As you lower temperature on strips of bacon, you go from:
- a light, hot sear (very soft, chewy bacon), to
- a hot sear followed by a light saute in its own lard (getting towards al dente), to
- a medium temperature and longer saute (a little crumbly but fundamentally staying together), to
- a low-medium temperature and very long saute (brown, disintegrates immediately).
What vocabulary would I use to describe these different options?
