Latest news with #cookingmethods
Yahoo
3 days ago
- General
- Yahoo
We Tested 7 Ways to Make Bacon — One Was the Clear Winner
From frying to grilling and baking, we put bacon cooking methods to the test. Here's what came out on top. As far as I'm concerned, bacon goes with just about everything. From melty egg sandwiches and grilled burgers to crisp salads and even sweet ice creams, that combination of salty, savory, and slightly smoky flavor is the perfect complement to any meal of the day. When it comes to how bacon is prepared, however, there are really two camps — one for those who like an evenly crispy, well-rendered strip of bacon, and another for those who like it a bit chewier. I happen to fit in the evenly crispy, well-rendered strip of bacon camp, but how I achieve that perfectly cooked bacon is incredibly inconsistent. Sometimes I layer bacon strips in a cold cast-iron skillet and slowly cook them over a low heat, carefully flipping every so often to ensure even cooking. Other times I'm in a hurry or focused on another element of a meal and I simply lay them on a foil-lined baking sheet and bake them until crispy. With that in mind, we tested seven different methods for cooking bacon to determine which produced the best results. Read on to find out which method we liked best. A word about our method Before getting into the results, it's important to note these cooking methods were all conducted in our professional test kitchen, though all of our equipment and tools are the same used in a home kitchen. In addition, all tests used Smithfield Applewood Smoked Bacon for consistency purposes. The tests did not use center-cut or thick-cut varieties of bacon, which may produce different results. All of the methods we tested (oven, cold start in a skillet, hot skillet, air fryer, grill pan, sous vide, and microwave) technically worked, but their effectiveness at producing evenly crisp, well-rendered, and slightly chewy bacon varied greatly. A quick spin in the microwave Cook Time: 5 minutesTotal Time: 5 minutesRating: 5/10 Method: The fastest and most convenient way to cook bacon is in the microwave. Start by placing slices of bacon on a plate lined with two layers of paper towels. Cover the bacon with two more layers of paper towels then microwave on high for 1 minute per slice of bacon. For crispier bacon, continue microwaving on high in 30-second intervals. Results: Our testers found cooking bacon in the microwave produced the worst results. The bacon was overly tough, chewy, and lacked everything that makes bacon so delicious (there was no browning or rendered fat). At best, one tester said it could be used for bacon bits, but another said this was the one method they would never consider using under any circumstance. Pros: Using a microwave to cook bacon is super-simple, but that's about the only good thing to say about it. Cons: The results of cooking bacon in a microwave were simply not good. The bacon turned out unpleasant, chewy, and tough. A long sous vide soak Cook Time: 12 hoursTotal Time: 12 hours, 5 minutesRating: 6/10 Method: This method requires an immersion circulator to slowly cook the bacon at a consistent temperature for a very long time, until the bacon is ultra-tender. Prepare an immersion circulator in a water bath according to the manufacturer's directions and set it to 145°F. Then place an unopened package of bacon in the bath and cook it for at least 12 hours or up to 48 hours. When you are ready to serve, remove the bacon from the bath, carefully open, and cook on a cast-iron griddle over medium-high heat until browned on both sides, about 2 minutes per side. Results: What makes sous vide cooking so ideal is the controlled, even cooking for larger proteins. It ensures delicate proteins aren't overcooked and makes for an incredibly tender final product. But that doesn't mean it's an ideal kitchen gadget for all applications, and it happens to be a bit overkill for preparing slices of bacon. It actually produced fine results, similar to some of our other favorite methods, but it simply takes too long for only decent outcomes for us to recommend hauling out an immersion circulator. Pros: The bacon turned out quite good but certainly not better than other methods. Cons: Using an immersion circulator to cook slices of bacon is overkill, to say the least. It takes at least 12 hours and the payoff is just not worth it. Of course, you also need to have an immersion circulator to use this method. Starting in a hot skillet Cook Time: 10 minutesTotal Time: 10 minutesRating: 7/10 Method: This is the method you may be most familiar with as it simply calls for cooking slices of bacon in a preheated skillet. For this method use a 12-inch cast-iron skillet heated over medium, then arrange bacon strips in a single layer. You can likely only fit 4 slices comfortably. Cook the bacon until crispy, about 7 minutes. Flip the bacon often and adjust the temperature as needed to avoid burning. Results: If you prefer your bacon more chewy than crispy, then this is the method for you. Because the skillet is already hot by the time the bacon hits the pan, the bacon tends to seize a bit. That means you'll experience noticeable shrinkage and overall uneven cooking. It also takes some time to cook a full package of bacon since you can really only fit 4 slices in the skillet without overcrowding the pan. Pros: This is one of the easiest ways to cook bacon as you only need a large skillet. It's also relatively fast compared to other methods and produces decent results. Cons: The bacon will seize in a hot skillet and shrink, actually creating uneven cooking. The final product is quite inconsistent, too, with some parts of the bacon crispy, while others are chewy. Grilling in a pan Cook Time: 10 minutesTotal Time: 10 minutesRating: 8/10 Method: Similar to the hot skillet method, simply heat a large grill pan over medium, arrange slices of bacon in an even layer, and cook until crispy, about 8 minutes. Be sure to adjust the heat and flip frequently to prevent burning. Results: The grill pan method ranks just a bit higher than the hot skillet method simply because you may be able to cook more bacon in a grill pan compared to a round skillet. But the end results are nearly identical to cooking in a hot skillet. This method requires your complete attention as you'll need to control the heat and flip often to avoid burning. Bacon cooked in a grill pan has chewy bits and crispy areas, which is how some people like their bacon. This method is recommended by testers if you don't have the countertop appliance in the next method. Pros: Similar to the hot skillet method, using a grill pan is easy and relatively convenient. It slightly edges out the hot skillet method simply because you may be able to fit more slices of bacon on a grill pan rather than a round skillet. Cons: This also produces inconsistent results, with chewy and crispy bits of bacon throughout the testing process. You also need to give the bacon your full attention as it cooks to avoid burning. Air-frying Cook Time: 25 minutesTotal Time: 30 minutesRating: 9/10 Method: Using an air fryer to cook bacon has the advantage of hands-free cooking, but it comes with some compromises. Start by preheating an air fryer to 350°F for 10 minutes, then arrange 4 bacon slices flat on the bottom of the air fryer basket. Be sure to leave at least 1/2-inch space between each slice for even air flow. Cook until the bacon is crispy, about 8 minutes, flipping halfway through. Results: This is the test kitchen's go-to method for anyone who prefers bacon with contrasting textures. Some parts of the bacon will be pleasantly chewy while others will be thoroughly rendered and crispy. Yes, this is hands-off cooking, but you can only fit about 4 slices in an average-size air fryer basket. While this is a solid option, our top two methods really outshine every other on this list so far. Pros: The air fryer is hands-free cooking, producing pleasantly chewy bacon, albeit a bit inconsistent compared to other methods. Cons: You can only fit about 4 slices of bacon in an average-size air fryer basket, plus it's difficult to achieve uniformly crispy strips of bacon. Starting in a cold skillet Cook Time: 10 minutesTotal Time: 10 minutesRating: 9/10 Method: Instead of preheating a 12-inch cast iron skillet, simply layer in slices of bacon to the cold skillet then turn the heat to medium. Cook until crispy, about 8 minutes, flipping often and reducing heat to prevent burning. Results: This was the test kitchen's recommended method if you are only planning to cook 1 to 4 slices of bacon, as it produces consistently crispy, well-rendered bacon. Also, starting bacon in a cold skillet means it won't shrink as much and instead will lay fairly flat. If you want to make a BLT or club sandwich and need just a few crispy slices of bacon, this is the ideal method for that. But if you want to cook more bacon with similar crispy, flat results, our final entry is the method for you. Pros: This is one of the best methods for achieving consistently crispy slices of bacon. The bacon will also stay relatively flat as it cooks, meaning minimal shrinkage. It's perfect anytime you want to cook just a few slices of bacon at one time. Cons: You will need to give the bacon some attention as it cooks, adjusting heat to avoid burning. You can only cook 4 slices of bacon at one time. Winner: Baking bacon in the oven Cook Time: 25 minutesTotal Time: 30 minutesRating: 10/10 Method: To cook lots of bacon at once, start by preheating the oven to 400°F with a rack in center position. Line a baking sheet with aluminum foil and arrange 10 bacon slices in a single layer. Bake until crispy, about 22 minutes, rotating the pan from front to back halfway through cooking. Results: The absolute best way to cook evenly crispy and consistent bacon, and a lot of it at once, is in the oven. This was the test kitchen's favorite method as it struck all the important factors: hands-off cooking, perfectly crispy bacon, up to 10 slices at once, and consistent results over multiple tests. This is also one of the simplest methods, which goes to show that sometimes the easiest, fuss-free methods produce the best results. Pros: You can make a lot of bacon at one time and the results are very consistent. It's the most ideal way to cook bacon if you like evenly crispy strips of bacon. This is also almost entirely hands-free, meaning it's mostly fuss-free. Cons: It takes a while to cook bacon in the oven compared to other methods. Final Takeaways While there is no wrong method when it comes to cooking bacon (aside, perhaps, from microwaving), it's clear that if you love evenly crispy bacon and want little hands-on effort, then the oven is not only the easiest method, it's also the best. Read the original article on Food & Wine Solve the daily Crossword
Bloomberg
18-07-2025
- Business
- Bloomberg
Funding, Carbon Credits Pouring in Africa Via Clean-Cooking Plan
Hundreds of millions of dollars poured into Africa over the past year, with more expected, as part of an effort to end harmful cooking methods on the continent, according to the International Energy Agency. Governments and the private sector have so far disbursed $470 million of the $2.2 billion pledged at an IEA event last year, exceeding the annualized disbursements needed to fulfill the commitments by 2030.
CNET
24-06-2025
- CNET
Should You Buy an Induction or Electric Stove? Here's How to Make the Right Choice
Even if you enjoy cooking, waiting for a pot of water to boil is probably one of the things you'd rather not have to deal with. And yes, the more you watch it, the slower it boils -- that's just science. But did you know that some ways of heating a pot are quicker than others? They can be better for other reasons, too. Using an electric stove can take longer than you'd like, making a gas range the preferred choice -- not to mention they usually heat your pots and pans more evenly, too. And with summer very much here, you've better things to do than stand and wait for water to boil. So gas is the way to go, right? Well, it's complicated. As quick as they are, gas ranges have their own problems, including the potential health hazards that come with setting a fossil fuel alight just so you can make some noodles. Thankfully, for those looking to go electric with their cooking, there are choices. Induction stoves are a popular option nowadays, and they don't have many of the problems that you get with traditional electric ranges. They also heat more quickly and evenly while being more energy-efficient. The trick is magnets. Here's a look at how induction cooktops compare to electric ranges. The mechanics of induction and electric heat Electric and induction cooktops produce the same outcome -- dinner -- but the way they actually get there is quite different. The burners on electric cooktops heat up and transfer that energy to your pots and pans through what's called conduction. The burners consist of metal coils, which may be exposed or covered by a cooktop made of glass or ceramic, that are heated with an electric current. The LG Signature Smart InstaView microwave mounts above the company's induction stove, and a camera mounted on the bottom of the microwave allows you to watch your food cook on the range from across the room. James Martin/CNET That heat then transfers either directly to the cookware, in the case of exposed coils, or into the conductive surface and then onto your pots and pans. Induction cooktops, meanwhile, use magnetic elements to energize your metal pots and pans, heating up the cookware itself instead of heating up the surface it sits on. This means the whole pan is being heated up evenly and less energy is wasted in heating up the air around the stove or the surrounding surface. Read more: The Cooktop Burner That Saved Us During a Kitchen Remodel The pros and cons of an induction cooktop Induction cooking is faster and safer, but that doesn't mean it's the easiest switch. There are some key differences to know. Induction cooktop pros Cooking on an induction cooktop has plenty of benefits. Primary among them is the fact that they require far less energy to heat. Because they transfer heat directly to cookware, considerably less energy is lost through the cooking process. By some estimates, induction cooktops are capable of delivering as much as 90% of the electromagnetic energy generated to the food in the pan, compared to as little as 38% of the energy generated in gas ranges. Another benefit of induction cooktops is the speedy cooking times. Induction surfaces can boil water in about half the time it takes for gas to do so, for instance. At CES 2025, we saw the Copper Charlie induction stove bring water to a boil in about 30 seconds. That induction stove and oven is expensive -- about $6,000 -- but it also comes with a 5 kilowatt-hour battery, allowing it to run during a power outage. Because of how induction cooktops transfer heat, the surface itself does not actually get as hot, except for the residual heat of having a hot pan on it. That means it's much safer if you touch it by accident. Spill food? You won't have to scrape it off after you're done, because it won't cook onto the stovetop. That's safer, and it makes cleanup a breeze. Another advantage is that induction cooktops generally aren't heating anything up unless there's a metal pan on top of an element, so you can worry less about the myriad hazards of leaving the stove on. Induction cooktop cons The main downside of an induction range is the cost. If you're on a budget, it may be difficult to find an induction cooktop that's the size you want and meets your preferred price. Copper's stove is particularly pricey at $6,000, but induction range and ovens from other brands typically start around $1,000 and go up from there. There are also some hidden costs: Most induction stoves require a 240-volt outlet to run. If you already have an electric stove, you may already have one of those in your kitchen. If you're switching from gas, you might need to call an electrician to get the right outlet installed -- and you need to have the space for it in your electrical panel. Those costs add up. (The Copper stove we saw at CES can plug into a standard 120-volt outlet because of its battery, but it also costs $6,000 to begin with.) On top of the product and installation costs, you may need to buy new pots and pans. Induction stoves only work with cookware made of ferromagnetic material. Specifically, that means stainless steel, cast iron and carbon steel. Pots and pans made from aluminum and copper aren't compatible. Adding to the confusion, some cookware uses a combination of materials in its construction, so its induction status isn't always obvious. To know for sure, give your pan the magnet test. If the magnet sticks, you're good to go. If not, then you may have to swap it for another one. Worse, you might have to change out all your existing cookware before your kitchen will be ready for induction. When you buy cookware, look on the label for information saying it's "induction ready" or something like it. Of course, if you're just wanting to take induction cooking for a spin, you can save on a lot of cost by picking up a portable induction burner, like a magnetic hot plate, for around $100 or less. Read more: The Best Way to Clean Your Cast-Iron Skillet is With This Kitchen Staple The Copper Charlie induction stove comes with a 5kWh battery, so it can plug into a standard outlet and keep running during a power outage. Jon Reed/CNET The pros and cons of electric cooktops Resistive electric cooktops -- the ones you're probably used to -- are far more common than induction for a reason, but there are some major hangups. Electric cooktop pros Electric cooktops aren't quite as hip as induction cooktops, but that's okay. They've been around for a while, and they're still quite popular for good reason: They get the job done. Simplicity and reliability are among the primary selling points of an electric cooktop, and installation should be easy and straightforward, too. Don't concern yourself with special equipment or particularly steep price tags. Electric cooktops are common and functional, so there's no learning curve. Another benefit of the electric cooktop is the ability to make use of residual heat. You may notice that the stovetop stays warm even after you turn it off. You can use this to help keep food warm or use those final minutes of excess heat to finish off the cooking process before serving your finished dish. Electric cooktop cons Electric ranges are not without their downsides. Residual heat can lead to unfortunate situations if you happen to place your hand on the surface or spill something on it while it's still warm. They can also take longer to heat up, and the coils can sometimes provide uneven heat or waste lots of energy if you're using a pan that's smaller than the surface being heated. There are still plenty of things to consider when deciding on the perfect cooktop for you, including your budget, the size of your kitchen, and how much you plan on actually using it. You might want to experience these cooktops for yourself before you decide, if possible. See how each one works and if you might like to cook on it. There are plenty of great cooktops that use both electric and induction heating mechanisms, so if you do some searching, you're likely to find one that fits your needs. A thoughtful approach will also help you produce great meals every time you use them. Though remember: A stove only provides the heat. You have to do the rest.
