A journalist tested four methods of cooking bacon to determine which produces the best results. The oven emerged as the winner, delivering consistently crispy strips with a deeper, more savoury flavour, despite being the most time-consuming method.
Frying Pan on the Stove
The frying pan method was quick and easy, taking about two minutes. However, the bacon turned out greasy and charred on the edges. The lingering smell and difficult cleanup were major drawbacks. According to the journalist, "the excess grease just made the meat really oily" and the pan required scrubbing to remove burned marks.
Microwave
Cooking bacon in the microwave was surprisingly functional but not recommended. The bacon burned onto the plate, fat splattered inside the microwave, and a smoky smell lingered for hours. The taste was described as "pretty mediocre."
Air Fryer
The air fryer method required no oil and minimal effort: line the basket with baking paper, cook at 200°C for five minutes. Results were inconsistent—some strips were golden and crunchy, while others had burnt edges or were chewy. The air fryer also only cooks small batches, making it less practical for families.
Oven
The oven method involved lining a tray with baking paper and cooking at 200°C for 20 minutes. This produced evenly crisp strips with a rich, savoury flavour. The journalist stated, "it is the absolute tastiest way to cook it" and plans to use this method exclusively going forward. Despite being the longest method, the results were deemed worth the wait.
