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/ck/ - Food & Cooking

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11911312 No.11911312 [Reply] [Original]

I was about to fry up some bacon in a big pan and was told that only makes it soggy. They didn’t really explain why and I have been unable to find any information related to why a deeper pan would make bacon soggy and why a short one wouldn’t.

>> No.11911332

>>11911312
It creates steam and the water just saturated the bacon. You never want to steam your bacon, you want to it fucking fry. Or better yet don't use any pan and grill it.

>> No.11911342

>>11911332

I’m just not exactly understanding how the depth of a pan would cause that. Is it simply less airflow over the sides and more spatter and evaporation collects on the sides and runs back down?

>> No.11911372

>>11911342
I'm not a scientist, but I'm pretty sure the deeper pan holds the steam more and let's it condense back into water. A shallow pan makes it the water just evaporate totally.

>> No.11911406

>>11911372
Maybe if your pot was reeeally deep and narrow, but otherwise that's nonsense.

I regularly cook bacon in a deep saucepan and I've never had any trouble of any sort.

>>11911312
Old wive's tale, OP.

>> No.11911410

>>11911312
it's going to do fine, what the fuck, just cook it until it's as crispy as you want (and you don't, you want limp chewy bacon)

>> No.11911422

>>11911406
>Old wive's tale, OP.
Yeah, this. I even sear steaks in actual stock pots to reduce all the fat splattering everywhere, works just fine.

>> No.11911427

>>11911332
>Grill bacon
You animal

>> No.11911430

Never buy the cheap bacon that has been cured in brine, get the traditional salt cured shit,fucking heathen.

>> No.11911436

>>11911422
If there is significant splatter then you're fucking up somehow. Previously-frozen meat, wet-cured bacon, failure to wipe off marinade or brine before searing, etc. You shoulnd't have to do anything to fight splatter.

>> No.11911438

>>11911312
I like to add a bit of water to render the fat, and then drain all the fat and water. Then cook til crispy.

>> No.11911454

Now I’m using a little babby frying pan instead of my big sauce pan going one strip at a time cut in half, but it sounds like it’s more temperature and fluid management than the type of pan. Maybe using a bigger pan entices you to put more in at once resulting in more fluid buildup?

>> No.11911462

>>11911438
why on earth would you do that? it's more work, takes longer, and removes some of the flavor from the bacon. Plus it makes it harder to reserve the leftover fat when you're done.

It's like you're going out of your way to fail on purpose.

>> No.11911463

>>11911430
Uncured bacon is the patricians choice.

>> No.11911493
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11911493

>>11911342
>simply less airflow over the sides and more spatter and evaporation collects on the sides and runs back down
This is exactly it, but it's not going to affect bacon as much as it will other food because bacon only renders fat, not water. Some things can make a lot of "water" in the bottom of a pan as they cook - mushrooms and chicken are notorious for this, so if you wanted crispy mushrooms or a pan-fried breast, it would be a bit helpful to use a shallower pan. Also, a shallower pan will help with reducing sauces, letting more steam escape, while a deeper pan will hold in more moisture to heat and combine a sauce or soup without reducing as much.

The difference between them is nearly negligible if you know how and when to use a lid and not to overcrowd the pan, also.

>> No.11911932

>>11911493
*sigh* bonjour, pupper