Better Bacon

We all know that the love people have for bacon borders on obsession. But what is the best way to prepare the salt-cured pork belly everyone craves? Inspired by a feature on Cooking for Engineers, I tested several different cooking methods and compared the results. As it was on sale at the time, I used Schneiders Classic Cut brand bacon for the tests. Each piece of bacon was rated out of five, with five being excellent, and a score of one being inedible. Assisting me with the tasting part of the experiment were the other bacon eaters in the house, my wife Dawn Xanklin, and our son, a fourth-grade bacon connoisseur.

Baked on Aluminum Foil
I placed enough aluminium foil to line a baking sheet, then I put the bacon on top, and baked it at 205°C until it was done to my liking, flipping the bacon occasionally.


Cooking Time: 17 minutes + 17 minutes for oven to reach temperature = 34 minutes
Scores: Franklin on Food: 5 DXanklin: 4 Kid Franklin: 5

Cast Iron Skillet
For this I placed the bacon in a cold cast iron skillet and cooked it at medium heat, flipping the bacon occasionally until it looked good enough to eat.


Cooking Time: 11 minutes
Scores: Franklin on Food: 4 DXanklin: 4 Kid Franklin: 4

Grilled
I put the three strips on some aluminium foil and placed it over two burners on a BBQ at high setting.


Cooking Time: 17 minutes
Scores: Franklin on Food: 4 DXanklin: 5 Kid Franklin: 5

Instant Pot
The bacon was made to fit in a single layer in the Instant Pot cooking chamber. Then I hit the Saute button and cooked everything for three minutes intervals, flipping the bacon before hitting the button again.



Cooking Time: 9 minutes
Scores: Franklin on Food: 3.5 DXanklin: 4 Kid Franklin: 5

Microwave
I took three slices of bacon and placed them on three paper towels on a dinner plate, which I then I put into my microwave oven.


Cooking Time: 3 minutes on high, then cooked 30 seconds until it was done to my liking = 4.5 minutes
Scores: Franklin on Food: 3 DXanklin: 3 Kid Franklin: 5

Water in Skillet
After arranging the bacon in a cold metal frying pan, I added just enough water to cover everything. I then cooked it over high heat until the water boiled, lowered the heat to medium until the water evaporated, and then continued cooking the bacon over medium-low heat until it was ready.

Scores: Franklin on Food: 5 DXanklin: 5 Kid Franklin: 5
Cooking Time: 14 minutes

Notes and Observations:
The overall favourite was the one I was the most skeptical about, the water in the skillet method. It's the method the food scientists over at America's Test Kitchen recommend, as they theorize that the water keeps the cooking temperature low and gentle, allowing the bacon to retain its moisture and stay tender. This gave the bacon a nice ratio of crispiness and chewiness. While it does let the bacon cook in its own fat, the oven is not the most efficient way to cook a small amount of bacon, and it takes the longest of the methods tried. It's much better for larger amounts. Instant Pot bacon isn't an option if you don't have the all-in-one wonder device and barbeque grilled bacon may not be an option if you don't have the equipment or the desire to cook outside. It doesn't get more old school than cooking bacon in a cast oven pan, and while you can't beat the speed of a microwave, it did produce the least liked bacon of the tests. To see which way works best for your bacon needs, you will have to try each method on your own. If you do decide to try this experiment, please note that cooking this much bacon at one time will make the area around your kitchen smell amazing.

The Cast-Iron Skillet: The Original Instant Pot

If reports of malfunctioning Instant Pot multi-cookers are making you reconsider buying the appliance, you may want to consider getting a multipurpose kitchen tool that's been around for centuries.  Cast-iron cookware has remained popular in the age of non-stick pots and pans because of their versatility, and durability.  They are sturdy enough to be used in both the oven and on the stove top, and their ability to retain heat and maintain high cooking temperatures makes them a great choice for searing or frying. Cast-iron pans are also a good option for long-cooking stews or braised dishes, and a well cared for cast-iron skillet can develop a "non-stick" surface, making it a good choice for egg dishes and baking. With so many uses, you may wonder why you haven't gone the cast-iron route already.

Contrary to popular belief, taking care of a cast-iron skillet is not as daunting as you would think for something so heavy. When you get a new cast-iron skillet, you first need to season it, even if it comes per-seasoned Seasoning is the process where a layer of animal fat or vegetable oil (such as lard, shortening, or flaxseed oil) is applied and cooked onto the cookware.  To do so, you need to scrub your cookware well in hot soapy water, and then it dry it thoroughly; for obvious reasons (rust), don't let cast-iron cookware soak in water. Spread a thin layer of melted shortening, lard, or vegetable oil over the skillet, then place it upside down on the middle rack of your oven at 260°C  (you can place some aluminum foil underneath it to catch any drips). A properly seasoned cast iron gives the pan more of a non-stick surface for cooking, protects the cookware from rusting, and prevents the food from interacting with the iron of the pan. Avoid washing cast-iron cookware with detergent or metal scouring pads, as they can scratch, damage, and remove the layers of seasoning and expose the metal. The best way to deal with any stuck-on bits of food is to clean the pan by rubbing it down with kosher salt and a kitchen or paper towel while it's still warm and then wiping it down with whatever fat or oil you seasoned it with. With as many uses as it has, cooking delicate pieces of fish is not suggested for a heavy-duty cast iron. Try not to cook a lot of tomato sauce in your skillet, as the acidity can be too harsh for a cast iron pan; avoid deglazing a cast iron pan with vinegar or wine as well.  Keep in mind as well that the cast iron takes on the flavours of whatever it's cooking.

For a food as all-purpose as the vessel it can be made in, a popular choice to make in a cast-iron skillet is cornbread. This recipe works great on its own, alongside some chili, or made into stuffing, croutons,  or breadcrumbs.

Ingredients: 
450 g coarse-grind cornmeal
30 g bacon fat, lard, or unsalted butter
9 g baking soda
6 g kosher salt
1 large egg
400 mL buttermilk
45 mL tablespoons honey
15 mL tablespoon hot sauce
1 stick unsalted butter, cut into pieces, room temperature
Generous pinch of kosher salt 

1. Preheat oven to 375°F. Put a dry cast-iron skillet on a burner at low heat so it can heat up while the batter is being made. Whisk the cornmeal, baking soda, and salt in a medium bowl. Make a well in the centre of the combined ingredients and add the egg and the buttermilk, then whisk vigorously, starting in the centre and working your way out, until the dry ingredients are incorporated and the batter is smooth. 
2. Increase the heat on the burner to medium-high and add the bacon fat/lard/butter to the skillet. Swirl everything around to ensure the bottom and sides of skillet are coated. Give the batter a good whisking once more, then pour it into the skillet and smooth out the top (batter will sputter around edges). Bake the cornbread in the oven until the edges are golden brown and the top is golden, cracked in places, and firm to the touch, about 25–30 minutes. 
3. While it bakes, vigorously whisk a stick of butter, the honey, the hot sauce, and a good pinch of salt in a medium bowl until everything is smooth. 
4. When the cornbread is done, allow it to cool in the skillet for at least 5 minutes before cutting into wedges. Serve with the hot honey butter you made in the bowl. 

NOTE: The cornbread can be stored tightly wrapped at room temperature; the butter can be covered and stored at room temperature as well.