How to use the online timer
Ten minutes in a moderately hot pan, turned once or twice, covers standard back or streaky rashers, though thickness varies enough between packets that this is a starting point rather than a rule. Streaky, with more fat running through it, renders and crisps faster than a lean back rasher. Starting in a cold pan and bringing the heat up gradually renders the fat out slowly, which crisps the bacon rather than scorching the outside while the middle stays flabby.
Supermarket bacon that has been cured in brine gives off a white liquid in the pan, which boils rather than fries and stops the rasher browning until it has cooked off. Dry-cured bacon does this far less. Either way, patting the rashers dry first and not crowding the pan makes a visible difference, since bacon packed edge to edge steams itself.
For more than three or four rashers, the oven is easier and considerably less messy: a single layer on a tray in a hot oven for a similar stretch cooks the lot evenly with no standing over the hob. Judge by colour rather than by the clock, aiming for deep golden with darker crisped edges, and lift it onto kitchen paper straight away, because bacon left sitting in its own fat softens within a minute.
Common questions
Why does my bacon go grey and watery in the pan?
Brine-cured supermarket bacon releases liquid that boils rather than fries, so the rasher will not brown until it has cooked off. Dry the rashers first, avoid crowding the pan, and be patient.
Is the oven better than a pan?
For more than three or four rashers, yes. A single layer on a tray in a hot oven cooks evenly with no turning and makes far less mess than standing over a frying pan.
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