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This is a foolproof way to cook a lot of bacon without splattering it all over cooking surfaces.
Prep Time: 25 minutes
Cook Time: 16-18 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Wow! Sounds great for making large batches when we have guests stay overnight! Thanks!
By Lizzyanny from Pacific Northwest
I save very drop of bacon grease I can to cook with. Yes, I know it isn't good for you. And I don't use it every day. Mom always said "Eat what you like, only not much of it " So when I make green beans, sauerkraut or cornbread, I use bacon grease...can't beat it for taste.
When cooking bacon , bake it in the oven for less shrinkage and save the bacon grease in the fridge in a covered container. GG Vi
For perfectly crisp bacon that doesn't make a huge splattering mess in your kitchen, add a tablespoon of water to your pan after placing the bacon inside. The water will render the fat, keeping splashes at bay, while the heat continues to crisp your bacon well after all the water has evaporated.
Take a piece of bacon (not frozen) and dip it into flour, coating both sides, then fry as usual. Flour gives it more body and makes a beautiful crust. An added bonus is that the grease doesn't pop when frying, and shrinkage is less.
I keep a shaker, with large holes, filled with flour beside my stove. When I'm frying bacon, I sift some on the bacon in the pan. The bacon does not swivel up or spatter as much when frying. The bacon goes farther because it lies flat.