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Some recipe call for sliced bacon, fried until slightly crispy, patted dry, and cut into small pieces. This can be done in a pan on the stove or in the oven. This is different than the technique of Rendering Bacon.
We find the stove top instruction with our and Deep Dish Savory Pie Recipe. The oven method is found with our Maple-Glazed Bacon Recipe.
But what's the right way to do this task? How crispy should the bacon be?
HOW TO TIPS:
Start with either pre-sliced strips or slab bacon;
Some recipes call for cutting the bacon into small (one-inch or tinier) pieces to expose as much surface area to the pan as possible, such as in the .
PAN ON THE STOVE METHOD:
1. Place the slices or pieces into a heavy bottomed ungreased pot or saute pan that's large enough to fit them in a single layer;
2. Keep the heat on low to medium-low, only lowering it if the fat starts popping or the pieces start browning too quickly.
Cook undisturbed in the pan, and then stir (or flip if you've kept your bacon in strips) to give the white, fat parts time to brown.
Do not over-crisp the bacon, because it will get too hard when baked in the recipe.
3. Remove the bacon strips from the pan onto paper towels to absorb the excess fat. Make sure to blot the bacon pieces with the paper towels.
4. Cut into small pieces, or use as directed in the recipe.
1. Position an oven shelf to the middle of the oven. Heat the oven to 400 degrees F.
2. Spread the bacon in 1 layer on a large rimmed baking sheet.
3. Bake for 15 to 20 minutes, until the bacon begins to brown.
4. Remove the bacon strips from the pan onto paper towels to absorb the excess fat. Make sure to blot the bacon pieces with the paper towels.
5. Cut into small pieces, or use as directed in the recipe.
6. Remove the pan carefully from the oven; there will be hot grease in the pan!
Carefully drain off and discard the fat from the baking sheet or place in a covered jar for keeping in the refrigerator.