Steaming Bacon: A Quick, Crispy Breakfast Treat

Cooking bacon is a topic of hot debate, with many methods available to achieve the perfect crispiness. One of these methods is using a steamer, which offers several advantages over traditional pan-frying. Firstly, steamer bacon becomes ultra-crisp without any additional fat, resulting in a better crisp-to-tender ratio than pan-fried bacon. The steam oven method also produces less mess and requires minimal cleanup, as most of the grease spatter stays inside the pan. To cook bacon in a steamer, line a perforated pan with baking paper and lay out the bacon in a single layer. Place the pan into a cold oven set to 400°F/200°C on a combination steam setting, and cook until the bacon is sizzling and golden, around 12-15 minutes for thick slices or 8-10 minutes for diced pieces.

How to cook bacon in a steamer without it shrinking

Bacon is a breakfast staple, but it's frustrating to see it shrink from a full strip to a tiny piece. Here's a detailed guide on how to cook bacon in a steamer while minimising shrinkage.

Firstly, let's understand why bacon shrinks. Bacon consists of fat and protein. When cooked, the heat causes the fat to render out and the protein to contract, resulting in shrinkage. The amount of shrinkage depends on the bacon's quality, with lower-quality bacon containing more water, which evaporates during cooking, leading to more shrinkage.

Now, let's discuss cooking methods to minimise shrinkage:

• Oven-baked bacon: Lay bacon strips flat on a baking sheet and cook at 400°F for 18-20 minutes. This method allows even cooking, rendering the fat without excessive protein contraction.
• Stovetop bacon with a cold pan: If you prefer stovetop cooking, use a cold pan instead of a hot one. This lets the bacon heat up slowly, reducing shrinkage.
• Avoid overcrowding the pan: When cooking on the stovetop, ensure the bacon pieces aren't overcrowded. Overcrowding can cause the bacon to steam instead of fry, leading to more shrinkage.
• High-quality bacon: Opt for thick-cut bacon with a good balance of fat and meat. Lower-quality bacon tends to contain more water, leading to increased shrinkage during cooking.
• Blotting with paper towels: Before cooking, blot the bacon with paper towels to remove excess moisture, reducing moisture release during cooking and subsequent shrinkage.
• Lower cooking temperature: Cooking bacon at high temperatures increases shrinkage. Opt for a lower temperature and cook for a longer period.
• Wire rack: Using a wire rack during oven cooking allows the fat to drip away from the bacon, reducing shrinkage.
• Sous vide cooking: This method involves vacuum-sealing the bacon and cooking it in a water bath at a low temperature for an extended period. While it takes longer, it results in minimal shrinkage.

Additionally, here are some general tips for achieving perfect results:

• Use a wire rack: Placing a wire rack over your baking sheet ensures even cooking and prevents the bacon from sitting in its grease, resulting in crispier bacon.
• Flip the bacon: If cooking on the stovetop, flip the bacon halfway through to ensure even cooking and reduce shrinkage.
• Save the grease: Don't discard the bacon grease; it's a tasty cooking fat for other recipes. Just strain and store it in an airtight container in the fridge.
• Experiment with seasonings: While bacon is delicious on its own, you can enhance its flavour with seasonings like black pepper, chilli powder, or brown sugar.

By following these tips, you'll be able to cook crispy, tasty bacon without worrying about shrinkage. Enjoy your perfectly cooked bacon!

How to clean up after cooking bacon in a steamer

Cooking bacon in a steamer is a great way to avoid grease splatters, but you will still be left with a lot of grease to clean up. The key is to act fast and to avoid pouring grease down the drain. Here is a step-by-step guide to cleaning up after cooking bacon in a steamer:

Step 1: Soak up the Grease

Use paper towels to carefully soak up the hot grease and dispose of them in the trash. This will help to speed up the cooling process and reduce the risk of spills.

Step 2: Cool the Remaining Grease

If there is still a lot of grease left in the pan, allow it to cool slightly. You don't want it to solidify, but cooling it slightly will make it easier to handle and reduce the risk of burns.

Step 3: Strain and Store the Grease

If you want to reuse the bacon grease for cooking, strain it through a fine mesh sieve or cheesecloth to remove any bacon bits. You can also use a paper towel as a strainer. Then, pour the strained grease into a sealable container, such as a glass jar or plastic Tupperware, and seal it tightly. Store the container in the refrigerator, a cool pantry, or the freezer. Bacon grease can be used to add flavour to future dishes, such as vegetables or cookies.

Step 4: Clean the Steamer and Surfaces

For any remaining grease residue on the steamer, countertops, or stovetop, create a solution of hot water and dish soap or a paste with baking soda and water. Apply it to the surfaces and let it sit for a few minutes. Then, scrub with a non-abrasive sponge and rinse with hot water.

Step 5: Dispose of Solidified Grease

If you don't want to reuse the bacon grease, allow it to solidify in a container or a foil-lined bowl. Once it has solidified, scoop it out and dispose of it in the trash. Do not pour bacon grease down the drain as it can clog pipes.

How to cook bacon in a steamer to get the best crispness

There are many ways to cook bacon, but if you're looking for the best crispness without the mess, using a steamer or steam oven is a great option. Here's a step-by-step guide to help you achieve the perfect crispy bacon:

Step 1: Prepare the Steamer

Line a perforated pan with baking paper. If you don't have a perforated pan, a solid pan will work too, but it may take a little longer to cook the bacon.

Step 2: Arrange the Bacon

Place thick-cut slices of dry-cured bacon on the pan, ensuring they are in a single layer with no overlap. Using diced bacon? Just spread it out as best you can, making sure there isn't too much in the pan. It's better to use two sparsely covered pans than one overcrowded one.

Step 3: Start with a Cold Oven

Place the pan of bacon into a cold oven. Set the temperature to 400°F/200°C and use the combination steam setting. If your oven has variable steam settings, use 50%. Don't worry if it doesn't; just set it to combi or convection steam, and the oven will sort out the steam level.

Step 4: Cook the Bacon

Cook the bacon until it's sizzling and golden. This usually takes around 12-15 minutes for thick slices or 8-10 minutes for diced pieces. Don't worry if it doesn't seem very crispy when you take it out; it will crisp up as it cools. Aim for the right colour rather than sticking to a set time.

Step 5: Serve or Store

Serve the bacon immediately, or let it cool and store it in a covered container in the fridge for up to four days. If you're storing it, you might want to drain it on a paper towel first. To reheat, pop it in a dry oven at around 300°F/150°C for a few minutes, just until it's hot.

Tips for the Best Results:

• This method works best with thick-cut slices of dry-cured bacon or the same bacon diced into pieces. Very thin pieces or those with a lot of moisture may cook away to almost nothing, and it's easy to overcook them.
• There are many variables, from the type of bacon to the specifics of your steamer, so you may need to experiment with timings to get it just right.
• If you want to add a little extra flavour, try adding some fresh ground black pepper to your bacon while it's cooking.

How to decide between cooking bacon in a steamer vs. a pan

There are many ways to cook bacon, including in the oven, microwave, air fryer, grill, or on the stove. However, cooking bacon on the stove, or pan-frying, is the traditional method for many home cooks.

Cooking Bacon in a Steamer

To cook bacon in a steamer, place the bacon in a cold skillet on the stovetop and turn the heat to high. Then, add enough water to cover the bacon slices. This keeps the temperature low and even so the bacon doesn't dry out. Once the water reaches a boil, turn the heat down to medium. At this point, the fat from the bacon will have almost completely rendered, and your bacon is less likely to burn. Once the water has boiled off, turn the heat down to medium-low and let the bacon get crispy.

Cooking Bacon in a Pan

To cook bacon in a pan, place the bacon strips in a cold pan. Then, cook the bacon over low heat, flipping and turning to help it brown evenly. When the bacon is crisped to your liking, transfer it to paper towels to drain.

How to Decide

Both methods are relatively quick and easy, but there are some differences to consider when deciding between the two.

Cooking bacon in a steamer is a good option if you are cooking for a lot of people, as you can cook more bacon at once than you would in a pan. It is also a good option if you are looking to minimize grease splatters, as the water keeps the temperature low and even. However, cooking bacon in a steamer may result in thinner bacon that is less salty. Additionally, you will not be able to save the bacon fat to use in other dishes.

On the other hand, cooking bacon in a pan gives you more control over the cooking process, allowing you to tailor it to your liking. If you like your bacon loose, you can pull it off the heat sooner, and if you like it super crisp, you can cook it a little longer. You can also save the leftover bacon fat in the pan to use in future kitchen projects.

Ultimately, the decision between cooking bacon in a steamer vs. a pan comes down to personal preference and how much bacon you need to cook.

How to cook bacon in a steamer oven

Ingredients

Bacon (thick-cut or regular slices)

Utensils

• Steamer oven
• Perforated pan or a solid pan lined with baking paper
• Paper towels
• Containers for storing (optional)

Method

• Line a perforated pan with baking paper. If you don't have a perforated pan, you can use a solid pan lined with baking paper.
• Place the bacon slices on the pan, ensuring they are in a single layer with no overlap.
• Put the pan into a cold oven and set the temperature to 400°F/200°C. If your oven has variable steam settings, use 50% steam. If not, simply set to combi or convection steam.
• Cook the bacon for 12-15 minutes for thick slices or 8-10 minutes for diced pieces or regular slices. The bacon should be sizzling and golden.
• Remove the bacon from the oven and transfer it to a paper towel-lined plate to absorb the excess grease.
• You can serve the bacon immediately or let it cool and store it in a covered container in the fridge for up to 4 days.

Tips

• You can reheat the cooked bacon in a dry oven at around 300°F/150°C for a few minutes until it's hot.
• Thick-cut slices of dry-cured bacon work best with this method. Very thin slices may cook too quickly and leave little room for error.
• The cooking time may vary depending on the type of bacon, its moisture content, and the thickness of the slices, as well as the type of oven and pan used.

Frequently asked questions