The best bacon is on the menu. We’re giving you the tips and tricks to how to cook the perfect bacon you’ve ever had. Watch out for the beag, it’s his absolute favorite.
Cold oven, thick cut bacon in a cast iron pan in the oven, oven on 400 for 24 minutes. It takes 11 minutes to get to temp and another 13 minutes cook time. It will be crisp but not brittle. That gives you time to cook the grits if you start them first.
Here you go, Ken... https://www.amazon.com/Anova-Culinary-Precision-Cooker-Included/dp/B07QFC6LN6?crid=9RG5FGX440W0&dib=eyJ2IjoiMSJ9.PzCKi7Eu2rItQ0mFAoieLQlVcJ5vw16Yt3hUdKUMSw9J1iKtGGGvxDwMaigxbKALFYG3LD_2FIIRwi2qY6kznEC_CR0dV04cPN6CvaPHxM6Wul_hJt-gCsOH8uTVa7hPoJ9_0aLgOZ7qUkLpUk3FxqjQfyOiahRuuB056TZ5fdWP3_PWZFM2N6GJ_0_vasdhhLU69tFIioLTlVKYx0F5cyqK5J0PQDOn-x7n90KtF8s.sLqRRz8czWFkbCFFuNhQKe4Di2CnpPEGEi5hqeHQbIc&dib_tag=se&keywords=sous+vide&qid=1744278971&sprefix=sous%2Caps%2C140&sr=8-5
Our butcher cuts 4-6 slices per pound on request. We also buy whole pork bellies from him. Same process. Also, after the sous vide, the bag contains pure clean magically delicious bacon fat. Hot cast iron for the sear.
My brother went to CIA (Culinary Institute of America - New Hyde Park, NY). First thing they taught him - Never put a kitchen knife in soapy dish water. Second thing - Don't cook naked if you value your skin.
I like to bake my bacon too, 375-400 for about 17 min till desired chewy/crunchy levels. Foil on the sheet makes for easiest cleanup. Been doing it for years now, you get nice long finished pieces. Don't knock it till ya try it.
Ken....the very first post I ever put on your blog said something like, " Kenny, when I grow up I wanna be just like you". And you replied, "Dan, eat lots of bacon. " But I don't think you meant this kind of nonsense.
Microwave. Double layer of paper towel, 3 straps of bacon, cover with another towel and nuke for two and a half minutes. Best most perfect bacon ever. Save towels and render at your convenience if you want the fat.
came across a local chain brand here I never saw before, Weis thick sliced applewood smoked, damn it good ! when I first moved here it was 7 bucks per 2 pound package. now closer to 15 ! still it is damn good bacon. dave in pa.
I love the part/bit about his dogs hanging around as he cooks it. I get the same thing here. my dogs KNOW I just going to have to share with them when I done. and as I buy my bacon in 2 pound packs, there always a few left over for them. I love the way their eyes light up right before I give a piece to them. dave in pa.
Put it on wire racks in a foil lined baking sheet. Put it in a cold oven. set the temp to 350 degrees and set the timer for 30 minutes. 30 minutes later you have crisp bacon and you can drain the drippings into a jar.
true that. just the way my grandma did. cast iron pan and stove top. otherwise, the 'wife" will microwave it. now it looks okay and tastes about the same but I feel like my grandma would give me hell for doing that. she saved the grease and used it on everything. I do the same here. wife was a bit put out I used the grease to cook the hash browns until she tasted them. they came out way better than her way with oil (???) dave in pa.
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I cook bacon slow, low heat. You could walk away, make another pot of coffee. Bacon comes out nice and crispy.
ReplyDeleteI like to cook it in the oven, put down some parchment paper super easy clean up,l just as good as cooking it on the stove top.
ReplyDeleteNo..... Dear God, no.
DeleteCold oven, thick cut bacon in a cast iron pan in the oven, oven on 400 for 24 minutes. It takes 11 minutes to get to temp and another 13 minutes cook time. It will be crisp but not brittle. That gives you time to cook the grits if you start them first.
DeleteWe sous vide first. Minimum 24 hours at about 135F, then a quick crisp. Best Bacon Steaks ever.
ReplyDeleteHow do you maintain a temperature of 135 for 24 hours?
DeleteHe puts it in a sealed bag in a water bath with a heater that maintains the temperature.
DeleteHere you go, Ken...
Deletehttps://www.amazon.com/Anova-Culinary-Precision-Cooker-Included/dp/B07QFC6LN6?crid=9RG5FGX440W0&dib=eyJ2IjoiMSJ9.PzCKi7Eu2rItQ0mFAoieLQlVcJ5vw16Yt3hUdKUMSw9J1iKtGGGvxDwMaigxbKALFYG3LD_2FIIRwi2qY6kznEC_CR0dV04cPN6CvaPHxM6Wul_hJt-gCsOH8uTVa7hPoJ9_0aLgOZ7qUkLpUk3FxqjQfyOiahRuuB056TZ5fdWP3_PWZFM2N6GJ_0_vasdhhLU69tFIioLTlVKYx0F5cyqK5J0PQDOn-x7n90KtF8s.sLqRRz8czWFkbCFFuNhQKe4Di2CnpPEGEi5hqeHQbIc&dib_tag=se&keywords=sous+vide&qid=1744278971&sprefix=sous%2Caps%2C140&sr=8-5
Yessirs. Set the circulator to desired temp and walk away. I can monitor or tweak it on my phone.
DeleteOur butcher cuts 4-6 slices per pound on request. We also buy whole pork bellies from him. Same process. Also, after the sous vide, the bag contains pure clean magically delicious bacon fat.
DeleteHot cast iron for the sear.
I cook bacon naked.
ReplyDeleteMy brother went to CIA (Culinary Institute of America - New Hyde Park, NY). First thing they taught him - Never put a kitchen knife in soapy dish water. Second thing - Don't cook naked if you value your skin.
DeleteHey, Kenny- Your 'How to Cook Bacon' post some years ago was a hoot.
ReplyDeleteCarry on, buddy!
Yep: posted Saturday, September 26, 2009
DeleteI have an ex that made perfect bacon, man I miss those breakfasts
ReplyDeleteJD
On a rack in a sheet pan, ain't no better way. I haven't fried bacon in 45yrs. And that man drives me nuts.
ReplyDeleteExactly! Baked and I save the bacon grease (it's not burnt) for all types of uses.
DeleteI like to bake my bacon too, 375-400 for about 17 min till desired chewy/crunchy levels. Foil on the sheet makes for easiest cleanup. Been doing it for years now, you get nice long finished pieces. Don't knock it till ya try it.
ReplyDeleteJesus, I knew this was gonna happen when I posted it.
DeleteOn the smoker; nice and slow for a couple hours. Then bump up for a few minutes at the end.
DeleteNo rest for the wicked, dude.
DeleteCast iron skillet on the stove. Save the grease for frying taters later.
ReplyDeleteKen....the very first post I ever put on your blog said something like, " Kenny, when I grow up I wanna be just like you". And you replied, "Dan, eat lots of bacon. " But I don't think you meant this kind of nonsense.
ReplyDeleteIt's still sound advice, Dan.
DeleteI like mine in an Easy Bake oven, but you have to start it a day early.
ReplyDeleteWhen I were a lad, we couldn't just go to store and buy bacon, we had to make our own bacon out of twigs and dirt. (Apologies to Monty Python)
ReplyDeleteWhat a load of pretentious bollocks, geez that guy is annoying!
ReplyDeleteHe sounds and acts like most of my family and friends when I was a young man.
DeleteI buy uncut slabs of bacon then cut it about 1/2" thick and cook it on the grill like a steak.
ReplyDeleteCheers Thor
Microwave. Double layer of paper towel, 3 straps of bacon, cover with another towel and nuke for two and a half minutes. Best most perfect bacon ever. Save towels and render at your convenience if you want the fat.
ReplyDeleteYou should be shot.
DeleteTwice.
DeleteThis isn't 1983, stop using that microwave already.
DeleteShoot him in the knee caps
DeleteOr the dick.
DeleteDaryl, do you -
Delete1 - Put pineapple on top of it?
2 - Have a brother named Larry and another one named Daryl?
https://www.youtube.com/watch?v=EaZGaJrd3x8
ReplyDeleteWhat bacon brands do y'all like? Any of ya buy the slab and cut yer own?
ReplyDeleteGet mine at the butcher shop
DeleteCostco Applewood smoked. Yumm. On a Blackstone grill low heat.
Deletecame across a local chain brand here I never saw before, Weis thick sliced applewood smoked, damn it good ! when I first moved here it was 7 bucks per 2 pound package.
Deletenow closer to 15 ! still it is damn good bacon. dave in pa.
I find Costco bacon very strange. I was really turned off when the fat didn't solidify at room temperature. That is NOT normal.
DeleteAlso, the Fletcher's bacon I bought at Costco once was by far the most horrible bacon I've ever seen. I wouldn't take that stuff if it was free.
I love the part/bit about his dogs hanging around as he cooks it. I get the same thing here.
ReplyDeletemy dogs KNOW I just going to have to share with them when I done.
and as I buy my bacon in 2 pound packs, there always a few left over for them.
I love the way their eyes light up right before I give a piece to them. dave in pa.
There's no wrong way to cook bacon.
ReplyDeleteHow does Kevin cook his Bacon ?
ReplyDeleteHe puts his bacon in a Sedgwick
DeletePut it on wire racks in a foil lined baking sheet. Put it in a cold oven. set the temp to 350 degrees and set the timer for 30 minutes. 30 minutes later you have crisp bacon and you can drain the drippings into a jar.
ReplyDeleteY'all are a bunch of heathens, every damned one of you that cooks bacon in anything other than cast iron on a stove top.
Deletetrue that. just the way my grandma did. cast iron pan and stove top.
Deleteotherwise, the 'wife" will microwave it. now it looks okay and tastes about the same
but I feel like my grandma would give me hell for doing that. she saved the grease and used it on everything. I do the same here. wife was a bit put out I used the grease to cook the hash browns until she tasted them. they came out way better than her way with oil (???) dave in pa.
Now do 9mm vs .45 for the finale.
ReplyDelete