Comments on: Battle Bacon: What’s the Best Way to Cook Bacon?

By: Karen Sorenson

Karen Sorenson — Sun, 06 Apr 2014 00:42:38 +0000

In reply to Shannon. Good idea!

By: Karen Sorenson

Karen Sorenson — Sun, 06 Apr 2014 00:41:57 +0000

In reply to Karen. Interesting! Let me know if you try it!

By: Karen Sorenson

Karen Sorenson — Sun, 06 Apr 2014 00:40:53 +0000

In reply to Barbara B. Sounds good!

By: Karen

Karen — Sat, 05 Apr 2014 07:17:35 +0000

Hum…. I’m wondering if you could combine the oven method and the water method. Maybe rinse the bacon with water and place in the lined jelly roll pan? See what happens? I don’t do bacon often but when I do, I use the oven method. Now I’m curious as to whether the two methods could work together.

By: Barbara B

Barbara B — Fri, 04 Apr 2014 02:16:43 +0000

I’ve used the microwave for about 30 years – ever since my first microwave oven – the first “microwave” utensil was a bacon cooking tray, which has ridges that allow the fat to drain away to the outside of the pan. Perfect crispiness every time, once you know how long to cook various quantities. I eat two slices for breakfast, which takes 1.5 minutes. Couldn’t be easier and I don’t keep the fat for cooking so just wipe it away with a paper towel and pop the tray into the dishwasher.

By: Shannon

Shannon — Fri, 04 Apr 2014 01:29:45 +0000

I’ve tried them all, and I think the perfect method (to suit my preferred tastes) is pan frying, but adding a lid to the pan. I think the trapped steam does….something. I don’t know how it works, but it makes it just the way I like it every time – meaty part crisp, with the fat bits golden and melting in your mouth!

By: Darrylynn

Darrylynn — Mon, 09 Dec 2013 19:45:02 +0000

In reply to Linda.

Linda… Do U realize that by using the microwave, U TAKE any nutrition out of what U R cooking… U might as well B cooking cardboard!

By: Valerie

Valerie — Mon, 15 Jul 2013 21:50:08 +0000

Have tried all three methods, plus microwave, and definitely prefer the oven. It’s no fuss, the bacon cooks evenly, and I can make enough for everyone in my family all at once. I always cut the oven on to 350, lay the bacon on a cookie sheet, stick it in and set the time for 13 minutes. It usually needs another 5-7 minutes, but that’s my signal to start the eggs 🙂

By: Heather

Heather — Mon, 15 Jul 2013 20:36:09 +0000

I had never heard this water method. I will have to try it, since I eat lots of bacon! Thanks !!

By: Nina

Nina — Mon, 15 Jul 2013 01:41:09 +0000

I cut the sliced pound of bacon in 3 equal lengths, separate it and cook it all at once this way. I usually use a large nonstick stockpot and cook 3 pounds at a time. If you don’t mind shorter pieces of bacon you can cook a large amount with no splatter, just stir once in a while until done, remove with a slotted spoon to paper towels to drain. I have found this is best to cook large amounts to have ready to go in advance for quick breakfast, BLT salad, etc. Just pop in the microwave for a few seconds to re-heat. My favorite is using the warm bacon as “chips” with cottage cheese or smashed up over-medium eggs as “dip”