Ah, the heavenly aroma of bacon sizzling in the morning!
It’s the stuff of breakfast dreams, right up there with fluffy scrambled eggs.
But let’s talk about that bacon. You want it crisp, not floppy, because let’s face it—crispiness takes the bacon experience to a whole new level.
While some might argue that the texture doesn’t matter, trust us, it does.
So, how do most people achieve that coveted crispiness?
They fry it, of course.
But if you’ve ever stood over a hot stove, flipping bacon and dodging grease splatters, you know it’s not the most enjoyable task.
Plus, there’s the limitation of how many strips you can cook at once, especially if you’re using a standard-sized skillet.
“Sure, frying can make bacon crispy, but it’s far from perfect,” you might think.
You’re not wrong. Frying often results in unevenly cooked areas or bacon that curls up at the ends.
If you’re aiming for both taste and presentation, frying just doesn’t cut it.
Enter the wisdom of a Master Chef, a culinary guru who knows the ins and outs of the kitchen. Their advice?
Stop frying your bacon and start baking it. Yes, you heard that right—bake your bacon!
“Baking bacon? Really?” you might wonder. Absolutely.
Once you try this method, you’ll question why you ever did it any other way.
Baking not only simplifies the cooking process but also allows you to cook more strips simultaneously.
It’s a game-changer, especially if you’re feeding a crowd.
So, how do you go about this magical bacon transformation?
Grab a large oven dish and lay out your bacon strips flat, making sure they’re snug but not overlapping.
The beauty of this method is that the bacon won’t curl up as it cooks.
Even better, the heat distributes evenly across the dish, ensuring each strip is perfectly cooked, flat, and crispy.
The genius behind this bacon revelation is Master Chef Adam, who co-owns The Country Cat with his equally talented wife, Jackie.
They’re not just restaurant owners; they’re also the co-authors of Portland’s Heartlandia: Heritage Recipes cookbook.
With bacon being a staple on their restaurant menu, they’ve got bulk cooking down to a science.
But wait, there’s more! Adam has additional insights to share.
When it comes to choosing your bacon, steer clear of brands that use liquid smoke and corn syrup.
These ingredients compromise both the quality and flavor of the bacon.
Instead, opt for bacon that’s been cured with sugar, spice, and salt, and if you can, go for a product that’s been cured for at least five days.
Ready to wow your guests or simply treat yourself to the ultimate bacon experience?
Follow Adam’s advice: Choose the right bacon, preheat your oven to 350 degrees, line your baking dish with parchment paper, and bake until crispy.
Once you’ve tasted bacon this good, there’s no turning back.
Whether you choose to share this culinary secret is entirely up to you, but one thing’s for sure—you’ll never look at bacon the same way again.
See the deliciousness come to life in the video below!
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