop when it starts becoming crispy.
Chewy. I hate crispy bacon.
ETA: And I like the thick cut apple cured kind the best.
-XT
Both is best, but just chewy (from the microwave) is better than just crispy. Unfortunately, our microwave just gave up the ghost yesterday, so I’m going to actually cook it on the stovetop and hope I don’t overdo it.