Whats the secret to making crispy bacon?
This works every time! 1. Start with a cold pan or baking sheet. This is of paramount importance. If you are using a frying pan, make sure it is as cold as possible, put your bacon on it, and only then put it on the stove element. If using the oven, start with a cold baking sheet, put your bacon on it, and put it in the oven. Adding the bacon directly to a hot surface will almost instantly coagulate the fat on the bottom surface, which practically locks in the fat. That might be good for roasts, but not for bacon. 2. Use lower temperatures. The increases the time that the fat on the surface will take to coagulate, thus allowing more fat to drain off. 3. Drain the fat frequently. You do not want the bacon swimming in its own fat. If using a frying pan, use a spatula to hold the bacon in place while you pour the fat into a heat resistant container. (Make sure not to get any fat on the outside of the pan, as it could catch fire on the element). If using the oven, put your bacon on one of
