I cooked bacon with 4 different appliances, and I'll never make it on a stovetop again
I cooked bacon using my stove, oven, air fryer, and microwave to see which had the best results.
A pan on the stove may be the classic approach, but it was messy and extra greasy.
The oven is great for big batches of bacon, but the air fryer created the perfect taste and texture.
I cook a lot of bacon — as in about a pound a week. Even though pork prices are slightly lower this year, I still don't have much room in the budget for a bad batch.
My preferred way to prepare our bacon is to cook a large batch in the oven at 350 degrees Fahrenheit for 10 minutes. When it's done, I'll chop up the fatty meat into bits and store it in the freezer for breakfast omelets.
But when bacon is front and center rather than a mere part of a larger meal, I'm not sure the oven is the best way to go.
To find the best cooking method, I made bacon using my oven, stove, air fryer, and microwave to see which appliance came out on top.
I used three different types of bacon to ensure my tests were thorough.
To make sure I was giving each cooking method a fair look, I used three different kinds of bacon in all four appliances.
I bought cherry-smoked, uncured bacon from Porter Road, sugar-free organic applewood-smoked uncured bacon from North Country Smokehouse, and Alewel's Country Meats "Sweet & Sassy Bacon," which was part of Harry & David's All About the Bacon Sampler.
I preheated my oven and air fryer to 350 degrees, placed a large pan on the stove, and lined a large plate with paper towels before digging into the packs.
I already knew what to expect from oven-cooked bacon.
Since I cook bacon in the oven all the time, there was no guesswork here.
I placed strips of bacon on a sheet pan covered in parchment paper and let them cook for a bit longer than I usually would for omelets — since they wouldn't get any extra time in a frying pan.
I ended up pulling the pan out after 13 minutes.
If you're cooking for a crowd, the oven might be the way to go.
I don't like crispy or crunchy bacon. The oven is great for my tastes because the meat cooks gradually and rests in plenty of grease that helps prevent any singeing.
That said, oven-cooked bacon is often a bit, shall we say, floppier than one (even I) might like. It's best as an ingredient in a larger recipe.
But since you can make a lot at once, I also think it's handy if you're serving multiple people.
Microwaved bacon is so quick that it’s easy to forgive it being the worst method.
I used to cook bacon in the microwave often enough in my apartment days, but it's been a while. The one thing I remember clearly is that paper towels are key.
I laid out six strips of bacon on my lined plate, added another layer of paper towel on top (to avoid any grease splatters), and popped the plate into the microwave.
For a standard microwave, four minutes is the perfect amount of time for my texture preferences. I grabbed the plate (with an oven mitt) and pulled off the top layer of paper towels.
Now I remember why I stopped cooking bacon like this.
The microwaved bacon didn't look appetizing, especially with all the drippings falling off the paper towels and plate.
The strips were curled up — crisped in parts and soft in others — and there was a notable sheen of grease.
When I took a bite, I was met with more chewiness than tenderness, but I had to admit the flavor was all there. If you only have five minutes to get out the door, I guess microwaved bacon is better than no bacon at all.
Cooking bacon in a pan was a surprising letdown.
It's always best to start with a cold pan when you cook bacon on the stove. This lets the fats slowly break down into grease rather than burning the meat. There's no need for oil or cooking spray, the fat has you covered there.
I brought the burner to medium-high heat, and within 30 seconds or so, the bacon started to sizzle — which smelled great.
After about four minutes, the rashers started curling, so it was time to flip them. I was a bit frustrated by how much effort it took to get each one lying relatively flat again without all of them falling on top of each other.
A couple of minutes later, the bacon was done, and I was so over the method.
When the bacon was done, there was grease spattered across the stove and even on the countertop.
Although one of the strips came out perfectly, most of the bacon was seared beyond my liking and very greasy.
The stovetop is a classic way to fry up some bacon, but I don't think it was worth the effort and mess.
The air fryer quickly became my favorite way to cook bacon.
Like many people, I went on an air-fryer kick a few years back. But lately, ours has largely sat at the back of a shelf.
After digging it out and preheating it to 350 degrees, I popped in the strips of bacon and set the timer for eight minutes (which the internet seemed to agree was best).
The taste, texture, and grease level were all perfect.
The air-fried bacon was tender with a hint of crispiness that even I could appreciate. It wasn't bordering on crunchy and was remarkably low in grease.
The strips also didn't curl up nearly as much as with the microwave or pan. They held their shape, which made for better-looking bacon. Not that looks matter as much as taste, but I can appreciate a well-plated meal nonetheless.
It's safe to say we'll be using our air fryer more often again.
I’ll still cook bacon in the oven for ease, but the air fryer produces the best results.
There's no doubt I'll stick with the trusty oven method our everyday bacon so that I can make big batches. But the air fryer was the clear winner when it came to strips.
Considering most air fryers heat up in less than a minute and the cooking time was under 10, it's not even a time suck.
As for the microwave, that approach is only worth considering when time is the main factor since it's ready in five minutes.
If you prefer pan-fried bacon, I wish you all the best. I acknowledge that it's a classic approach, but it's the one method I'll be avoiding from now on.
Read the original article on Business Insider
