Today’s Hot Topic: What’s The Right Way To Cook Bacon?
There's no shortage of things to debate about in this world right now. But let's talk about something that really affects us all... Is there a right way to cook bacon?
JStew: You can call it an unfair advantage if you want, but I worked in the restaurant business for a good portion of my adult life before radio. Even during radio when I was just a wee part-timer. In restaurants, you definitely would generally never have the time of the space to cook bacon anywhere but the oven. At home, I've tried cooking bacon in all manner of pans on the stove top, but because I've always found the oven to be faster, cleaner, and made time for me to do other things simultaneously.
Here's my trick... Preheat to 425 degrees. Cover your pan completely in foil, even over the edges. Layout the bacon and cook for 10-12 minutes (depending on thickness) and then drain the fat. I save it in a can by the stove for future uses. Pop it back in for 3-5 more minutes, and done! Use these same tricks for convection ovens or air fryers as well. And when you're done, roll up the foil, and chuck it in the recycling bin! No mess!
Cori: I enjoy bacon, regardless of how it's cooked. It tastes even better if I'm not the one who has to cook it! But if I am in the kitchen making bacon, it's either in the stove on a foil covered cookie sheet, or on my flat electric griddle. The reason has more to do with multi-tasking (I usually have eggs, toast and/or pancakes going at the same time) so it's less to do with the flavor and more to do with logistics.
Now... You had many wildly divergent opinions, though I doubt they would cause a fight. Because at the end of the day, who's really gonna fight over bacon? Other than the last piece?