Oven-Baked Bacon Tops All Methods in Crispiness and Cleanliness
Angela Patrone, Senior Lifestyle Reporter, conducted a test comparing three common bacon cooking methods: pan frying, air frying and oven-baking. The oven method emerged as the clear winner, producing evenly crispy bacon with minimal mess. However, it required about twice the cooking time of the other methods.
Pan Frying: Greasy and Inconsistent
Pan frying is the most traditional method. Patrone heated a pan over a medium flame and cooked four rashers in a single layer for eight to ten minutes, turning halfway. The result was chewy rather than crispy, with very minimal crispness. Adding oil to prevent sticking made the bacon greasy and created a significant mess on the hob.
Air Frying: Contrasting Textures but Not the Best
Air frying at 180°C for about seven minutes, flipping halfway, produced bacon with contrasting textures: some parts were pleasantly chewy while others were crispy. While a solid option, it was not Patrone's favourite among the three methods.
Oven-Baking: The Clear Winner
For the oven method, Patrone preheated the oven to 180°C Fan, placed three rashers on a lined baking tray, and baked for about 20 minutes, turning halfway. The bacon came out evenly crispy and consistent, especially suitable for large batches. The method was hands-off and left no mess. The only drawback was the longer cooking time compared to pan frying and air frying.
Patrone concluded that the oven method ticked all crucial boxes: hands-off cooking, perfectly crispy bacon and no mess. Despite the longer duration, it was her preferred technique.
