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From breakfast tacos to waffle platters to overstuffed BLTs, a crispy slice of bacon is a peak eating experience. But Im here to tell you: It could be even crispier.
While I was hunting for the simplest possible recipes for my new cookbook, Simply Genius, I stumbled on a trick used by the third-generation stewards of Joe’s Bakery, established in 1962 in Austin. It’s so effective that their customers assume their bacon has been fried, state fair style.
“People, it’s not deep-fried,” co-owner Regina Estrada said, as she described her family’s technique for writer Paula Forbes’s The Austin Cookbook, where I first saw it. So what is it that makes Joe’s bacon so incomparably crisp?
This trick dates back to Regina’s grandfather, Joe Avila: With a flour coating and an overnight chill, bacon both kept its shape better and stayed crispier in their bean-and-egg tacos. And the shape is important, Regina emailed me: “Always strips of bacon . Never crumbled.” (Any crumbly bits and bacon grease go into their beans.)
At the bakery these days, the kitchen team dredges 15-pound cases of bacon, slice by slice, in all-purpose flour; refrigerates them on a sheet pan overnight; then cooks them on the griddle at around 4 a.m. to use throughout the day. But for beginners and busy cooks at home, the easiest way to evenly cook a batch of bacon is in the oven, right on the same sheet pan.
Hey there, bacon lovers! Ever sat down at a diner, ordered your favorite breakfast, and got a plate of bacon so crispy it could double as a cracker? Ugh, talk about a buzzkill! If you’re like me, sometimes you just crave that tender, chewy, almost floppy strip of porky heaven that melts in your mouth. But getting it right when dining out? That’s a whole dang challenge. Don’t worry, though—we’re gonna fix that today. I’m spillin’ all my secrets on how to order bacon not crispy, whether you’re at a restaurant or cookin’ up a storm at home. Let’s get those perfect, soft slices every single time!
Why Ordering Bacon Not Crispy Is Trickier Than It Sounds
Real quick, let’s chat about why this is even a thing. Most joints out there got a one-size-fits-all approach to bacon. They crank up the heat, fry it fast, and boom—crispy strips for everyone. Problem is, not all of us want that shatter-in-your-mouth texture. Some of us dig a softer bite a lil’ chew ya know? But try tellin’ that to a busy kitchen, and you might as well be speakin’ Martian. The trick ain’t just askin’ for “not crispy”—it’s knowin’ how to get your point across loud and clear. Plus, we’ll cover makin’ it yourself if all else fails. Ready? Let’s dive in!
How to Order Bacon Not Crispy at a Restaurant
When you’re out grabbin’ a bite, gettin’ your bacon just right starts with communication. Here’s how I’ve nailed it over the years, even at the busiest of spots.
1. Be Super Specific with Your Request
Don’t just mumble “not too crispy” and hope for the best. Nah, that’s a gamble you’re gonna lose. Instead, lay it out plain and simple for your server. Tell ‘em somethin’ like:
- “Can you ask the kitchen to cook my bacon on medium heat, just above low?”
- “I’d like it cooked for about 5 minutes or so, till it ain’t pink but still tender.”
- “Make sure it’s soft and chewy, not hard or brittle.”
Givin’ these kinda details paints a picture for the cook They ain’t guessin’ what “not crispy” means to you—they got a roadmap I’ve found this cuts down on disappointment big time.
2. Ask for Thicker-Cut Bacon If They Got It
Here’s a sneaky lil’ trick. Thicker slices take longer to crisp up which means they got more time to cook through without turnin’ into bacon chips. If the menu offers thick-cut or butcher-style bacon go for that. It’s naturally gonna lean toward tender even if they cook it standard. Plus, it’s just more meaty goodness to sink your teeth into. Win-win, right?
3. Tell ‘Em You’re Cool with Waitin’ a Bit
Kitchens are crazy during breakfast rush. Cooks ain’t always got time to babysit your order. So, let your server know you don’t mind hangin’ tight for a few extra minutes if it means gettin’ your bacon perfect. Say somethin’ like, “No rush, just make sure it’s cooked soft for me.” Givin’ ‘em that green light to take their time can make all the difference.
4. Request It Fried in a Lil’ Water
Now, this one might sound bonkers, but trust me, it works like a charm. Ask if they can fry your bacon with a tiny bit of water in the pan. The water keeps the heat from goin’ too wild, slowin’ down the crisping process and keepin’ things nice and tender. Not every place will do this, but if they’re game, you’re in for a treat. I’ve had servers look at me funny, but the results? Chef’s kiss!
5. Check It When It Arrives
When that plate hits your table, give your bacon a quick once-over before diggin’ in. Here’s what tender, not-crispy bacon should look like:
- Most of the white fat should be gone, just thin streaks left.
- The meat part should be a deep, dark mahogany color, not super brown or burnt-lookin’.
- It should bend a lil’ when you pick it up, not snap.
If it ain’t right, don’t be shy—send it back with a polite, “Hey, could ya cook this a tad less crispy?” Most places wanna make ya happy.
6. Bonus: Cook It Yourself If They Offer
Some fancy spots or brunch joints might bring raw bacon to your table with a hot skillet for you to cook yourself. If that’s an option, jump on it! You got full control over the texture. Keep the heat medium, flip it slow, and pull it off when it’s just how you like. I’ve done this a few times, and lemme tell ya, it’s a game-changer.
Cookin’ Bacon Not Crispy at Home: Tips to Nail It
Alright, if dinin’ out ain’t your vibe or you just wanna master this at home, I gotchu. Cookin’ bacon yourself means you call the shots, and with a few tricks, you’ll be churnin’ out tender strips like a pro.
Slow and Low Is the Way to Go
The biggest secret to non-crispy bacon at home? Don’t rush it. Crank your stove to low or medium-low heat and let those slices sizzle nice and slow. This gives the fat time to melt away without burnin’ the meat to a crisp. It usually takes me about 10-15 minutes, flippin’ ‘em now and then. Patience is key, fam—don’t turn up the heat just ‘cause you’re hungry!
Add a Splash of Water to the Pan
Remember that water trick for restaurants? It works wonders at home too. Toss your bacon in a cold skillet, pour in just enough water to cover the bottom, and turn the heat to medium-high till the water starts boilin’. Once it cooks off, drop the heat to medium and finish it up. The steam keeps things gentle, and you end up with bacon that’s chewy, not crunchy. I was skeptical at first, but after tryin’ it, I ain’t goin’ back.
Try Baking for Big Batches
If you’re feedin’ a crowd (or just yourself on a bacon binge), bakin’ is a solid move. Line a baking sheet with foil, lay out your strips, and pop it in the oven at about 400°F. Check ‘em after 12-15 minutes—don’t let ‘em go past 20 unless you want crispy. The oven cooks ‘em even-like, and you don’t gotta stand there flippin’. Pull ‘em out when they’re still bendy. Easy peasy.
Parboil for Extra Tenderness
This one’s a bit outta left field, but it’s dope if you wanna go the extra mile. Boil a pot of water, toss in your bacon slices for just 1-2 minutes, then pull ‘em out and fry as usual. This quick blanch partly cooks ‘em, so they don’t crisp up as fast in the pan. It’s a weird step, I know, but it’s saved my bacon (pun intended) when I wanted super soft strips.
Here’s a Quick Table of Home Cooking Methods
| Method | Heat Level | Time | Why It Works for Not Crispy |
|---|---|---|---|
| Slow Frying | Low to Medium-Low | 10-15 minutes | Fat renders slow, no over-browning. |
| Water in Pan | Medium-High to Medium | Varies (till done) | Steam slows crisping, keeps it tender. |
| Baking in Oven | 400°F | 12-20 minutes | Even cooking, pull early for soft texture. |
| Parboil then Fry | Boil, then Medium | 1-2 min boil + fry | Pre-cooks gently, reduces crisping in pan. |
Pick whichever fits your vibe. I usually stick to slow fryin’ ‘cause it’s simple, but bakin’ is my go-to for Sunday brunch with the fam.
Why Bacon Texture Is So Personal (And Why It Matters)
Now, let’s get real for a sec. Bacon ain’t just food—it’s a freakin’ emotion. Some folks love it shatterin’ like glass, others want it floppy and juicy. I’ve seen fam’ly arguments over this at the breakfast table! Me, I’m team chewy most days, but I get why crispy has its fans. It’s all about what hits your taste buds right. Maybe you like it soft ‘cause it pairs better with fluffy pancakes, soakin’ up that syrup. Or maybe crispy is your jam ‘cause it adds crunch to a boring sandwich. Point is, there ain’t no wrong answer—just your answer.
I remember this one time, me and my buddy were at a diner, and he’s all about crispy bacon while I’m beggin’ for soft. We order, and of course, mine comes out like cardboard. I sent it back, used my specific request trick, and round two was perfection. Meanwhile, my buddy’s grumblin’ ‘cause his wasn’t crispy enough! We had a good laugh over it, but it just shows—knowin’ how to ask for what you want is everything.
Extra Nuggets of Wisdom for Bacon Bliss
Before we wrap this up, lemme drop a few more tidbits I’ve picked up along the way to make sure your bacon game is on point.
- Don’t Skimp on Quality: Cheap bacon often cooks uneven and gets crispy too fast ‘cause it’s thin as heck. Splurge a lil’ on thicker, better cuts if you can. It’s worth it for that tender bite.
- Experiment with Timing: If you’re cookin’ at home, play around with pullin’ it off the heat a minute or two earlier than you think. Bacon keeps cookin’ a bit from residual heat, so don’t wait till it looks “done” in the pan.
- Pair It Right: Soft bacon shines with stuff like eggs or pancakes where it don’t need to crunch. I love drapin’ it over a stack of flapjacks—pure magic.
- Safety First, Y’all: I gotta say this—make sure your bacon’s cooked safe. It don’t gotta be crispy, but it should hit an internal temp of 145°F to kill off any nasty bugs. If it’s still too pink, it ain’t worth the risk. Look for that mahogany shade as your clue.
My Biggest Bacon Fail (And How I Fixed It)
Alright, story time. A while back, I was tryin’ to impress some friends with a big breakfast spread at my place. I’m fryin’ bacon, got the heat on medium-high ‘cause I’m in a hurry, and guess what? Every single strip turns into a brittle mess. I’m talkin’ burnt, crispy disaster. My pals are polite about it, but I know they’re thinkin’, “Bro, what’s this nonsense?” I was gutted. So, next batch, I slowed my roll—dropped the heat to low, added a splash of water, and watched it like a hawk. Came out perfect, chewy and juicy. Lesson learned: don’t rush the good stuff. Ever since, I’ve stuck to my slow-and-steady ways, and my bacon rep is back on track.
Wrappin’ It Up: Get Your Perfect Bacon Today
So, there ya have it—everything I know about how to order bacon not crispy, from sweet-talkin’ your server to masterin’ the skillet at home. Whether you’re at a diner or in your own kitchen, you now got the tools to get those tender, chewy strips you’ve been dreamin’ of. Be clear with your requests, don’t be afraid to wait a lil’, and try them funky tricks like cookin’ with water. Trust me, once you bite into that perfect piece, you’ll wonder why ya ever settled for overdone bacon in the first place.
How does flour make bacon crispier?
As Southern cooks like my late grandmother Grace could tell you, pretty much everything—and especially proteins like ribs or catfish—is better when coated in seasoned flour, then shallow-fried. Grace’s Sunday specialty was thin slices of pork belly cooked this way, alongside biscuits and gravy. (She lived to be 98, so feel free to consider this a prescription for a long, happy life.)
Here’s why: When you douse anything in flour before frying, it jump-starts delicious browning, dries the surface for maximum crisping (and minimal spattering), and protects the ingredient’s exterior.
But with an all-in-one ingredient like bacon, which brings its own seasoning and cooking fat to the party, there’s no need to season the flour or fill a pan with oil for frying. You just need high heat and the bacon goes right ahead and fries itself.
Can you swap all-purpose for another flour?
At Joe’s Bakery, the classic dredge is all-purpose flour, but if you’re serving folks who are gluten-intolerant, or you just want to tinker with other flours and starches in your pantry, they’ll all bring their own personalities to the breaded crunch.
Sweet rice flour leaves a delicate, shattering edge. Nuttier whole-grain sorts like rye are more prone toward chew and unmistakably earthier, bringing out the bacon’s smoky vibes. Cornstarch leaves a fine, flaky crunch (just be sure to shake off the excess—it’s a clinger).
And like all good bacon, any of these riffs will be the best part of your club sandwich or pancake breakfast—except now, with Joe’s simply genius trick, it will be even better.
Flour bacon
FAQ
How to get soft bacon instead of crispy?
As for cooking bacon that’s more tender and chewy, one of the simplest tips is to add a shallow layer of water to the bottom of your skillet (or below your roasting pan, if you’re using an oven). This keeps the bacon soft and moist while it cooks, creating a chewy texture.
How to avoid crispy bacon?
I’ve found that using a good-sized pan so that your bacon isn’t crowded, cooking at no higher than medium heat, and using a lid to trap in the moisture, all work wonderfully in combination to keep the bacon un-crisped but still perfectly done.
What is soft bacon?
Soft, chewy bacon has most of the fat rendered out of it, so it only has very thin streaks of white outlining the meat and running through it. The color should resemble dark mahogany. You can also taste the bacon to check the chewiness.
What is the difference between juicy and crispy bacon?
Usually, crispy bacon has stringy fat – and sometimes juicy bacon is soft and floppy. The Science: Bacon fat renders (liquifies/melts) at about 140 degrees F (60 C) and burns at 325 degrees F (165 C). The bacon meat gets crispy through a process called the Maillard Reaction at 325 degrees F (165 C).