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Professional chef Frank Proto is back to demonstrate and rate the best (and worst) ways to cook bacon. From classic pan-frying to his favorite oven method and even the microwave, learn the pros and cons of each technique to achieve your perfect slice—crispy, chewy, and delicious every time.
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Pan-Frying: Cook bacon in a preheated, lightly oiled pan over medium heat for 5-10 minutes, flipping until crispy. → Baking (Chef's Favorite): Arrange bacon on a parchment-lined sheet tray and bake at 350°F (177°C) for about 15 minutes until evenly cooked. → Microwave: Sandwich 2-3 bacon slices between layers of paper towels on a plate and microwave on high for 4-6 minutes until crispy.
Pan-Frying: Cook bacon in a preheated, lightly oiled pan over medium heat for 5-10 minutes, flipping until crispy. → Baking (Chef's Favorite): Arrange bacon on a parchment-lined sheet tray and bake at 350°F (177°C) for about 15 minutes until evenly cooked. → Microwave: Sandwich 2-3 bacon slices between layers of paper towels on a plate and microwave on high for 4-6 minutes until crispy.
Professional chef Frank Proto is back to demonstrate and rate the best (and worst) ways to cook bacon. From classic pan-frying to his favorite oven method and even the microwave, learn the pros and cons of each technique to achieve your perfect slice—crispy, chewy, and delicious every time.
【Method 1: Pan-Frying】 This is the classic, quick method, best for cooking 5-6 slices.
Preheat a cast-iron skillet or heavy-bottomed pan over medium heat for 3-5 minutes. Add a small amount of oil and swirl to coat the bottom of the pan.
Carefully roll the bacon slices off the stack rather than pulling to avoid stretching them out. Lay the slices in the hot pan.
Let the bacon cook undisturbed until it starts to render its fat and brown. Cook for a total of 5-10 minutes, flipping occasionally and shuffling the slices around for even cooking.
Once the bacon reaches your desired crispness, use tongs to transfer it to a paper towel-lined tray to drain excess grease. (Frank-O-Meter Rating: 2/5)
The chef's perfect bacon texture is crispy along the edges with a slight chewiness in the middle.
Baking is the most recommended method for consistency, large batches, and easy cleanup.
Never use wax paper in the oven; it will melt. Always use parchment paper.
Save the rendered bacon fat from pan-frying or baking. It's a flavorful fat to use for cooking other dishes.
The chef strongly advises against using specialized microwave bacon gadgets, as they tend to steam the bacon, resulting in a flabby texture.
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