Crispy, salty, fatty bacon; what’s not to love? While bacon is known for its savoriness, it can be enjoyed at any time of the day and for any meal. Commercial bacon is normally pre-sliced and sold in packages of 10 to 12 pieces. Bacon is also sold with different percentages of fat, as well as different flavors and seasonings. Bacon that is sold in supermarkets tends to be very thin, extremely fatty, and have more water added to it, so butcher’s bacon is a better choice in the long run.
In French cooking, it is common to slice bacon into small pieces called lardons. These pieces are then added to soups, stews, sauces and even as a simple garnish. Slicing bacon into smaller pieces will decrease the overall cooking time, making it easier to make altogether.
When it comes to cooking bacon, it is common to see it pan fried in a skillet on the stove top. While this is perfectly effective, there is an easier way with less oily mess. Heat an oven to 375 degrees Fahrenheit and lay the strips of bacon on a parchment-lined baking sheet. The bacon will cook evenly and quickly, plus you avoid those painful oil burns and pops. When you cook bacon in the oven, you can also make a basket weave pattern (as pictured above), for the perfect sandwich topper that is both pretty and tasty.