There are almost as many ways to cook bacon as there are slices in the package. Some home cooks like to air-fry bacon or deep-fry it, and others are keen on cooking bacon in cast iron. Hurried cooks often microwave the meat, while those who have the time occasionally swear by sous vide. With all of these options on the breakfast table, how is a hungry pork fan supposed to choose?
To help you make the most of every single strip, we tapped chefs to tell us the biggest mistakes they see people make when it comes to bacon. Then, they revealed the absolute best way to cook the meat, whether you’re eating it by the slice, layering it inside a sandwich, or incorporating it into a recipe.
Meet Our Bacon-Wise Chefs
Erin Clarke, a Milwaukee, Wisconsin-based recipe developer and the author of "The Well Plated Cookbook" and the forthcoming "Well Plated Everyday"
Kathleen Day, the owner and founder of Katalina's Cafes in Columbus, Ohio
Jon Kung, a Detroit, Michigan-based chef, recipe developer, podcast host, and the author of "Kung Food"
Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of the upcoming cookbook "Family Style"
The Most Common Bacon Cooking Mistakes
We get it: Bacon is so delicious that you don’t want any more time than necessary standing between you and your first bite. But rushing the process won’t do you any favors with the finished product, explains Kung. Cranking up the heat too high “will cause the bacon to curl and lose contact with the pan,” he says.
