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How to Get the Most Sizzle From Your Skillet

We asked our resident Farmland chefs what everyone should know about cooking bacon on a skillet. As usual, they served up a whole course of bacon brilliance…

TAKE FIVE:

Take the bacon out of the fridge five minutes before frying to bring the bacon fat back to its natural state, which just so happens to fry better.

START COLD:

Always start the bacon in a cold pan, laying the strips in the skillet before turning on the flame. If you start with a hot pan, you risk scorching the bacon – which is simply unacceptable.

FILL THE SKILLET:

Put enough bacon in the skillet to fill it up, but not so much that the strips overlap – this could result in some parts of the bacon not cooking. On the flip side, if you don’t fill the pan, not enough grease will be released into the skillet and the bacon will burn, leaving your entire day in flames.

JUST ADD WATER. NO, REALLY.

Believe it or not, adding a little water to a pan of bacon prevents splattering and makes it easier to achieve a perfect hybrid of crispy and chewy texture. Add just enough water to coat the bottom of the pan, and cook the bacon in the water on medium-high heat until the water evaporates, then let the bacon continue to cook as needed.

POUR ONE OUT FOR YOUR BACON.

Pour out the bacon grease between batches so your bacon doesn't get excessively greasy. 

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