Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

Cooking Bacon

At Teodora’s, we are often asked what is better, cooking bacon on the stove or in the oven. It all depends on your needs. Cooking bacon in the oven is ideal when making large batches, as it allows the strips to cook evenly without hot spots or burnt edges. The oven also contains grease splatter far better than a stovetop, which makes cleanup easier.

Pan frying has its advantages too. It’s quicker when you are short on time, especially if you’re only cooking a small amount of bacon. Cooking on the stovetop also gives you immediate control over the temperature, making it easy to adjust doneness as you go.

There are a few common mistakes to avoid no matter which method you choose. Here are some tips to ensure a perfect cooked bacon every time.

For stovetop cooking, put bacon in a cold pan on low heat.
Adding water to a pan, keeps bacon flat and tender before it crisps.
Don’t overcrowd the pan which can lead to uneven cooking and soggy bacon.
Using heat that’s too high can burn the bacon before it cooks properly.
High heat can also burn a pan and splatter. This can cause a grease fire.
Remember to flip the bacon halfway through to make sure it cooks evenly.
In the oven, bake bacon on a foil-lined sheet pan at 400°F for 20 minutes.
After cooking, always transfer bacon to a plate lined with paper towels to catch any fat drippings.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.