Until recently, I was a major doubter when it came to this subject. Even though I knew people had been cooking bacon in the microwave for decades, I still pictured those ridged pans they sold especially for nuking bacon and considered it a far inferior method to frying it in a pan on the stove.
I like my bacon 100 percent crunchy, without any chewy fat valleys or leathery meat. For that reason, I usually use a cast-iron bacon press when I fry bacon, just to make sure it doesn’t curl up and cook unevenly. But my friend Stacy is who finally taught me the error of my assumptions by fixing me awesome, crunchy bacon in the microwave.
This is one of those blog posts that’s going to be really helpful to some folks, while others will be thinking, “You are just now figuring this out?” For the benefit of both, I’ll tell you that my friend adds one little step at the end that might not be on everyone’s radar.
Here’s her method:
1. Place two paper towels on a microwave-safe plate. Lay bacon on top in a single layer. Cover with one or two more paper towels.
2. Microwave for 2 minutes. Check and adjust, if necessary. Microwave in 30-second increments until bacon is done to your desired level.
3. Place in the freezer for 1 minute. This sounds weird, but this is Stacy’s special step to finish crisping up the bacon. Something about the drastic temperature change seems to cause it to finish hardening up.
I like this method not only because it is faster, but because it is MUCH less messy (no pans to wash, no popping grease) and it might even be a little healthier – once you see the amount of grease soaked up by the paper towels, you’ll wonder about that, as well.
So, I’m curious as to how many of you already choose to cook your bacon in the microwave? If you are a stove top person, what is it about that method that has you sold?