I have no tolerance for cooking shortcuts that compromise taste and that’s especially true for pricey bacon. If I’m dropping $10 on a package of pork strips, you darn well better believe I’m planning to cook them right.
That said, bacon is largely foolproof. The fat does much of the work in preventing bacon from overcooking or drying out. What it excels at, though, is making a big mess in the kitchen — particularly on the stovetop, where grease has an uncanny range and absolutely no remorse.
In an…
