Fried Bacon
Ingredients
Directions
Prepare
Cut the bacon slices as thin as possible.
Heat the bacon grease in a frying pan.
Fry and serve
Add the bacon to the hot grease and fry quickly, turning as needed.
Serve the bacon alone or on slices of fried bread.
Optionally, use leftover cold potatoes, slice them, and fry until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bacon slices
- Provide the meat that crisps and browns, and release fat as they cook.
- Bacon grease
- Serves as the frying fat, conducting heat evenly and helping the bacon brown.
The step that matters
Fry quickly in hot grease. Thin slices need a well-heated pan so fat renders and the surface crisps fast. If the pan is too cool, the bacon slowly soaks up grease and turns limp and greasy instead of crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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