Mastering the Art of Cooking Diced Bacon to Crispy Perfection

Crispy, savory diced bacon is a versatile ingredient that can elevate everything from soups and salads to burgers and breakfast dishes. When bacon is cut into small, uniform pieces, it cooks up with crispy edges and tender centers. Learning how to properly dice and cook bacon gives you perfect little flavor bombs to sprinkle on anything.

Why Dice Bacon?

Dicing bacon into small cubes offers several advantages

• More surface area gets crispy and browned during cooking.

• The uniform pieces cook evenly so there are no chewy bits.

• It’s easy to sprinkle diced bacon as a topping or mix it into other foods.

• You can cook precisely the amount of bacon you need rather than whole slices

• It provides texture and crunch to soft foods like omelets, pasta, and potatoes.

• Diced bacon stores and reheats well for meal prepping.

For the tastiest results, always start by dicing the bacon properly before cooking.

Choosing the Right Bacon

The best bacon for dicing has some fat content for flavor and crispy texture. Look for bacon labeled “thick-cut” or “double-smoked.” Avoid paper-thin bacon slices that will crumble when diced. Thicker bacon holds its shape better during cooking.

For ease of dicing, select bacon in slab form rather than pre-sliced. Cutting uniform strips from a slab gives you the most control. Pre-sliced bacon varies in thickness.

Pro Tips for Dicing Bacon Perfectly

Follow these tips for cleanly diced bacon every time:

• Chill or partially freeze the bacon to firm it up before dicing. This prevents squishing.

• Use a sharp, heavy chef’s knife for clean cuts. Avoid serrated knives that tear.

• Cut bacon into 1/4 to 1/2 inch pieces. Smaller than 1/4 inch will crumble.

• Work quickly and return to the fridge between batches to keep bacon firm.

• Avoid a food processor – it will shred, not dice.

• Cut stacks of strips together rather than individually for efficiency.

Cook Sliced Versus Diced Bacon Differently

Traditional bacon slices should be fried over medium-low heat. The lower temperature renders fat slowly so the bacon doesn’t burn as it crisps.

Diced bacon should be cooked over medium-high heat. The increased surface area crisps up faster. Cook diced bacon in a single layer with plenty of space between pieces.

Stir frequently to ensure even cooking. Remove it from the pan as soon as the pieces are browned and crispy.

Undercooked diced bacon won’t be crispy enough while overcooked pieces get dried out and tough. Pay close attention to get that perfect texture.

Frying Diced Bacon in a Skillet

A heavy skillet is ideal for frying diced bacon to crispy perfection. Cast iron or stainless steel work best.

Here is a simple stove-top method:

• Heat skillet over medium-high heat. Add just enough oil to coat the pan.

• Add diced bacon in a single layer. Listen for steady sizzling.

• Cook for 5-7 minutes, stirring frequently, until crisped and browned.

• Drain on paper towels and use immediately or let cool before storing.

The key is constant stirring and watching closely to avoid burning. Lower the heat if browning too quickly.

Baking Diced Bacon in the Oven

The oven’s steady, dry heat cooks diced bacon evenly without the need for stirring.

To bake:

• Preheat oven to 375°F. Line a rimmed baking sheet with foil or parchment.

• Arrange diced bacon in a single layer on the sheet.

• Bake 15-18 minutes, until crispy and browned.

• Rotate the pan halfway through for even cooking.

Baking lets you walk away while the bacon crisps. The raised edges catch any drippings too.

Microwaving for a Quick Fix

You can also quickly cook diced bacon in the microwave. This method requires vigilance to avoid overcooking.

Here’s how:

• Place diced bacon between paper towels on a microwave-safe plate.

• Microwave on high in 30 second bursts until crisped, about 2-5 minutes total.

• Pause to stir and check crispness between sessions.

• Stop when bacon looks done – it will continue crisping off heat.

The paper towels absorb excess grease for less splatter. Check frequently to avoid burning.

Tips for Cooking Diced Bacon Perfectly

• Use medium-high heat to render fat and crisp diced bacon.

• Cook in a single layer with space between pieces.

• Stir and flip frequently during frying.

• Remove immediately once crisped to prevent burning.

• Let cool on paper towels before adding to other ingredients.

Creative Ways to Use Diced Bacon

Once you’ve mastered perfectly cooked diced bacon, get creative with recipes! Here are just a few ideas:

• As a crunchy salad topping – try spinach or wedge salads

• Sprinkle over baked potatoes or fried eggs

• Mix into dips like beer cheese or buffalo chicken

• Add to macaroni and cheese or ramen recipes

• Fold into omelets, frittatas or quiche

• Top bloody mary cocktails or milkshakes

• Use in place of bacon bits on anything

• Garnish for burgers, pizza, chili, sandwiches

• Bake into cornbread, biscuits or scones

• Add to pancake, waffle or crepe batter

The possibilities are endless for taking recipes up a notch with crispy, salty diced bacon. Keep a batch in the fridge to add flavor any time.

So skip the bacon bits and go DIY. With the right techniques, you can enjoy perfectly cooked diced bacon on demand. Adjust the size to suit your needs and add it to both sweet and savory foods for a boost of smoky richness. Making your own means controlling the quality and taste – so you can top all your favorite recipes with only the best.