Busting Bacon Myths (The Secret To The BEST Bacon)
HTML-код
- Опубликовано: 24 окт 2022
- Today, the Mythical Kitcheneers are busting some myths about cooking bacon!
Subscribe to Mythical Kitchen: ruclips.net/user/mythicalkitch...
Submit your Dreams Become Food photos here: forms.gle/cBopySaTXdzG7RFr5
Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: mythic.al/ahdias
Spotify: mythic.al/hotdog
Click the bell icon so you'll know when we add a new video!
Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food - • Fancy Fast Food | Myth...
Snack Smash - • Snack Smash | Mythical...
Food Fears - • Food Fears | Mythical ...
Food Feats - • Food Feats | Mythical ...
Pick up official Mythical Kitchen merch at mythical.com/collections/myth...
Check out Sporked, Mythical's new website dedicated to helping you find the best food on the shelves! - www.sporked.com
Join the Mythical Society: www.mythicalsociety.com
Follow Mythical Kitchen:
Instagram: / mythicalkitchen
Facebook: / mythicalkitchen
Mythical Chef Josh's Instagram: / mythicalchefjosh
Follow Mythical:
Instagram: / mythical
Facebook: / mythical
Twitter: / mythical
Website: mythical.com
Check Out Our Other Mythical Channels:
Good Mythical Morning: / goodmythicalmorning
Rhett & Link: / rhettandlink
Ear Biscuits: applepodcasts.com/earbiscuits
Good Mythical MORE: / goodmythicalmore
Want to send us something? mythical.com/contact
In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( hofoco.org ) who provide daily, nourishing meals to underserved communities in the Los Angeles area.
Closed Captioning provided by Rev
Get Mythical Kitchen gadgets and equipment!
* Pots and Pans - www.amazon.com/gp/product/B01...
* Instant Read Thermometer - www.amazon.com/dp/B01F59K0IW/...
* Immersion Blender - www.amazon.com/gp/product/B01...
* Dehydrator - www.amazon.com/gp/product/B01...
* Vitamix Blender - www.amazon.com/gp/product/B07...
* Food Processor - www.amazon.com/Cuisinart-DFP-...
* Kitchen Aid Stand Mixer - www.amazon.com/dp/B07QBDMCKH/...
* Kitchen AidPasta Attachment - www.amazon.com/KitchenAid-KSM...
* Spice Grinder - www.amazon.com/KRUPS-Electric... 
Развлечения
Saying l'chaim unironically while eating bacon is the most josh thing ever 💀
noticed that too lmao
Yeap
I thought he was saying it ironically
literally what I was about to go comment xD
Pretty sure it WAS ironic, as he is Jewish.
I love how the first 3 myths are about cooking bacon in a pan and the conclusion is "Don't cook it in a pan"
Spoilers dude ffs
Yeah, with the oven as winner they should redo this one with bacon in the oven-myths.
Putting the bacon just on the rack with a dripping tray under it or baking the bacon in the dripping tray? Has putting a small bowl with water in the oven with the bacon any effect (it's probably like the water in the pan but maybe there's a difference)? Cold oven or pre-heated oven? Which gives the best results, thin, medium or thick-sliced bacon? Short time in the oven on high temperature or longer in the oven on lower temperature?
Don't read the comments before the video
I've watched other comparison videos of bacon and pan generally wins though. Oven is mostly for large quantities/simplicity
@@nihlify I agree. Pan frying tastes better, but I think you also have to weigh in time/convenience. You have can't really leave bacon in a pan and walk away, and the oven has more even heat so you can get more consistent results. Makes it easier to prep the rest of the meal.
I feel like we’re seeing lily go through the same transition Nicole did, starting as a normal person dealing with Josh’s chaos but will soon join him on the chaotic side. And that’s a good thing.
Was gonna comment something along these lines, love seeing the journey XD
It would be nice if they didn't all end up exactly the same.
@@bd80247 I don't think she will reach Trevor or Josh levels, but it will be nice to see her relax a bit as she gets more comfortable in front of the camera
It comes for them all….
Josh not wanting to eat/touch the hot bacon is so ironic because of todays gmm ep
I seriously pictured Josh doing 'mama bird/baby bird' with Link's burrito when his name was presented as an option for cooling the hot food
You guys should do a final product with everything you choose vs everything you don't.
Thats such a good idea tbh
How do you oven cook a piece of bacon in a cold pan? But seriously a lot of their myths contradict other ones that wouldn't make this possible every time
Seriously! I always end up thinking this
@@nickmurray7703 Yep and there's plenty that work just fine for it. (Also I posted the comment before oven won.)
@@nickmurray7703put it in the oven while preheating?
You did the water method wrong. You're supposed to cook it with water to cover the bacon from the beginning, then once it's all evaporated, you finish cooking as normal. It gives it several minutes where the temperature never gets above. 212° f, thus more gently cooking the bacon, making sure that it cooks evenly and from inside. This is especially useful for thick cut bacon.
Thissss.
They separated the cold pan + water method into two things and did neither correctly.
Came to the comments section for this!!!
Yeah I’m no cook but I saw that and thought it didn’t look like nearly enough water to make a difference, which is probably why they concluded it didn’t make a difference
yeah im a little disappointed it seemed like they just winged it and didn't take this method seriously enough to look up instructions. to me this is BY FAR THE BEST METHOD but not starting with water defeats so much of the entire purpose and doesn't give you the same result at all
You guys should do three versions of the same recipe: a Josh home cook style, Nicole/Trevor culinary school style, and Lily Michelin star style
You do know Lily herself didn’t earn the Michelin star - she just worked at a restaurant that already had it.
I knew the oven would prevail, been doing it this way for years. It is also the easiest and cleanest way to cook it.
I use the oven sometimes when I have lots of bacon to cook but I find the edges get way too burnt and the middle is just done. Not sure why.
I learned the oven method when working at a restaurant. So much easier than standing over a pan doing bacon in batches so there's enough for breakfast and for BLTs for lunch. And to manage the theft of bacon while cooking... no earlier batch waiting for the other batches = no stealing while cooking. line the sheet pan with foil and cleanup is even easier. Even better? pour off the bacon grease for cooking. With oven baking, the grease is clearer and you don't have to strain it like you would with pan frying. And the best is no burns from spatter as you put the next batch in the pan. it's one and done
@@jasonmorrell148 Check the temperature of your oven, it might need calibration. Maybe try a slightly lower cook temp. I cook my bacon at 350F (convection if you've got it to have even temps in the oven).
It also take sthe most amount of time. I always pan fry because it is a nice time compromise.
A convection toaster oven may solve the time problem, though.
@@jasonmorrell148 In addition to the already recommended slightly lower temp, try putting a second pan on top. It sort of acts like the bacon press they didn't like but does make for a more even cook. I tend to use the second pan if it is going on something, like burgers, and not use it if just eating bacon as its own thing.
I think the bacon weight would be best for bacon on BLT's or other sammiches.
For sure. It definitely has its place.
Or for making a bacon lattice
@@katscott6335 Ooh, I didn't think of that, a perfect bacon lattice to put on top of a pot pie or something...
It's also helpful as a line cook, when the crowd is particularly ravenous!
I really appreciate Trevor phrasing it crispy vs floppy instead of saying crunchy like Josh, because I've always described my preference as "crisp, but not crunchy"
I'm very passionate about my oven bacon lol, I just don't lay it flat on the pan, I pinch it a couple times in the middle so it has that perfect TV bacon shape when it's done
I like the idea of flattened out bacon with the bacon weight in certain contexts. Like when putting it on a hamburger. Curled and crinkly bacon does not evenly distribute throughout the burger.
Came for the bacon pro-tips, stayed for the gymnastics commentary.
When I use the water method, usually we start with it, rather than pouring it in while the pan is hot. The water steams off and it renders nicely. It's usually pretty tasty, but baking bacon is the best😋
that's the way I've seen it done too, start with water
That's what I thought they meant and were going to do, it seems they got lost in translation 🤭
Yeah def supposed to start with water from jump. My preferred method
Definitely supposed to start with water in the pan lol
Water method is a total fad. You achieve the exact same rendering result by starting the pan off cold
I don’t have a bacon weight, but I do cook bacon in my sandwich press and it has a similar effect of applying pressure but also cooking from both sides! It turns out amazing!
We use grill weights on our flat top in my restaurant. Never had any complaints lol.
@@GeminiWoods it came down to who was tasting the bacon and then ultimately chose the oven for the reason they didn’t choose the weight. They didn’t like how crispy it got all the way across but also said that’s what most people like. But if you don’t like it as crispy, turn the heat down and/or don’t cook it as long
@@plaid11 basically it should come down to even uniform cooking and the like you said don't want it crispy lower heat & pull it sooner. Instead they rated on their own individual preferences and how can you trust Josh when he disgustingly slurps everything he eats like a GD savage.
@@GeminiWoods Yeah, i feel like in a professional setting going for uniform bacon is exactly what you *do* want. The bacon weight or not really just comes down to a personal preference and I think really every restaurant is going to lean towards a uniform repeatable option.
Yep, I use a sandwich press too and ❤️ it!
The look from Lily when Josh made her jump to high five and laughed at it!!!! If I were Josh, I'd sleep with one eye open for the rest of my life. 🤣🤣🤣🤣🤣🤣
Lily: blink twice if you’re being held against your will.
@@nieshamcphearson.871 Wow, what a shitty thing you felt the need to comment for no reason.
@@nieshamcphearson.871 Lily is a wonderful addition to Mythical Kitchen and they’re lucky to have her. GTFO Go hate on something else, hater.
@@famshars2389 They're not hating, Poor girl looked so terrified of Josh when he asked her how being funny's working out for her.
@@famshars2389 how did you get hate from this comment dude? They're joking about the dynamic she has with Josh
That’s also a Fight Club reference, once again pointing to J & L’s onscreen dynamic.
i love Lily. she's that quiet girl you know who is actually super funny when you get to talk to her.
As a Czech national born in Slovakia that outtro was an unexpected, but a welcome surprise.
Bacon and Cabbage is a very popular dish in Ireland, you can boil them both together in the same dish and the flavours meld together, usually served with parsley sauce too
That's a a popular thing in the states too. In the south anyway. We don't use any sauce on it though we just eat it as is with a little salt and pepper with a slice of buttered cornbread on the side.
I didn't know this but I made this yesterday with an onion and some potatoes.
That sounds delicious!
I was nine minutes in before I realized WHY Nicole wasn't in on the bacon...I'm such a bonehead.
You can get halal bacon. And im pretty sure Nicole eats bacon.
She has but seems ashamed of it. Probably didn’t want video proof. 😂
1:35 The Bacon Myths
3:28 Bacon Weight
7:24 Cold Pan
10:33 Bare Pan
15:52 In the Oven
20:06 Conclusion
When Josh talked about boiled bacon, my first thought was about one of my mother's favorite dishes. Fresh green beans, potatoes and bacon all boiled together.
Substitute cabbage for the green beans and you're Irish!
Lilly and Josh is such a good combo.
I worked at Oscar Mayers for a summer job when I was in college. I'm glad to see the oven won as it is the superior method and all I've used for years. You don't get grease burns and you dont have to tend it the whole cooking time.
Around the 13:30 point, the discussion of boiled bacon, that's something I had growing up quite a bit. Not straight boiled bacon by itself, but my parents would cut chunks from the bacon pack, like 1" wide "stacks," and put it in canned vegetables like peas, green beans, etc. Adds a really great flavor to the veggies, and the bacon is pretty good when it's done, too.
Shoulda tested Matty’s approach- put the entire pack in a pan thats too small, pull out pieces individually when done because why not lol
Lilly writing bacon wait instead of weight at the end was so funny to me 😂
from my experience in aus, even our professional cooks will add water at the beginning of the bacon cooking process, probably the whole measuring cup that she had instead of just part of it, and just cook it until it all evaporates and the bacon is crispy
I’m Aussie and have never done this and now I must try it lol
Yes this is the method that I thought they were trying. Does take ages but it produces good bacon. Ideally you want good bacon to start with (ie not the crap that leeches out water as soon as it touches heat)
They did it totally wrong. I started using the water method as you said from the beginning and it makes a totally better bacon. I’ve seen many other RUclipsrs confirm this method is the best way to pan fry bacon.
Not sure how they missed the idea of adding water in the beginning…they botched that one
@@mikeycrackson Start with a cold pan, put in the bacon, add a little water until it is just covering the top of the bacon. Bring to a boil, once the water boils off, lower the heat to medium and cook a few minutes on each side until crisp. That's the method I've been using. It takes longer, but more consistent and better bacon.
I love the friendshipe between everybody on mythical. Especially Trevor and Josh.
@@nieshamcphearson.871 why don’t you like Lily
Loved the talk about taking employee safety serious then having josh threaten HR to dare try doing something 😂
Come at me Ellen
Oven cooked is always my favorite. Plus so much easier to clean up! And it doesnt splatter me
Agreed! Though I did find a frikin wonderful kitchen tool that prevents splatter from anything! It’s basically a mesh thingsmabob with a handle that you place over the pan and it significantly reduces the splatter! I had no idea it even existed and it’s low key a game changer
@@ellielane2313 I do have one of those! Looks like a tennis racket or something. Works well for burgers and stuff.
Their pan fried bacon drives me nuts because rule #1 for frying bacon is you’re supposed to keep turning it, and they just flip it once basically so they kept getting those huge floppers on the ends of their bacon
What? That's never been the thing. It's always been flip it once. Just like a burger or a steak
@@thembill8246 well that’s just not true
hellllll no flip it once!
@@erbrferg also wrong
It's actually a mixed bag on this subject. A lot like the steak and burger debates some people believe flipping bacon once is best and others believe flipping often is best.
Im personally a person who flips it often. So yes it kind of drove me crazy too. Maybe they should've added that to their testing.
i love this episode it's like chill and a bit chaotic but definitely a chill MK video lol lily's so chill i love her
Perfect timing. I have to make 32lbs of bacon today, so now I'll know I'm doing it right.
Ethan Chlebowski did a great analysis on water method with a blind taste test, there’s definitely a difference
The cold pan tip was designed for thick cast iron pans which take longer to heat up, but also take a lot longer to cool down so adjusting the temp on the fly doesn't really work. It makes sense that there wasn't a positive difference with the cold pan in the thin non-stick pans you used in the test, but it's almost essential if using cast iron.
I love this series! They always make these videos so funny and entertaining. 🙌
I had a really good laugh at the return of put-pocketing. 😂😂 I loved that joke to begin with, I really hope we see more of it again!
I think you could make water bacon work somehow, since it's basically just braising it then re-frying. Maybe with thick cut slabs of bacon that wouldn't cook properly with just surface cooking 🤔
First time i worked in a restaurant when I was much younger I was very nervous about what to do on some down time so I asked one of the managers on the line if I could help her with anything and she sent me down stairs to look in the bakery for the Bacon stretcher. It took a good 10 mins but couldn't find anything labeled that till it hit me... I do love the good ol pranks like that now.
How are the insomniacs this morning?😀
Awful
Tired, but happier now 😊
Tired I’m Gts after this video
😂unrested
Sleepy 😴
I will watch Josh cook anything, and I will watch Josh talk about anything and I will adore every second of it.
Velvet Revolution was actually in 1989 as well as Berlin Wall fall. So not three years after, it started just 8 days after
Such a great team of people in the mythical kitchenove you folks
I'm always curious to know what inspires the writers or whomever for what they test. Living for the shirts in this episode.
Great episode
In our household we eat way too much bacon, and have used all 4 methods. Oven is definitely the best, air fryer is a close second. Pan is too greasy and messy, and microwave is a last resort. We usually stick with Air Fryer because of the convenience and it still comes out pretty damn good.
My favourite way to cook bacon when I was younger was to save all the bacon grease each time you cook bacon then get another pack and essentially deep fry the bacon in all its tasty grease. It's incredible.
My best method is starting it in a cold oven. But I cook it on crinkled foil so it's not completely flat and doesn't just sit in all of the grease, but still gets some.
as an ex-army cook we cook the bacon in the oven but when you are feeding 300 soldiers (we were a small defac) it was easier to get a large amount of bacon done at once. but I agree with Josh at home I prefer cooking pan i like bacon both crispy and floppy
Warning ,the average home cook should be cautious about adding water to a pan with grease . This could cause a flare up and a possible fire. If your item is burning just remove from heat
They should be cautious, but the normal way people are cautious makes flare ups more likely.
I.e. if you add a small amount of water it's more likely to flare up than if you dump in a bunch of water.
The Zoolander reference Josh enacted to attempting to take his drawers off was highly appreciated, lemme just say
Some bacon is cured but cheap bacon just has an flavor additive. So most bacon isnt safe to eat raw.
Sports in the Soviet Union/Eastern Bloc were actually perhaps not as benign as you made them sound; they were used as an example of "soft power" to attempt to prove communism's superiority. (Hard power is things like military strength and international political influence while soft power is arts, culture, and sports).
Try one of the trays that goes in the microwave for making bacon. It actually comes out pretty decent and way better than the precooked stuff, but not as good as pan/oven cooked. It's somewhere in the middle.
I love this series
Not Josh being afraid to eat something super hot when today's GMM was about eating super hot foods OIAJWEIFJA also him commenting how hot it was too got me good when he was the lifeline to HOLD THE HOT FOOD 😂😂😂😂 I love this company man
I've said for years you have to bake bacon. As an added bonus, you can do other stuff while the bacon is cooking, no watching necessary. If you cook the bacon on foil you can toss it and clean up is easier.
Dad and I cook bacon in the oven on a sheet tray with foil. Works best and knocks out tons at once with minimal mess
I’m a big oven bacon guy. Every Saturday I make breakfast for my wife and I and oven cooked bacon is not only easier to do, it’s also easier to clean up
My favorite way to cook bacon for the week is all of it in the oven at once and reheat it in the pan when I need it. Works beautifully.
Great video 😊
It's really something to me, the specificity of Trevor's shirt. Amazing!
I do oven baked, on a broiler pan sprayed with PAM, so a lot of the grease drains. Gets crispy, but evenly cooked.
Lilly just chillin in the back by the deep fryer 😆
Love Josh and happy for Lily who joined the team recently she's pretty and fun addition to the team!
Vindicated! I always oven cook my bacon :). I use a slotted double pan through so some of the grease drains but not all. It’s perfect.
I got 3/4! I usually do oven unless I wanna cook something else in the greasy pan, like hash browns, brussel sprouts, etc.
I wish I could work here. This looks like such a great job.
I recommend using the bacon weight to make shallow fried chicken or pork. Makes the crust crunchy.
I love that I come BACK to this episode to remind myself how to cook my bacon tomorrow...
For the water bacon, I've seen most people heat up the water to boiling and place it in the bacon, then let it evaporate and cook the bacon normally.
the hot Vs cold pan was the most unexpected for me. like usually if I chopped them up and wanted crispy bacon bits I'd throw them into a cold pan, but if I'm eating it whole and want some chew in it I'd opt for a hot pen and take it out before it completely crisped up
Trevor over there like he’s gonna but out some kind of jutsu 😂
I just read an article for the crispiest bacon is to dredge in flour, sit over night then bake in oven. I’m trying it this weekend. MK should try this too. Is it a myth?
For sure let me know how it turns out, I’m super curious!
Anyone else notice the banh cuon-chables on the first board? I really appreciate how much Josh knows about and loves Vietnamese food
More hints for perfect bacon: When I oven bake bacon I drizzle a small amount of oil in the pan and on top of the bacon. I also flip the bacon once. I also use crinkled AL foil (per Martha S.) Time is about 18 minutes total for grocery store thick-cut bacon. Oven bacon is ideal for large groups. I do 10 rashers per half sheet pan (13"x18".)
Nice! Kinda hoped the water method would've had a lid on it so it also steams the bacon :p
If you're taking suggestions.. Maybe you could do something with rice? Washed/Unwashed, brown/white? o:
Pro tip, when cooking bacon in the oven, towards the end of the cooking process, use the corner of the foil to make a little channel and then pour off the excess grease. Then cook for a few more minutes and you'll get a crispier bacon.
The best bacon I ever had was deep fried. Underrated way to cook bacon, for sure!
I always used the oven when cooking a large amount of bacon but pan for smaller.
I am also a huge Mexican breakfast fan, but my go to is Chorizo hash with some habanero salsa and a fresh squeeze of lime juice.
I start mine in a cold pan with water at the beginning. Crank heat to high until the water evaporates, then turn heat down and flip bacon when it's ready. Good render, nice crisp, but also some floppy.
The oven method has been my go-to for years it takes very minimal effort. You just put it in and take it out when the timer dings. In the meantime you can cook all the rest of the meal without worrying about pampering your bacon.
Are we gonna talk about how Trevor is just frozen at the end 😭😂
If I have the time and I'm making something better, I like to buy a bacon slab and cut it thicker, like 1/4" to 1/3". Then you do it real slow (it is pork belly after all) and low (2-3) on a pan for like 25 mins, flip, then another 20-25 mins. At this point it's fully cooked and has no colour on it. Then I turn it to 6-7 and it crisps/sears pretty fast.
“Is josh sneaking stuff into my drawers” lmao that could be looked at in a lot of ways lol
I have tried all these bacon cooking methods; my vote is for the oven. It's a bit slower, but the result is a better controlled bacon result. That you can scale up more easily and deliver a consistent experience to your customers.
Please bust frozen pizza myths.
Examples:
-baking on a pan vs pizza stone vs right on an oven rack
-greasing or salting the pan
-extra time for extra toppings
Problem with that is that most of these would be wildly different brand to brand. Some local brands I'll toss on the rack, others a pan, and the one comes with a parchment paper liner they intend the pizza be cooked on.
@@Frentraken I always parchment line my pan just because less clean up afterwards.
Of course, I normally do Totino's, smothered in extra mozzarella and some salt & Pam underneath for extra crunch and savor. Add on about ten minutes, and she's good to go.
Love the Ryan Crouser reference. Buffchables!
I'd love to see an episode where they go back to try out the myths that people in comments say they did wrong. I'm curious to see if anything changes.
I love how the bacon weight did exactly what was advertised and theyre like "its a scam"
Going home to your game console 😅😂🤣 love it
5:35 the background bass riff is just taxman by the beatles
I tried cooking my bacon on a small grill, and it comes out so good ♥️
Lily's naruto run in the intro was so cute lol
Bacon weight works better on a griddle, with a weight that covers the whole bacon.
I thought me and Josh were food soulmates. But hearing that he likes floppy bacon has shattered my worldview entirely and I feel like I just watched my hero die in this video.
I don't have a bacon weight but I'm known to lay spare butter knifes across any stubborn elevated bacon regions.