By Caitlin Bensel; Food Stylist: Torie Cox
If you assume that all Southerners share a common approach to cooking bacon, you might want to think again. While our grandparents swore by their trusty cast-iron skillets, today’s Southerners have differing opinions on the best bacon-cooking methods. Spoiler alert: there’s no consensus in sight.
Some enthusiasts advocate for baking bacon in the oven as the top choice. If you’ve never tried this technique, many of our readers highly recommend giving it a shot, especially when you need to cook a large batch of bacon at once. Here’s what a few of our readers had to say about oven-baked bacon:
“I line a baking sheet with foil, fill it up with bacon, and bake at 400°F until it’s just right. Then, I drain the grease into my jar.”
“I prefer the oven method like others do. I cook a whole pack and store it for the week. Reheating is quick and easy as needed.”
“It’s a debate. I believe oven baking is probably the best method. However, I like using bacon fat, so pan frying works better for me. I get to save the rendered bacon fat for later use.”
“Depending on my time availability, I either use a cast iron skillet on the stove or broil it in the oven, flipping once.”
“I skewer the bacon, sprinkle brown sugar, and bake in the oven. It’s delicious!”
On the other hand, some opt for unconventional appliances to cook their bacon. In the era of countless kitchen gadgets, bacon enthusiasts have found new ways to prepare their beloved strips. While traditionalists may scoff at microwaving or air frying bacon, these modern methods have garnered a loyal following:
“I use an air fryer. It’s simple, mess-free, and produces fantastic bacon grease for seasoning!”
“Place bacon between paper towels and microwave for 1 minute per slice, plus an additional 15-20 seconds.”
“I prefer grilling, but the oven is my backup choice.”
One reader introduced a surprising method that caught us off guard. While oven baking, microwaving, air frying, and grilling bacon seem reasonable, this unconventional approach left us puzzled:
“Boil water and bacon together, drain the water, then fry the bacon.”
Wait, what? Boil bacon before frying it? This method raises numerous questions about its purpose, dietary considerations, and origin. The rationale behind this technique is to extract more fat, resulting in tender and crispy bacon simultaneously.
While opinions are divided on the taste and appearance of boiled bacon—ranging from bland to “odd-looking”—the primary concern is the lack of usable bacon fat for future cooking endeavors. This approach, in essence, is deemed wasteful.
(Source: Original article from Southern Living)
