The Secret to Perfect Bacon: Don't Fry It, Do This
When cooking bacon, the product should heat up evenly and become crispy.
However, frying a thin piece of pork in a frying pan does not always allow you to achieve exactly this result.
In addition, if the above-mentioned cookware does not have a non-stick coating, then you have to pour in oil. And this is bad: there is already a lot of fat in the meat product.
This is why experienced cooks do not recommend frying bacon in a frying pan.
It is advisable to choose a different option for heat treatment of the product.
How to properly reheat bacon
The pieces of the product need to be placed on a baking sheet. But do not rush to send the metal sheet into the oven.
First, the raw bacon needs to be covered. And the foil should act as the "covering material".
Having completed all the necessary preliminary steps, you can begin preparing the product in the oven.
The procedure should last no more than a quarter of an hour. The temperature should be 200 degrees.
The end result is perfect bacon: evenly heated, crispy and aromatic.
Now you can use it as an ingredient in a sandwich, add it to macaroni and cheese, or make it a component of some other dish.
