by Joan Inong

Created on: December 23, 2008

If it isn't a favorite already, then it soon will be. Bacon is one of the most popular cuts of meat in the world, and it's no wonder why. It's flavorful and rich, and when made in a certain way, has a familiar "crunch" that's fun to make. However, when cooked the wrong way, bacon can be too greasy and downright inedible.

So, how does one cook bacon? First, let's discuss the various types of bacon that can be used. There are thick cuts of bacon and thin cuts, and whichever you prefer, all of them taste great. Some bacon, though, have special flavorings: smoked (with woodsy tastes such as hickory), maple, pepper, etc. Those with special flavorings must not be cooked too long nor too short, because the flavor must be developed properly. For instance, overcooking pepper bacon will make it very bitter. Undercooking it, however, makes it taste like greasy peppercorns.

There are two methods to cooking bacon. You can either cook it on your stovetop or you can use your oven. The stovetop is a messier method but it is the way in which most bacon is cooked in mainstream America. On the other hand, making bacon in the oven results in beautifully crisp bacon that isn't curled over and a clean stovetop. The cleanup is easier and faster with this method, too.

To make bacon on your stovetop, you do not need to add oil to your pan. The bacon will release enough grease. Don't allow the pan to heat up too much; it should not be smoking hot. Cut the bacon strips in half if they are too long. Don't cook too many strips at once, because it will lower the temperature of the pan. While the bacon is cooking, do not cover the pan. Drain the oil with every other batch. Draining the oil will result in crispier bacon, so if you want your bacon cooked but not crispy, always leave about a teaspoon or so of oil in the pan after draining. Place the cooked bacon strips on a paper lined with paper towels. The paper towels will absorb any excess oil. Pat the top of the strips dry.

To make bacon in your oven, preheat your oven to 375 degrees F. Adjust the heat to a higher temperature, such as 425-450 degrees F, if you want crispier bacon. You do not actually have to cut the bacon strips in half with this method because the strips will not curl too much. Line the cookie pan or sheet with parchment paper, and place the bacon strips on the pan. Again, you do not have to grease or oil the pan because the bacon will release its natural fat. If you have plain bacon but you want it to have some extra "spice," you can add your own: add freshly ground pepper or brush the strips with real maple syrup. Cook the bacon until golden brown, about fifteen minutes depending on the thickness of the bacon and your oven's calibration. Again, adjust the cooking time to whatever is needed. As with the stovetop method, you want to place your cooked bacon on a plate lined with paper towels so that the excess oil is absorbed. Gently pat the top of the strips dry.

Enjoy your bacon on a salad, with a baked potato, or with a breakfast platter of hash browns and scrambled eggs. Any way you do it, bacon is going to be a favorite in your culinary repertoire.

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