Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit.
The texture of the bacon is never the same from soft to crispy, probably because I play with the heat so much that its never consistent. I am only doing that because I am trying to eliminate the hot fat drops.
I use a cast iron grill pan to cook the bacon on medium heat (most of the time) on a gas stove. I do preheat the pan, and use about 3 teaspoons of olive oil per 300g of bacon.
I presume I am missing a trick here or my heat is wrong. SO: What is the best temperature and method too cook bacon in a grill pan?
Please help me bring back the peace to my kitchen. :)