Make Crispy Microwave Bacon
Making extra crispy microwave bacon requires getting the bacon up away from the grease. There are some unique invention that do the trick nicely--sometimes they're built like a rack, others protect bacon from splattering. Alternatively you can use a microwave safe bowl and dish to get the job done.
Contents
Steps
- Choose your favorite bacon. After experimenting with many types of bacon from nitrate free stuff found at the health food store, to smoked beef bacon, to real thick & fatty gourmet stuff, Oscar Mayer's 30% less fat Center Cut bacon seems to work best in a microwave. It seems to have more pink meat than most, so this should be a factor when you make your choice of what is available at your market.
- Drape you bacon on your rack. For the Makin' Bacon 9 slices cooks most evenly. When using a dish and bowl, carefully drape bacon around the bowl, like flower petals, keep touching and overlapping to a minimum or it will stick together.
- Cover your bacon with a paper towel to prevent spattering, if you wish. Spattering is not as bad as other methods because the hot fat drips down off the cooking meat.
- Put your bacon in the microwave and set it to cook. A rule of thumb is one minute for each piece of bacon you cook, 5 minutes for 5 pieces. Fattier bacon takes longer. Center cut bacon takes about 7 minutes for 9 pieces.
- Toward the end of cooking you will hear the sizzle slow, just as in popping popcorn in the microwave. When the popping slows down noticeably, it's time to take it out.
- Carefully remove your bacon and place it on a dish to serve.
- Finished.
Tips
- Opening the microwave too many times will affect the overall crispness. Cooking needs to be continuous and at a high temperature. Use your ears instead. Lots of sizzling means the bacon is still cooking.
- If you overload your rack bacon will stick together or not cook evenly, opt to make two batches instead of overloading one.
- Instead of clogging your drain, save your bacon grease in an old coffee can. You can use it to Season-a-Cast-Iron-Skillet.
- You can also use the bacon grease to make Make-Bird-Suet-That-Won't-Melt.
- Bacon should be crisp like a chip and include no soft spots or burns. Some bacon types are thick or are extra fatty. They have the tendency to not cook evenly, with soft spots and burns at the same time.
Warnings
- Hot oil can pop and cause burns on your skin and body. Be careful.
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