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Master the art of making perfectly crispy, salty, and savory bacon strips in a skillet. This classic American breakfast staple is incredibly simple and fills your home with an irresistible aroma. The key is starting with a cold pan for perfectly rendered fat and an even cook.
For 4 servings
Prepare the Pan and Bacon
Render the Fat
Flip and Finish Cooking
Drain and Serve
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Master the art of making perfectly crispy, salty, and savory bacon strips in a skillet. This classic American breakfast staple is incredibly simple and fills your home with an irresistible aroma. The key is starting with a cold pan for perfectly rendered fat and an even cook.
This american recipe takes 17 minutes to prepare and yields 4 servings. At 612.36 calories per serving with 41.96g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or side.
Save the Bacon Fat (Optional)
In the last 2-3 minutes of cooking, drain most of the grease, then sprinkle the bacon with a mix of 1 tablespoon of brown sugar and a pinch of cayenne pepper. Watch carefully to prevent burning.
Before cooking, generously sprinkle the bacon strips with freshly cracked black pepper for a simple, peppery kick.
During the last 2 minutes of cooking, brush both sides of the bacon with pure maple syrup. Cook until the glaze is bubbly and caramelized.
Bacon provides a significant amount of high-quality animal protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Pork products like bacon are a good source of B vitamins, including thiamine (B1), niacin (B3), B6, and B12. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
Bacon contains important minerals like selenium, a powerful antioxidant, and phosphorus, which is vital for bone health and energy production. However, it is also high in sodium, which should be monitored.
A serving of four strips of pan-fried bacon contains approximately 160-200 calories, depending on the thickness of the cut and how much fat is rendered out during cooking.
Bacon is high in sodium and saturated fat, so it should be consumed in moderation as part of a balanced diet. It is a good source of protein and certain micronutrients, but it is considered an indulgent food rather than a health food.
Starting bacon in a cold pan allows the fat to render slowly and completely as the pan heats up. This process results in more evenly cooked, crispier bacon strips and prevents the bacon from burning before it's cooked through.
Bacon curls because the meat cooks faster than the fat. To prevent this, cook it low and slow, don't overcrowd the pan, and consider using a bacon press or a second heavy pan on top to keep the strips flat.
Store leftover cooked bacon in an airtight container in the refrigerator for up to 5 days. Store the strained, cooled bacon grease in a sealed jar in the refrigerator for up to 3 months or in the freezer for longer.
Yes, oven-baking is a great, less messy alternative. Arrange bacon on a wire rack set over a foil-lined baking sheet. Bake at 400°F (200°C) for 15-20 minutes, or until desired crispiness is reached. No flipping is required.