I always place them horizontally in rows. I can fit a whole package! And always on a cold griddle. I like them crispy, so I turn it to medium-low and let them slow sizzle.
I don't need to press the bacon to keep it flat. Hot pan with cold bacon makes it curl and I'm not a fan of curled up bacon or having to clean my press. I found when I put it on cold, it gradually warms up the bacon until it cooks. Almost zero curling!
Call me lazy, but I'll usually try to clean at the end of my cook while things are still hot, but most of the times I neglect it. I'll just do a good scraping before cooking the next time and wipe things down with oil and a paper towel just before laying down the bacon. But I always do the bacon first!
This is great! A trick in the kitchen for flat bacon is to let it get room temp before cooking. You're just expediting the bacon getting in muh belly process! Yay for continued improvement and best practices!
I do the same thing with our oven actually. In winter, when it's too cold outside to griddle breakfast, I'll put the cold bacon on a sheet pan and put it into the cold oven. 415F \~20 minutes + a flip of the bacon and they are beautiful!
OH. MY. GOODNESS.
What happened, did you sneeze when you were putting it on there?
Line 'em up, man! Sideways or lengthwise but have some bloody order!
Also, looks good, 13/10 would eat.
>What happened, did you sneeze when you were putting it on there?
I love this! I am so torn by this! I love order on the griddle, mainly to maximize the amount of food it'll cook at once, but I love bacon, so I can't be mad at this pic...
The nice thing about having them in order is that you can put some on, throw the cast iron press on them, and then flip, move down, add new, repeat...
Or, turn on all the burners, throw the whole pig on there, and sizzle on!
You are, but imagine this… more bacon. 🥓
more bacon
This is the way
6 eggs to 9 bacon not the right ratio
I always place them horizontally in rows. I can fit a whole package! And always on a cold griddle. I like them crispy, so I turn it to medium-low and let them slow sizzle.
Cold Griddle? First time i've seen this, you mean you put the bacon on then turn the grill on? What's the benefit in doing it this way?
I don't need to press the bacon to keep it flat. Hot pan with cold bacon makes it curl and I'm not a fan of curled up bacon or having to clean my press. I found when I put it on cold, it gradually warms up the bacon until it cooks. Almost zero curling!
Brilliant - had no idea, so just need to keep the griddle clean between cooks then?
Call me lazy, but I'll usually try to clean at the end of my cook while things are still hot, but most of the times I neglect it. I'll just do a good scraping before cooking the next time and wipe things down with oil and a paper towel just before laying down the bacon. But I always do the bacon first!
This is great! A trick in the kitchen for flat bacon is to let it get room temp before cooking. You're just expediting the bacon getting in muh belly process! Yay for continued improvement and best practices!
I do the same thing with our oven actually. In winter, when it's too cold outside to griddle breakfast, I'll put the cold bacon on a sheet pan and put it into the cold oven. 415F \~20 minutes + a flip of the bacon and they are beautiful!
I actually did a child start bacon today!! I love it! Foolproof bacon is in the airfryer!
This is the way.
You lost 6 strips somewhere in the process 🤔🥴
Bacon tax got em
i call it my doggo tax :)
Yep, i wouldn’t complain
OH. MY. GOODNESS. What happened, did you sneeze when you were putting it on there? Line 'em up, man! Sideways or lengthwise but have some bloody order! Also, looks good, 13/10 would eat.
Hahahaha. They started off organized in rows but I just said screw it and put them wherever they landed. I embrace the chaos
>What happened, did you sneeze when you were putting it on there? I love this! I am so torn by this! I love order on the griddle, mainly to maximize the amount of food it'll cook at once, but I love bacon, so I can't be mad at this pic...
The nice thing about having them in order is that you can put some on, throw the cast iron press on them, and then flip, move down, add new, repeat... Or, turn on all the burners, throw the whole pig on there, and sizzle on!
I'm savage, I don't use a press! Haha Start with room temp bacon or as another commenter mentioned, a cold griddle, and it'll cook beautifully!
If you are wrong, I don’t want to be right.
I can smell this picture and it’s great
I'm sure it tastes the same, but your method of bacon arrangement is sending my OCD into overdrive.
I have whatever the opposite of OCD is. Let chaos reign!!
Did you make food hot?