I find that cooking the bacon in the oven ensures the bacon always comes out flat. The other advantages to baking it are you do not have to deal with oil splatter or messy clean up. I actually wrote a hub about baking bacon instead of frying it. It's really convenient this way. And I cannot remember the last time I used a frying pan.
The bacon naturally retreats from the heat as it shrinks, sort of like plastic wrap to a flame.
I've found a couple ways to prevent that, the easiest is to use a meat weight. If you were to go to a restaurant supply, they are flat metal plates with a wooden/plastic handle straight up.
The weight will also slightly decrease cook time, because it's channeling the heat through the top and straight through the meat. The bacon comes out nice and flat though.
Using a bacon press should help keep it from curling too much.
by Paul Edmondson7 years ago
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