There are very few documented cases of people not liking bacon. I’ve witnessed it convert weak vegetarians and it features in a lot of people’s ideal breakfasts.
I’ve been arguing with a friend about the best way to make bacon for years. He maintains that microwave bacon is the best. On the other hand I’ve been trying to convince him that bacon cooked in a pan is much better. After years of back and forth I decided to take a closer look at the most popular ways bacon is cooked. Spoiler alert: we were both wrong.
Because of the nature of how microwaves cook, your bacon will turn out less greasy than it would in a pan. This however might not be a good thing depending on how you look at it. The dehydration as it cooks in the microwave helps create a crispy texture throughout. This is most preferable as a garnish or in salads as opposed to just eating it on its own as we often do for breakfast.
The most obvious benefit to cooking with a microwave is speed.
This speed however means that it is harder to time the cooking of your bacon. This problem of inaccuracy is exacerbated by the fact that it is hard to see into some microwaves. Although its impossible to not dehydrate the bacon at all, completely dehydrated bacon is too often the product of the microwave method.
This is probably because we’d rather dehydrated jerky bacon than soggy bacon. The problem is that one changes into the other in a very small window of time.
Another issue with microwaving bacon is the fact that you can’t add any flavours by way of a marinade or anything like that. It simply will not take on any of the marinade flavour in the short time that it has to cook. The marinade will also be reduced far more than desired in a microwave. The same issues with timing apply to the marinade as well.
In my opinion, the benefit of speed that the microwave provides is not worth the inaccuracy. That is why the best thing about cooking bacon on a stovetop is the fact that it is the most accurate method.
The process happens slowly and in front of your eyes the entire time. It is very easy to get bacon to the exact doneness that you want with this method.
Although this was my preferred method for many years, I would always be annoyed by the fact that you could only cook so many pieces of bacon at a time.
More importantly, the fat curls when heated and makes it very difficult to get even cooking. Most of the time you have large portions of the bacon soggy from the steaming that occurred because of the curling while other parts would be burned if cooked any longer.
Turning down the heat on the stove for a much longer cook fixes the issues of curling a bit. This however further fuels the problem of not being able to cook that many pieces of bacon at a time.
Lets start off by addressing one of the weaknesses that the stovetop had. You can cook way more in the oven at a time.
More importantly, because of the fact that the oven provides heat from every direction as opposed to the stovetop, it allows for the bacon to be cooked evenly even if the fat curls.
It also does not take up space on the stovetop and only takes 15-20 minutes at 400 degrees Fahrenheit, which is the perfect amount of time for you to make eggs, toast, and coffee. You just have to set a timer and forget about it.
It is hard to find a con for this method. If you really want to get nitpicky I guess it’s not as fast as the microwave.
I thought microwaved bacon shined with regards to convenience and the stovetop was how you got the best results.
It turns out the oven is only marginally slower than the microwave and if you are cooking a big enough batch it can actually be faster than the microwave.
It also provides you with the best results. It is no wonder why oven cooked bacon is now my preferred method.