Now that I know I've got your attention, I have a question. I love bacon, because I'm a man. The problem is, I can't seem to figure out how to cook nice, crisp bacon. I've tried pan-cooking it on high heat, while draining the grase between each "batch" of 3 or maybe 4. That doesn't work. The bacon is cooked, but not crisp. I just tried cooking them in an oven, 400° and it's better, but not crisp.
What's the secret?
Sorry, I like soggy bacon!
Usually the difference for me is a couple of extra minutes in the pan. There is a pretty fine line between crisp and burned. Pan temps need to be pretty high, just shy of smoking. Mmm, bacon.
Crisp just means you over cook it (to me anyway). I have started cooking bacon outside on the side burner of my gas grill to keep from stinking and smoking up the house. The second batch cooks much faster and better than the first because its in the grease from the first batch. I don't pour it out. I have no problems. I have noticed a huge difference in the brands of bacon. Hormel Black label thick sliced is da bomb. My F-I-L had a meat market and we used to get the country sliced slab bacon and that was yummy too.
Microwave oven. Seriously. Sandwich it between paper towels and cook until crisp.
I've never met a bacon i can't crisp in the pan.
Grtechguy wrote: Sorry, I like soggy bacon!
I bet you think utes look good too, don't you?
Pan fry at a lower temp for a longer time.
What time should we show up for breakfast?
pigeon wrote: Microwave oven. Seriously. Sandwich it between paper towels and cook until crisp.
This. It's quick, easy, less mess and it gets it crispy. I use turkey bacon, but it works the same. As others said, you have to overcook it a little to get it crispy.
I compare frying bacon to welding. You want the temperature of the bacon to be such that the resulting sizzle sounds just like a proper MIG weld.
If you cook it long enough, at not so high a temperature that it causes burning, it should readily crisp up perfectly.
In an oven on a rack not sitting in its own juices.
Also beef bacon crisps better than pork.
My mom uses an old bacon press (looks like a...well, a cast iron, iron). Perfect bacon every time.
I cook mine on a cookie sheet in the oven at 425. I usually flip and re organize the strips half way through to get a more consistent batch.
My lunch yesterday was a bag of leftover bacon chilled in the fridge. Nom nom nom
I know too many people who overcook bacon all the time.
Bacon shouldn't be 100% crispy coming out of the pan. It should still be flexible, because once you set it on a paper towel or whatever you use to let the grease drip off, in the next couple minutes it will harden up and you will have crispy bacon. I usually cook at a medium-low temp.
Or at least that's how it works for me. 
How did you do it in the oven? I like doing it that way.
But to be honest, I use this:
http://www.amazon.com/Emsco-Group-Bacon-Wave/dp/B0019Q83MQ
Yeah, I know, but I love it. Works great. You can get nice, crisp bacon if you just cook it for a while. But don't fill the thing. Use every other slot and cook it way longer than it says to. Takes a bit to get a formula that works for your microwave, and it takes a good little while to get it really good- I think I've been running it 8 to 10 minutes lately.
(edit) Yes, what synthetic blinker fluid said- you have to let it sit after it comes out for a bit. Nice thing about the baconwave, the grease drips off into the pan, so you don't need the half roll of paper towels.
SyntheticBlinkerFluid wrote: I know too many people who overcook bacon all the time. Bacon shouldn't be 100% crispy coming out of the pan. It should still be flexible, because once you set it on a paper towel or whatever you use to let the grease drip off, in the next couple minutes it will harden up and you will have crispy bacon. I usually cook at a medium-low temp. Or at least that's how it works for me.
Something to try if you like your bacon grease... at work they lay the strips out over bread to let it soak up the grease
1988RedT2 wrote: I compare frying bacon to welding. You want the temperature of the bacon to be such that the resulting sizzle sounds just like a proper MIG weld.
For the win!
mad_machine wrote:SyntheticBlinkerFluid wrote: I know too many people who overcook bacon all the time. Bacon shouldn't be 100% crispy coming out of the pan. It should still be flexible, because once you set it on a paper towel or whatever you use to let the grease drip off, in the next couple minutes it will harden up and you will have crispy bacon. I usually cook at a medium-low temp. Or at least that's how it works for me.Something to try if you like your bacon grease... at work they lay the strips out over bread to let it soak up the grease
and then you have ridiculously yummy bread too.
fast_eddie_72 wrote: How did you do it in the oven? I like doing it that way.
Well, I googled "how to cook crispy bacon" or something like that before I petitioned you all. It said to put the bacon in the oven, THEN turn it to 400. Remove after it get's crispy. I did that. two of the pieces got a little crispy on the outside. I'll try the slow cook method next time.
New challenge event: Bacon cook-Off!
In reply to DrBoost:
When I do it in the oven, I put it on a baking sheet with paper towels (quite a few) under the bacon.
fast_eddie_72 wrote: In reply to DrBoost: When I do it in the oven, I put it on a baking sheet with paper towels (quite a few) under the bacon.
I was afraid of starting a fire. If that happened I'd have to hurry up and drink enough beer to pee the fire out.
Microwave it on a bacon tray and sandwich between paper towels, it will be veeeeeeery crisp!
I do it in the oven, 20-25min, 350 degrees. crispy every time.
Cone_Junky wrote: My lunch yesterday was a bag of leftover bacon chilled in the fridge. Nom nom nom
I've never heard of left over bacon
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