Crispy Bacon Hack How Dr. Berry Cooks it ( BACON CHIPS )


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How to cook crispy Bacon Chips. Dr. Berry’s favorite way to cook bacon. Super simple and easy with minimal clean up.

38 replies
  1. Craig Landes
    Craig Landes says:

    Why it doesn't pop and splatter. I think it's America's Test Kitchen who came up with adding enough water to barely cover the bacon, in a hot pan. As the water boils away, it melts the fat out into the pan. When the pan's dry, the bacon browns normally, and is slightly less salty, but a whole lot more tender. There's no splatter and pop like starting with only bacon. Seems to me that the lid on the pan is creating water vapor from the moisture in the bacon evaporating, and doing the same thing. This method cooks a whole lot more bacon than a pan, so right up there with the oven method. Great video, and thanks for the idea. πŸ˜‰

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  2. Jackie Grant
    Jackie Grant says:

    I remember the days when folk ate bread and dripping. My grandmother and mother always saved the fat from the roast dinner and used it up to fry the eggs etc within the following weeks, just kept it in the fridge, used when needed. The best home made potato chips were always cooked in the lard from the pork. Try that!

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  3. Lori Mullen
    Lori Mullen says:

    So hilarious when Dr. Berry said, "Take it on the plane in ziplock bag, TSA doesn't mind bacon. πŸ˜‚πŸ˜‚πŸ˜‚
    (I'm thinking…"They only shoot radiation into your bones with every x-ray they take, but they don't mind bacon!") So so so Funny, thank you both for this video, it made my day.πŸ˜ŠπŸŽ‰πŸ˜ŠπŸŽ‰πŸ˜ŠπŸŽ‰πŸ˜ŠπŸŽ‰πŸ˜ŠπŸŽ‰πŸ˜ŠπŸŽ‰

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  4. Barri Hill
    Barri Hill says:

    50 minutes at high on a gas stove, half of my 2 lbs of just cut in half bacon rendered into a mix of bacon chips and bacon dust that was edible, the rest was a really bad mix of wet/crispy bacon. Essentially ruined 2lbs of thick cut bacon trying this.

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