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How To Fry Thick Cut Bacon

How To Fry Thick Cut Bacon

How To Fry Thick Cut Bacon

To fry thick cut bacon, heat a skillet or pan over medium heat. Add oil and the bacon. Cook bacon for about 8 minutes or until golden brown or crisp. Now remove the bacon from the oil and transfer in to a paper towel-lined plate. Serve with your favorite dipping sauce.

You can increase the nutritional value of thickly sliced ​​bacon by grilling it in a grease oven. For the thicker pancetta, bake for 10 minutes, flip and continue cooking for 15-20 minutes, until the edges are crispy and the centers are cooked to your preference. If I’m air frying thick sliced ​​bacon, I increase the cooking time to 10 minutes and turn halfway through. Keep in mind that fryers heat up differently, so cook times will vary, and bacon shrinks as it cooks.

I don’t always preheat the fryer, but I like to do it for thickly sliced ​​bacon because the strips burn quickly. The cooking time depends on the thickness of the bacon slices and how you like to cook the bacon. How long it takes to cook bacon in the oven depends on the thickness of the bacon and how crisp you want it to be. Preheat the oven and cook the thinly sliced ​​bacon for 18-20 minutes, or until it is the desired degree of crispness.

Insert a food thermometer with a 1/4-inch fork into a slice of bacon more than 1/2-inch thick and make sure the temperature is 160 degrees F before transferring the bacon to a paper towel to drain. Thick cuts mean more bacon on fewer slices. Once the raw bacon strips are cooked to your liking, simply transfer the bacon to a plate lined with paper towels to remove excess fat. The bacon may take longer to cook, depending on how crispy you like it, but it will still be great. I find that turkey bacon isn’t as crispy as pork belly because it’s less greasy, but you can still get a great texture with the oven method.

Learn how to cook bacon

When cooking bacon, some of the fat will come out at a lower temperature first, making the bacon crispy at a higher temperature in the fat; this is how “fried bacon” got its name. As the pan heats up, some of the fat will slowly release from the pan, helping the bacon not stick to the pan while the bacon is cooking. Be careful throughout the process, as the bacon grease can run out of the pan and become very hot. Unless I use splash guard when cooking a lot of bacon on the stove, I find grease on every grate, lid and handle when I’m done.

Parchment paperTo reheat a large batch, return the cooked bacon to a baking sheet lined with parchment paper
OvenPlace it in a preheated 350-degree oven for 10 to 15 minutes, until hot and crispy
BaconsPlace the skillet in a preheated oven at 400 degrees Fahrenheit and try to be patient as your kitchen fills with the tantalizing aroma of freshly cooked hot bacon
Steps required to preheat bacons.

Use a paper towel or two to wipe off any excess fat in the pan if you’re not sparing it (I usually keep some of the bacon fat and use it, like olive oil, when sautéing onions for recipes or cooking eggs). Another step I take to make my baked bacon healthier is to blot any remaining grease with a paper towel. When cooking bacon, most of the time all you’ll need to do is roll and unroll the foil or parchment you lined the baking sheet with and quickly wipe down the inside of the oven with a damp towel once it’s cooled down again. One of the great things about cooking bacon with the Cooking feature is that the fat from the bacon drips and collects under the grill, meaning it stays out of the bacon and your body.

If you’ve ever stood in front of the stove flipping pieces of hot bacon, being careful not to grease the bacon all over the place, you’ll easily enjoy the best. Whether you’re making bacon and scrambled eggs for breakfast, or preparing bacon to use in your favorite recipes, baking bacon is quick and easy. This step by step guide will show you how to bake bacon so it’s perfectly crispy and easy to clean every time. If you know how to cook bacon on the stovetop, then you know it takes time in the pan, lots of flying fat, and a mess to clean up afterwards.

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While this recipe suggests cooking the bacon first and then whisking and frying, you can skip the first step and just whip and fry. Baked bacon can be less messy and allows you to cook more bacon in the same amount of time, as more slices will fit on the baking sheet than a standard frying pan.

Aside from the more obvious results (eating slices straight from the plate), cooking bacon in the oven is perfect if your recipe includes adding cooked crumbled bacon, or if you want to make a standard recipe. A little more decadent. Of course, if you’re only cooking small amounts of bacon for recipes that use bacon fat, such as spicy bacon sauce or bacon green beans, it definitely makes sense to use a skillet on the stovetop. If you buy high-quality bacon, you can store leftover bacon fat in a glass jar and use it as a healthy fat or cooking oil.

The only exception is if your bacon is very thick, you can turn it over after 12 minutes so that both sides cook evenly. When the fat begins to come out of the bacon, increase the heat and cook for 1-3 minutes on each side, depending on how crispy the bacon is to your taste.

Start checking your bacon after 12 minutes and keep a close eye on it as it approaches the end of the cooking time as it can go from crispy to fried quickly. To reheat a large batch, return the cooked bacon to a baking sheet lined with parchment paper or aluminum foil and place it in a preheated 350-degree oven for 10 to 15 minutes, until hot and crispy. Place the skillet in a preheated oven at 400 degrees Fahrenheit and try to be patient as your kitchen fills with the tantalizing aroma of freshly cooked hot bacon.

Brush the bacon slices with honey and sriracha, then return to the oven for another 3-5 minutes until golden and crispy. Fry the bacon slices, stirring constantly with a wooden spoon or spatula, for 10-15 minutes, depending on how crispy your bacon is. Turkey bacon can be cooked in the air fryer, although time adjustments may be required as turkey bacon is less oily and has a different texture.

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How long do you cook thick-cut bacon on the stove?

In a cold pan, lay down the bacon pieces without overlapping them. This allows the fat to render slowly and evenly, resulting in consistently cooked strips. Cook over medium heat, occasionally stirring to ensure even rendering. 8 to 12 minutes, turning the strips as needed until they attain the desired crispness.

How do you know when thick-cut bacon is fully cooked?

You can tell when thick-cut bacon is fully cooked when the meat changes color from pink to brown, and the fat looks tender. It is up to your personal preference if you want to remove slices and serve when bacon is still a bit chewy or let them cook for a while to serve them crisp.

Can you pan fry thick-cut bacon?

Yes, you can pan-fry thick-cut bacon. Make thin or thick slices of bacon, depending on your preference. It will take 10-15 minutes to fry the bacon, but be careful as the bacon grease will sizzle out of the pan and can be extremely hot if your skin comes into contact.