Content

• Tips
• Warnings
• What do you need

1 Collect groceries.

2 Let the bacon melt if frozen. Do not defrost it in the microwave, and do not cook it if it is frozen. The bag of bacon can be thawed more quickly in room temperature water if needed.

3 Heat a skillet over high heat. The pan must be very hot before adding the bacon. You can tell when the pan is hot enough by wetting your hand and shaking off the water on it. Water droplets should jump and hiss, turning into steam.

4 Place the bacon carefully in the skillet; place them separately from each other without overlapping. The farther apart the pieces are, the better and faster they will cook.

5 Reduce heat if bacon starts to smoke. A little smoke is ok and good.

6 When the bacon begins to curl, turn each piece with a fork.

7 For extra crispy bacon, reduce heat to low and cook longer in a skillet with a thick layer of fat. OR, transfer skillet to oven and cook at 150 ° C for about 1/2 hour. This method works great and is suitable for large batches.

8 When the bacon is the desired doneness, transfer each bite to a plate covered with paper towels or newspaper. Turn off the oven! Let the bacon cool and blot out the fat one minute before eating.

Tips

• Don't worry, it's just bacon.

Warnings

• Never let bacon cook unattended. You could start a fire, burn down your house, or more importantly, burn out your bacon.
• You can burn yourself. Keep your face and exposed skin away from the pan.

What do you need

• Bacon
• Iron or steel skillet (roaster), ideally thick bottom, non-stick
• Fork
• Paper towel on a plate