• Don’t Overcrowd:
  • Lay the bacon strips flat in a pan or on a baking sheet without overlapping.
  • Give each strip enough space to cook evenly and avoid a tangled mess.
• Start Low & Slow:
  • Begin cooking the bacon in a cold pan over low heat.
  • This allows the fat to render slowly, ensuring evenly cooked, crisp strips.
  • Gradually increase the heat as needed to achieve the desired texture.
• Try the Water Trick:
  • Add a small amount of water to the pan while cooking the bacon.
  • Let the water simmer as it helps render the fat and minimizes splattering.
  • This method also creates the perfect crispy-yet-tender texture.
• Roast for Batch Cooking:
  • If cooking a large quantity, preheat the oven to 400°F (200°C).
  • Line a baking sheet with foil or parchment paper for easy cleanup.
  • Lay the bacon strips on the sheet and bake for about 15 minutes or until crispy.
• Keep the Fat:
  • Once the bacon is cooked, save the rendered fat from the pan.
  • Use it to fry potatoes, sauté vegetables, or add richness to soups and sauces.
  • Store bacon fat in an airtight container in the refrigerator for future use.

Ingredients

• Bacon strips (as many as you need)
• Water (optional, for stovetop method)
• Foil or parchment paper (for oven method)
• Optional tools: non-stick skillet or baking sheet