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Started By
Message
Bacon in oven. Looking for real non-stick grate
Posted on 12/29/16 at 9:29 am
Posted on 12/29/16 at 9:29 am
The ones I have gotten are still a PITA
Products and/or cooking hacks appreciated
Products and/or cooking hacks appreciated
3
Posted on 12/29/16 at 9:33 am to Rouge
Foil-lined baking pan.
Posted on 12/29/16 at 9:45 am to LSUBoo
I find that bacon gets too soggy and pops too much grease when cooking in own fat in oven
Posted on 12/29/16 at 9:59 am to Rouge
I go foil-lined, 375F, 10 minutes, drain grease then additional 5 minutes.
Posted on 12/29/16 at 10:00 am to Rouge
I find that it comes out delicious... and easy clean up.
ETA: You could always foil line whatever grate you are using and poke holes in it so the grease drips down into the catch pan. Foil line that as well for easier clean up.
This post was edited on 12/29/16 at 10:01 am
Posted on 12/29/16 at 10:01 am to busbeepbeep
Just like that. This is the best way to get clean grease too
Posted on 12/29/16 at 10:05 am to LSUBoo
quote:
Foil-lined baking pan
At 400 degrees. I will never cook bacon any other way. It's clean, easy, and comes out great every time.
Posted on 12/29/16 at 10:44 am to GEAUXT
As said, foil lined. If you don't like the grease as said dump it half way through. My favorite way and its not close, easiest way also. Easily the most consistent way to get all pieces the same.
Posted on 12/29/16 at 10:45 am to Dire Wolf
Rack in the pic is a pain to clean, imo
Posted on 12/29/16 at 10:47 am to Rouge
quote:
Rack in the pic is a pain to clean, imo
Then foil line the rack, but poke some holes in it for the grease to drain into the foil-lined catch pan.
Posted on 12/29/16 at 11:46 am to LSUBoo
We use a foil lined pan just like in the picture. We also use that rack except we also cover the rack with foil and poke holes in it. Clean up is a snap and the bacon grease can be poured off and saved. If you don't line the rack, you'll have to use a brush and elbow grease to clean it.
Posted on 12/29/16 at 12:15 pm to Rouge
I don't use a rack, and I use parchment instead of foil. Also use the oven's convection fan to help w/browning. The tiny improvement in texture generated by rack is hugely outweighed by scrubbing the rack, and I find that the c-fan gets me nearly the same results.
Posted on 12/29/16 at 12:43 pm to hungryone
You can always put some ridges in your foil so the the grease drains away.
Otherwise, I'm with Boo. Even if the bacon is soaking in grease, you just set it on a paper towel lined plate and it dries up in seconds.
Otherwise, I'm with Boo. Even if the bacon is soaking in grease, you just set it on a paper towel lined plate and it dries up in seconds.
Posted on 12/29/16 at 1:52 pm to hungryone
quote:
I don't use a rack, and I use parchment instead of foil.
This is the way I do it. Perfect every time.
Posted on 12/29/16 at 2:30 pm to Rouge
You ever find your turkey innards - or settled for chicken innards?
Posted on 12/29/16 at 4:46 pm to Count Chocula
We cook our Wright Brand bacon on the large George Forman...Comes out great every time...
Posted on 12/29/16 at 4:53 pm to Count Chocula
Chicken innards
Posted on 12/30/16 at 9:45 am to Rouge
I use the rack and foil line the pan. I make sure to spray the rack with Pam cooking spray. Easy cleanup.
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