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How to Cook Bacon 3 Ways - Today, Paula shows how to cook bacon on the stove, how to cook crispy bacon in oven, and how to cook bacon in air fryer!
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0:00
- Hey, y'all.
0:02
I have a team of little gurus when it comes
0:06
to the computer and having conversations
0:10
with all of y'all out there
0:13
and they hear a lot of request
0:16
from y'all that I might not ever see if it wasn't for them.
0:22
And they're a big help to Teresa and Eddie.
0:25
So one of the requests was,
0:30
show me three ways that I can cook bacon.
0:34
Well, actually I could show you four if I was
0:38
in my house with my deep fryer,
0:41
because I can cooked bacon
0:45
for 30 people in about 10 to 15 minutes in my air fryer.
0:52
I mean, in my deep fryer, because I, one time
0:57
I got in a bind and I was behind with my bacon cooking.
1:02
And so I said, fine, I'm gonna drop in my deep fryer.
1:09
I did and people fell in love with that bacon
1:12
'cause it's especially if you like real crisp, crisp bacon,
1:17
which I'm not a fan of real, real crisp.
1:23
I like a little bit
1:24
of that fat still kind of looking a little white.
1:29
So, that would be my fourth way.
1:32
But my first way is my air fryer.
1:38
That's the first way.
1:39
So I'm gonna put it in and I'm going to go up here
1:47
and I'm gonna look on my icons.
1:53
And the closest one to this, is meat
1:57
and that's at 400 degrees.
2:00
So I'm gonna set this to 400 and I usually put everything
2:08
on like 10 minutes and then I will check it.
2:14
Now, I'll tell you how we cook bacon in the restaurants.
2:19
If you're serving bacon, especially like for breakfast
2:23
in your real busy restaurant,
2:26
you have to bake it on huge cookie sheets
2:30
in order to do it perfectly cooked
2:35
and a lot at the same time.
2:37
So I'm not cooking much, but I'm gonna put this
2:41
in our oven and I'm gonna put our oven on 375.
2:45
And before it's over, I may turn it up.
2:48
I love, love, love, cooking it this way or in the air fryer
2:53
because y'all see, I've got my momma's grease can back here
2:58
and this is what she kept her bacon greasy in.
3:02
And, all these years later, I do the same thing.
3:08
And look. - It's empty.
3:10
- It's empty, so I need some bacon fat real bad
3:17
and using the air fryer or the oven, I can catch every bit
3:22
of that bacon fat.
3:25
Now my least favorite way to cook bacon
3:32
is on top of the stove.
3:34
And that's probably the most
3:39
way that people would cook bacon.
3:41
I have a feeling
3:43
- You know what? - Eddie's raising his hand,
3:45
why?
3:47
What? - Teacher.
3:49
- What little Edwin?
3:51
- [Eddie] I know a fifth way.
3:53
- You know a fifth way?
3:54
- [Eddie] I use the microwave.
3:55
(all laughing)
3:56
- [Teresa] That's a good point.
3:58
- That's right, there's five ways,
4:00
Eddie quickly reminded us
4:03
because this has real quick.
4:05
- [Eddie] It's not as good.
4:06
- No it's not as good,
4:08
but if you're cooking bacon for one person,
4:12
this is the way to go.
4:13
- Or a dog. - Or for a dog.
4:16
(both laughing)
4:18
Your dog sure are spoiled.
4:22
- [Teresa] You mean your dogs?
4:23
(laughing)
4:24
- Y'all.
4:26
Eddie, when we moved into Bobby's house
4:31
I just couldn't bring three dogs here and a cat.
4:36
So Eddie got custody of Gus and Max
4:42
and I have custody of Lulu and Pumpkin, the cat.
4:48
So listen, Eddie has spoiled those two dogs.
4:51
So when we move back in Dogwood, he is
4:55
those dogs are probably don't wanna still stay with Eddie.
4:59
All right.
5:00
So like I said, I think this way is the most popular.
5:04
And if you're gonna cook it on top of the stove
5:08
you need to put your bacon into a cold pan.
5:14
- [Teresa] Why is that?
5:16
- I think the reason for that Teresa is maybe
5:20
shrinkage. - Okay.
5:23
- Would be one app with, you know
5:25
heating it up slowly. - And spattering is horrible.
5:29
- Oh it is, but you know they've got
5:32
those spatter bladder sheets.
5:38
Little circles that look like a colander
5:40
that you can get when you're frying chicken
5:43
or frying chicken livers, heavens to Betsy.
5:46
If you're frying chicken livers
5:48
you gonna walk away with scars, probably on your face
5:52
and your arms. - That's not good.
5:54
- So those little splatter things are nice.
5:56
I've had one before
5:57
but, - It's packed away.
6:00
- When I cook chicken livers
6:02
I know to take my fork and poke the hell out of them.
6:06
and that will stop them from popping.
6:10
So bad, I mean, they'll still pop a time or two
6:13
but just take that fork and stab them.
6:19
Okay. Y'all, I'm coming back in for a quick update
6:22
on this three, really five ways to cook bacon.
6:27
I came up with a way and Eddie came up with a way.
6:30
So I told you that you should always start your bacon
6:34
in a cold pan
6:37
and a bacon in all of my black cans cookware.
6:43
My bacon has a tendency to stick in my cast iron.
6:48
So you'll make sure if you gonna cook your bacon
6:51
in a cast iron that you spray it.
6:53
So it won't stick on you quite so bad.
6:56
So this is what it looks like after 10 minutes.
6:59
And I'll be totally honest y'all.
7:03
Eddie, well, no here either Eddie or Teresa and say, gosh
7:08
this bacon is not doing a thing.
7:11
That's because I left it sitting in a cold pan.
7:16
So I turned this on and I'm cooking it
7:19
on like kind of medium and look at this now.
7:23
This is the bacon, the bacon
7:29
Oh! - How long has it been there?
7:31
- Well I set it on 10 minutes y'all
7:35
and then it looks so pretty at the end of 10 minutes.
7:40
So I've turned it over.
7:41
I've flipped it over
7:43
and I put it on about eight more minutes.
7:45
So that's looking great.
7:48
All right, so this, the bacon
7:51
in the oven has been going the same amount of time.
7:55
This has been going, which is maybe 12 minutes.
8:01
So this is what the bacon looks like in the oven.
8:07
And that really, I really, but because I don't have one,
8:15
I really should have had a rack on that cookie sheet.
8:18
So the bacon wouldn't be sitting in its own fat.
8:23
So this is a great way, a great way to cook bacon
8:30
especially if you're having a brunch
8:32
and you need a bunch to get one
8:35
of those restaurant, big sheet pans.
8:39
And like I said
8:41
I just love to be able to collect my bacon grease.
8:47
It's hard in the microwave
8:49
and it's impossible in a fryer, my deep fryer.
9:00
What did I call it, Eddie?
9:01
- [Eddie] Yeah, deep fryer.
9:02
- Yeah, so we'll see.
9:07
Okay. Another update y'all
9:10
the, oops,| - Watch it.
9:13
- Better not bite me.
9:16
So the one in the pan is actually cooking the quickest.
9:21
Like you can see, I'm only cooking three pieces
9:25
and I'm gonna turn that now to strike medium.
9:29
And if we were cooking for say eight people
9:37
this would wind up taking you a good while
9:41
because you'd have to do it in shifts.
9:45
Okay, looking good, looking good.
9:50
Okay. Now our one in the air fryer
9:54
has now completing the eight minutes.
10:00
It was first 10 and then eight more minutes.
10:02
So we'll see what we have here.
10:06
Hu! Hu! Hu!
10:08
I would say like perfection, like perfection.
10:12
So this cooked in 12 plus seven, 19 minutes.
10:17
And I could have gotten a lot more in here
10:22
besides just these four pieces.
10:27
So y'all can decide what works best for y'all.
10:34
Now that you see three of the ways
10:41
plus, I can get all a bit
10:46
every bit of that bacon fat
10:49
imma get it in my mama's little can.
10:53
Okay. So this one is next.
10:58
So I'm taking this up, I'm gonna turn it off
11:03
and I'm taking that up
11:10
and you see how easy that fat's gonna be to render that.
11:18
All right, now let's take a look into our oven.
11:25
Oh my goodness.
11:27
I'm gon have to get me a...
11:33
- [Teresa] You're in hog heaven
11:34
with all that grease achieved.
11:36
- Yes.
11:37
- [Teresa] And not for the pan on the hall.
11:39
- I'm so happy.
11:41
I'm gonna be able to fill up mama's bacon grease pan.
11:47
All right, so I'm gonna take this out
11:50
so we can look at it really, really good.
11:54
And like I said, this should have been cooked on a rack
11:59
so it wouldn't be sitting in its own fat.
12:05
And I did spray this pan and you see it still oh oh.
12:11
- That iron's still hot,
12:13
I've got to get that off that hot iron.
12:18
So if I was cooking for a huge crowd
12:24
this would be my favorite way to cook bacon right here.
12:31
So that-- - I'm going
12:32
with the air fryer.
12:34
- You're going with the air fryer?
12:35
- Mm-mh, easy, quicker. - I mean, it's easy peasy.
12:38
- [Teresa] The cleanup's looking a lot easier.
12:41
- I'm looking for my spatula.
12:45
Where did my spatula go, there it is.
12:49
All right, so this still kind of stuck a little bit
12:54
but I can get it right off with my spatula.
12:58
And I'm gon get a plane and put this on
13:05
and I'll bring them up here under the light
13:09
so that y'all can look at everyone on one of 'em.
13:16
That one kinda tore up.
13:20
But like I said, at the restaurant,
13:24
we cook this on a rack
13:26
in really big, big sheets, cookie sheets
13:32
restaurant size cookie sheets.
13:35
Okay. So this is the oven.
13:44
This is stove top.
13:47
And this is the air fryer.
13:52
This one is definitely the most messy.
13:56
- The stove top? - The stove.
13:59
- [Teresa] The spattering is what's causing this.
14:01
- Yes.
14:04
And--
14:06
- [Eddie] The air fryer, I think looks like the leanest.
14:07
- [Teresa] Look at the air fryer
14:08
I do know, 'cause I think people, I love this.
14:11
- Yes. - I'm sorry.
14:12
I'm a little bit of a healthy person.
14:15
- [Paula] Go ahead and, wait, wait.
14:16
I'm gon have to get you something
14:19
that will-- - Lift.
14:21
- Without flipping it all over you.
14:27
- [Teresa] So you didn't have to find a great.
14:29
You didn't have to do anything.
14:30
The great's with it.
14:31
I wonder if it's all right.
14:32
- All right, why don't you pour it into this.
14:35
- And this, you don't see any of the oil
14:37
which is beautiful - 'Cause the bacon did not sit
14:40
- And now look at all the oil that I'm adding to Paula's oil
14:43
so that she can, so you don't even see any of that.
14:47
And now all I have to do is wash,
14:50
I put water in here with some I promise,
14:53
water, and it's done.
14:56
You don't have an air fryer,
14:58
I just don't even know what to tell you.
14:59
- Mmmh!
15:01
I smell some bit of bacon renderings.
15:05
So I'm gonna take this now
15:09
and put it into mama's can.
15:15
- [Eddie] Then what do you use the bacon renderings for?
15:18
- I use them for fresh green beans, fresh peas.
15:24
Let's see, most all kinds of vegetables
15:29
in the pea family Eddie.
15:32
Collard greens, turnip greens.
15:38
Naturally, not on broccoli or cauliflower, but look at that.
15:44
So that would get me through a good bit.
15:47
And we hadn't even touched the pan yet with the renderings
15:52
on me yet, because it's still a little hot for me.
15:57
Now I'm gon cut this oven off
15:59
so you can decide what works best for you.
16:04
- [Teresa] I've already grabbed the air fryer.
16:06
(Paula laughing)
16:10
I'm kidding, I'm using it for another recipe.
16:12
Just so y'all know.
16:15
- So, the one done on the cookie sheet.
16:20
- [Eddie] Yeah. The other looks it's the juiciest.
16:24
- Yeah, it's the juiciest
16:27
but definitely some hotspots, you know, in the oven.
16:34
So I can just snap those and set we're in a hot spot.
16:38
I can just snap them off
16:41
and some people may like their bacon, just like that.
16:47
I like mine more like this without the--
16:54
- [Teresa] And no one will ever know the difference.
16:57
- Without the real brown pieces.
17:00
'cause like I said,
17:00
I kind of like mine a little bit on the soft side, so good.
17:07
But, I truly think the air fryer wins kinda hands down.
17:15
- Easy, fast. - No grease anywhere.
17:19
- No splattering. - No splattering.
17:21
Now I got to clean up the stove.
17:23
- [Teresa] I know.
17:24
- From cooking those three little pieces.
17:27
So y'all decide, loving best dishes.
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