Are you cooking your bacon wrong? | The best way to cook bacon

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This video is the definitive bacon experiment. What is the best way to cook your bacon for perfect cooked bacon every time?
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#ExperimentTime #Bacon #BaconExperiment

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25 авг 2023

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Комментарии : 56

@Foodgeek 11 месяцев назад

Check the Ridge out here: ridge.com/foodgeek. Use my code “foodgeek” for 10% off your order and for an entry to win a Hennessey Ford Bronco or $75K through September 30th! *US Only*

@alexbowman7330 Месяц назад

I like the pot method. Toss all strips in a pot. The fat renders evenly and allows the bacon to consistently deep-fry.

@irenechang2734 11 месяцев назад

I cook my bacon in an air fryer. First, I dock the bacon with a cracker docker to punch more holes in it to drain more of the fat. Then I hang the bacon on thin wire racks inside my air fryer so it is suspended in the air. I microwave on the shrimp (320 F) setting until done (11 minutes in my air fryer but might vary with the air fryer and how much bacon you are cooking at the same time). The bacon comes out crispy but not burned, and has less fat than other methods I have used. Plus, the cleanup is minimal (put racks in dishwasher) and remove bacon fat from air fryer with discarded blank newspaper type packing paper.

@JHaven-lg7lj 9 месяцев назад

What great experiment! I love the parchment method because you get to keep so much of the grease and it doesn’t get close to burnt, the way it can with cast iron

@madzap 10 месяцев назад

Mmmmm... BACON! I've been doing bacon for a few years now on a pellet smoker. I cook thick cut only, on the rack on low set at about 80C (180F) for 90-120 minutes. Then I freeze it. When needed, just remove from the freezer, chop for pizza, pop in a pan for breakfast, on a sandwich, etc., and you have even smokier goodness. Like having ready-to-serve, but better.

@iammisskizzy 11 месяцев назад

I have been baking my bacon for quite a while and what I like about it is the fat is cooked through as well as the meat. I bake a whole pound and store it in the fridge. Then it's all ready to take out and crumble into a salad or on a burrito. Great video, Foodgeek!

@bubbleobill267 11 месяцев назад

I just did bacon n eggs on the Barbie ( in Australia) for breakfast. Get some speck and cut it into 1cm slices cook it on the hotplate until it looks happy, cook your toast in the bacon fat then fry up some eggs. Add some Heinz tomato ketchup and you’re set for Sunday morning hangover feasting!.

@vixyswillie 11 месяцев назад

Commenter David Bell from the New York Times Cooking website shared his favorite method 4 years ago: 425 Bacon. Line a baking sheet with foil and arrange the bacon strips so they are not touching each other. Place the pan in a cold oven and preheat to 425F. When the oven comes to temperature, your bacon is perfectly done - no splatter, easy-peasy clean-up. For darker bacon, simply add a few more minutes. For a delectable enhancement, drizzle maple syrup over the bacon strips before placing them in the oven. After trying this method myself, I have never looked back. It makes the best bacon every time.

@helenrennie 10 месяцев назад

I am with you on the oven on parchment method. I usually do it with foil because it doesn't let the fat through and results in absolutely no clean up.

@Foodgeek 10 месяцев назад

Yes, foil is more practical for sure 😁 It may also be a little bit faster 🤔

@rofsjan 11 месяцев назад

Interesting. So crispy. I cook my bacon in an air fryer. 7-10 minutes at 200 degrees of Celsius is enough.

@cyntella 11 месяцев назад

Hhhm bacon, oven parchment paper been a classic cooking method for me for years, agreed it’s best and less messy than cast iron

@cesarhans 11 месяцев назад

Nice to see you trying new experiments going out of bread things. Looking forward for new experiments!! Great content as always, thank you

@Foodgeek 11 месяцев назад

Thank you ❤️ Remember, my email is always open for ideas for videos and experiments 😁

@domenicomonteleone3055 11 месяцев назад

@@Foodgeeksune I Bake my Bacon 🥓 in the Oven on Parchment Parchment layed flat !!

@valerieg4987 10 месяцев назад

The bacon needs fat to make it crisp. I have had great success baking it in the oven on an aluminum foil lined baking sheet. The bacon simmers in the rendered fat and is cooked evenly, same as cast iron. If you use a rack in the oven, the fat drips off and the bacon dries out. Another plus of using the oven method is that the bacon stays flat and doesn't curl up. Also, look for uncured thick cut bacon without added sugar, it prevents it from burning.

@cydrych 11 месяцев назад

Mmmm, Bacon. Praise the Lard. I make my own bacon from scratch, about 12lbs a month, I cook it in a toaster oven at 375°f for about 20-25 minutes and it is perfect for me. I slice my bacon at 1.5mm thick and I don’t use a rack or parchment in the pan that came with my toaster oven. Edit to add that I put the bacon on a cold pan and put that into a cold toaster oven. I used to slice my bacon thicker because I hand sliced it but that got tedious with that much bacon so I got a small electric slicer. If anyone reading this is interested I have a few videos on my channel of my bacon making process.

@johnwilson839 11 месяцев назад

Oven baked in cast iron?

@harveybrownstoneinterviews8980 11 месяцев назад

I agree with you completely. Cast iron for a few pieces and rack with parchment for a party.

@misterdubity3073 10 месяцев назад

mmm Bacon; lately I've been using sheet pan with parchment paper in the oven, thick sliced, 425 F, about 25 minutes. This method also makes it easy to pour off the liquid fat into a container after it cools a bit. The paper is a little larger than the sheet pan, so making the paper into a very shallow boat often keeps the sheet pan totally clean.

@Foodgeek 10 месяцев назад

Good tips. Thank you :D

@misterdubity3073 10 месяцев назад

@@Foodgeek Just did a batch at 400 F. 25 min was perfect for those who like it not as crisp; 29-30 min was nice and crisp. Ovens vary, haven't calibrated mine.

@katherinemaas6712 11 месяцев назад

Godt at du er tilbage! Jeg savnede dig. Jeg er enig med dig når det kommer til bacon -- cast iron eller i ovnen er de bedste.

@Tygydyk17 11 месяцев назад

Great video, appreciate scientific approach. I usually do my bacon in an airfryer, comes out great. Will definitelly try cast iron and oven/parcment methods. Thanks to your channel I mastered (after many fails ) sourbread making few years ago. Big fan from Florida. Respect.

@Foodgeek 11 месяцев назад

Thank you and you're welcome 😁

@jklphoto 11 месяцев назад

Agree 100% Sune! We love to place 6 slices in our countertop convection oven. No rack. Just lay them on parchment. So easy. And the best part? Pouring that liquid gold through a fine mesh strainer and refrigerating for future use. Bacon fat is a wonderful ingredient (just don't tell my cardiologist). It's a great lard substitute. Maybe a future video on homemade flour tortillas?

@patriciaguerber5611 11 месяцев назад

My favorite method is on sheet pan covered with tin foil , start in cold oven. 375 oven, cook time to taste 20 to 25 minutes. Turnover halfway through . Clean up toss tin foil after grease cools.

@pompeyexileuk205 11 месяцев назад

Mmmmm...BACON! I notice how the bacon you have used is the same as that mainly used in America i.e. what we call in the UK 'streaky bacon' which comes from the belly of the pig and we use more to wrap round things like sausages to make what we call pigs in blankets or wrapping round chicken breasts for extra flavour and moistness. Whilst yes we eat that too, for bacon buttys (sandwiches) or on a full English cooked breakfast, we mostly eat what we call 'back bacon' which comes from the loin of the pig mainly the eye of the loin and does not have quite as much fat. If you want real crispy bacon then yes streaky is best but for sandwiches and the like, we think back is best.

@Foodgeek 11 месяцев назад

We call the other kind "Candian bacon". Not sure why. It's just as Danish as the other bacon. There are twice as many pigs in Denmark as humans ;)

@rachaelhoffman-dachelet2763 11 месяцев назад

For up to three people we use a cast iron skillet, for more people we bake it directly on a metal pan. It’s not that hard to clean. I seem to like bacon cooked the way you do.

@efusco 11 месяцев назад

There are so many issues with all/most of these "best way to cook bacon" reviews. 1)Who cooks 3 slices of bacon at a time? I usually cook about 20 slices at a time of thick cut, thus a water in pan method, and even the oven method are often less than ideal. 2) With the oven method, often the "winner", we always have a huge mess, too much grease in the pan and spill hot grease afterward. 3) Thick slices are way different than the super thin stuff and it makes a huge difference in technique and time, 4) many of us do not like overly crispy/burned bacon, I cook mine like other meats..it's cooked through, with some crispiness to the edges and such, but overall it is floppy, chewy and flavorful. 5) In the oven method, esp. with a full tray of bacon, the outside slices get cooked much sooner than the inside ones leading to greater inconsistency than I like. To me that leaves only the faster easier to use methods. When available I use a griddle--I have a smallish (24"x18") on my home range, and a 36" Blackstone at my lake house (albeit it is outside) where I can cook all/most of an entire package at a time. I'm able to watch and move the pieces around as needed so they cook and finish evenly. There's a grease trap for the rendered fat so cleanup is relatively easy. I do think the oven method has potential, esp. if you have a large oven or only need to cook a few pieces (but who does that, you always have 1-1.5 lb package that will go bad if you don't cook it), but my cookie sheets warp, grease spills over, I worry about fire in a gas oven, it's just such a pain. Give me a skillet (cast iron or non-stick, I do fine with either), or a griddle any day. And for all that is sacred, stop over cooking it!

@SuperDavidEF 11 месяцев назад

Mmmm... Bacon! My favorite method has always been cast iron. Good to see that backed up by your experiment! I'm surprised you didn't have more negative things to say about the microwave bacon. At least my microwave really ruins bacon for me. I'd almost rather not have bacon if that were my only option for cooking it.

@Johnjoe321 11 месяцев назад

Air fryer for me, cheaper than an oven and quicker

@pauljohnagustin237 11 месяцев назад

Electric bill tho

@mattmallecoccio8378 11 месяцев назад

Can you add bacon in bread as an inclusion or will it turn the bread wonky?

@simplybeautifulsourdough8920 11 месяцев назад

It's a great inclusion! Reduce the salt a bit.

@Foodgeek 11 месяцев назад

I'd use cubed bacon 🤤🤤

@nancyannesunboxings 11 месяцев назад

@@Foodgeek Good point!! 🙂 (Same person, different profile. )

@simplybeautifulsourdough8920 11 месяцев назад

Mmmmmm........ BACON! Hi Sune! Im gonna throw another Option at you- A griddle. That's how I make ours. When I only need a few slices I use the cast iron skillet with very similar results. Very interesting experiment!

@Foodgeek 11 месяцев назад

You know, I've been trying to find a griddle that I can use on induction but not been able to find one. Still a lot more messy that in the oven though 😁

@nancyannesunboxings 11 месяцев назад

@Foodgeek Mine's electric, so I use it on the counter. It's not too bad - spray with a cleaner and wipe. The griddle washes in the sink. (Same person, different channel....... Again. 😉)

@unclefrogy743 10 месяцев назад

in my experience you can not cook bacon "by the numbers" even the "thick" bacon is thin compared to other cuts of meat and requires careful observation to get it just so. When I was a cook in the army they called out cooking bacon in the deep fryer tasted good but curled up completely. it did add a great taste to the fry oil for other things like chicken however probably the reason for doing that way. your bacon looked really nice ! good balance of fat and mean now I want some

@troy5659 11 месяцев назад

Bacon baked in the oven at 350F on a baking stone.

@karenib1669 11 месяцев назад

What cast iron skillet do you recommend?

@troy5659 11 месяцев назад

What do you think of uncured / no nitrate bacon?

@cyndifoore7743 11 месяцев назад

Bacon, I have used cast iron most of my life and it’s gives the best texture and renders fat which can be used in other recipes. The oven parchment sound good but leaves you without the bacon fat and heats up the kitchen which I don’t want in the summer. I only use thick cut bacon. Oh, I just got a Le Creuset bread baker to try out the long fermentation bread recipes. Haven’t used it yet but I will soon after I watch a few of your videos. I don’t particularly like strong sourdough breads but I do enjoy the mild sourdough flavor of the long fermentation bread I’ve made. Can you point me to some of your videos that I might like?

@swc2019 11 месяцев назад

If you line the pan with foil you can pour all that delicious grease into a small jar.

@Zelahcooks 10 месяцев назад

Never microwave anything ever.

@nayaleezy 11 месяцев назад

wait a minute, bacon is not sourdough bread!

@gu1targrrrl 11 месяцев назад

2 points. 1. For me all of the bacon you cooked was way over cooked. 2. You didn’t use a grill (broiler) at all? I used to cook bacon under the grill along with sausages and mushrooms and tomatoes before I got an air fryer. Now it goes in the air fryer unless I want it to give up its fat to flavour the next thing I will be cooking, for example if I’m doing liver and bacon.

@philipp594 11 месяцев назад

it's oven from cold on rack, has always been. Too many variables for judgement, Lots of thicknesses you can cut bacon to and lots of oven temps you can use.

@omorsebrown 10 месяцев назад

Mmm mmm...bacon. They all look too crispy for my taste. I add a little extra lard in a cast iron skillet on the stove top and cook only until the fat is just turning brown. That way the meat remains tender while the fat is not rubbery. By the way you don't really ever need to wash a cat iron pan. I wipe the fat out about once a week and never use detergents on it. Wherever you want to fry an egg, you get all that bonus flavour from the bacon fat.

@MichiHenning 11 месяцев назад

Bacon is cured with nitrite, not nitrate. The two are not the same thing.

@alanbrunettin5584 10 месяцев назад

Appreciate you branching out into new territory, but I have to say, you’ve entered an arena of strongly held personal tastes! I noticed none of your iterations was left the least bit flexible, for lack of a better descriptor. If I don’t get some “wag” in my bacon it is way over-done. I need some of the fat left soft. You’re more like my sister with whom I cannot enjoy bacon as she likes it even further cooked than you!

@Foodgeek 10 месяцев назад

The focus should be on what the methods give you. That's the same no matter how you like your bacon done 😊