I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven.
Half the strips were still chewy, some were partially burnt, some were still chewy but already partially burnt, some were dried, crunchy and crumbling, not a single of them had the typical reddish strips - all went shades of dull brown and shrunk way more than normal "good" bacon strips should (even the still chewy ones).
In conclusion, I realized I just lack too much knowledge which is common in the USA. In my country bacon is not nearly as popular, so I won't be easily able to obtain a bacon press or any such specialized equipment, so a pan or an oven will have to do.
So, let's first ask specific questions...
- what kind of bacon to start with? Raw? Smoky? Boiled? Anything specific about the meat?
- Should I remove the skin?
- How thick should the slices be?
- When to salt it? (one of the issues was it was entirely unsalty when done, and salt wouldn't even stick to the dried surface).
- Pan frying:
- how hot? Also, I read it should start on cold pan - what about consecutive batches, cooling the pan down?
- What about grease? Pour off between batches? Remove during frying? Leave it in?
- How to tell it's done?
- How to make sure I won't burn it before it's crispy?
- Temperature, time? Heating: top, bottom, both?
- Should I lay it on a grill in the oven, letting the fat to drip below, or lay it on tinfoil to simmer in its own grease?
- Again, how to tell it's crispy yet?
- Finally, I don't want my strips to be very greasy. Should I put them on a paper towel to soak some fat or should I avoid that (and reduce the fat some other way (how?))?
And generally: is there anything else to it?