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re: How do you cook bacon
Posted on 7/29/15 at 12:41 pm to WaltTeevens
Posted on 7/29/15 at 12:41 pm to WaltTeevens
quote:
This. 20 year water bath at 99 degrees. I have a batch I started freshman year of HS that's going to be ready in 3 years. It was tough keeping machine plugged in during my cross-country move, but it'll be worth it.
You joke, but I've heard sous vide pork belly for 48-72 hours is sublime.
For bacon, I generally go oven. I like it with a little bite, but not brittle and crumbly.
0
Posted on 7/29/15 at 12:47 pm to DonChowder
quote:
No stink inside. Win-win.
WTF?
Posted on 7/29/15 at 12:51 pm to Catman88
quote:
quote:
No stink inside. Win-win.
Are we still talking about cooking bacon?
Posted on 7/29/15 at 12:53 pm to SnglMaltScotch
I won't lie
I got one of those microwave bacon pans and it makes as gooda bacon as just about anything.
Once you get the time/qty down, it's foolproof, and not near as messy as I would have suspected
I got one of those microwave bacon pans and it makes as gooda bacon as just about anything.
Once you get the time/qty down, it's foolproof, and not near as messy as I would have suspected
Posted on 7/29/15 at 1:02 pm to SnglMaltScotch
I deep fry it.
Half crispy. Half not. The wife hates crispy bacon.
Half crispy. Half not. The wife hates crispy bacon.
Posted on 7/29/15 at 1:05 pm to Croacka
In the oven on a cooling rack set over a foil lined jelly roll pan. I like it crispier than than the hubs, so I usually compromise and cook it in between.
Posted on 7/29/15 at 1:28 pm to DonChowder
quote:
No stink inside. Win-win.
Bacon is one of my favorite kitchen smells. Even better when you add some onion to the pot. Divine.
Do you cook everything that has a smell outside?
I love when the house smells like dark roux, too.
Posted on 7/29/15 at 1:47 pm to Gris Gris
Oven has the best results IMO, but Microwave isn't far off and much more convenient.
Cast Iron is sadly overrated for cooking bacon.
Cast Iron is sadly overrated for cooking bacon.
Posted on 7/29/15 at 1:49 pm to KosmoCramer
If I'm cooking for the entire family I cook it in the oven on a jelly roll pan as mentioned. If I need just a couple slices I cook it in the microwave.
This post was edited on 7/29/15 at 1:50 pm
Posted on 7/29/15 at 1:49 pm to SnglMaltScotch
Usually on a cookie sheet with foil starting in a cold oven. Other times in a skillet.
I use the pre-cooked bacon that you nuke pretty often as well.
I use the pre-cooked bacon that you nuke pretty often as well.
Posted on 7/29/15 at 1:53 pm to Croacka
quote:
I won't lie
I got one of those microwave bacon pans and it makes as gooda bacon as just about anything.
Once you get the time/qty down, it's foolproof, and not near as messy as I would have suspected
Posted on 7/29/15 at 2:01 pm to SnglMaltScotch
Fried crispy, keep the grease for other dishes down the road.
By the way, speaking of Bacon, I ran across a great deal at the Commissary last week and bought 12 of these for 2.39 each. Put them in the freezer for whenever.
By the way, speaking of Bacon, I ran across a great deal at the Commissary last week and bought 12 of these for 2.39 each. Put them in the freezer for whenever.
Posted on 7/29/15 at 2:04 pm to SnglMaltScotch
I burn the shite out of it every time. For some reason I suck at cooking bacon.
Posted on 7/29/15 at 2:06 pm to HandGrenade
Just turn the heat down a bit and watch it.
Posted on 7/29/15 at 2:09 pm to tiderider
dry age the bacon in my basement for 2 years, and THEN i vacuum seal it for another 4.
Posted on 7/29/15 at 2:18 pm to SnglMaltScotch
In a skillet on top of the stove or on my electric griddle until firm, but not crunchy then drain on paper towels.
Reserve the grease for peas, biscuits, sauteing, etc.
And no precooking the bacon. When I wrap something in bacon, I want that good fat rendering out of it and soaking into what it's wrapped around. Put it in the broiler or over the coals if you want to crisp it up at the end.
Reserve the grease for peas, biscuits, sauteing, etc.
And no precooking the bacon. When I wrap something in bacon, I want that good fat rendering out of it and soaking into what it's wrapped around. Put it in the broiler or over the coals if you want to crisp it up at the end.
Posted on 7/29/15 at 2:28 pm to LSUballs
what brand/type of bacon do you guy buy?
Posted on 7/29/15 at 2:34 pm to Chicken
Quite often, I buy it from a local farm. For thick bacon, I like Wright's. I also buy center cut sometimes and usually Oscar Meyer or Hormel. I get Oscar Meyer for thinner regular long bacon. I buy another brand sometimes, but I can't think of what it is. I haven't ordered any online, though I've looked at that. Some of the recommended places on this board have a rather long wait for delivery, if I recall.
Posted on 7/29/15 at 2:37 pm to Chicken
I generally cure and smoke my own.
This post was edited on 7/29/15 at 2:38 pm
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