Every Way to Cook Bacon

For high-volume kitchens and fine-dining operations alike, the preparation of bacon is a fundamental task that demands consistency, efficiency, and maximum flavour extraction. In this comprehensive trial, the culinary team at Fallow tests an array of bacon-cooking methodologies to determine which techniques yield superior results for the professional line. From the traditional cold-pan start to modernist sous-vide preparations and theatrical live-fire applications, each method is assessed for texture, fat rendering, and operational viability.\n\n## Assessing Traditional vs. Modern Bacon Prep\n\nA standard hot-pan fry often results in uneven curling and scorched edges before the fat can render completely. Conversely, starting bacon in a cold pan allows the fat to render gradually, resulting in a more uniform crispness. However, this is largely impractical for a busy service. For volume prep, oven baking remains a premier choice. Utilising a wire rack promotes hot air circulation for an all-round crisp texture, whilst sandwiching the bacon between two baking trays ensures perfectly flat, uniform rasher presentation ideal for stacking in premium sandwiches or elegant plating.\n\nWater poaching, or boiling bacon before crisping, is an intriguing technique that helps render out excess salt and fat, yielding a tender bite, though it lacks the immediate Maillard depth of dry-heat methods. For true modernist precision, sous videSous VideVacuum-sealed cooking in a temperature-controlled water bath for absolute doneness control. offers unparalleled moisture retention and texture control, but requires a secondary sear to achieve the desired crispness. Air frying provides rapid hot-air convection, making it highly efficient for small-batch prep, though it lacks the volume capacity required for main kitchen service.\n\n## High-Heat, Flavour Infusions, and Live-Fire Techniques\n\nFor theatrical or open-kitchen environments, live-fire methods like the charcoal grill introduce unmatched smokiness and charred complexity. More extreme high-heat techniques, such as using a blowtorch or the traditional French flambadou—where rendered fat is dripped through a red-hot iron cone directly onto the meat—offer dramatic tableside flair and deep, caramelised finishes, but demand skilled execution to avoid acrid charring.\n\nWhen sweetness is desired, glaze-focused methods like Southern candied bacon or maple-infused pans require careful temperature regulation to prevent the sugars from scorching. Frying in butter adds luxurious richness but risks burning the dairy solids if the heat is not carefully monitored, whereas deep frying yields ultra-crispy results in seconds but can quickly dry out the meat if overcooked. Ultimately, selecting the correct bacon technique depends heavily on your service style, volume requirements, and desired textural balance between render and crunch.