The Ultimate Guide to Cooking Flat Bacon: Techniques and Tips
Introduction
Bacon is a classic favorite, but cooking it to perfection can be a challenge. Whether you prefer a quick stovetop method or prefer to take your time in the oven, the key is to ensure your bacon turns out flat and crispy. This guide will walk you through the best methods to achieve that golden, flat bacon every time.
Method 1: Oven Baking
Preheat the Oven: Set your oven to a precise 375°F (190°C).
Prepare the Baking Sheet: Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Use a Cooling Rack: Place a wire cooling rack on top of the baking sheet. This allows the heat to circulate around the bacon, helping it cook evenly and stay flat.
Arrange the Bacon: Lay the bacon strips in a single layer on the cooling rack, making sure they don’t overlap.
Bake: Cook in the preheated oven for 20 minutes or until the bacon reaches your desired crispiness. Keep an eye on it to avoid burning.
Drain: Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease.
Method 2: Stovetop with Weights
Heat the Skillet: Preheat a large skillet over medium heat.
Arrange the Bacon: Lay the bacon strips in the skillet without overlapping.
Add Weight: Place a heavy skillet or a bacon press on top of the bacon to keep it flat while cooking.
Cook: Cook for 5-7 minutes on one side, then carefully flip and cook for another 5-7 minutes until crispy.
Drain: Transfer to a paper towel-lined plate to drain excess fat.
Tips for Flat Bacon
Use Thick-Cut Bacon: Thicker strips tend to hold their shape better and resist curling.
Avoid Overcrowding: Cook in batches if necessary to ensure even cooking.
Pressing: If you don’t have a bacon press, you can use another heavy pan or even a flat spatula.
These methods should yield flat, crispy bacon, perfect for sandwiches, breakfast plates, or as a snack!
Alternative Method: Pan-Roasting with Water
In a shallow pan, stretch the bacon slices in the pan and cover with just enough water to allow them to start floating. If the slices are too large, cut them in half for convenience.
Set on Medium to Medium-High Heat: The bacon will slowly reduce in size, turning reddish pink as the water evaporates.
By the Time Water Evaporates: All the water in the bacon itself will also evaporate, eliminating sputtering.
Flip and Cook: Once the water has evaporated, flip the bacon to brown both sides and remove when they get as crispy as you prefer. They will brown and get crisp, but will remain mostly flat.
Optional Fat Removal: If you prefer low-fat bacon, run the strips under very hot tap water as soon as they come out of the pan, or set them on paper towels to absorb excess fat.
Rendered Fat Collection: Make sure to collect the rendered fat in the pan for flavoring other dishes.
Conclusion
With these methods and a bit of practice, you can consistently achieve perfectly flat, crispy bacon. Whether you choose the oven, stovetop, or the water method, the outcome will be rewarding. Enjoy your perfectly flat bacon!