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Simple Tip: Freeze Bacon Before Chopping

These days bacon is such a hot ingredient, it's everywhere! Within the past couple of months, the fatty, salty pork has become a staple in my pantry. If you use bacon as much as I do, consider placing the bacon in the freezer 15 to 20 minutes before slicing any time a recipe calls for uncooked, chopped bacon. The colder the bacon, the easier it is to slice and dice. For the most efficient cutting, use a properly-sharpened knife. Be sure not to forget about the bacon — you don't want it to freeze completely.

This technique also works well for pancetta and proscuitto. Is bacon a recurring ingredient in your meals? Share your secrets for handling bacon below!

Join The Conversation
cookieparty cookieparty 8 years
If you love bacon as much as I do but hate the grease all over your stove and smell around the house, try this next time. Use a cookie sheet lined with foil and spray with Pam cooking spray. Lay the bacon on foil and cook for 30 minutes turning the slices over mid way. You won't go back to using a frying pan.
JenniferIsabella JenniferIsabella 8 years
Bacon, pancetta, and prosciutto are the best things to have ever happened to me.
jenehfur jenehfur 8 years
thats a good idea. i also use kitchen scissors to cut it into pieces sometimes too.
ilanac13 ilanac13 8 years
i guess this is a helpful tip and i might have to pass it along to my man since he's the one that eats/cooks bacon - be it rarely in our house. i didn't think about how freezing it could help but this really makes sense. i guess if you think about the texture of bacon, then having it more 'solid' would be easier to work with.
jendudley jendudley 8 years
Spectra Spectra 8 years
Yeah, don't freeze it solid...I did that once and it was a major disaster.
cookie23 cookie23 8 years
i love bacon .... in a really unhealthy way
chiefdishwasher chiefdishwasher 8 years
The real need though is to have a sharp knife.
flyingroo flyingroo 8 years
The same thing works for semi-hard cheeses before grating them. Or with beef carpaccio that was just seared around and then popped into the freezer - so much easier to get really thin slices.
shoneyjoe shoneyjoe 8 years
I always chop twice as much bacon as I need. That way, I won't be harming the end result when I inevitably snack on the bacon as it's cooking.
kiwitwist kiwitwist 8 years
I put the slices, separately, in between two slices of wax paper. I then roll it up and cover with aluminum foil. That way I can get at a slice or two at a time, not an entire package.
aimeeb aimeeb 8 years
Great idea!
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