![]() |
|
#1
|
||||
|
||||
![]()
I love bacon. I can't eat it very often but I do think about how mouthwatering it is. I ran across this blurb and it made me wonder if frying is the best way to cook your bacon or is the creator of this pic off their rocker? Seems crazy to get it wet before cooking but ...what do I know? So, I'm asking the experts. What say you?
__________________
Scott me up Beamy. Other Fun Forums: Forums Forums .com +++ Net Tractor Talk Forums +++ Net Pet Talk Forums +++ |
#2
|
||||
|
||||
![]()
I always cook it in my cast iron skillet. I'll put it in there when I turn on the burner on low. Never had a problem that way.
__________________
A hug is a great gift. One size fits all and it is easy to exchange. |
#3
|
||||
|
||||
![]()
If I'm just doing six or so slices, I cook it in a frying pan.
If I'm cooking a pound, I put it on racks over foiled cooking sheets in the oven. I do it at 350 for 20 -25 minutes, but I will definitely try the 360 for 10 minutes. Lee |
#4
|
||||
|
||||
![]()
Let me know if you think that is a better way.
__________________
A hug is a great gift. One size fits all and it is easy to exchange. |
#5
|
||||
|
||||
![]()
I also cook it in a cast iron frying pan but have had it oven and microwaved also made by others. I like the oven as it came out crisp but hated the microwaved. I still prefer my old cast iron pan though.
__________________
Joe During creation, God promised man that good and obedient wives would be found in all corners of the world. Then, he went and made the world round.... He has a sense of humor |
#6
|
||||
|
||||
![]()
So do I.
I also use a grill press to hold down the bacon while it is cooking, so that shrinkage is reduced. I sometimes cook it in the oven, especially when I do scallops wrapped with bacon. But instead of cooking the bacon fully, I cook it half way so that it is still flexible enough to wrap & pin around the scallops.
__________________
I am the King of Kitchen Toys!!!!!! ~Shermie. ![]() |
#7
|
||||
|
||||
![]()
Here's the grill press that I use for the bacon.
![]()
__________________
I am the King of Kitchen Toys!!!!!! ~Shermie. ![]() |
#8
|
||||
|
||||
![]()
I also use low-sodium & maple flavored bacon.
If the bacon is the regular thick slice one, then I parboil it to get out some of the salt so that it is not overly salty.
__________________
I am the King of Kitchen Toys!!!!!! ~Shermie. ![]() |
#9
|
|||
|
|||
![]()
why does no one make/sell a round bacon press?
what % of frying pans are round? oops. got all too logical there.... for 2 pipples & coupla' strips each I do in a pan for one pig fat desperate breakfaster I do between a folded paper towel in the microwqave. if I've got the griddle out for pancakes, bacon gets done there. saves me bunches of $$ on lightly oiling the griddle (giggle . . . ) done "right" in a microwave, it's tough for me to say it's not as good as any other method. doing it "right" for me means three passes - first on 50% for 60 seconds to "warm it up" - rest for a minute or so - then a second pass at 80% for 2 minutes to 'cook' it - and a rest for about a minute - then the third pass at 100% for 50-80 seconds to make it crisp. doesn't 'especially' brown it, but it does crisp it with pretty much all the fat rendered out. microwave power, etc., will affect timing and % settings.... |
#10
|
||||
|
||||
![]()
I hate the microwaved. The texture is awful. I've never had it baked in the oven.
__________________
A hug is a great gift. One size fits all and it is easy to exchange. |
#11
|
||||
|
||||
![]()
if cooking here, i'll use a calphalon or lodge skillet. when in an industrial setting, we use sheet trays/ovens most often, tho--
__________________
food is luv~ |
#12
|
||||
|
||||
![]() Quote:
The photo below was cooked on my smoker, but my oven bacon looks like that when I bake it all the way to crisp. Usually, I bake it less, so it's still a bit limp. Then I nuke a few slices at a time when I go to make a BLT, and it crisps the rest of the way up (pardon the grammar). Lee |
#13
|
||||
|
||||
![]()
Thanks all. I had never used the oven for bacon either.
So what about the idea of running cold water over it first? Anyone try that?
__________________
Scott me up Beamy. Other Fun Forums: Forums Forums .com +++ Net Tractor Talk Forums +++ Net Pet Talk Forums +++ |
The Following User Says Thank You to Doc For This Useful Post: | ||
Shermie (01-18-2014) |
#14
|
||||
|
||||
![]()
Perhaps getting it wet will add more moisture, which might help cut down the shrinkage. Really just a guess though.
__________________
Joe During creation, God promised man that good and obedient wives would be found in all corners of the world. Then, he went and made the world round.... He has a sense of humor |
#15
|
||||
|
||||
![]() Quote:
You welcome, Doc! ![]()
__________________
I am the King of Kitchen Toys!!!!!! ~Shermie. ![]() |
#16
|
||||
|
||||
![]()
I'm bumping this up since I recently baked a pound of bacon in the oven, and took pictures this time!
There are usually 16 slices in a one-pound package of regular-sliced bacon. I put eight slices on each of two racks, over foiled cookie sheets. Bake at 350 for 1/2 hour. Excellent way to cook a lot of bacon at once. Nuke a few slices as needed. Lee |
The Following User Says Thank You to QSis For This Useful Post: | ||
Doc (09-04-2014) |
#18
|
||||
|
||||
![]() Quote:
I usually like to cook bacon low & slow on the stove in a skillet - about medium low. I found that doing it THIS way helps reduce shrinkage, as well as it helping to eliminate overcooking or burning! Here's a pic of the scallops wrapped in bacon. ![]() ![]() ![]()
__________________
I am the King of Kitchen Toys!!!!!! ~Shermie. ![]() |
The Following User Says Thank You to Shermie For This Useful Post: | ||
Doc (09-04-2014) |
#19
|
||||
|
||||
![]()
1) Love the bacon wrapped Scallops. That is how I do them as well.
2) frying pan for small lots and cut up bacon. 3) Oven to make a pound, It just works great 4) relative newcomer - The charcoal grill. I was doing burgers the other weekend and before the burgers went on I spread a pound of thick sliced bacon on the grill, made sure to turn it often and set it aside when cooked for Bacon Cheeseburgers. The guests loved it and the charcoal flavor was great. Andy
__________________
I hope I can be as good a person as my dog thinks I am. My mother always told me - "You can catch more flies with sugar than you can with vinegar." |
#20
|
||||
|
||||
![]()
I love the ease of baking a pound of bacon in the oven.
BUT ..... Frying a few pieces in a cast-iron skillet cannot be beat! SO good! I just cooked 6 slices. Lee |
#21
|
|||
|
|||
![]()
I generally cook up to 5 slices on a 2 burner CI flat top grille with a square CI skillet for a press. Always on the lowest possible heat.
Recently I was faced with cooking 20 pounds of bacon along with 20 pounds of sausage patties. Obviously 5 at a time on low would not work, so I baked it on cookie sheets in the oven and did the sausage on the flat top. It worked really well. |
#22
|
|||
|
|||
![]()
I bought some Hahn's bacon. from what I can gather to-date, they only sell it at their store on the north outskirts of Westminster, MD
it's stellar - tastes great, cooks up better, does not do the shrink&curl hula dance, yadda yadda. it is a "dry cure" versus the typical commercial 'keeping injecting it with something until it's cured' routines.... since the store is about two hours drive round trip.... been testing local butchers - the places that have it sliced on a half sheet pan under glass..... some are pretty close - all are better than the big names. I prefer to cook it on a griddle - the strips are usually 1-2" longer that my fry pans are round - and that puts me in the cook one end at a time routine....ugh. |
#23
|
||||
|
||||
![]()
I have several favorite bacon's sold in the NW - Hempler and Falls City from Idaho but mostly get Hempler. I'd love to find some meaty slabs but they are rarely seen any more.
I fry in a cast iron skillet or chicken fryer mostly. I've tried the boiling method but it takes longer and can't tell the difference in texture to make that big of difference. I've got a press I bought at a garage sale in the early 80's but never use it. I'm a limp bacon person... now am hungry for bacon and have none left after the big fry up Saturday night. Boiling methode in a dutch oven.... [IMG] ![]() [IMG] ![]() |
#24
|
||||
|
||||
![]() |
#25
|
|||
|
|||
![]()
I know some people swear by frying it in a pan, and I used to do that (low heat, turn regularly), I started backing it in the oven on the suggestion of a friend and I now swear by baking bacon in the oven.
I prefer to cook it at 400 F for about 18 minutes. Although if I need to cook it longer because I am trying to time out other things in the kitchen, I keep the heat lower. |
![]() |
Tags |
bacon, oven baked bacon |
Thread Tools | |
Display Modes | |
|
|
![]() |
||||
Thread | Thread Starter | Forum | Replies | Last Post |
7/23/10 - Too hot to cook? | rickismom | What's Cooking Forum | 1 | 07-23-2010 06:23 PM |
Too hot to cook???? | Keltin | Chit Chat From the Pot Rack Forum | 41 | 09-03-2009 01:59 PM |
How do you cook your bacon? | Keltin | Introductions And Questions Forum | 65 | 04-14-2009 03:18 AM |
Bacon!! Who doesn't love bacon!?! | Deelady | Pork Forum | 20 | 02-01-2009 01:10 PM |
![]() |