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You don’t have to wait ’til pigs fly to make the best bacon.
A culinary extraordinaire has revealed the method to frying bacon perfectly every single time — and, it turns out, you’ve probably been cooking it all wrong.
Food blogger and recipe developer McKenna Pulda, who runs the site “Simplicity and a Starter,” explained in an online post that the best way to fry the breakfast meat is in a cast-iron skillet.
She advises not taking it directly out of the fridge and immediately putting it into the pan; rather, she recommends bringing the bacon to room temperature first to ensure even cooking.
“One common mistake made when cooking bacon in cast iron is frying bacon that’s coming directly out of the fridge. STOP!” she implored.
She explained that the fat in bacon remains cold longer than the rest of the meat cut does, so she advises setting out the bacon for 15 minutes before throwing it in the pan.
“That being said, if you cook the bacon before it is brought to room temperature, then that is a sure invitation for unevenly cooked bacon,” she said. “No one wants a bite of rubbery fat and a burnt bit.”
As for the best vessel to cook the bacon in, Pulda is a fan of cast iron skillets, which ensure the pork pieces are evenly heated and deliver “beautiful sears and crispy, salty sides.”
“The name of the game is low and slow. If you cook the bacon at too high of heat, this can shock the water content of the bacon, which will cause the bacon to shrink drastically in size,” Pulda continued, saying she advises low-medium to medium heat.
Experts have previously cautioned against putting bacon in an air fryer because the fat can drip, smoke and splatter.
Pulda also warned against overcrowding the pan, which could make the pieces “floppy, burnt or both” because they can overlap.
“No one wants that kind of bacon,” she quipped.
