What percentage do we cook bacon to on the second side?

When cooking bacon, it's essential to understand that cooking it to a specific temperature on each side ensures proper cooking and desired crispness. For the second side of the bacon, the cooking process has already begun on the first side, which typically starts the rendering of the fat and begins to crisp up the meat.

Cooking the second side to a lower percentage, like 25%, indicates that it doesn't need as much time compared to the first side. This approach allows the bacon to achieve a balance between being fully cooked and retaining some moisture. Cooking the second side to 25% helps ensure that it will crisp up adequately without overcooking it.

This percentage reflects the understanding that the initial side has already undergone significant cooking, making the subsequent cooking on the other side less intensive. Hence, cooking to 25% on the second side contributes to a well-prepared strip of bacon that combines texture and flavor effectively.