Cooking back bacon

M

Man_On

Active member
Anybody got any tips on how to avoid rubbery chewy fat without turning the meat into cardboard?

Tried a few things that dont seem to work (start with a cold pan to render the fat slowly etc)

Got a sandwich from a van the other day and the fat was melt in the mouth and the bacon wasnt overcooked. I think this might be down to keeping it in a hot plate type thing though.
 
Place bacon in a cold pan, add just enough water to cover the bacon heat on medium to medium/high.

Once water is evaporated turn down to medium and cook to crispy fat.

The main issue normally is the fat doesnt have time to render when cooking and the meat over cooks and dries.

by having some water if evens out
 
Put it in the oven on 200 fan on flat baking tray. If it is thick sliced then after 10 mins turn it over. Pour off any water that may have come from it. Put back in for 10 mins and see if it needs any more. Put in upper third of oven.
 
dnh81 said:
Place bacon in a cold pan, add just enough water to cover the bacon heat on medium to medium/high.

Once water is evaporated turn down to medium and cook to crispy fat.

The main issue normally is the fat doesnt have time to render when cooking and the meat over cooks and dries.

by having some water if evens out
Click to expand...
This works really well. Ta.
 
Man_On said:
Anybody got any tips on how to avoid rubbery chewy fat without turning the meat into cardboard?

Tried a few things that dont seem to work (start with a cold pan to render the fat slowly etc)

Got a sandwich from a van the other day and the fat was melt in the mouth and the bacon wasnt overcooked. I think this might be down to keeping it in a hot plate type thing though.
Click to expand...

Personally I like medium/high heat. I press the bacon fat down onto the pan for each rasher and find this helps render the fat a bit more

If you couldn’t be bothered doing that you could maybe press the down with a plate so you don’t have to keep switching between rashers, never tried that though
 
I pull the fat off and cook it in the pan aling with the bacon. It just needs a few extra minutes if you turn it up after you take the bacon out. I then cut mine up and put it out for the birds - a bit healthier for me
 
Missus introduced me to oven cooked bacon when we first got together, never looked back since. In a malted granary sarnie, delish.
 
starplayer said:
Put it in the oven on 200 fan on flat baking tray. If it is thick sliced then after 10 mins turn it over. Pour off any water that may have come from it. Put back in for 10 mins and see if it needs any more. Put in upper third of oven.
Click to expand...
That's a right faff on for a slice of bacon!
 
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