Place bacon slices in an unheated skillet (if using an electric range, preheat the element for 2 to 4 minutes). Cook over medium heat for 8 to 10 minutes or until desired doneness, turning occasionally. If bacon browns too quickly, reduce heat slightly. Drain well on paper towels.
Tip: Try using a cast-iron bacon press to place atop the bacon while cooking. This helps the bacon cook evenly and more quickly and also minimizes shrinkage. To cut down on splattered grease when frying bacon, consider an inexpensive splatter screen to top your skillet.
How to Cook Bacon
-So you wanna know how to cook perfectly crisp, perfectly straight bacon every time? Use the oven. We're serious and we never joke about bacon. To start, place your uncooked bacon side by side in a baking pan. A 1-inch high pan keeps the fat from running over the sides of the pan and into your oven. Now, just bake in a 350-degree oven for 15 minutes. My favorite part? You don't even need to preheat the oven. After 15 minutes, take your bacon out of the oven and transfer to a paper towel-lined tray. Let it cool and try not to eat it all instantly and that's it. You are now the master of cooking perfect, even, crispy bacon every time.
Preheat oven to 400°F. Place bacon slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until crisp-cooked. Drain well on paper towels.
Tip: This method works well when cooking more than six strips of bacon or when you need to free up space on your stove top. Baking bacon also requires less attention during cooking, since no turning is needed.
Place bacon slices on a microwave-safe rack or a plate lined with microwave-safe paper towels. Cover with a paper towel. Microwave on 100 percent power (high) to desired doneness, rearranging bacon once. Allow 1 1/2 to 2 minutes for two slices, 2 1/2 to 3 minutes for four slices, and 3 1/2 to 4 minutes for six slices.
Tip: Choose this method if time is an issue. The cooking time is short, and cleanup is easy.
American bacon usually comes from the pork belly with streaks of fat running through it, and it is cured and smoked. For crisper bacon, buy a thinner cut. Thinner slices take less time to cook so they get crispy before any burning occurs. Take a peek at the bacon through the packaging to see the fat-to-meat ratio so you can determine the ratio you desire. Also, check the expiration date on the package before purchasing to make sure the bacon is fresh. You can also buy bacon from the butcher or meat counter in some markets. Once you open the bacon package, keep the bacon tightly covered in the refrigerator for up to one week. To freeze, you may want to divide the bacon into portions of four to six slices and place in freezer bags. Freeze these portions for up to one month and thaw in the refrigerator before using.