If you’re just piling your bacon into a pan with the fire on high, you are doing everything wrong. If people do cook it wrong they’re making two main mistakes. In case you have your fire set on high you’re going to get burnt and soggy bacon. If you place a lot of it in the pan, then you’ll have bacon overlapping with just some of the bacon touching the pan.
This way you end up getting a few soggy, fatty, burnt pieces of meat.
Let us start off doing this correctly from the start. First you want the cooker set on low. Do not be in a hurry to get the bacon in and outside of the pan. You need to keep it in the pan for around twenty minutes. The next issue is to pick a pan size so the quantity of bacon you’re cooking covers the surface of the pan . A great deal of folks feel that you shouldn’t flip it until you’re ten minutes into cooking it. That’s a huge mistake. By always turning over the strips, you’re seeing it isn’t burning on the other side. The puddle that the meat is cooking in, is the magic and crucial element in keeping it thoroughly cooked and very yummy! Eventually it will begin to let off these small white bubbles of fat.
Now you’re ready to remove every slice of bacon from the pan, and set a double folded piece of paper towel. Pat it dry with a different piece of paper towel, being very cautious, since the bacon will be quite hot.
Keep the stove on a low heat, do not cram a lot of bacon in the pan, flip it regularly, and remove the bacon when the tiny white bubbles begin to appear.