Restaurant bacon is the thinnest option you can find, and it's usually cut into 1/32" slices. Because it's thin, this type of bacon crisps up quickly, and it's commonly found in diners, restaurants, and hotels.
The secret is pre-cooking your bacon
Regardless of the perfect meat-to-fat ratio and peak freshness, the real secret to diner-worthy bacon is the cooking method. According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.
Regular packaged bacon is sliced about 1/16-inch thick, whereas thick-cut bacon is generally double that. Crispy bacon lovers should opt for thinner slices, while those who want some chew are better off with thicker cuts. And if you're looking for less fat in your bacon, center-cut is the choice for you.
Crispiest: Wright Applewood Thick Cut Bacon
While some folks are fans of thick-cut, hearty bacon, others are looking for rashers that cook up thin and crispy. If the latter sounds more like your preferred bacon style, try Wright Applewood Thick Cut Bacon.
Process: Add bacon to nonstick pan then add just enough water to cover the bottom of the pan. Cook the bacon over medium-high until the water completely evaporated, then reduce heat to medium until the bacon was crispy.
Back bacon is by far and away our most popular bacon. This is the stuff you'll be having on your local cafe breakfasts and sandwiches. It's produced from pork loin, is usually very lean, particularly the eye of the loin, and shaped almost like an apostrophe. It's basically the perfect bacon for on a plated breakfast.
While a pan is on, he simply heats olive oil, brown sugar, salt, pepper and butter in a pan before adding the bacon. After the bacon begins to sizzle in the pan, Gordon Ramsay explains why this method helps create tastier bacon. He said: “As it cooks, it becomes irresistibly caramelised and golden brown.”
Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.
Raw Bulk Bacon.
Made from lean, selected bellies. This bacon is naturally smoked and cured with our traditional recipe for a taste customers have enjoyed for years.
Arrange bacon strips on tray, overlapping as little as possible. Top with a second sheet of parchment paper; place a second baking sheet on top. Bake bacon until it's as crisp as you like it, 25 to 30 minutes for thin-cut, or 30 to 35 minutes for thick-cut.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.
Restaurant bacon is the thinnest option you can find, and it's usually cut into 1/32" slices. Because it's thin, this type of bacon crisps up quickly, and it's commonly found in diners, restaurants, and hotels.
You can buy bacon that is uncured, or not treated with nitrates (Niman Ranch makes a bacon like this). These chemicals are certainly not good for you and there are concerns about them contributing to causing cancer. The factories also add liquid smoke to their bacon instead of actually smoking the bacon.
Do you Need to Flip Bacon? You do not need to flip the bacon during the cook time. The only exception is if your bacon is very thick cut. In this case, you may want to flip the bacon after it has been in the oven for 12 minutes to ensure that both sides cook evenly.
Each Quarter Pounder® with Cheese Bacon burger features thick-cut applewood smoked bacon atop a ¼ lb.* of 100% McDonald's fresh beef that's cooked when you order.
ALDI is regularly audited on food safety, quality and animal welfare standards. Our fresh pork suppliers are Australian Pork Industry Quality Assurance (APIQ®) certified.
Here's what makes a steaming hot Bacon & Egg McMuffin® the best. Our bacon is cooked on hot grills and then topped with an Irish egg and a cheese slice.
The way this works is the flour absorbs some of the extra grease, which helps the strips hold their shape. This prevents the bacon from curling up on itself, resulting in an extra-crispy texture without sacrificing the juiciness. Plus, you avoid all of the splattering on the stovetop, so it's a win-win.
To cook: Bacon can be fried, dry fried or grilled. To fry, heat 1 tbsp of oil in a frying pan until hot, add the bacon and cook streaky or back rashers for 1–2 minutes on each side and steaks for 3–4 minutes on each side.