My hubby and I can’t agree on the best way to cook bacon. I think this is crispy but he thinks it’s burnt because of the black parts. Thoughts?

What Makes Bacon “Crispy”?

Bacon is mostly fat with a good dose of protein. When cooked, the fat renders (melts) and the protein contracts, creating that satisfying crunch. True crispiness occurs when the water in the meat has evaporated and the sugars in the cure start to caramelize.

A little darkening on the edges is a natural part of caramelization. It enhances flavor and adds complexity — it’s not necessarily “burnt.”

When Is Bacon Actually Burnt?

Bacon crosses from crispy to burnt when:

• It turns mostly black and brittle.
• It tastes bitter or acrid instead of smoky and sweet.
• There’s an unpleasant, smoky odor that lingers.

A few black spots, however, are often just the sugar in the bacon reacting to heat. Many chefs consider this the sweet spot for flavor.

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