No matter how it’s made, bacon is a treat, but if you want your sandwich to stay together, you need flat bacon. When prepping large quantities of bacon and aiming to store it efficiently, flat bacon is also essential. Of course, everyone has different tastes, looks, and feels of bacon. But if you want the crispiest bacon that’s all the same shape and as flat as a board, you need to try this sheet pan hack. Trust us.
When you cook bacon on a sheet pan instead of a skillet on the stove, it doesn’t curl as much, but this method makes sure it cooks even flatter. Simply lay strips of bacon in a single, even layer on a sheet pan. Then, put another sheet pan on top of the first one so that the bacon strips are tucked under the bottom of both. Then, put the sheet pans in an oven set to 400 degrees Fahrenheit and cook for 15 to 20 minutes, depending on how thick the bacon is and how done you like it. This hack not only guarantees perfectly flat strips of bacon, but also ensures they are evenly cooked.
Nothing beats a hearty breakfast of sizzling, crispy bacon. But the dreaded bacon curl can turn those lovely strips into a warped mess. When bacon curls, it cooks unevenly and loses that satisfying flat crunch. Luckily, it’s easy to fry bacon without any frustrating curls using a few simple tricks.
Why Does Bacon Curl Up During Frying?
Before diving into prevention methods, it helps to understand exactly why bacon curls in the first place when hitting a hot skillet.
The main culprit is the difference in how the protein-rich lean meat and fat-rich portions of the bacon react to heat. The meat shrinks rapidly when heated. Meanwhile, the fat melts slower. This contrast makes the lean portions contract while the fat stays put. As the meat shrinks around pockets of fat, it causes the iconic bacon curl.
High direct heat on one side also leads to faster shrinking and curling only on that side Flipping too late compounds the issue.
Start with a Cold Skillet
The number one technique to keep bacon flat is to begin cooking it in a cold skillet.
Place the raw bacon strips side by side in the skillet before turning on the heat. Let the skillet slowly warm up to medium or medium low heat with the bacon inside.
This allows the fat to render gradually as the bacon cooks. The meat and fat shrink and melt at the same pace, preventing dramatic curling.
Fry Low and Slow
Another key tip is to fry the bacon over gentle, even heat Cranking the heat too high makes the lean meat portions shrink much faster than the slow-to-melt fat
Keep the temperature between 300-325°F. Turn the heat down if the bacon starts sizzling too aggressively. Low, patient heat ensures minimal curling.
Cook Evenly on Both Sides
Flipping the bacon regularly as it fries prevents curling on just one side. Heat both sides evenly.
Once the bottom is lightly browned, after about 2-3 minutes, flip each strip over. Continue cooking and flipping every couple minutes for evenly distributed heat.
Weave Bacon for Extra Insurance
For stubbornly curly bacon, weave the strips into a lattice pattern before frying. Cross the strips perpendicular to each other and press lightly to stick them together.
As the weave fries, the bacon supports itself in a flat shape. The woven strips are forced to shrink evenly with their interconnected design.
Add a Splash of Water
For bacon that starts to curl despite your best efforts, a splash of water in the pan can help flatten it out. The water gently steams the bacon for a minute or two, allowing the fat to continue rendering without over-crisping the meat.
Extra Tips to Avoid Bacon Curls
- Use thick-cut bacon, which resists curling better than thin slices
- Cut bacon into uniform lardoons instead of strips
- Bake bacon in the oven on a sheet tray instead of frying
- Add sliced potatoes to the pan to weigh down bacon strips
With lower heat, frequent flipping, and a few other tricks, you can enjoy perfectly flat, crispy bacon strips for breakfast. Say goodbye to those frustrating curls!
Line your sheet pans to make cleaning a cinch
There is a lot of fat in bacon, and a lot of it turns into rendered fat when it’s cooked. This means that no matter how you cook bacon, it can create quite a greasy mess. When you cook bacon in the oven, it doesn’t splatter like it does when you cook it in a skillet, but it can still leave behind grease that is hard to clean off. Also, bacon may stick to a regular metal sheet pan.
Line both of your sheet pans with foil to make cleanup easier and to make sure the bacon doesn’t stick after cooking. Aluminum foil is a good option. Line the bottom sheet pan as usual, and then use another piece to cover the bottom of the top sheet pan that you’ll put on top of the bacon. Alternatively, you can use parchment paper or silicone baking mats to sandwich the bacon.
If you’re going to eat bacon for breakfast and really want to treat yourself, you might want to save the bacon fat. You can use it to fry mushrooms or eggs, complementing your flat bacon slices beautifully.
How To Cook Bacon Without It Curling
FAQ
How do you keep bacon flat and crispy?
What tool keeps bacon from curling?
How to keep Bacon from curling?
To keep bacon from curling you can put it the oven. Line foil on a cookie sheet. Lay bacon slices one at a time next to each other on sheet. Put into a 350 degree F oven and bake till done. Keep an eye on it so you can take it out according to how you like it cooked. Soft or crisp. Drain the grease before you take the bacon off.
Why is my Bacon curling?
The main reason is the way that the meat is shaped, along with the effects that the heat can have on this shape. To specify, whenever the heat is directly forced on the bacon, it starts to reduce a little in overall size. The reason why this causes the curling is because of the fat that stays inside of the meat despite it reducing in size.
How do you keep Bacon from shrinking when cooking?
Rinse your… At the end of the day, the best way to keep your bacon from shrinking when cooking is to cook it low and slow in the oven. Craftclarity tested the rinsing method before baking and frying, complete with some control bacon that wasn’t rinsed at all.
Why do snips curl up when frying bacon?
Agreed – on back bacon in particular, the curves of the rind and fat make it pull together and curl up. If you make snips through the rind/fat first, that doesn’t happen so much and it stays flatter. If you are specifically frying them in a pan, I would turn the heat way down, and use a bit more oil.