Keerock
Footballguy
Fantasy Football - Footballguys Forums
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
What's Normal? - Do you prefer your bacon crispy? (1 Viewer)
- Thread starter Keerock
- Start date
Dr. Octopus
Footballguy
I don't really eat bacon much anymore but crispy is the correct answer...and it's not close.
Raging weasel
Footballguy
Crispy so you can snap it in half but not burnt
Dr. Octopus
Footballguy
crispy /= burnt
Keerock
Footballguy
Nathan R. Jessep
Footballguy
ChiefD
Footballguy
There is a fine line between crispy and burnt.
The way I see it, the people who like bacon crispy are the same as those who like their ribs fall-off-the-bone. Yeah, it's still delicious but not quite perfection.
A proper piece of bacon is how @gianmarco describes it.
The way I see it, the people who like bacon crispy are the same as those who like their ribs fall-off-the-bone. Yeah, it's still delicious but not quite perfection.
A proper piece of bacon is how @gianmarco describes it.
I am with @gianmarco. There needs to be a middle choice between crispy and non-crispy. I see crispy as burnt most of the time and non-crispy as undercooked. It needs to have some crisp to it but still chewy enough that it is like a softer jerky consistency. Definitely not so flimsy that it is entirly limp either. It needs to hit the Goldilocks band between limp and crispy.
gianmarco
Footballguy
I'll add that hotel and most restaurant breakfast buffet places never get it right. I understand they need to err on the side of overcooking bacon, but that's also why I almost never eat it there.
It should look similar to this.
I've tried different methods of cooking bacon, but what I've found I like the best is in the pan but on a very low heat. It seems counterintuitive, but it works. It takes a bit longer, it doesn't look like it will work at first, but if patient, it produces the tastiest bacon with the best consistency. On my range, I put it on medium low. It takes a good 10-15 minutes but it's worth it. It won't curl this way either.
It should look similar to this.
I've tried different methods of cooking bacon, but what I've found I like the best is in the pan but on a very low heat. It seems counterintuitive, but it works. It takes a bit longer, it doesn't look like it will work at first, but if patient, it produces the tastiest bacon with the best consistency. On my range, I put it on medium low. It takes a good 10-15 minutes but it's worth it. It won't curl this way either.
Last edited:
AAABatteries
Footballguy
I celebrate the entire bacon crispness catalogue*
*as long as it’s not burnt or barely cooked.
*as long as it’s not burnt or barely cooked.
Pipes
Footballguy
This I'm right in the middle between crispy and non crispy.
The General
Footballguy
Chewy is the way to go. Crazy talk in here!
Keerock
Footballguy
Debate. Best way is in the oven. Foil a baking sheet and add a single layer of bacon. Put in cold oven, set it to 425 degrees. When oven reaches 425, flip bacon. 5-10 more minutes depending on oven. Perfect every time.
BlackCrowes
Footballguy
just say NO to Trichinosis. Crispy please
AAABatteries
Footballguy
Been doing this for years for large groups- even better is oven fried eggs. You can make a full cookie sheet of eggs perfectly cooked - although everyone gets the same doneness which isn’t optimal for eggs.
Don Quixote
Footballguy
I like oven, but air fryer for me. Cooked right, less of a mess to clean up, and quicker.
jhib
Footballguy
That's funny - I usually pass on the bacon at hotel buffets because it never has any crisp at all. Just chewy and almost soggy.
gianmarco
Footballguy
Today.
Baking is definitely the way to go. We have a stone which works better than a baking sheet with foil. Comes out great every time and you can do a whole pound of bacon at one time.
New Binky the Doormat
Footballguy
There isn't a correct answer listed for me.
My sister used to call "plastic bacon" - it's a little bit crisp and a lot "bendy"
I am a bacon professional - we have slowed down a bit, but for years we bought 3 of the 3lb thick cut bacon slice pkgs - and I baked them all up in one bacon session. When doing a lot of bacon, baking is the way to go. I bake at 350 so I can monitor it closely to get it the way we like it. They come out just the amount of doneness you like (up to you) and they are all perfectly flat. Plus you pour off the bacon grease and save it for cooking grease (especially good for popcor). I just keep it in the freezer and take what I need at a time.
We keep the bacon strips wrapped in paper towels and tucked into gallon bags. That way they are ready for whatever we needed - recipes, sandwiches, breakfast, keto snacks, etc.
We would do it every few weeks - we are a bacon family.
I don't do it as much now that the kids are out of the house - but we almost always have bacon "at the ready" still. Just don't need as much.
Don't get me wrong - I'll eat a crunchy, overdone piece of bacon and like it ...but it won't be as good to me as a "perfectly plastic" piece of bacon (looks like this)
My sister used to call "plastic bacon" - it's a little bit crisp and a lot "bendy"
I am a bacon professional - we have slowed down a bit, but for years we bought 3 of the 3lb thick cut bacon slice pkgs - and I baked them all up in one bacon session. When doing a lot of bacon, baking is the way to go. I bake at 350 so I can monitor it closely to get it the way we like it. They come out just the amount of doneness you like (up to you) and they are all perfectly flat. Plus you pour off the bacon grease and save it for cooking grease (especially good for popcor). I just keep it in the freezer and take what I need at a time.
We keep the bacon strips wrapped in paper towels and tucked into gallon bags. That way they are ready for whatever we needed - recipes, sandwiches, breakfast, keto snacks, etc.
We would do it every few weeks - we are a bacon family.
I don't do it as much now that the kids are out of the house - but we almost always have bacon "at the ready" still. Just don't need as much.
Don't get me wrong - I'll eat a crunchy, overdone piece of bacon and like it ...but it won't be as good to me as a "perfectly plastic" piece of bacon (looks like this)
Zow
Footballguy
Yeah, same. I want it cooked with a touch of crisp, but prefer it not charred, burnt, or where a lot of the fat has been cooked off.
I'm between the two options but, presuming the spirit of the poll, I went with the non-crispy option.
Zow
Footballguy
Your post makes me so happy. Because bacon is so awesome.
Zow
Footballguy
Wow this is exactly how my wife does it as well. Great method.
STEADYMOBBIN 22
Footballguy
I refuse to vote until there’s an in between option that we are all acknowledging not only exists, but is preferred.
:drawslineindirtwithtoe:
:drawslineindirtwithtoe:
Wildcat
Footballguy
Doesn't need to be crispy to be safe. 145 degrees is the safe pork temp and you can achieve that without crispiness.
Wildcat
Footballguy
Air fryer is less of a mess? I feel oven - you just throw away the aluminum foil and don't often need to even wash the baking sheet. Are you cooking on foil in the air fryer?
gianmarco
Footballguy
There's 10-20 cases of this in the entire US per year. And it's usually clustered from one source (like a family that caught and ate a wild boar).
In other words, it doesn't happen.
Wildcat
Footballguy
This. My wife likes it so crispy that it just breaks and crumbles. That's bacon bits now and not bacon. It shouldn't snap in half.
gianmarco
Footballguy
For all of you baking it, I've done it. It's good. But it's not AS good as in the pan, to me, done lower and slower. Sure, if making a lot, it's definitely the way to go, but if you haven't tried pan on low heat, then I suggest you do and compare.
Btw, seems I'm not the only one
Btw, seems I'm not the only one
Wildcat
Footballguy
I will try it, but it also seems far messier.
Don Quixote
Footballguy
Yep, I line the bottom of the air fryer with foil.
belljr
Footballguy
I assumed this was the only way to do it
STEADYMOBBIN 22
Footballguy
We use an X-large griddle when we cook teh bacon.
Tried the oven, air-fryer and even the grill. Griddle is the easiest/best imo.
Tried the oven, air-fryer and even the grill. Griddle is the easiest/best imo.
Judge Smails
Footballguy
This should be a landslide. Crispy all the way. Who wants raw bacon?
nirad3
Footballguy
YAAAAS
DA RAIDERS
Footballguy
Middle option as well
New Binky the Doormat
Footballguy
does that look raw to you?
I'll guarantee you that bacon is done perfectly - and it won't break in half - but it's still slightly crispy.
there is a WIDE patch between raw and overdone crispy
New Binky the Doormat
Footballguy
well it's not real messy - but I when doing a bunch, you still need to dump/save the grease and I have found that enough of the grease finds its way onto the bottom and side of the baking sheet that a brief wash off in hot, soapy water is needed
IvanKaramazov
Footballguy
When we say "crispy," we mean by American standards, right?
One thing I really hate about travelling to Europe is the way they manage to cook bacon so that it's completely flaccid. But I assume that all Americans will agree that European bacon is an abomination, like well-done steak.
One thing I really hate about travelling to Europe is the way they manage to cook bacon so that it's completely flaccid. But I assume that all Americans will agree that European bacon is an abomination, like well-done steak.
Dan Lambskin
Footballguy
I prefer crisper, ideal cook IMO is where if you hold it it doesn’t sag but you still have some fatty pieces on the end that haven’t completely rendered
Drunken knight
Footballguy
crispy, not burnt
Dan Lambskin
Footballguy
This looks like perfectly cooked bacon
foxco
Footballguy
Since my doc yelled at me about bacon doing super bad things to me I started eating turkey bacon (crispy) thinking maybe she'd be cool with that. She wasn't, and I got another stern talking to despite my assertion that turkey bacon is filled with anti-oxidants, or at least a vitamin... or something. So now I'm back on regular bacon, crispy, and neither my doc or arteries want to talk to me right now.
Dan Lambskin
Footballguy
Also I prefer a thicker bacon, Wright brand is usually my go to but I’ll do Kroger thick cut as well
I’ll do the thinner stuff if I’m doing something like German potato salad or Bacon Corn or something like that
I’ll do the thinner stuff if I’m doing something like German potato salad or Bacon Corn or something like that
Similar threads
- Poll
- Poll
