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Turns Out, You’ve Probably Been Cooking Bacon Wrong Your Entire Life

Bacon is a universal breakfast food, cooked in a variety of ways on your breakfast plate, dipped in sunny side up eggs, doused in maple syrup or the finishing touch to your salad.

It’s no doubt that many enjoy the fatty piece of meat cooked in grease, which means you’re probably making the same mistakes everyone else makes while cooking their bacon regardless of the crispy or chewy debate.

Starting with your choice of bacon, your preference of meat matters.

Your selection should depend on taste, whether you prefer sweet over smokey or thin versus thick, carefully choosing your brand of meat determines how you may cook it!

Mistake #2: Cooking too much bacon is actually a bad thing.

If you plan on cooking bacon for one or two people, consider picking up only what you need at the butcher counter instead of the pre-packaged slices to guarantee a fresher taste.

Although, is there really such a thing as too much bacon?

Mistake #3: For those who enjoy a loud crunch associated with their bacon, tossing the meat in the microwave for 10-15 seconds will make your bacon crispy for those busy mornings.

Mistake #4: Your stovetop is not your only friend.

Cooking bacon in a pan isn’t the only option to satisfy those savory cravings, laying out your bacon on an oven safe sheet is an excellent alternative, omitting the grease splatters and messy cleanup.

Mistake #5: Fun fact: The fat in bacon retains cold temperatures longer than the meat itself.

So, letting your bacon sit on the counter for 15 minutes before it hits the heat will help you cook your bacon more evenly.

Mistake #6: We all have made the same mistake of misinterpreting how many slices of bacon can really fit in one pan; spreading out your bacon stripes in the future will allow for a more crispier piece of bacon.

Mistake #7: While it may seem like the right thing to do, cooking your bacon on high heat from the beginning can lead to overcooked meat with slightly undercooked pieces of fat.

Starting low and working your way up is the better choice.

Mistake #8: The fat that’s left behind should never been thrown away!

The leftover fat is great for scrambling eggs, frying potatoes or even in an addition to homemade soup; you can also store this fat for a later time when it’s needed.

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