Does crispy/crunchy-fried bacon lose its structure when refrigerated?

[HowardLi]

I am afraid I have never refrigerated home-cooked bacon before. So, what's the lowdown?

[liuzhou]

I can't work out why you would want to.

[Blether]

Some catering establishments use frozen, cooked bacon. The same stuff is available retail here, laid out painstakingly in individual rashers on greaseproof paper that's stacked layers-deep in a ziplock bag. You quickly reheat it under a grill (broiler).

So, I surmise that refrigerating it cooked at home is possible.

Now you've asked the question, though, yes you have to the share the story around why you want to.

[SylviaLovegren]

It gets flabby but you can crisp it up in a pan or in the microwave.

[BadRabbit]

I regularly cook bacon on Sunday and use it throughout the week. It's horrible right out of the fridge but is really quite good if you reheat it in the microwave or the toaster oven.

I do it strictly for speed and cleanliness in the mornings. I need pork first thing in the morning or my day is shot but I hate to dirty pans first thing and don't have much time anyway. It's not quite as good as fresh fried bacon but once you throw it on a biscuit it's still delicious.

[HowardLi]

Now you've asked the question, though, yes you have to the share the story around why you want to.

It's not very interesting. I simply have a dish I want to make ahead and it's got bacon pieces in it. I want to preserve the crisp/crunch of the pieces, that's all.

[Kevin Liu]

If you plan to reheat the dish, any moisture from the other components will keep the bacon from crisping up. I would recommend reheating the bacon separately with a dry heat method, then reincorporating with the other ingredients.

[HowardLi]

If you plan to reheat the dish, any moisture from the other components will keep the bacon from crisping up. I would recommend reheating the bacon separately with a dry heat method, then reincorporating with the other ingredients.

Thanks.