My friend was remarking that the bacon I buy is low-quality because when it cooks it's all warped and not flat. I remarked that if he doesn't want bacon, he should keep talking.
Other things being equal, namely the cooking method (if you use one of those fancy presses, could probably make anything flat), does "higher quality" bacon cook flatter?
Best Answer
I believe bacon warps when cooked largely because the different stripes (fat and meat) respond differently to being cooked - the fat doesn't contract as much. So I think that thicker bacon will tend to warp less, because it has more structure and can't curl about as easily, and often higher quality bacon is thicker. But if you got really amazing thinly sliced bacon, I can't imagine it not curling when cooked.
(Disclaimer: It's been a long while since I cooked bacon; I eat little meat and cook less, so I could be wrong.)