How to cook crispy Bacon Chips. Dr. Berry's favorite way to cook bacon. Super simple and easy with minimal clean up. No splattering on the walls and cooktop. This is one of our go to carnivore keto ketovore snacks.
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Hello, I have some special guests today.
My sweet, husband, hi, my sweet, baby.
And today, we're going to show you how to make I mentioned in a few past videos, how? Dr, barry cooks his bacon and it's, a very specific method.
All right, it's, very scientific.
I discovered this myself.
Yeah, this is all him, it's all him.
But we love it this way and it's a nice way to have bacon kind of feel a little more like a snack and less like.
Oh, this is the bacon.
I don't know how to explain it it's fun, it's more fun to eat and it's, super crispy.
So if you're into crispy bacon stick around because that's, what we're making today? Okay, walk us through this beautiful thing that you've invented.
So growing up in the south, you cook bacon in a skillet, and some people tried to put the lid on.
But then you can't do that.
And then you have to take the lid off and try to turn it.
And if you're like nisha, you are a bacon grease magnet and literally I could be cooking bacon, and she could be standing over there, and the bacon would pop and get misha across the room.
Uh, plus, you make a huge mess everywhere.
If you cook it in a skillet.
So what we're going to do is cook it in a deeper pot with a lid.
So if the bacon does pop which it's going to do it's going to pop straight up and fall back down in the pot, right, it's, kind of like a laser focused bacon grease and then you're going to keep the top on as much as you can that's going to increase the temperature decrease your cooking time and keep all the juicy flavors locked in.
So we've got a pack of bacon, and you can cut you got to cut it because you're going to be stirring this I'm going to cut this up.
You could actually put it all in there and just stir it, but then you're going to start breaking it.
Thank you toto.
So what we do, and you can make these, you can make them very tiny chips, or you can make them bigger chips.
And what I do is, I just cut the bacon in half.
And then I cut it in half again.
So we're gonna wind up with quarter pieces of bacon.
And then let me turn this puppy on okay.
So we're going to take our lid off.
And then what I do this may or may not be necessary, but I feel like it is as I I separate because there's, you know how they're stuck together right? You want to separate them, throw them in the pot.
And that way you break that adhesion between each individual piece.
And if there's any you didn't cut, you break those up so that each piece is free-floating and can do its own thing.
We're doing an entire pack of bacon.
Yup, why wouldn't you because yeah, it's going to be gone because you can eat this.
So if you're, you know, gonna sit down and watch something you've got your bacon chips, or you can put after you're done.
You can put these in a ziploc bag and throw in your purse.
Take on the airplane.
I think tsa is okay with bacon.
Another way I like to use the bacon chips is I make what I call blt bowls.
And so I chop up tomatoes, and I put in the bacon chips, and you can put some lettuce in there too.
But honestly it's just a bt bowl because I just do bacon and tomatoes, but you could throw cheese in there or whatever that's something that I have sometimes in the summer, because I love blt's, but bread, not necessary lettuce, not necessary.
Either these also work as bacon bits.
You can make your own bacon bits.
Because once these get crispy, you can just like do this in your hand and crumble them over your salad.
If you want to lots of ways to use these also, I do this method when I make my chex mix which the holidays are coming.
So if you want to make my chex mix recipe that's on this channel and on my blog post, too, I use bacon chips in lieu of chex mix.
So some people after they handle the bacon, they wash their hands.
I actually rub it in it makes excellent hand lotion or cream.
Keeps your hands, soft and smooth and bacony.
So you want to show the piece.
Yeah, there it is.
And I start out on the highest temp that I can go.
And then you just put the lid on it.
And you don't even have to add bacon grease to start because it's going to make its own and that's.
One of the bonuses when you do a full pack like this, when you're done you'll, see later, you've got beautiful bacon grease that you can put in your container, which I know you either have on your countertop or you're about to buy because bacon grease is better than money in the bank.
So this process usually takes about 30 minutes.
I would say less, you think, oh, yeah, let's time it.
So we know for sure it is 1 57 right now.
And we just dropped the bacon in so we're gonna let you know just how long this takes yep and you're going to keep it on high and about every two minutes, you're going to take the lid off with a wooden or some kind of spatula and you're going to stir that bacon up so that you don't, keep the same bacon on the bottom you let it take turns who's on the bottom, keeping the lid on increases the temperature, even for the bacon on top, and it slows.
It increases it decreases the cooking time you better it's gonna be loud.
But you know, we gotta put the fan on because bacon, talk loud, dark berry, okay, okay.
So here's our bacon, you can see we've already got bacon grease down in the bottom forming so I'm just going to flip this bacon grease.
And for some reason, if you cook it this way, the bacon doesn't, pop like it does in the skillet.
I don't know exactly why.
But I think it's just a tall size gonna stir it up really good.
And you can see we haven't made much progress yet and then we're gonna put the lid back on and definitely I'm gonna keep it on high until I start to see some browning and then I'll slowly start to turn it down I'm a little bit more cautious, given my history with bacon.
So we're, still in a little less than full heat and we'll, give it another two or three minutes and check it again, but you can see it's already starting to brown up very nicely.
So we're, getting close.
Some people who love flopping bacon might be done at this point.
But if that's you it's, okay, we still love you, but we like crispy, bacon so we're going to keep going for just a few more minutes and I'm going to drop it down just a little bit more live back on we'll, check it again.
In two minutes, all right are we done yet we may be done.
Oh, that looks good.
I think that's, I think that's.
Okay with that.
Okay, so we lay it on top of a plate with some paper towels spread it out.
So as it cools, it really gets even crispier, that's it and it's super hot right now.
But of course, it is, we just cooked it.
And now now to save your liquid gold show what my little canister looks like.
This is nisha's little canister.
Well, no show the cute part there.
You go 216.
now, I'll have to figure out how long it took us.
Think about 25 minutes or something like that.
Well, I can't see what you're doing.
Now, see we didn't have to deodorize this.
We didn't have to put chemicals in it to make it that beautiful color, it's, just naturally that color.
So any oil that had to go through a chemical processing to make it smell, good and look good.
I would avoid it and not eat it.
But you want to get every drop of this.
Some you can strain this if you'd like I don't like straining it, I don't care if we get some of the little bacon bits in there, there we go that's it.
And now we've got that for the next time we cook eggs or cook.
Anything we've got delicious, yummy, nutritious, uninflammatory bacon grease in the bank.
Oh uh, look at the stove.
I want everybody who's pan fries, see how there's no splatters isn't that cool let's clean up you're.
Welcome now we're going to go see if baby beckett wants some bacon.
I bet he does he's busy with his goat.
Milk, right now, my bacon your bacon are you gonna share? Thank you.
This one's cheap.
All of them is crispy.
Yeah, that's, right.
All crispy, oh don't, forget.
You can also use this as a vehicle for your dip.
You can dip with these thanks for watching hope you enjoyed this.
Let us know if you make bacon chips and how much you like them we'll, see you in the next one, let me read it.
Thank you for watching.
The most important tip: don't move the bacon until it releases easily from the pan. You can gently lift the edges as the bacon starts to brown on the first side, but don't lift it or force it until it releases. Then turn the bacon, using tongs, and cook on the second side until it releases easily again.What is the secret to frying crispy bacon? ›
The most important tip: don't move the bacon until it releases easily from the pan. You can gently lift the edges as the bacon starts to brown on the first side, but don't lift it or force it until it releases. Then turn the bacon, using tongs, and cook on the second side until it releases easily again.How do you cook bacon so it's crispy tender and the most perfect ever? ›
Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned.How to cook bacon hack? ›
- Pre-heat your Oven – Pre-heat your oven to 400 degrees. I do not add my bacon in prior to preheating.
- Prep Your Pan – Cover your sheet pan with foil. This helps keep the mess in place. ...
- Add your Bacon – Now add your bacon in strips on top of the foil rack. ...
- Cook – Cook your bacon for 17 minutes at 400. ...
Cook It In Water. This counterintuitive, yet highly effective method of cooking bacon in water produces a perfect product, every time. Published May 13, 2022.Do you use a hot or cold pan for crispy bacon? ›
Start With a Cold Pan
Whenever you're cooking bacon you want to add the bacon to a cold pan and then turn the burner on to medium-low. This will allow the fat to slowly render — or melt out of the bacon — which will help the bacon to start to crisp up.
If you want to cook crispy bacon in oven, the main trick to the recipe is to use an oven-safe cooling rack — instead of placing the bacon directly on the sheet pan. This means it doesn't sit in the grease as it cooks and the fat drips down, which gets you that perfect crispness.Why does some bacon not get crisp? ›
Crowding the Pan
The bacon needs room to breathe. When you crowd the bacon, it will leave you with a mess of tangled strips of floppy bacon instead of the perfectly crisp strips you know and deserve. So spread that bacon out!
Take the bacon out of the refrigerator at least 30 minutes prior to cooking. This will allow the bacon to come to room temperature and cook more evenly. If you like crispy bacon, choose thinner slices to fry. Cook the bacon on medium-low heat and as the bacon cooks, baste it with the fat in the pan.Why do you put flour on bacon? ›
Add flour for crisp and held shape
This allows for deeper, more complex flavors and improved texture to the meat. Adding flour to your bacon not only starts the browning process, but helps dry the meat's surface for maximum crispiness, and protects the exterior of the meat (via Le Creuset and Bon Appétit).
Bacon cooks best low and slow. Whether on the stove or in the oven, don't cook it at a temperature that's too high or you risk uneven cooking, or worse, burned bacon. It's not worth rushing, so plan accordingly.What is the water and bacon trick? ›
According to Dawn Perry, Real Simple's food director, cooking bacon in water could keep it tender on the inside while still crisp on the outside. How? The bacon fat would render into the water. Once the water evaporates, the bacon would crisp in its own fat.How do you cook bacon in water to make it crispy? ›
They say the simmering water renders the fat, so by the time the water has boiled away and the bacon is crisping up, it won't splatter. It also makes it easier to achieve the ideal crispy-yet-tender texture.Does boiling bacon make it crispier? ›
“The water prevents the temperature from getting too high, which gives the fat time to render out,” he explains. “So, the meat and the fat finish cooking at the same time. Once the water completely evaporates, the bacon gets nice and crispy, the meat is not overcooked or burnt, the fat is perfectly rendered.”Why is my bacon never crispy? ›
You're Overcrowding the Pan
Adding too many strips to the pan means that none of them will cook properly. In fact, it means that your bacon will steam instead of fry.
The most popular way to cook bacon is in a frying pan. You don't need to add any oil since the bacon releases its own fat to cook in. Once the bacon starts to buckle and curl, be ready with your trusty kitchen tongs to flip it over and keep flipping to ensure it browns evenly and the fat renders throughout.