Bacon is a delicious breakfast staple. From crumbling it on top of avocado toast to eating it as a side, many consider the salty, smoky flavor a must-have for brunch. If you’ve been making your bacon and ending up with an uneven cook, your cooking style might be why.
Always start with a cold pan when frying bacon in a skillet. You’ll get the evenest cook and avoid those too-crunchy bits and spots of chewy fat
Why does a cold pan matter? The reason becomes clear as soon as you drop it onto a hot skillet. When the cold bacon meets a hot pan, it seizes up. Fatty bits begin to curl and contract, and they’ll remain rubbery despite how long you cook them.
Bacon added to a cold pan allows the fat to render slowly. As this happens, the fat melts off, and the meat will crisp up and cook more evenly. Plus, you’ll be left with drippings to cook with later. Of course, if you don’t want them you can always use aluminum foil.
A cold pan isn’t the only secret, though. You should also let your bacon sit out for 15 minutes or so. This will get it a bit closer to the temperature of your pan.
The next time you’re craving a bit of delicious, salty bacon for breakfast, save that pre-heat for your oven.