If you throw cold bacon into a hot pan, it won’t release its grease properly, causing it to scorch.
Cast iron pans, nonstick skillets, and griddles work best for this, but you can use whatever you have on hand.
Make sure to keep an eye on your bacon—your appliance may cook at a faster rate than conventional.
If you like chewy bacon, fry it for 6-7 minutes. If you like extra crisp bacon, aim for 9-10 minutes.
Draining the bacon also gives it time to cool off a bit. Bacon right out of the pan is very hot!
Take your bacon out of the fridge to start warming up as you work.
This prevents grease from escaping the pan, which can potentially start a grease fire.
The bacon strips will shrink as they cook, so they can be very close together.
If you want your bacon to be extra crispy, let it bake for 20-22 minutes total.
Don’t leave the bacon on the hot baking sheet to cool. If you do, the strips will continue to cook for 1-2 minutes and might scorch. Draining the bacon on paper towels keeps the meat crispy.
The paper towels soaked up the excess grease as the bacon cooked, so you don’t have to worry about draining them with this technique.
The caramelized sugars might make a mess as they cook, but the resulting bacon will be worth it!
If you want to make a dish taste less spicy, you can add some sweetener to it. [18] X Research source It confuses the chemistry of your tongue because spice is a trigeminal scientific reaction. You can add a bit of fat or garnish the dish with a little sour cream. The fat helps to lift the spice away from your tongue as you eat it. [19] X Research source
