I agree with laciscott, especially when it comes to breakfast sandwiches. The chewy bacon ends up being pulled off the sandwich, whereas the crunchy bacon breaks easier.
I use the mini George Foreman grill to cook the bacon. It lets the fat drip off and has a way of getting that crunchy, but still chewy consistency I really love!
Crispy enough so that the fat is crunchy but not so much that the meat is dried out
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Crispy meat and chewy fat, perfection!
crispy crispy crispy
medium crisp, on top of a salad with blue cheese dressing...
Thick and crispy, done in a convection oven.
Definitely needs to wobble around when you pick it up.
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