How do you make bacon so it wont get hard and burn?

Question

everytime i make it, it gets to hard or it burns and then i cant eat it.
any suggestions

Answer 1

I always make it in the microwave. I lay out the pieces and put a paper towel over it. Then cook it 1 minute for each piece. It is really good and not messy. Try it!

Answer 2

Since bacon is pork, a lot of people tend to over cook it because they want to make sure it's well done. You need to keep in mind that bacon is a smoked and cured meat. What this means is that the process of making bacon gets rid of virtually all the potential problems associated with undercooked pork.

That doesn't mean you can eat raw bacon. Although it probably won't hurt you, it will taste horrible. What it does mean is that bacon doesn't require a great deal of cooking -- a few minutes on each side should be fine.

I prefer cooking bacon in the oven on a sheet pan or cookie sheet. Preheat your oven to 400 degrees. Line the sheet pan with aluminum foil (you should only a sheet pan that has a lip all the way around it). Place the bacon on the pan so that the edges touch each other and place in the oven for about 15 minutes -- less if you like a softer bacon, more if you like a crisper bacon. Keep in mind that you can still burn your bacon using this method.

The big advantage to this method is that you don't have to monitor the bacon in a skillet and you won't get any grease splatter.

When the bacon is done, remove the pan from the oven and place the bacon strips on paper towels to drain. You can then pour off the bacon fat for use on other dishes or just roll up the foil and toss the whole mess.

Answer 3

You are simply overcooking your bacon. Since a frying pan of any sort has some areas that are hotter than others you need to move your bacon around. You have to attend it pretty much all the time especially near the end. It need to be removed at just the right time a few seconds more and it will start to burn. This is why they are now marketing precooked bacon that just needs to be heated a bit. I still prefer the pan fried variety for taste, etc.

Answer 4

Just slap your pigs around and tell 'em to straighten up lol. Actually, like most any other food that's cooked, you'll find that by lowering the heat and cooking it slower will yield a much better finish. Normally, you dont to worry about bacon being undercooked, simply because of it's thickness. It heats quickly to the recommended temperature assuring us that it's well cooked, through and through. Being pork, it's important that it's not undercooked. Not many years ago, we found that we could cook bacon in a microwave also. (in a special pan of course) and because we're cooking it in a microwave, let's us know that it's been cooked at the recommended temperature before serving, and doesn't have a finished "hand" (hardness) as we sometimes get by using conventional stoves. Try it one time and you'll immediatly see the difference in the finished product. Good Luck, Larry.

Answer 5

I saw this on a cooking show on tv and it works perfectly. Rather than starting your bacon in a dry pan, add a little water to the pan. That allows the bacon to cook without getting over cooked on the surface. Allow all of the water to steam off and continue cooking as usual. Perfect bacon every time.

Answer 6

First, you lay the bacon Flat on a COLD pan.
Cook over medium heat, flipping bacon over constantly so it won't shrink.
Keep this up untill it starts to slightly harden
Take it off before you think it's done, the grease on the bacon is so hot that it continues cooking it for a few extra minutes even after you put them on the plate with napkins on it. Your problem is that you cook it untill it looks done, then you pull it out. It continues to cook, that's why it burns.

Answer 7

First, use a little lower temp. and keep the bacon close together instead of really spread out. Here's the clincher, take the bacon out of the pan when it's a little less done than you want it. (it continues to cook a little). If this doesn't work, it's because your pan is too thin (the heat goes through so fast and easy that it goes from undone to overdone). good luck, hope i helped.

Answer 8

Hormel has this Bacon that is precooked, I was not sure how I would like it, but it is awesome. So so easy. You pop it in the microwave for about 15 seconds and its perfect... No greasy mess!! No left over pan of oil. Its way better than the oscar meyer kind. I don't even buy raw bacon anymore! Try it!

Answer 9

Instead of just putting it on the skillet with high heat, put it over a medium heat and cook it more slowly. Or if you're making a lot, use some vegetable oil in the skillet to even out the heat so that it cooks evenly.

Answer 10

I'd go with the microwave. It's actually the best way to cook bacon so it's chewy. My niece tasted it that way and won't eat it cooked on the stove anymore, and SOOOO much easier and not as messy cleanup.