We've all been taught to pre-heat our pans before starting to cook-- but sometimes you might actually want to start from cold.
Category
🛠️
LifestyleTranscript
00:00For the crispiest bacon, you gotta start in a cold pan.
00:03When you're cooking really fatty foods, like bacon,
00:06you want to allow the fat to have time to render out before the meat cooks.
00:10With bacon, you've got all of these threads of fat interspersed throughout the protein.
00:16If you put the bacon into a hot pan, that protein will immediately contract
00:21and shrivel up and cook through faster and potentially burn
00:26before the fat has time to render out.
00:29If you start baking in a cold pan, though, the fat will have time to render out slowly,
00:34leaving the meat perfectly crisp with no big fat pockets.
00:39The cold pan technique is also great for bone-in skin on chicken thighs,
00:44duck breasts, and it even works great when you're sweating vegetables, like onions.