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As you lower temperature on strips of bacon, you go from:

  • a light, hot sear (very soft, chewy bacon), to
  • a hot sear followed by a light saute in its own lard (getting towards al dente), to
  • a medium temperature and longer saute (a little crumbly but fundamentally staying together), to
  • a low-medium temperature and very long saute (brown, disintegrates immediately).

What vocabulary would I use to describe these different options?

  • Are you asking about cooking method (how to cook bacon) or how the resulting bacon is ?( chewy, crispy...) – Max Oct 22 '15 at 11:01
  • @Max Either might work, since an adverbial on how it was cooked can transfer to an adjective on how the bacon is, but I am fundamentally interested in how the resulting bacon is. – CR Drost Oct 22 '15 at 12:53

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