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ownlife909 t1_j91gf3a wrote

Reply to comment by koalasarentferfuckin in Hot bacon [homemade] by Turtleramem

It’s not stewing in its own juices. That’s rendered fat, it is frying in its own fat. That’s the ultimate way to get it crispy, if that’s what you want.

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koalasarentferfuckin t1_j91looi wrote

Alright, I concede I misspoke but have you ever tried it on a rack? I have always got a crispier bacon on rack vs pan. Plus the added benefit of not being saturated in fat. If that's what you want.

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ownlife909 t1_j9211gh wrote

My ideal bacon isn’t crispy. I prefer it to be fully rendered but have a little chew, and cooking in the fat is essential for that. Plus cleaning the rack sucks. But to each their own- not saying your way of doing it is wrong, I was just pointing out the juices vs fat difference.

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koalasarentferfuckin t1_j92g9lh wrote

I'm with you actually but my wife loves crispy bacon so that's what we make. And I just dishwasher the rack which will probably garner even more downvotes.

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StabYourBloodIntoMe t1_j93jolj wrote

Wanna really change your world? Sous vide the bacon at 147F for 12 hours and then bake in the oven. Stupid overkill but my god is it good slightly under-crispy.

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glyneth t1_j93spyn wrote

I found the rack made the bacon too chewy. Not a fan.

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