Bacon is a versatile ingredient that can be used in everything from breakfast dishes to desserts While frying or baking bacon until crisp is the most common preparation method, par cooking bacon opens up even more possibilities. Par cooking, also known as blanching, involves partially cooking bacon in boiling water before finishing it off with a secondary cooking method
This technique allows you to control the texture, smokiness, saltiness, and fat content of the bacon. Par cooked bacon is perfect for wrapping other foods, adding to recipes without overpowering them with smokiness, or for those limiting their sodium intake. Follow this guide to learn all about par cooking bacon and how to do it right.
What is Par Cooking Bacon?
Par cooking also referred to as blanching, is a method of partially cooking bacon by submerging it in boiling water for 1-3 minutes. This briefly cooks the bacon while also reducing the saltiness smokiness, and rendering some of the fat. The bacon is then drained and patted dry before completing the cooking process through pan frying, baking, or other methods.
Par cooking gives you more control over the final texture and flavor of the bacon. It’s great for achieving perfectly crispy bacon without any chewy fat bits. Par cooked bacon is also more pliable and easier to wrap around foods like scallops or chicken breast.
Benefits of Par Cooking Bacon
Here are some of the main benefits you’ll get from taking the time to par cook bacon:
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Reduces saltiness – The boiling water draws out some of the surface salt, perfect if you want to limit sodium or are using an ultra salty brand of bacon.
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Cuts down on smokiness – Blanching removes some of the smokey flavor from the bacon, ideal if you’ll be using it in a recipe where you don’t want the bacon to overpower.
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Improves texture – Par cooked bacon stays tender and chewy instead of becoming brittle and crisp.
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Easier to wrap foods – The blanched bacon is more pliable so it’s simple to wrap around scallops, shrimp, chicken, and more.
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Cooks more evenly – Par cooking guarantees the bacon will finish cooking evenly from edge to edge with no underdone sections.
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Less splatter – Blanching renders out some of the bacon fat ahead of time leading to less messy splatter while cooking.
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Shrinks the bacon – You’ll get slightly more par cooked bacon slices in your skillet since they shrink up a bit after blanching.
Step-by-Step Guide to Par Cooking Bacon
Follow these simple steps for perfectly par cooked bacon every time:
1. Thaw the Bacon
Always start with fully thawed, cold bacon. If your package was frozen, place it in the refrigerator to thaw for at least 4-5 hours before par cooking.
2. Bring Water to a Boil
Fill a saucepan or stockpot with water, allowing 4 slices of bacon per quart of water. Bring it to a rapid boil over high heat.
3. Add the Bacon
Once the water is boiling, use tongs to carefully add the bacon slices. Allow them to blanch for 1-3 minutes, adjusting the time based on your preferences.
4. Remove and Drain
Remove the par cooked bacon from the water using tongs or a slotted spoon. Transfer it to a plate lined with paper towels and pat the tops dry.
5. Finish Cooking the Bacon
You can now pan fry, bake, or grill the bacon until it reaches your desired level of crispiness. The par cooking gives you more leeway with the final cook time.
How to Finish Cooking Par Cooked Bacon
There are many ways to finish off par cooked bacon. Here are some of the most popular methods:
Pan frying – This is the quickest and easiest way. Heat a skillet over medium heat then add the drained bacon slices in a single layer. Cook 3-4 minutes per side until crisp.
Baking – Line a rimmed baking sheet with parchment paper then arrange the bacon in a single layer. Bake at 400°F for 8-12 minutes until browned and sizzling.
Grilling – Get bonus flavor by grilling the par cooked bacon over direct medium heat for 2-3 minutes per side. Watch closely to prevent burning.
Sauté chopped bacon – For using bacon in recipes, chop into small pieces after par cooking then sauté in a skillet until browned and crispy.
Microwave – This method won’t yield quite as crispy a texture but it’s fast. Microwave the bacon for 2-3 minutes total, flipping halfway through.
Tips for Par Cooking Bacon Like a Pro
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Pat the bacon very dry after blanching or the residual moisture will prevent it from crisping up properly.
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Use a thermometer to monitor the internal temp. Pull the bacon off the heat at 195°F for a crisp texture without burning.
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Add a couple minutes to the cooking time if using a thicker cut of bacon. Thinner slices will be done faster.
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Line pans and baking sheets to minimize sticking and make cleanup easier when cooking the par boiled bacon.
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Store fully cooked bacon for up to 4 days in the fridge. Par cooked bacon should be used right away.
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Adjust blanching time up or down to control how much saltiness and smokiness gets removed.
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For less splatter, drain fried bacon on paper towel-lined plate instead of paper towels in the skillet.
Frequently Asked Questions About Par Cooking Bacon
Is it safe to par cook bacon in advance?
No, par cooked bacon should always be fully cooked right away rather than stored after blanching. Partially cooked pork products can pose food safety risks if not promptly refrigerated or finished cooking.
How much water should I use when blanching bacon?
The standard ratio is 4 slices of bacon per quart of water. The water should fully cover the bacon as it boils. Use more water for larger bacon quantities.
Can I freeze par cooked bacon to finish cooking later?
It’s not recommended. Freezing, thawing, and cooking bacon multiple times introduces higher risk of bacteria growth.
