Reported for wasting good bacon grease.
It depends.
For eating as a side dish to eggs, around 70% crispy / 30% chewy. On a BLT I want it crispy. As seasoning for fresh snap beans and such, more on the chewy side.
I pan fry it most of the time, but will occasionally nuke it.
Touche! You’re right, sorry. Allow me to amend:
- Pour bacon grease into receptacle for future use
- Roll up foil and put away clean baking sheet.
*Also note that, like cooking it in a pan, the bacon will end up crispier than it initially comes out of the oven, so don’t bake it to death if you only want “lightly crispy.”
Hot, rare and wiggly, so you can kind of chew it and slurp it, like spaghetti noodles.
Pan-fried crispy
Flipping this over to Cafe, from IMHO.
Either. Bacon is bacon.
I love it all chewy with a bit fat still on. And I’d rather pan fry so’s I can fry eggs in or make gravy for mah biscuits. The best gravy for my money is always made with bacon drippings with the BCB’s floating around in there.
That being said, I’ll still make it crispy in the oven if I want to crumble it up as an ingredient in something else, like topping a salad for instance. Bacon bits is also the secret ingredient in my famous peanut brittle.
Al dente, of course. You guys are all weird.
Thick cut and caramelized to almost crispy in spots but still mostly chewy. It’s a very narrow margin that can be lost in one distracted moment. Ever since I discovered bacon ends, though, I haven’t had much bacon strip-style. Now I eat it with a knife and fork.
Same here. At restaurants I order it a little extra crispy.
Chewy for inclusion in a sandwich, otherwise it just crumbles out, crisp as a side for eggs or just on a plate.
Now I want bacon.
Any! Either and any! Just gimme bacon! Gotta have bacon! Bacon! DROOOOOL!
I gotta find me an all-you-can-eat breakfast buffet and wipe 'em out!
Either crewy or chispy.
Extra thick and chewy please!
You don’t find “extra thick” to be-- too much? I mean, I certainly don’t like my bacon to be paper-thin like the “shelf-stable” boxed kind, but personally I find extra-thick bacon to be difficult to handle. I can never really cook it the way I want it without turning it into cardboard.
Perhaps I’m just used to “standard” thickness, and if I want more, I’ll just have more.
Whenever I get “extra-thick” bacon on say, a bacon cheeseburger, I find the bacon just overpowers everything, to the detriment of the dish as a whole.
Doesn’t matter so long as you can hear it scream before it dies.
While it may be blasphemy but the pre cooked bacon at Costco plus the right amount of microwave makes for a delightfully thin crispy bacon. My daughter loves it. Not the same as frying in a heavy cast iron pan over a fire, but tasty nonetheless.
Chewy (crisp winds up like powder on biting or chewing).
I bake it for even cooking, a bigger batch at once (thus less cooking hassle), and easier cleanup.
I use a wire rack over a baking sheet so excess fat will drain off.