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Ok, I must be doing something wrong or maybe I don't have the "right stuff" but how the heck do I make my bacon crispy. It's always not crispy whenever I make it. I feel like this is a dumb question but it's starting to frustrate me that I can't make the bacon my family likes.

Answer Question

Asked by bewitchedmom at 7:37 PM on Jan. 17, 2011 in Food & Drink

Level 7 (189 Credits)
Answers (15)
  • cook it longer?

    Answer by madsmom314 at 7:39 PM on Jan. 17, 2011

  • Hmmm....the only thing I can think of is that you may not be cooking it long enough. Or maybe not using a shallow enough skillet? My family likes it cooked in the oven on a cookie sheet. It makes a mess out of the oven, but it works.

    Answer by misses_nick at 7:39 PM on Jan. 17, 2011

  • cook it longer...maybe try a different type. Mine is always crispy

    Answer by hill2 at 7:41 PM on Jan. 17, 2011

  • We always cook it in the oven in a shallow pan covered in tin foil, comes out crispy every time. Make sure to rearrange the pieces that might be overlapping once they start to shrink down.


    Answer by shanlaree at 7:41 PM on Jan. 17, 2011

  • darn it, I forgot about the oven. That I can cook it on my stonewear. Thanks for the reminder misses_nick.

    Comment by bewitchedmom (original poster) at 7:41 PM on Jan. 17, 2011

  • Cook it a big longer at a lower temp so as not to burn. Flip the bacon as it starts to wrinkle and curl. Remember to let it sit for a few on a paper towel when it's done, it gets a little firmer that way.

    Answer by amybaby_19 at 7:46 PM on Jan. 17, 2011

  • In the oven? Just stick it on a cookie sheet cover, it with tin foil? How long. What temp? That would say alot of time on my part. When I make breakfast I make everything!!!

    Answer by rebel07 at 7:48 PM on Jan. 17, 2011

  • i always make sure the pan is thoroughly heated on low heat.

    Answer by momofone725 at 7:57 PM on Jan. 17, 2011

  • I'm pretty sure that some bacon is also thicker than other kinds. I could be wrong about that, but it seems like the last kind we had was way thicker than the kinds before. Mine didn't come out crispy, either, even though I did everything we usually do. DH complained about the same problem. Everyone else has already suggested what I was going to lol (oven, low heat for a longer time, etc.). Good luck!

    Answer by Mrs.BAT at 8:42 PM on Jan. 17, 2011

  • Definitley using the stone bar pan in the oven. Microwaving it (either from raw, or partially pan fried) also gets it good & crispy without burning it. I can't make it crispy on a frying pan either - I end up with chewy fat & burned other parts.

    Answer by Anonymous at 9:43 PM on Jan. 17, 2011

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