Is Cooking Bacon in Water The Best Method?

[@emmymade]

What's your go-to way to cook bacon? 🥓Click here www.helixsleep.com/emmymade for up to $200 off your Helix Sleep mattress plus two free pillows

[@sunilzala3909]

Nice dress Emmyboo

[@MegaMissions]

I haven't done this method with bacon in water; but my dad cooks slices of country ham in water using a cast-iron skillet. Also, if you would like to add extra flavor to your meat and lessen the salt marinade the meat in apple or orange juice. Cranberry works too.

[@figmo397]

I think the oven version tastes a bit better, but for the sake of convenience, I tend to put pieces of bacon between paper towels and microwave them. It's less effort, there's no cleanup involved, and it's fast.

[@acethememelorde4377]

I do the oven method too! Been doing it for years. It's a good way to cook a lot of bacon at once. As for the thick/thin, chewy/crispy debate, I definitely prefer a thicker cut bacon, and I like it a a little bit on the chewy side, a little crispy but not so much. And you're right, overcooked bacon does taste weird, to me it tastes a bit like how burnt rubber smells. Kind of acrid and unpleasant.

[@PetesGuide]

Love the ATK water method! Try to do it at least half of the time because of the superior texture.

[@lamebear1000]

I used my panini press/griddle. Takes no time to heat up, cooks on both sides at once, zero splatter because it’s covered, easy to manage grease in the trap, get flatter slices, easy clean up surface. Best way to cook bacon.

[@sayhello5377]

Me too

[@cesalt2408]

Wow! We need to see this method on the channel too.

[@virginiev58]

🤔 must try! Thanks for the tip 👍🏼🙂

[@pink.penguin]

Never even though to use the panini. ! Genius ! My hubby is getting bacon 🥓 with breakfast

[@alexiswieds5260]

I never thought of that! Will have to try!

[@PRDreams]

I use the husband method. Put husband in front of stove, go feed the farm animals, come back to perfectly crispy bacon. 100% success rate.

[@ndb_1982]

😂🤣😂🤣 Fabulous!

[@cris8605tina]

Haha thats the method my sister uses

[@kfer9249]

But is there any left? is the question.

[@cinmor7843]

My Sunday morning brunch routine (except for the farm animals) :)

[@lindabrandt4013]

It was the dad method when I was growing up.

[@angmer7541]

I actually combine the methods. I cook my bacon on a rimmed baking sheet and add water to it. Probably about 1/4 cup. I start in a cold oven and set to 425. So the bacon is slowly rendering in the water while the oven heats up. Bacon Is perfectly crisp every time. No spatter or messy clean up.

[@emmymade]

Nice!

[@RemindThemAboutGeorgeFloyd]

i poach my bacon for 1 minute in a shallow bath and then microwave it for 30-45 seconds on a microwave safe plate. after that i take it and get a little bit of a sear on a dry, smoking hot cast iron pan, after that i rub it onto the cooking surface of a large broth pot (cold pot, not hot) in order to create more dishes. after that, take it and spread out your pieces onto as many baking trays as possible and throw it into the oven at 275 for 2 hours. Remove your bacon from the oven and immediately drop into a large bowl filled with a few cups of salt and completely coat, let cool, and with butcher string tie the bacon into a sort of garland. after that, hang the garland in the back of your fridge for 5-7 days, and just like that you have bacon

[@alexissloanmims-jemerson8915]

Exactly how I cook mine works every time

[@chrissandoval7675]

thanks, i'll bake my bacon when doing mass batches and this sounds like a better method. thanks again ms. mer.

[@bodyofhope]

@@RemindThemAboutGeorgeFloyd 🤣🤣🤣 Thanks for the laugh

[@Nighthawkinlight]

I start chicken in cold water so it gets a gentle start heating up the core so you don't have to overcook the outside to hit a safe internal temp when you switch to a dry pan for the crisp. Works great. Not sure it makes sense for meat like bacon that is thin enough to cook through easily. I find the best way to cook bacon is to save the grease from successive batches in the freezer so you have enough to submerge the strips entirely and get an even deep fry. Not the healthiest method, but we're talking about bacon here.

[@boebender]

Good tip!

[@bumblebee4280]

It's pretty healthy to me. Better than coating the bacon in seed oils.

[@Margalus]

I use 2 forks to press the bacon somewhat flat while frying. Oven method works well for blt's. But if I am making it to go with eggs it's gotta be fried. Use good fatty bacon and get some nice deep bacon grease to then fry my eggs in, basting the bacon grease lightly over the top of the eggs. Nothing better than eggs deep fried in bacon fat! And I also like thin and crispy bacon!

[@emmymade]

Agreed. Eggs cooked in bacon fat is the best.🙋🏻‍♀

[@VindicatorsPledge]

shallow fried..

[@Margalus]

@@VindicatorsPledge correction noted

[@sheisme2]

@@VindicatorsPledge It’s actually “pan fried”. Shallow fried is slightly different, and uses more oil. ☺️

[@fabulousflatfashionwithtis1806]

And sop up any leftover grease with bread!!

[@candacel3305]

My mom likes to use bacon fat for the oil to cook her popcorn. Her favorite is the tiny kernel popcorn that comes from Indiana. It tastes really good though

[@emmymade]

Oh my word. I can't believe I've never tried this before. Thank you!

[@Arrowdodger]

@@emmymade If you ever try that for a video, I know I'd love to watch it

[@FreeBeerNoBingo]

That sounds awesome. I'm definitely going to try this!

[@Quarksi]

... and now I'm about to guga this idea and make popcorn in duck fat that I can't seem to use up >.

[@therawebster3285]

l've used the diced apple wood smoked and the thinner bacon in a cold pan, but the slices l microwave on paper towels and just watch it ..

[@nancybaker8514]

This was interesting to watch. It turns out that you cooked the bacon exactly the way I cook breakfast sausage links. Start with the links almost covered with water and cook it down until the water disappears, then brown the sausage from there. It's always delicious and fully cooked that way!

[@koukounut]

I'm in the minority among my friend group but my favorite doneness for bacon is crispy on the edges but still has some bend and chew! Most of my friends prefer it crispier. I will happily eat a crispy bacon too though! But it's not the doneness I'd make for myself.

[@chimeracooks]

I prefer my bacon like that too!!

[@NoZenith]

I'm NOT a fan of really crispy bacon... just beyond limp and fatty... fully cooked but tender and not crispy/ shattery

[@wendybutler1681]

Me, too!

[@Alewort]

You have good taste. Some of each, please.

[@katstorm13]

My favorite too. To me it doesn't seem chewy, it's more that the fatty bits of meat are so good lol. It's why I usually choose ribeye steak when we go out for steak dinner. I could never justify the cost of the more expensive, even fattier cuts at a restaurant but maybe I'll have to try at least once lol.

[@bethhammel4281]

After years of pan frying, trashing the oven with spatter… I now air fry! Absolutely flat, crispy perfect and clean up is wiping out air fryer!

[@sl4983]

Aren't air fryers to small?

[@lilhypnotique]

@@sl4983 You can get a 8 quart or XL fryer, recently saw one with two trays that are horizontally long.

[@oliviadewolf9768]

I recommend doing your bacon in the oven, pouring off the excess fat and then baking sheet pan pancakes in the bacon greased sheet! Great way to make breakfast for a crowd or just when you hate flipping pancakes. They freeze nicely and can be cut to go in your toaster.

[@zeusathena26]

My grandmother was poor, & had 8 kids in Louisiana. She had a couple of bricks wrapped in foil in her kitchen. I can't imagine all her housework. Her home barely had electric. It was equal to a home from 1900. Only 2 bedrooms, a living room, & a kitchen/bathroom. I can't imagine how crowded it was. She grew most of her food, had chickens, & a cow. She even gave birth to one of her kids at home alone! I highly appreciate modern tech, & healthcare! 😅

[@danieljordannicol9937]

A human gives birth to humans not cows you silly goose :)

[@zeusathena26]

@@danieljordannicol9937 I though it was obvious what I meant. Though I corrected it, so that the stupidest person should have no problem understanding.

[@essie23la]

@@danieljordannicol9937 ...are you making a "kid" pun? bc that refers to goats not cows...

[@rkmugen]

8:45 WAIT!!!! THAT'S BROWN GOLD! De-glaze it with some wine, broth, stock, or even just water... and then use it in a soup! Soups like split-pea & ham, or broccoli, or asparagus.

[@Alewort]

Bacon gravy is tragically under-known.

[@getoffmydarnlawn]

You really can't beat the oven method. I worked the breakfast shift in a hotel kitchen eleventy million years ago and I remember making full sheet pans full of bacon (and sausage) every morning and I ate SO much delicious bacon. I was young and usually coming in still drunk from dancing all night, so I worked it off.

[@laurametheny1008]

Eleventy million years! Yeehaw!! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😉😉😉😉😉😉😉😁😁😁😁😁😁 Absolutely fabulous! I think we were born the same year lol! I worked in the kitchen of a nursing home. And housekeeping. Fun times a million years ago as well! Also did the drink and dance off number. Sometimes I had to sleep by the porcelain throne a bit too long...

[@lisaspikes4291]

In the Navy we cooked bacon in the oven also. Very easy.

[@varedna]

Also the oven is the best thing to use to make french toast as well, soak the bread in the custard mix and then lightly heat both sides in a frying pan, then fill a sheet pan with the french toast you are making and finish it in the oven so everything gets cooked evenly.

[@angusmcmungachuck3667]

Nothing ruins a hotel breakfast quite like oven bacon.

[@bumblebee4280]

@@angusmcmungachuck3667 I like oven bacon. Maybe try with some water in the sheet pan. It should make a difference.

[@Skenjin]

Oven baked is the best method. Not quite the crisp of pan fried, but flat and able to cook a large batch at once.

[@daa589]

Just broil for a minute or two 🤔🤣

[@auntlynnie]

Unless you do what I do, and get distracted & forget about the bacon. It gets really crisp after 20-30 minutes! 😂😂😂

[@4themotherload]

I have tried a bunch of the bacon "tips", oven always wins 🥓

[@thepokekid01]

If you got one, cook it in the oven with a grill rack (or a heat resisting cooling rack) on top of the baking pan. A lot of the grease drips into the pan from the bacon and it crisps up really well without burning. (I mean bacon can burn still, but you can pull it out in timing where it is amazing). I cook it 350, 375, or 400F depending on the thickness of the bacon for 15-20 mins... 👨‍🍳💋 it's not as flat, but you can still cook just as many at a time.

[@auntlynnie]

@@thepokekid01 I used to do that, but the bacon would stick, and it’s one more thing to clean. I gave up on it. My take on it is that it’s bacon. Fat will be involved. 😋 (Soooo yummy!)

[@motomami6969]

Indeed. Lots of my foods in my country that are similar to bacon. (Tapa and Tocino) are cooked alot in Boiling water and the soft chewy texture is ✨⚜️👌

[@TheInspired]

We’ve always used a bacon crisper for the microwave that cooks 5-6 pieces of bacon in less than 4 minutes. A piece of paper towel on top keeps the splatter to a minimum. There’s no curling so it cooks evenly and the fats drain to the bottom of the dish.

[@lancerevell5979]

I microwave bacon too. Quick and easy.

[@beatricepierce6883]

I also cook bacon in the microwave. A paper plate and paper towels 1 minute per slice for a 700 watt microwave

[@seasonsgreetings7191]

Microwave bacons the way to go Lol

[@_arman_]

@@beatricepierce6883 a paper plate... that's so much smarter. I've microwaved bacon on normal ceramic plates before but the problem is that the plate heats up to about 4000 degrees after a few minutes. Thanks for the idea.

[@pattyofurniture694]

When I was in culinary school my teacher mentioned bacon as one of the funniest price paradoxes in food. Thinner bacon is cheaper per pound than thicker bacon, even though it's literally less work for the butcher to slice it less times to make it thicker. Always makes me laugh. Thought you might get a kick out of that Emmy.

[@redhawkneofeatherman261]

It's kind of like how skin on chips are always considered fancy... despite being less work to make.

[@allanpeter7700]

I mean it could be because of popular demand, white rice is far cheaper than brown rice even though it is more processed

[@laurametheny1008]

Good old sold by the pound, period. That's what I miss haha. And having a standard can size and price for coffee. Regular or decalf.. decalf a bit more money. It's just the greedy profit squeeze of every man for himself. Screws us all in the end.🙄😉

[@fireflieer2422]

@@redhawkneofeatherman261 oh god you're right

[@HepCatJack]

This is because the butcher really likes using his slicer. If you buy thick bacon, you deprive him of the fun part of his job.

[@pandanke]

Put bacon on tray (I cover the pan in foil) and bake at 350 for 20-25 minutes. I don't pre-heat because who has time for that, but also I think it works better with rendering the fat. Easy to clean and perfect to freeze/refrigerate leftovers, meal pre, or have a family sized BLT lunch. ♥

[@jennywrenn469]

Thanks, gonna try this!

[@cris8605tina]

Thank you im going to try this

[@talidras]

To me the water method seems to remove some "flavor" from the bacon. My preferred method is on cast iron with a cast iron press to put on top. This removes the splatter and also removes the need to flip. Can overcook it easily, though, so you have to be paying attention to it.

[@douglasreeves9938]

Talidras See my reply above about out camping.

[@emmymade]

And the bacon fat is good for the seasoning of your pan. 🍳

[@avariceseven9443]

I dont think it will remove flavor cause the water evaporate anyway and even if it does, arent bacons usually salty? Little salt removed isnt that bad.

[@cynthiacarder4481]

I agree the water takes the flavor away n to me u have to cook longer cause u have to cook water dry to get it crispy n I've used oven method ever since I was about 16/17 I worked in fast food n that's how it's prepared

[@JonPaulMaki]

When I was married, the first apartment my ex-wife and I lived in had a hardwired smoke detector, and it would always go off when we fried bacon. And we weren't burning it, it was just that sensitive. So that was when we discovered the value of cooking it in the oven. Came out nice and crispy and didn't set off the alarm.

[@reginabillotti]

When I lived in one apartment, I would always open the windows when I was cooking, even on cold winter days.

[@jessicaazzola6703]

I cooked my sausage patties in the oven for the first time tonight. Same awesome results! No spatter. No difficult clean up. I didn’t have to tend to it or flip it. Yay! I’m never cooking sausage on the stove again.

[@evelyncharters8185]

Love your videos Emmy ... try the water method with any kind of sausage. I include lots of sliced onions tucked in between the sausages. Be sure to pierce the sausages with a fork to let all the fat render out. When the water has evaporated, the sausages and onions will begin to brown in the fat. Remove them from the pan when browned and keep warm while you make a delicious gravy or sauce. Sprinkle a couple of spoonfuls of flour into the fry pan, toast while stirring constantly. Add whatever liquid you like into the roux and whisk until smooth. Water, wine, beer, apple or tomato juice, milk, cream ... the choices are endless. Never waste the brown stuff a.k.a. fond in the bottom of your pan dear Emmy ... that's pure flavour!

[@MsPsych2009]

I totally use the oven method and didn’t start doing that until about two years ago too. It’s just SO SO much easier. I always have an issue finding the perfect tasting bacon that’s not too salty. I like the Walmart brand. It’s pretty good. I couldn’t imagine not having bacon 🥓 in life. It’s just so yummy and delicious. Honestly, I don’t think anything compares not turkey bacon, not anything. Emmy, I know you did grilled cheese on a few prior episodes but you should totally try (even on your own) the jalapeño popper grilled cheese. You would love it! The cheesiness and the spice are just a wonderful combinations. 😊 🌶 🧀 🍞

[@SqueeshFeesh883yurz]

I personally use an air fryer; the bacon gets super crispy(I like anything else I’ve tried) and I don’t have to wait for the oven to preheat! Another plus is all the grease just drips right off and I reserve that for cooking all sorts of stuff 😋 And now I have to make jalapeño popper grilled cheese!

[@amsb4dafunk558]

Sprinkles a wee’bit of sugar On Them too salty bacons.

[@theloudhouse122]

Mmm sounds good to me I'm coming over to your house next time you make this 😂😂😂

[@theloudhouse122]

@@amsb4dafunk558 mmm hmm candy Bacon. Yummmmy

[@theloudhouse122]

@@SqueeshFeesh883yurz same

[@BoringTroublemaker]

Since it’s just me and my husband, if we plan to have bacon during the week I’ll cook a pound of thick sliced bacon in the oven on Sunday with my other meal prepping until it’s done but not crispy. Then I’ll drain it on a paper towel and put it in a ziplock bag in the fridge and pull out a couple pieces when we want it and microwave it for about 10 seconds per slice which get it sizzling again. If we want it crispier for a burger or salad or something we bump it to 20 seconds. It tastes like it was just cooked but without the mess or time involved on a weekday morning or evening.

[@valvenator]

Same here except I usually crisp it up in a pan instead of the nuker and use the grease for frying an egg or two.

[@brt5273]

I learned the oven method years ago when I worked at La Madeleine. I'm single so i agree it's a pain to do just a few pieces, but I will do a whole package, keep it bagged in the fridge and then just pop a few pieces in the toaster oven to heat up when I want some.

[@seasonsgreetings7191]

How long does it last in the fridge cooked bacon?

[@wendybutler1681]

If packed air tight the cooked bacon would freeze well. Don't know if the crisp would return to it without heating it up in a skillet, tho. It usually never lasts long enough to make it into the freezer!

[@brt5273]

@@wendybutler1681 Yeah I will go through a one pound package in about a week so I've never tried freezing it. Keeps in the fridge just fine for that amount of time.

[@brt5273]

@@seasonsgreetings7191 I use it up in about a week, so not sure how much longer.

[@sparklesp9304]

@@brt5273 I think it's high in cholesterol. I'd watch it.

[@geeell1917]

I use the oven method for a crowd or large batches, but I use the water method in a 1-pot style of pasta carbonara. I render the diced bacon in a skillet with water, then drain the grease (in a jar too!) put aside the cooked bacon chunks, then put my dry pasta in the skillet (Cooks Illustrated method also) barely cover with cold water, and bring to boil, stirring to keep the pasta from sticking. The fond bits on the bottom will loosen and flavor the pasta, the salt from the bacon seasons the water, so very little additional salt in the water is necessary (depending upon the saltiness of the bacon). I bring the shallow water to a boil and reduce heat to a simmer, stirring to keep the pasta from clumping and sticking to the bottom of the skillet, but in the meantime I crack an egg into my serving bowl, add grated parmesan/pecorino, and fresh ground pepper, and beat the egg until everything is well mixed and the cheese is completely moistened by the egg. Once most of the water is absorbed, check for doneness. It is usually done when the water is almost fully absorbed, but there is some thick, starchy water that is perfect to thicken your sauce. Then I dump the hot finished pasta onto my egg mixture and quickly and thoroughly toss it, coating the pasta with the egg and cheese mixture, which melts and thickens into a creamy rich sauce without adding any cream or milk, just more ground pepper to taste. If you don't toss the pasta immediately, the heat will scramble the eggs so act fast! Then add the reserved bacon, more pepper and more cheese if desired, and if you want a little more smoky flavor, you can even drizzle a teaspoon of the bacon grease back over the pasta. This still dirties a single pan, but it ends with a good dish, plus cooked bacon bits, bacon grease, and does not waste any bacon flavor, and it makes a pasta dish without having to wait for a gallon of water to come to a boil.

[@vivianspringer5142]

Thanks, the more I hear this recioe described, I really want to try it! But, I will usually don't eat many carbs. There are several lower carb pastas in the stores or online. I can please myself & my Husband at the same time. Eating bacon is fine on low carb ir even a more Carnivore diet that actually gives the body a chance to heal from inflammation. It's the ultimate low carb way to loose weight from eating a junky diet. I've heard to help relieve Arthritis and Fibro' pain. I hope to try sometime, others online live that lifestyle for their health such as gluten free... but I divert! This just sounds delicious after cooking bacon no waste, tasty a real winner crowd pleaser. 👍

[@JosefFerguson]

A couple more videos like this, and I'm going to be able to realize my life-long dream of cooking breakfast in the bath-tub.

[@meganb4432]

If I'm cooking bulk bacon, I cut it into inch pieces with scissors, then do the cold pan low slow method...in a wok. Just stir fry it a wok-full at a time. It takes awhile to cook a kilo or two, but it's all ready at the same time which is handy when cooking for large groups.

[@douglasreeves9938]

I use a bacon plate specifically designed for a microwave with a splatter cover. You have to get use to the type of bacon you use (brand, thickness, etc) but once you have it locked in, perfect every time and the bacon fat is automatically drained. Out camping, I have to agree with Talidras.

[@bodyofhope]

I cook bacon in the microwave by sandwiching it with paper towels to absorb the grease and splatter. My whole family makes it this way, including my 5 adult married siblings. The trick is overcooking it, so it comes out very crispy, almost like bacon chips. Otherwise cooking it in the microwave could risk soggy floppy bacon.

[@Ar7ific1al]

I love how soft-spoken you are. You somehow can be excited while being soft-spoken. I don’t understand it, but it’s great! You get excited, but stay calm. It’s actually kind of soothing :)

[@chinanorthairguns]

I like to cook the entire package at once in the oven. I keep it in the freezer and just reheat it as needed. I also save all the rendered fat, for cooking. Doing it that way provides a lot of fat at one time, and I can just grab a few slices for a sandwich whenever.

[@rabbit_scribe]

This is brilliant

[@wynjones2877]

When I cook bacon in the oven I put a cooling rack in the tray and lay the bacon on the rack. The bacon drains while it is cooking. My other hack is to pour the bacon grease into a container with water and then put it into the fridge - the grease floats to the top and the 'crumbs' sink to the bottom. Then you can move the grease to another vessel.

[@stickmangrit]

the chief appeal of the water method for me is how good it is at rendering out as much fat as possible. for something like pasta carbonara where all the rendered fat ends up used in the final dish i always use the water method.

[@kristinwright6632]

I live alone so I mostly make just two slices in a pan. Sometimes if I want more hands off I will put just a couple pieces in my smart oven. I am going to try that water method for when I do stovetop. Looks like an improvement over just pan frying.

[@Peachyx0]

1am, have to get up early, absolutely exhausted but I had to watch when I got the notification. Always look forward to your videos Emmy 🥰

[@michaelcoffey4961]

I cook bacon in the microwave. Lay the slices of bacon on two layers of paper towel on a microwave safe plate and then cover with two layers of paper towels and press flat. Cook for 1 minute per slice of bacon, then check for doneness. Cook for an additional minute if it is not crisp enough. This has all the benefits of the oven method you love, but it is faster, doesn’t heat up the kitchen, but best of all all the mess is contained in the paper towels. P.S. I love your channel! You have a wonderful personality and such a perfect, poised presence in front of the camera.

[@melrupp2129]

Oven for us. Hardcore oven bacon fans.

[@thenoblegasargon]

You inspired me to try both today. My family and I slightly preferred the water bacon to the oven because the lattice of the crispiness was finer. As a cook, I preferred the oven because it was SO easy! I agree with you that both methods work well and taste great. Thank you and thanks to your mom for showing us improved ways to sizzle bacon!

[@JimsKitschKitchen]

Hey emmy!!!! It certainly looks like an easy method- I know someone who refuses to eat any chicken unless it’s boiled in water. Have you tried bacon crack???

[@kylieshaye6562]

Emmy should make bacon crack!!!!

[@mud6866]

Huh??

[@jacklyncheung4993]

Poached chicken?

[@geekfreak2000]

@@jacklyncheung4993 not a fan

[@geekfreak2000]

@@kylieshaye6562 I'm curious now? Still want a pickle pie though

[@Scoots_McGee]

I like the idea of cooking bacon in water for the benefits you mentioned. I remember hearing over the last couple of years that the being your bacon in cold water before cooking helps to reduce curling, but it may wash some of the smoked flavour out of your bacon. Cooking in water would reincorporate that smokiness back into the bacon. I've tried all the gimmicks, and oven bacon is definitely best, it's the most consistent. The cons are quantity, as you mentioned, it's not ideal if you are cooking for yourself or one other person, and it is time consuming. Depending on your oven it can take 20-30 minutes. I usually don't have a reason to make oven bacon at home, I just do it in the cold pan low-medium heat, and give my stove a quick wipe with a wet rag (the element itself won't have much spatter on it because the pan is in the way, but you should move quickly to avoid steam burns) and clean it thoroughly later when the element has cooled down.

[@TheJustineCredible]

When cooking a large amount of bacon I use the oven method BUT I use a wire rack over my sheet pan. This way it doesn't sit in the fat and it actually comes out crispier. I especially like this method for thick cut bacon. When I only have a few rashers (slices) to cook, I'll still use the stove-top fry pan method. Yes, individual slices of bacon are called: Rashers.

[@mimi0424]

I did this in the beginning then saw a method where you fold aluminum foil like fan..and place the bacon 🥓 the opposite of the folds and it sits up top while the grease goes in the slots so to speak..but your method works too!

[@maryounkeo5693]

We love cooking bacon in the air fryer! I’m general, we always place foil at the bottom for easy clean up and love that it collects the fat at the bottom of the foil. Once the fat solidifies, just toss the foil.The bacon still tastes as if it’s been pan fried. Kids love it!

[@Sunny73941]

I cook mine like Dr. Ken Berry's video. The Keto Doc. He makes bacon "chips" by cutting the bacon in 1/4's and seperating the pieces and putting it in a fairly deep saucepan with a lid. Cook on high head and stir it every couple of minutes. No splatter and perfectly cooked bacon chips. It's fast too.

[@Sunny73941]

Also with this method you can do 2 to 3 packs at a time. I just drain mine and after it cools I place it in a ziplock bag and store it in the freezer. Can store it for up to three months. 30 seconds in the microwave and its bubbly and perfect for serving. Cheers!

[@cindy5562]

To clean up the grease in any pan, use baking soda. Scrape out as much as possible onto a paper plate or newspapers. sprinkle a good layer on the pan. Use a fork to spread/scrape. It should all come off easily. Wash as usual. I buy the big bags of pool baking soda. Use the water method with sausages too.

[@michaellaw6146]

I watch Emmy almost every single night before bed. She is literally my therapy

[@katiemiller2062]

I use the oven method, but I place the bacon on a cooling rack inside of the cookie sheet. I also spray the cooling rack with nonstick spray and line the cookie sheet with tinfoil for easy cleanup. I put it I the oven cold (no preheating) and I set the temp to 400 F and bake for somewhere around 20 minutes. No flipping or draining the bacon and it turns out great. And if you like BLTs you can make a bacon sheet by cutting 3 pieces of bacon in half and weaving them into a square (3-1/2 pieces horizontally and 3-1/2 pieces vertically). Then you get bacon in every bite and it stays put in your sandwich. Yum!

[@chariras8819]

When my pan get that brown and hard to wash, I put water and soap, put it back on the fire until e started bubbles. Than wash it. You don’t need to scrub the pan anymore.

[@Hylian_Herald]

This idea disturbs me, and I don't know why lol

[@LaineyBug2020]

We do the oven baked method, but line the sheet in tin foil so we can still collect any left over fat because we love cooking our eggs in it! I swear my mom is a kitchen witch because she's able to make crispy bacon that is somehow aslo just the perfect amount of chewy. We also get all of our pork and beef products straight from family farms, benefits of living in the midwest and the nature of my dad's job!

[@darkestserenity6775]

I always cook mine in oven , on baking paper and brushed with honey on both sides for 12 mins mmmmm now I'm hungry

[@2MuchCorn]

“What’s your bacon style?” Me: “Yes.”

[@USSHammerology]

Just give me some crispy bacon.

[@GregoryGlessnerViolin]

YSAC says "Baked bacon is better bacon, but the best bacon is the bacon you're makin'."

[@lanzknecht8599]

One aspect you haven´t looked into is that you can use bacon or any piece of smoked pork as a base for other dishes were you want to have a slight smoky flavor to it. In Germany a lot of stews are made this way. You take a piece of smoked pork like bacon plus onions and spices (careful with salt) and boil it until its soft. Then you take it out and use the broth as a base for Sauerkraut oder legumes to be cooked in.

[@ktutran8256]

I lik'em THICC

[@apefu]

I've used this method for about ten years now. It is wonderful! I go a bit harder on the heat though. I find that there is a lovely texture difference, especially with thicker bacon, when it is boiled first.

[@DawnyAussie]

The idea of crispy bacon is an interesting one. Where I'm from in Australia, we *generally* prefer non-crispy bacon. Bit of caramelisation on both sides to enhance the bacon flavour without losing the meaty texture.

[@Scooterpie-oc5cd]

i cook bacon on a charcoal grill over lump charcoal using mostly indirect heat except to brown it at the end, it comes out amazing

[@skyrere]

I cook my super thick bacon on a rack in a shallow pan designed for oven cooking bacon. Before that, I had a rack in the bottom of a broiler pan that came with the apartment, and I would line the pan with foil, and bake the bacon for 20 minutes, flip, and cook for another 15 minutes. Super crispy, and the rendered fat in the pan below is fantastic for cooking with.

[@jakejager]

We cook bacon in the microwave these days. Put some paper towels in a glass baking pan/sheet (or a plate if you're not cooking a lot). Place the bacon on top of the paper towels then once they're laid out cover with more paper towels. You can stack layers but if you are going to stack you'll need a thicker layer of towels on the bottom to absorb the extra fat. Cook for about five minutes checking regularly. If needed continue heating in the microwave until crispness is reached...always comes out good BUT doesn't get caramelized like it would in a pan so you lose that but it's not a huge difference

[@emilyanngriffith3478]

My mom also cooks her bacon in the oven! She puts it in the oven when its still cold though for about 20 minutes. Always comes out great and frees up stove space for eggs and other breakfast items!

[@queenbeemo42]

I was without an oven or microwave for a few days and used water to thaw my bacon in a pan and was pleasantly pleased with how much fat rendered out of it. I felt like it really fried well so these days if I am doing raw bacon in a skillet I will often add a layer of water to it. The oven is my preferred method.

[@tomwalsh2244]

We cook bacon in many ways in Ireland. I like crispy for breakfast. Thicker for coddle. Gammon steaks for frying and a joint for bacon and cabbage. Pork belly but bacon used for long sloooooooow tasty cooking. Love the vids Emmy. Hey from Dublin.

[@ElFern32]

I love tuning in to watch your videos so calming to watch

[@frankwright1571]

I have been using the oven method for over a decade. You just can't go wrong. And you can cook it on a traditional bake setting or a broil setting for quick and crispy. I saw my mom do it once after seeing her fry bacon in the pan forever, and I have never looked back.

[@CookingWithCows]

A good way for the oven method is to weave your bacon strips into kind of a blanket/square, like you do with strips of dough for the top of a pie. The pieces hold each other more or less flat and stick together, so you can place the whole thing onto a bread roll or something like a sheet of bacon.

[@HepCatJack]

When the bacon curls up, you can cut those bubbles in the bacon with scissors to flatten it, or cut the bacon so that it is half width, this way it won't form bubbles as much. Use saved bacon fat to cook the bacon so that it will float somewhat in the fat keeping it in contact with hot fat as it cooks and renders.

[@billymacaraeg7761]

well we've been doing this technique when I was by my self working using pork belly slices 🤩🤩 and cook them in a pan with water half way the pork belly and cook them in a medium low heat and once evaporated, oil of the pork will cook the pork belly slices to crisp and just let the process cook the pork completely and flip when the side is crisp and do the same thing with the other side. with this technique kids just love the crispy skin and the skin looks more like chicharon rather than rubbery or super solid, it is a treat 😍😍, and I love the fact that it drains the oil out of the bellies.. jope you try this method of cooking fried pork belly 😊😊 it'll be lovely.

[@andybsmith]

You can place another sheet of parchment paper on top of your bacon to cut way down on spatter. You can also do multiple layer to cook more bacon at once. Lower the heat and add time to do so.

[@Roland14d]

FWIW: I not only use the leftover bacon grease to flavor other dishes, I use it as emergency candles or cooking heat when the power goes out or when camping. On the coldest nights, newspaper "logs" soaked in bacon grease make the fireplace especially fragrant.

[@MotherRabbitsKitchen]

Interesting! Never heard of cooking bacon in water. I grew up on cooking bacon in the microwave. 🤣 Now, what I like to do is cook bacon in the oven on a wire rack and then finish in the microwave lined with paper towels for just 30 seconds or so. It gets the bacon nice and crisp and the paper towels absorb the excess fat. And also it’s nice and hot when you’re ready to eat it!

[@marcysikes]

I heard about cooking bacon in water several months ago. I liked cooking it this way. More recently I started cooking bacon (no water) in a cold pan over medium heat with the lid on. As the bacon starts to brown I turn the bacon and lower the heat and recover the pan. No splatter and the covered pan seems to cook the bacon through quicker. Now this is my favorite method.

[@titasmom678]

I have used both methods for bacon. I add water to sausage as well. Especially frozen whole sausage links, even sliced sausages. It's less messy and cooks it faster too.

[@maddynicole]

You should try the oven method but put the bacon on a cooling rack on top of the sheet. It helps it crisp up because the air is able to circulate, the drippings still go below for easy clean up!!

[@Escandel]

I usually make mine in the airfryer and my family and I really like it , nice and crispy and the extra bacon grease drips down and easy clean up!

[@irenechang2734]

I like to cook bacon (works for one or two people) in an air fryer. I preheat to 325 F, and while the air fryer is preheating, I use a roller docker (used to put holes into cracker dough) to punch a bunch of holes into the fatty parts of the bacon strips.. Also, I add a metal rack that allows me to drape the bacon so it gets in contact with hot air from nearly all sides. That way, the fat drains out more evenly and more thoroughly.

[@Pappy_1775]

The people I have seen using the bacon in water method, do it mainly to remove the salt for low sodium diets. Mostly they just boil the bacon first to remove the salt then rinse the bacon to later fry it in the pan. This method works well at removing the salt in Spam also before frying it up.

[@VioletBloom]

Whuuuttttt?! I gotta see this, Emmy you find the coolest ways to cook!!! 😳🦉😁🤤

[@karenjarrett8904]

Totally agree, I bake my bacon in the oven. I’m not a fan of being burned with flying grease. We do the whole 12 or 16 ounces, breakfast and BLT for lunch, yummy.

[@movingforwardLDTH]

Yum, bacon!!! All that delicious bacon fond in the pan - I wonder if deglazing it with, say white wine, would produce something that could be used in the dressing for a bacon spinach salad .. or maybe a pan sauce to drizzle over anything that goes with bacon (which, in my mind, is just about everything)? When I do make bacon (which hasn’t been often … might need to change that), I use the oven method. I absolutely love the spatter containment (especially not getting attacked by flying hot oil) and also being able to multi-task.

[@rahn45]

I use an air fryer. Bacon in around 6-10 minutes (depending on how you want it) and extremely easy to collect the oil. Don't have to wait for an oven to heat up or setup a pan + rack, and don't have to worry about the splatter doing it on the stove.

[@123abcxmen]

If you don't need to save the bacon oil/fat, i have found out using the microwave is the FASTEST way of cooking it. By laying the bacon strips in berween of paper towels and in between of two flat plates(serve as absorbing the oil). The plates serve as flattening the bacon. The drawback on this method is you have to use a lot of paper towel, depending on the amount of bacon you're making.

[@chubbychibiclub8100]

I actually didn't like bacon at all until a couple of years ago. Now I usually just fry it up in a pan because I like the difference in textures. I prefer it on the more done side, but love those folds of chewiness throughout 💖 thick bacon is my go-to for that reason

[@annabarrett1027]

5:20 Doesn't matter---- EVERYTHING!!!!! Love it all🤤

[@afroborilafemme]

My favorite method of cooking bacon is in the microwave. In the late 80s, my mom used to have a Tupperware dish that was specifically for cooking bacon in the microwave. But now I just put it on a plate between a few sheets of paper towels. Because you cover the bacon with paper towel in the microwave, clean up is so much better.

[@coramonster]

This is going to blow your mind on cooking bacon, it did mine at least. Put you bacon on the parchment covered pan, put it in a cold oven, do not preheat, (I cook it at 425 convection, that just works with my oven.) By the time the oven is preheated/up to temp the bacon is done. Sometimes, it takes just a couple extra minutes after the oven beeps but most of the time, it's ready when it beeps.

[@russchamberlain8755]

A good dry summer sausage, whipped mayonnaise.. sweet and spit.. and kimchi. The flavors mix well.. cool vid. Thanks

[@karensings]

I cook bacon many ways. I use an air fryer, cast iron skillet, oven fried, but the best method for me is on a platter in the microwave. About one-1.5 minutes per slice (based on the thickness). This way, I can pour the collected renderings into my bacon grease container to use in other applications. The bacon is perfectly crisp, and no need to monitor.

[@agensop]

put a top on the pan the smaller than the width of, put a pot top that can cover the bacon and it will crisp it up without having to flip it, this is what i do when i cook it in a square griddle pan i get a large round pan slightly smaller than the griddle and let the heat deflect back down

[@milessakauye8819]

Hi Emmy, definitely a fan of the oven method. Found that was the easiest way to get crispy bacon, but always looking for alternative cooking methods. So, thank you for the vlog!

[@MichaelWayneSmith]

I use my air fryer and we love it that way. The spatter is contained and it's easy cleanup.

[@KnittingmommyArts]

If I'm only cooking one or two slices, I'll fry it in a pan on low heat. But my go-to way to cook bacon is in the oven. I love that I can cook a lot of bacon in the oven quickly for crispy bacon, or low and slow for a rich buttery bacon that is out of this world good that practically melts in your mouth. While my preference is usually for crispy bacon, there are times when I'm in the mood for something different. That slow cooked bacon at a really low heat that melts in your mouth is always perfect for those times. There's something about the taste and texture and that makes you go hmmm, that's good. There's just nothing else like it. It's also especially great on a BLT.

[@itatane]

I prefer cooking bacon in a "tin spider" (actually it's a steel cold handle skillet. Some folks call them cowboy skillets as well. Couldn't beat the 2 dollar price tag at a garage sale!) It allows me to drain the fat off into the jar I keep. Use the fat for roasting potatoes, frying green beans, sauteing wild greens. (mmm, charlock, purslane, and goosefoot, yum)

[@alexandriasanders5807]

We cut our bacon strips in half down the middle of the pack. Sandwhich bread sized strips, less bubbling, and fit in a pan much easier.

[@ffa2dramachick]

@emmymade Try nuwaving the bacon. My whole family does this, hardly heats up the house, you can cook a TON of bacon in one go, don't have to flip them... And they auto drain, so no blotting with paper towels. Foil the bottom of the tray, and you don't have to clean it, just the racks you put the bacon on, super fast and easy!!!

[@TheRealWilliamWhite]

I use the oven for strip bacon, but if I'm cooking chunked up bacon, pork belly, or salt pork I always add water. Also if you want bacon for chowder or bacon bits, get the package of ends and pieces same stuff just doesn't look so nice in a flat pack, you're cutting it up anyway and it's significantly cheaper.

[@McGuire2778]

With the pan, you just add a little water after it’s cools for a minute or two. The. A very light scrub with your kitchen brush or scrub spring it all comes out easy. Just don’t let it completely cool. (Then it will bond and be harder to scrub). My labs etc is cleaned and put away by the time the bacon/food has a moment to rest.

[@sunspot42]

I used the oven method for years - it’s definitely easiest and produces great results BUT it makes a huge mess in your oven over time. And I hate having to clean my oven. So I’ve switched to using my air fryer, which has a huge double basket. I can pull the whole basket out, let it cool, wipe most of the grease out once it solidifies and then wash it out in the sink. Does as good a job as the oven and cleanup is ultimately easier. Also less waiting around for an oven to heat up. I can cook bacon in about 10 minutes.

[@SimonLanghof]

A few years ago I learned about the water method for small bacon cubes as an ingredient for other dishes. When you fry those without water, they tend to become harder than with water. I also got an air fryer a few weeks ago which makes great sliced bacon - although with the same "check every minute" routine as the oven.