Crispy fried bacon from The Food Lab: Better Home Cooking Through Science (page 133) by J. Kenji López-Alt

  • bacon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • d.giginyc on February 05, 2026

    It was pretty good. A technique I’ve used before but now I can be more intentional about the timing. Used the bacon for an egg sandwich. It wasn’t too hard nor too soft.

  • twoyolks on November 07, 2015

    I didn't really think there was much I could learn about cooking bacon. I was wrong. I've never had as perfectly crispy (but not overly crispy) bacon as when I used this method.

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