When I moved into my house in Tucson, a good friend gave me this statue as a housewarming gift. He is St. Anthony, a 4th-century hermit. Unfortunately, he was tormented by the devil, who took the form of a pig. Consequently, the persevering saint was named the patron saint of bacon and butchers.
As a research scientist (biologist), I was always conducting experiments in my daily work. Yes, it was my job to experiment. I still like experimenting in my daily life—with recipes, writing techniques, and even vacation locations. Of course, my life experiments come with strict controls. Yeah, right. Maybe not so strict. I let my imagination run wild at times.
Recently, I stumbled upon an intriguing experiment I’m eager to try: the best way to cook bacon. Doesn’t this sound like a thrilling subject? After all, bacon is involved. I’m always up for a new culinary adventure, especially if it involves bacon and tasting.
In Tucson, we used to have the Bacon Fest. It was a riot of bacon-themed food and beverages. I must confess, the bacon-flavored moonshine was a hit with me. Every dish and drink was a delight. In short, anything with bacon is a guaranteed good time.
The Bacon Experiment
The experiment reported online that caught my interest was about how to best cook bacon. The researchers tried eight methods. I was intrigued and a little bit hungry.
What is an experiment? It’s a scientific procedure used to test a hypothesis and demonstrate a known fact. This experiment explores how best to cook bacon, knowing that bacon cooked by any method will result in a deliciously edible product.
The author of the article consulted with the experts and chefs. The different cooking techniques explored included:
Cast-iron skillet
Nonstick skillet
Water in skillet
Baking on Parchment
Baking on a rack
Microwave
Air Fryer
Sous vide
The unanimous result was baking. The bacon is cooked evenly with the desired crispy consistency. Stovetop or microwave cooking can result in undercooked or burnt areas. The chefs also found that the clean-up was easier and resulted in a lovely bacon odor when the oven was next used.
I’ll admit, I’ve never tried cooking bacon in the oven. I’ve cooked it in a skillet, but not cast iron (although my father did when I was a child), with and without water, and in the microwave when I’m in a hurry. Hey, it still tastes great. I will undoubtedly give baking a try. And every time I use the oven, it smells like bacon! The research will continue.
Do your own research. Do you have a preferred type of bacon, such as thin or thick sliced? I’m a fan of thick slices. Then there are all those flavored bacon: peppered, Hatch chile, maple, etc. Cured or uncured. The type of pig used even comes into play. There are so many variables to be accounted for in this study.
After all this research, I’m eagerly looking forward to National Bacon Day next year on the Saturday before Labor Day (August 30, 2025). I’m sure I’ll have perfected bacon preparation by then. Will it be the more popular crispy consistency or a bit wiggly like I like it now? Stay tuned for the next chapter of my bacon journey!
Want to add some scientific flair to your life? Check out my science-based workbooks! They offer fun activities that blend science and creativity.
