To begin, you need to know where your bacon comes from. Diner owners buy their bacon by the number of slices in a pound, but most people only buy it at the grocery store.
Restaurant owners can control the thickness of their bacon slices, which affects the meat-to-fat ratio in their dishes..
The freshness of the meat is also important. Diner bacon is cooked almost immediately before it is delivered.
Even if the meat-to-fat ratio is ideal and the bacon is at its freshest, the cooking procedure is what makes it truly delectable.
After cooking, bacon is layered on paper towels to absorb grease and refrigerated. When ready to eat, they re-heat the bacon on the burner.
Vicky Limberis, a former diner owner, actually cooked her diner's bacon on a rack over a sheet pan to drain away any excess fat while it cooked.
Some smother the bacon slab in oil and broil it for 20 minutes to cook it halfway. The dish is then finished on the grill for two minutes.
Now you are one step closer to preparing a Sunday brunch worthy of a diner without changing out of your pajamas.