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Professional chef Frank Proto is back to demonstrate and rate the best (and worst) ways to cook bacon. From classic pan-frying to his favorite oven method and even the microwave, learn the pros and cons of each technique to achieve your perfect slice—crispy, chewy, and delicious every time.
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Pan-Frying: Cook bacon in a preheated, lightly oiled pan over medium heat for 5-10 minutes, flipping until crispy. → Baking (Chef's Favorite): Arrange bacon on a parchment-lined sheet tray and bake at 350°F (177°C) for about 15 minutes until evenly cooked. → Microwave: Sandwich 2-3 bacon slices between layers of paper towels on a plate and microwave on high for 4-6 minutes until crispy.
Pan-Frying: Cook bacon in a preheated, lightly oiled pan over medium heat for 5-10 minutes, flipping until crispy. → Baking (Chef's Favorite): Arrange bacon on a parchment-lined sheet tray and bake at 350°F (177°C) for about 15 minutes until evenly cooked. → Microwave: Sandwich 2-3 bacon slices between layers of paper towels on a plate and microwave on high for 4-6 minutes until crispy.
正在分析烹飪步驟...
The chef's perfect bacon texture is crispy along the edges with a slight chewiness in the middle.
Baking is the most recommended method for consistency, large batches, and easy cleanup.
Never use wax paper in the oven; it will melt. Always use parchment paper.
Save the rendered bacon fat from pan-frying or baking. It's a flavorful fat to use for cooking other dishes.
The chef strongly advises against using specialized microwave bacon gadgets, as they tend to steam the bacon, resulting in a flabby texture.
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