Temp for frying bacon

Ozzie_Isaac

What temp do you all fry bacon at?  I have been trying to find a temp I like.  375 renders the fat well, but 425 seems to get a good crisp edge. Problem is when I push the temp my fat doesn't render before the edges crisp like I prefer.

Dobie

You’re doing fine

CtTOPGUN

Start in a cold pan. Fat will render on the way up in temp. And the bacon does not have the shriveling up reaction proteins do when hitting a hot pan.

Ozzie_Isaac

Dobie said:

You’re doing fine

Haha!  The light and everything worked just right for that picture.

Ozzie_Isaac

CtTOPGUN said:

Start in a cold pan. Fat will render on the way up in temp. And the bacon does not have the shriveling up reaction proteins do when hitting a hot pan.

Hmm, that is an interesting idea.  I use a 36" Blackstone, so maybe don't start on it completely cold, but put the bacon on while it is ramping up.

lkapigian

I'm in there and a low and slow camp, I render bacon for a while , watch for the foam.then you'll know 

Botch

Okay, you're using a Blackstone, so I have no idea on its heat response.
On my stove, I throw two slices into a cold pan, and set the gas burner to Medium.  Just as soon as I hear anything (boiling water) I turn the burner to Med-Low, and flip every couple minutes until I see bubbling on the top of the slice; at that point they're done.
Cooks Illustrated  suggests adding a splash of water at the beginning, giving the fat more time to render before the frying starts.  I've tried this a couple times, and it doesn't work, for me.  But, realize I'm cooking for one, and the CI recipe is probably for Four or more.
 
The nice thing is you can try something different, seven times a week, and you should be able to dial it in before July!    

SciAggie

I was going to answer but @lkapigian and @Botch both cook bacon like I do. My wife cooks it hard and fast; she’s done it for 35 years of marriage. Every time there’s unrendered fatty ends and burned middles. 

U_tarded

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

lkapigian

Nitrosomine is an interesting topic 

Ozzie_Isaac

lkapigian said:

Nitrosomine is an interesting topic 

I looked that word up and it didn't help 🤪.  Looks like it might be part of the flavor compounds made by frying that make bacon tasty?

The blackstone comes up to temp slow, I usually get it to 375 then put the bacon on and ramp up to 425 flipping a few times.

I will try putting it on earlier, like maybe around 150 - 200.  Ramp up to 400 max and flip.

I have been cooking 1.5lbs every other day, so lots of chances to try.  Since tomotoes are coming on good, been on a pretty steady BLT kick.

Ozzie_Isaac

Also, let me just say, the advice and help is why I like this group.  Where else in life will people take your bacon cooking questions serious? Most people look at me cross-eyed and say they do it in the microwave.

erniemcclain

That pic is food porn.

CtTOPGUN

Ozzie_Isaac said:

lkapigian said:

Nitrosomine is an interesting topic 

I looked that word up and it didn't help 🤪.  Looks like it might be part of the flavor compounds made by frying that make bacon tasty?

The blackstone comes up to temp slow, I usually get it to 375 then put the bacon on and ramp up to 425 flipping a few times.

I will try putting it on earlier, like maybe around 150 - 200.  Ramp up to 400 max and flip.

I have been cooking 1.5lbs every other day, so lots of chances to try.  Since tomotoes are coming on good, been on a pretty steady BLT kick.

 Practice is fun! And bacon that is not perfect is still pretty good...

buzd504

U_tarded said:

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

johnnyp

buzd504 said:

U_tarded said:

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

Lightly coat the slices in flour on both sides before you do this next time. Cool texture enhancer. 

Wolfpack

Depends on how many slices I am making but, weekend cooks for the family have moved away from a griddle and to the oven. Wrap a jelly sheet tray in foil, spray with oil, and cook bacon at 375 for 15 minutes. Then a quick flip and another 4-7 minutes for perfectly cooked and crispy bacon. 

The beauty of this method is that it prevents all of the bacon thiefs that come along during the long pan frying process. 

SonVolt

Ya'll neanderthals are still cooking bacon in a skillet? In the oven at 375F on a foil-covered baking sheet - no curling, no mess, no fuss 

SonVolt

Botch said:

Cooks Illustrated  suggests adding a splash of water at the beginning, giving the fat more time to render before the frying starts.  I've tried this a couple times, and it doesn't work, for me.  

That restaurant-trick works great for thick cut lardons but I wouldn't add water for regular sliced bacon.

RRog17

U_tarded said:

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

Same here. 375-400. This is the way to get the best results every time! 

OhioEgger

I'm surprised (and pleased) that so many others use the foil-covered sheet pan in the oven. I've done that for many years and it's by far the easiest and most foolproof method I know.

rekameohs

buzd504 said:

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

Do you have the flip the bacon at all? 

I usually end up flipping it several times, so this sounds much easier

(at least the cooking part, but more to clean).

Botch

 
  

jtcBoynton

I also converted to baking my bacon.  I don't bother with foil lining - too much trouble, just use a sheet pan that has one of those metallic "low stick" surfaces. Prop the pan at an angle after coming out of the oven. Remove the bacon and then pour the bacon grease into a container for later use.  Clean up is just as easy as frying in a pan.

Flip the bacon maybe once. Most often not at all.  I have been experimenting with temps and tend towards lower temps.

SonVolt

buzd504 said:

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

I want mine submerged in its rendered fat so it essentially frys itself. 

GATraveller

Only in the oven anymore. Wrap sheet pan in foil and 325 so the fat is well rendered. No other way!
Just need to make a sheet pan that'll fit an entire pound at once. 

Dondgc

In the oven. By far the best and easiest way. Foil is your friend. 

caliking

johnnyp said:

buzd504 said:

U_tarded said:

I wrap a sheet pan in foil and into the oven about 400 for like 15 mins.  No fuss easy clean up. 

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

Lightly coat the slices in flour on both sides before you do this next time. Cool texture enhancer. 

Hold on a minit... This sounds like something I'll definitely like

Light dredging in AP, or dust with cornstarch?

Foghorn

I "bake" my bacon in the BGE.  SWMBO likes to eat bacon but doesn't like the smell of it cooking or grease in the house.

Indirect at 300-400 - wherever the egg settles.  Flip a few times.  It's the best way I've ever cooked bacon.   Needless to say, we don't do this on workdays.

buzd504

rekameohs said:

buzd504 said:

I’m an oven convert too. I put it on a bakers rack, which keeps it out of the fat and let’s both sides cook. 

Do you have the flip the bacon at all? 

I usually end up flipping it several times, so this sounds much easier

(at least the cooking part, but more to clean).

I don't flip.  Cleaning the rack is a pain, but I just soak it in dishwashing liquid for an hour or so and cleans right up.

Dondgc

buzd504 said:

I don't flip.  Cleaning the rack is a pain, but I just soak it in dishwashing liquid for an hour or so and cleans right up.

A little non-stick spray helps a lot with the rack.