Martha Stewart, the queen of domesticity, has shared her wisdom on countless culinary topics. When it comes to bacon, she offers a method that promises consistently crispy and evenly cooked strips, steering clear of the common pitfalls of burnt edges and undercooked centers. While the specific techniques vary slightly depending on the recipe and occasion, a few core principles remain consistent across her bacon-cooking endeavors. Let’s delve into Martha’s approach to bacon perfection.
Mastering the Oven-Baked Bacon Technique
Oven-baked bacon is often touted as the easiest and cleanest method, and it’s a cornerstone of Martha Stewart’s bacon repertoire. This technique minimizes splattering, ensures even cooking, and frees up your stovetop for other breakfast preparations.
The Rationale Behind Baking
Why bake bacon instead of frying it in a pan? The oven’s consistent heat distribution cooks the bacon evenly, preventing those frustrating scenarios where parts are charred while others remain flabby. Additionally, the baking sheet contains the grease, minimizing mess and making cleanup a breeze. Martha appreciates efficiency, and this method delivers.
The Step-by-Step Oven-Baking Process
The process is straightforward. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven heats, line a baking sheet with parchment paper or aluminum foil. This step is crucial for easy cleanup. Arrange the bacon strips in a single layer on the prepared baking sheet, ensuring they don’t overlap. Overlapping leads to uneven cooking.
Place the baking sheet in the preheated oven. Bake for 15 to 20 minutes, depending on the thickness of the bacon and your desired level of crispiness. Keep a close eye on it, as cooking times can vary. Remove the bacon from the oven when it reaches your preferred level of doneness. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease.
Achieving Ultimate Crispiness
Several factors contribute to achieving ultimate crispiness. Choosing good quality bacon is paramount. Look for bacon with a good balance of lean meat and fat. The fat renders during cooking, contributing to the crisp texture and delicious flavor. The oven temperature is also critical. 400 degrees Fahrenheit generally provides the best results, but you may need to adjust it slightly depending on your oven. Experiment to find what works best for you.
Martha’s Stovetop Bacon Secrets
While oven-baking is a favorite, Martha also employs stovetop techniques for cooking bacon, particularly when smaller batches are needed or when she’s incorporating bacon into a more complex dish. Her approach emphasizes even cooking and minimizing splattering.
The Cold Pan Start
One of Martha’s key tips for stovetop bacon is to start with a cold pan. Place the bacon strips in a cold skillet, arranging them in a single layer. This allows the bacon to render its fat slowly and evenly as the pan heats up. Starting with a hot pan can cause the bacon to seize up and cook unevenly, leading to chewy rather than crispy results.
Low and Slow is the Way to Go
Turn the heat to medium-low. Cook the bacon slowly, turning it occasionally with tongs, until it’s crisp and golden brown. Patience is key here. Rushing the process will result in unevenly cooked bacon. The slow cooking process also helps to prevent splattering, as the fat renders gradually rather than all at once.
Dealing with Grease
As the bacon cooks, it will release a significant amount of grease. Use a spoon to remove some of the excess grease from the pan as it accumulates. This helps the bacon to crisp up properly and prevents it from simmering in its own fat. Be careful when removing the grease, as it can be very hot.
Beyond the Basics: Bacon Variations and Uses
Martha Stewart doesn’t just cook bacon; she elevates it. She uses bacon in a variety of dishes and explores different flavor profiles.
Candied Bacon: A Sweet and Savory Treat
Candied bacon is a delightful combination of sweet and savory flavors. Martha often incorporates brown sugar or maple syrup into her candied bacon recipes. To make candied bacon, follow the oven-baking method described above. Before baking, sprinkle the bacon strips with brown sugar or brush them with maple syrup. The sugar caramelizes during baking, creating a delicious, sweet, and sticky coating.
Bacon as a Flavor Enhancer
Bacon is a versatile ingredient that can add depth and flavor to many dishes. Martha uses bacon in everything from salads and soups to pasta dishes and side dishes. Crumbled bacon adds a salty, smoky flavor and a crispy texture to salads. Bacon fat can be used to sauté vegetables, adding a rich and savory flavor.
The Art of Bacon Weave
For presentations that impress, Martha sometimes employs the bacon weave. This involves interlacing strips of bacon to create a mat that can then be cooked. Once cooked, the bacon weave can be used as a topping for burgers, a component of a BLT sandwich, or even a decorative element on a cheese board.
Essential Tools and Equipment
Having the right tools and equipment can make a big difference in your bacon-cooking success. Martha emphasizes the importance of quality kitchenware.
The Importance of a Good Baking Sheet
For oven-baked bacon, a sturdy baking sheet is essential. Look for a baking sheet with a rim to prevent grease from spilling into the oven. A non-stick baking sheet is also helpful, although parchment paper or aluminum foil can be used on any baking sheet.
Choosing the Right Skillet
For stovetop bacon, a heavy-bottomed skillet is ideal. Cast iron skillets are a popular choice, as they distribute heat evenly and retain heat well. A non-stick skillet can also be used, but be careful not to overheat it, as this can damage the non-stick coating.
The Role of Tongs
Tongs are essential for flipping bacon and transferring it to a plate. Choose tongs with silicone tips to prevent scratching your cookware.
Storing Bacon and Bacon Grease
Proper storage is crucial for maintaining the quality of bacon and bacon grease.
Storing Uncooked Bacon
Uncooked bacon should be stored in the refrigerator in its original packaging or in an airtight container. It’s best to use it within a week of purchase. Bacon can also be frozen for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag.
Storing Cooked Bacon
Cooked bacon can be stored in the refrigerator for up to four days. Let it cool completely before storing it in an airtight container. To reheat cooked bacon, you can microwave it, bake it in the oven, or sauté it in a pan.
Saving and Storing Bacon Grease
Bacon grease is a valuable ingredient that can be used to add flavor to many dishes. To save bacon grease, strain it through a fine-mesh sieve lined with cheesecloth to remove any solids. Store the strained grease in an airtight container in the refrigerator. It will solidify as it cools. Bacon grease can be used to sauté vegetables, fry eggs, or even make cornbread.
Common Bacon Cooking Mistakes and How to Avoid Them
Even with Martha Stewart’s guidance, it’s easy to make mistakes when cooking bacon. Here are some common pitfalls and how to avoid them.
Overcrowding the Pan
Overcrowding the pan is a common mistake that can lead to unevenly cooked bacon. When bacon strips are too close together, they steam instead of frying, resulting in soggy bacon. Make sure to cook the bacon in batches, leaving enough space between the strips for proper air circulation.
Cooking at Too High a Heat
Cooking bacon at too high a heat can cause it to burn before it’s fully cooked. Start with a cold pan and gradually increase the heat to medium-low. This allows the fat to render slowly and evenly, resulting in crispy, perfectly cooked bacon.
Not Draining the Bacon Properly
Failing to drain the bacon properly can result in greasy, unappetizing bacon. After cooking the bacon, transfer it to a plate lined with paper towels to absorb excess grease.
The Final Result: Bacon Perfection, Martha Style
Martha Stewart’s bacon-cooking methods emphasize even cooking, minimal mess, and delicious results. Whether you choose to bake your bacon in the oven or cook it on the stovetop, following her tips and techniques will help you achieve bacon perfection every time. Remember to start with a cold pan, cook the bacon slowly, and drain it properly. With a little practice, you’ll be able to cook bacon like a pro, just like Martha. And don’t forget to save that bacon grease! It’s a valuable ingredient that can add flavor to many dishes. Enjoy your crispy, delicious bacon!
What type of bacon does Martha Stewart recommend for the crispiest results?
Martha Stewart typically advocates for using thick-cut bacon when aiming for the ultimate crispy texture. Thicker slices have a higher fat content and more structural integrity, allowing them to render slowly and evenly without burning. This slow rendering process is crucial for achieving that perfect balance of crispy edges and a slightly chewy interior.
Using thin-cut bacon can lead to overly brittle and burnt results, as the slices cook much faster and the fat renders away too quickly. While thin bacon can still be delicious in certain applications, thick-cut bacon provides a far more robust and satisfying texture when seeking maximum crispiness, aligning perfectly with Martha Stewart’s preference for high-quality ingredients and precise cooking techniques.
What is Martha Stewart’s preferred method for cooking bacon – stovetop, oven, or microwave?
While Martha Stewart has likely experimented with all methods, she prominently features and favors the oven-baked bacon method. Baking bacon in the oven allows for a more even cooking process, preventing scorching and splattering often associated with stovetop cooking. This controlled environment ensures the bacon renders uniformly, resulting in consistently crispy strips.
Furthermore, oven-baked bacon is a hands-off approach. Once the bacon is arranged on a baking sheet, you can simply monitor its progress without the constant attention required on the stovetop. This allows you to focus on other tasks while achieving perfectly cooked bacon, a characteristic appealing to Martha Stewart’s efficient and refined approach to cooking.
What temperature does Martha Stewart recommend baking bacon at for optimum crispiness?
Martha Stewart generally recommends baking bacon at a moderate temperature, typically around 400 degrees Fahrenheit (200 degrees Celsius). This temperature strikes the right balance, allowing the fat to render gradually and the bacon to crisp up evenly without burning prematurely. Monitoring the bacon’s progress is still important, as ovens can vary slightly.
Lower temperatures might lead to softer bacon that doesn’t achieve the desired crispness, while higher temperatures can quickly result in burnt or unevenly cooked bacon. The 400-degree Fahrenheit sweet spot ensures a consistent and satisfying crispness, reflecting Martha Stewart’s commitment to precise and reliable cooking methods.
Does Martha Stewart suggest preheating the oven before baking bacon?
Yes, Martha Stewart emphasizes the importance of preheating the oven before baking bacon. Starting with a hot oven is crucial for even cooking and achieving optimal crispiness. A preheated oven ensures the bacon begins to render and crisp immediately, avoiding a slow start that can lead to uneven cooking or a less desirable texture.
By preheating the oven to the recommended temperature (around 400 degrees Fahrenheit), you create a consistent environment for the bacon to cook properly. This step is fundamental to Martha Stewart’s approach, as it guarantees that the bacon will develop the signature crispy texture she aims for.
Does Martha Stewart recommend using any special equipment or tools when cooking bacon?
While not strictly required, Martha Stewart often uses a baking sheet lined with parchment paper or a wire rack for cooking bacon in the oven. The parchment paper helps prevent the bacon from sticking to the baking sheet, making cleanup easier. A wire rack elevates the bacon, allowing hot air to circulate evenly around each strip for superior crispness.
Beyond these specific tools, she also stresses the importance of using high-quality oven mitts or pot holders to safely handle the hot baking sheet. These simple tools and precautions contribute to a smoother and safer cooking experience, aligning with Martha Stewart’s focus on both culinary excellence and kitchen safety.
How long does Martha Stewart typically bake bacon for when using the oven method?
The baking time for bacon in the oven typically ranges from 15 to 20 minutes, depending on the thickness of the bacon and the accuracy of the oven temperature. Martha Stewart emphasizes visual cues for determining doneness, looking for a deep golden-brown color and crispy edges. Regular monitoring is crucial to prevent burning.
It’s always best to start checking the bacon around the 15-minute mark and adjust the cooking time accordingly. Slight variations in oven temperature and bacon thickness can affect the cooking time, so relying on visual indicators is a key element of Martha Stewart’s meticulous cooking style, ensuring consistently perfect results.
What does Martha Stewart suggest doing with the leftover bacon grease?
Martha Stewart strongly advises against discarding bacon grease and instead recommends saving it for future culinary applications. Bacon grease is a valuable ingredient that can add rich flavor to a variety of dishes, including sautéing vegetables, roasting potatoes, or even baking cornbread.
To store bacon grease, strain it through a fine-mesh sieve lined with cheesecloth to remove any solids, then transfer it to an airtight container and refrigerate. Properly stored bacon grease can last for several weeks in the refrigerator, providing a flavorful and versatile ingredient for enhancing your cooking, a hallmark of Martha Stewart’s resourcefulness and commitment to minimizing waste in the kitchen.