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After being an actual "professional" bacon-cooker for 6 years of my life and having cooked a veritable galaxy of bacon for unruly mobs of drunken patrons, I can say with a degree of occupational wisdom that microwaved bacon is far superior to any bacon cooked in a pan, on the grill, or even on the skillet or griddle. That includes WITH weights. Prove me wrong.

After being an actual "professional" bacon-cooker for 6 years of my life and having cooked a veritable galaxy of bacon for unruly mobs of drunken patrons, I can say with a degree of occupational wisdom that microwaved bacon is far superior to any bacon cooked in a pan, on the grill, or even on the skillet or griddle. That includes WITH weights. Prove me wrong.

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[–] • 3 pts

Can't agree partner

[–] • 0 pt

Name a method that get's every part of the strip to the exact degree of crispiness that you're looking for. I have yet to discover it. Oven's just don't do the trick.

[–] • 2 pts

Oven. Never curled always crisp never burned. See my ocho de Poal pics

[–] • 2 pts

Oven bacon is the best IMO.

[–] • 1 pt

I'll admit, that's some fantastic looking bacon. I agree, you can get it to the degree of crispiness that you want, I misspoke. It takes much longer however. And the great thing about microwaves is that you can just pile strips on top of each other and they all get cooked evenly.

[–] • 0 pt

Your doing it wrong then.

[–] • 0 pt

I beg to differ. Nothing crisps every cubic millimeter on the slice to the exact crispiness-levels desired quite like a microwave (or an MW™, as it will be referred to from now on). You have to pour grease off halfway through, but it's worth it to obtain that true golden crispiness and a consistent texture throughout. MW™s are by far the best route to go, bacon wise.