This counterintuitive step will prevent burnt bacon.
Neither of us had ever cooked much beyondmicrowaved oatmeal.
But at 14, I had the boundless confidence of youth.
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Id watched her make bacon andscrambled eggscountless timeshow hard could it be?
I heated the pan, then added the cold bacon.
Why You Should Avoid Starting Bacon in a Hot Pan
Step one of most recipes?
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Heat the pan before adding the ingredients.
Bacon is a combination of fat and protein, and the two components react to heat differently.
As Goldwyn explains, Fat and protein change when heated, but they do so at different rates.
For example, bacon sizzles and foams because that is water escaping, mostly from the muscle.
The fat renders too quickly, and both the fat and meat can end up burnt.
The fat crisps up while the meat has enough time to cook properly.
Perfectly crispy, evenly cooked baconevery time.
