Why doesn’t bacon become crispy when I fry it?

This is normally because the frying temperature is too low. “Discount quality” bacon typically contains a quantity of water, which must be cooked away first. Only then will the bacon become crispy.

The problem can be solved by adding a few drops of oil to the pan. This will increase the frying temperature and make the bacon crispy more quickly.

Why do bacon rashers stick together?

This is due to the fact that the bacon is vacuumed packed to remove all the air from the pack.  Open the pack and allow the bacon to rest in the pack for 10 minutes before use.

Why is bacon vacuum packed?

This is to give the product a longer storage date. Vacuum packing also makes the packaging smaller and easier to transport.

Why can’t I get British bacon to be crispy?

British bacon is traditional bacon, cut from the loin which doesn’t contain so much fat and, therefore, is less easy to crisp. Nevertheless, British bacon still has the well-known bacon taste.  British consumers usually prefer their bacon soft rather than crispy. 
If you want crispy bacon, you should buy “streaky” bacon.

Can bacon be fried in advance?

Can I fry large quantities of bacon in advance and fry them again to make them crisp just before serving?

Yes, you can do this in a frying pan or in the oven under the grill, but the frying pan/oven must be extra hot.

What can I do to retain the bacon’s crispiness?

The harder you fry the bacon the longer it will stay crisp. Otherwise, there’s not much you can do. It’s best to eat bacon while it’s hot or warm.

Can I use pre-cooked bacon in hot dishes, e.g. on a pizza or in a casserole?

Pre-cooked bacon is ideal for cold food or in a baguette, in a salad or as a snack. But re-heating bacon is not recommended as it will lose some of its crispiness.

Read Tips n' Tricks about preparation of Bacon here