Update: You might want to check out some of the how-to videos we’re doing on Bacn.com. We’ve done some general bacon cooking tips along with cooking on an electric stove and cooking a lot of bacon at once.
This seems like an entirely simple thing to do, right? You just put bacon in the pan and cook it up. Well, not necessarily. There are a few tips to follow if you want your bacon to turn out just right.
I personally like my bacon cooked so its firm, succulent and slightly malleable. Crispy bacon can be good as well and these instructions can be used to get there too, just cook a bit longer.
First of all, don’t be in a hurry. Cooking bacon can take time and you want to stick with “slow-and-low”. Just like how bacon is cured/cooked during its first pass (before it heads to the store) you want to do the same with your bacon when you put it in your pan.
I start cooking the bacon by turning the stove up to just shy of medium (I use a gas stove but this should work on an electric one just fine as well). Let the pan heat up just a little bit before putting on your bacon. Be careful of course when placing the bacon in the pan. After a minute or two, I turn the pan down to medium low. Its actually really, really close to low and then flip the bacon. During this time, I keep the bacon covered so that the meat gets an even cooking.
One of the most important things I can recommend here is to not put too much bacon in the pan at once. In the picture you see five slices of thick bacon in a pan. You an see that the heat is causing the moisture in the bacon to escape and sit in the pan. This is bad. Water in the pan means you’re effectively boiling the bacon and you end up getting parts of the bacon that cook better than others. If you do get water in the pan like this you can just drain it out and return the pan to the stone. I try to cover about half of the bottom of the pan’s surface as a general rule.
Over the next several minutes (in my case about 10 total) I’ll flip the bacon to ensure an even browning of the meat. Again, this is covered the entire time.
How do you decide when the bacon is done? Well, as I said earlier, I like the bacon browned and cooked enough that the bacon will hold its shape but not be hard/crispy in your mouth when eating.
I remove the bacon and put it on a paper towel to cool. I pat the top with another paper towel to remove any excess grease and then serve. You can see the final product at the top of this post.
If you like your bacon crispier, you can just continue to cook it in this fashion for about 5 minutes longer.