Easiest (Best?) Way to Cook Bacon
- Thread starter brian64
- Start date
Yupe. Oven works well. I just put them on aluminum foil and bake them. Then put on paper towels to drain. The bacon grease gets filtered and saved for cooking purpose.
The rack directions were I think 20-25 mins at 400...but I prefer more crispy, so I'll do around 30-35 mins at 425.
Yep. I always use the oven. Never used a rack though.
Looks cool.
Looks cool.
No, hanging on the rack like that the grease just runs down into the pan.
BBQ with chilli flakes sprinkled on.
I always cook it rare in the microwave.
I know you're not supposed to undercook pork, and I'm not a bacon eater often, but when I do, the fatty bits better still be almost white and the strip better still be floppy, otherwise it's overcooked for me. 99.9% of all bacon I've seen everywhere is overcooked for my taste.
I know you're not supposed to undercook pork, and I'm not a bacon eater often, but when I do, the fatty bits better still be almost white and the strip better still be floppy, otherwise it's overcooked for me. 99.9% of all bacon I've seen everywhere is overcooked for my taste.
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I prefer the frying pan, that method is stressful for me, hahahaha.
Thank you ! That does seem to be the #1 recommended method by professional chefs but they use a cookie sheet and paper towel afterwards. Your suggestion of the rack seems far more efficient and easier clean up ! The pro's could ;learn a thing or two from you !!
We often do it like this in the oven (although on a flat "cooling" rack over a cookie sheet), in order to do larger quantities at once while paying attention to other things (frying eggs, toasting bagels, etc.). It's perfectly fine.
Nevertheless, the absolute best bacon will always be fried on cast iron over open flame (such as a gas burner).
Cast iron on electric top isn't the same, and non-stick over open flame isn't the same -- it has to be cast iron over open flame. Something about that combination produces the best bacon.
Nevertheless, the absolute best bacon will always be fried on cast iron over open flame (such as a gas burner).
Cast iron on electric top isn't the same, and non-stick over open flame isn't the same -- it has to be cast iron over open flame. Something about that combination produces the best bacon.
You got to cook it on a George Foreman grill next to your bed so you can wake up to the smell and sound of bacon frying. Just be careful not to step on the grill.
Pan fried in an oversized pan essentially dedicated to bacon, cooked over a gas stove, leaving enough grease in there to keep the cycle going, storing inside the oven in between uses; harvesting extra grease into plastic tubs to refrigerate / freeze for future cooking needs........
Oh, and a dedicated old T-shirt just for this because of the damn splatters.
Nah, I don't bacon much so I hardly gave it a thought..........................
Oh, and a dedicated old T-shirt just for this because of the damn splatters.
Nah, I don't bacon much so I hardly gave it a thought..........................
I prefer the frying pan too, but I don't fry bacon often. Normally, I add it to brussel sprouts soup which I cook in the pressure cooker. It might not come out crispy but it's cooked.
Wife uses cookie sheet lined with parchment paper in the oven. Turns out great and clean up is a breeze.
The bacon in the picture is burnt.
I didn't notice at first.
I didn't notice at first.
Not burnt, just well done...I don't like it any less cooked than that...gotta be crispy.
But I can just imagine all the stuff you backwoods southern chicken farmers eat...and all your strange preparation methods.