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Message
Things you love to eat, but hate to cook
Posted on 7/31/21 at 12:33 pm
Posted on 7/31/21 at 12:33 pm
I hate making bacon.
I don't have a skillet big enough to make a whole package at once and grease gets everywhere.
Cooking it in the oven doesn't give it the right consistency either.
What do you love to eat, but hate to cook?
I don't have a skillet big enough to make a whole package at once and grease gets everywhere.
Cooking it in the oven doesn't give it the right consistency either.
What do you love to eat, but hate to cook?
22
Posted on 7/31/21 at 12:41 pm to TideSaint
Air fryer gets it the right crispy and contains the grease. On mine it's 390F for 17 min.
Posted on 7/31/21 at 12:41 pm to TideSaint
quote:
Cooking it in the oven doesn't give it the right consistency either.
??
Posted on 7/31/21 at 12:42 pm to TideSaint
Fried chicken
Posted on 7/31/21 at 12:42 pm to TideSaint
Scallops (any fish, really)
Salads (they're never as good when I try to make them)
Salads (they're never as good when I try to make them)
Posted on 7/31/21 at 1:41 pm to TideSaint
Stuffed artichokes
Meatballs
Meatballs
Posted on 7/31/21 at 1:43 pm to TideSaint
Onion rings….what a messy pain. And the cook is still frying the damn things in batches while the eaters are enjoying.
Brisket….would so rather pay for quality BBQ than tend the pit myself.
Brisket….would so rather pay for quality BBQ than tend the pit myself.
Posted on 7/31/21 at 1:50 pm to TideSaint
OP, preheat your oven to 400F. Line a rimmed half sheet pan with foil. Lay out your bacon strips then bake until it’s crisp to your liking. You’ll be able to comfortably enjoy bacon again.
Posted on 7/31/21 at 2:07 pm to TideSaint
Anything fried. Just a huge messy PITA at home
Posted on 7/31/21 at 2:29 pm to TideSaint
I felt the same about cooking bacon until about 6 months ago. Then I learned about doing bacon in the oven between 2 sheet pans lined with parchment paper and it changed the game.
Get two half-sheet baking pans (they have a 2-pack at Sam's) and a roll of parchment paper. Line a sheet pan with parchment paper, lay out the bacon on the pan, put another sheet of parchment paper over the bacon, and then sandwich the whole thing with the second sheet pan on top. 400 degrees for about 25 minutes on the bottom rack is what I do them at, but of course you'll need to do this once or twice to get the tming down for your oven. When I take them out, I pull them from the pan with tongs and lay them out on paper towels. As they drain on the towels they become perfectly crispy.
This makes PERFECT bacon ...flat and cripy without risking any burnt edges. There's zero grease splatter, easy cleanup, can do a whole pack at once, you don't even have to turn it or keep an eye on it while it cooks, and you still get the great bacon smell wafting through the house in the morning as you prep the rest of your breakfast. I put the bacon in the oven first, and easily have grits and eggs done by the time the bacon is ready, maybe even hash browns and biscuits depending on my level of kitchen gangster that morning. By the time the Wife and kids have awaken and come downstairs to the smell of than bacon, everything is ready.
ADDED BONUS - if you save bacon grease for other things (I use it to grease my cast iron when making cornbread from scratch), this produces great, pretty much "clarified" bacon grease that's easy to pour out the corner of the sheet pan into whatever container you want to save it in. Because of the way it coooks, there's no burnt fats in the grease. It looks as clear as canola oil stright out of the bottle. I have a pint of the stuff in my fridge right now that's white as snow.
Get two half-sheet baking pans (they have a 2-pack at Sam's) and a roll of parchment paper. Line a sheet pan with parchment paper, lay out the bacon on the pan, put another sheet of parchment paper over the bacon, and then sandwich the whole thing with the second sheet pan on top. 400 degrees for about 25 minutes on the bottom rack is what I do them at, but of course you'll need to do this once or twice to get the tming down for your oven. When I take them out, I pull them from the pan with tongs and lay them out on paper towels. As they drain on the towels they become perfectly crispy.
This makes PERFECT bacon ...flat and cripy without risking any burnt edges. There's zero grease splatter, easy cleanup, can do a whole pack at once, you don't even have to turn it or keep an eye on it while it cooks, and you still get the great bacon smell wafting through the house in the morning as you prep the rest of your breakfast. I put the bacon in the oven first, and easily have grits and eggs done by the time the bacon is ready, maybe even hash browns and biscuits depending on my level of kitchen gangster that morning. By the time the Wife and kids have awaken and come downstairs to the smell of than bacon, everything is ready.
ADDED BONUS - if you save bacon grease for other things (I use it to grease my cast iron when making cornbread from scratch), this produces great, pretty much "clarified" bacon grease that's easy to pour out the corner of the sheet pan into whatever container you want to save it in. Because of the way it coooks, there's no burnt fats in the grease. It looks as clear as canola oil stright out of the bottle. I have a pint of the stuff in my fridge right now that's white as snow.
Posted on 7/31/21 at 3:06 pm to TideSaint
Anything with rice. I can't cook rice to save my life. I am actually a fairly advanced home cook. However, the next time I cook rice and don't get either a mushy mess or half cooked grains will be the first time. It's hard to articulate the many different ways I have assed-up rice. Depressing.
Posted on 7/31/21 at 3:34 pm to TideSaint
Sushi
Posted on 7/31/21 at 3:54 pm to TideSaint
Lasagna
Posted on 7/31/21 at 4:07 pm to TideSaint
I love frying bacon. I do it in a pan on the stovetop and can govern the cooking of every slice. Get yourself one of those splatter screens.
I like my bacon crispy but not brittle. I don’t know how much I could eat if I lost all sense of self control. After rendering the fat out of it I don’t think 2 lbs would be a challenge. I generally eat a few slices while I’m cooking it. And then maybe a few more slices with eggs for breakfast. The rest I cook a little bit less so I can either finish it on the grill or in the microwave for later use. More often than not I’m frying bacon mainly to replenish my supply of bacon grease for cooking other things.
I like my bacon crispy but not brittle. I don’t know how much I could eat if I lost all sense of self control. After rendering the fat out of it I don’t think 2 lbs would be a challenge. I generally eat a few slices while I’m cooking it. And then maybe a few more slices with eggs for breakfast. The rest I cook a little bit less so I can either finish it on the grill or in the microwave for later use. More often than not I’m frying bacon mainly to replenish my supply of bacon grease for cooking other things.
Posted on 7/31/21 at 4:17 pm to TideSaint
quote:
Message
Things you love to eat, but hate to cook by TideSaint
I hate making bacon.
I don't have a skillet big enough to make a whole package at once and grease gets everywhere
You need to get a blackstone baw
Posted on 7/31/21 at 4:18 pm to TideSaint
Boiled Crawfish
Posted on 7/31/21 at 4:47 pm to TideSaint
Fried Okra
Posted on 7/31/21 at 7:12 pm to TideSaint
Weinerschitzel. Expensive veal, dip in milk, dredge in flour, dip in egg, coat with breadcrumbs. Then you gotta fry in batches and keep previous batches warm. It's hella messy. It's a once or twice a year thing.
ETA: croissants... They are a pita as well. I've made them like 3 times then vowed to just buy them the next time I wanted them.
ETA: croissants... They are a pita as well. I've made them like 3 times then vowed to just buy them the next time I wanted them.
This post was edited on 7/31/21 at 7:17 pm
Posted on 7/31/21 at 7:25 pm to TideSaint
Fried chicken!!
No doubt this has to be the answer. Homemade fried chicken is awesome, but you can go to Popeyes, publix, church’s prayers many other places and have great fried chicken without the mess and cleanup
No doubt this has to be the answer. Homemade fried chicken is awesome, but you can go to Popeyes, publix, church’s prayers many other places and have great fried chicken without the mess and cleanup
Posted on 7/31/21 at 8:01 pm to TideSaint
Fried chicken. It's a giant mess and pain in the arse.
The Foreman Grill does bacon great. Put the bacon in the grill cold, turn it on to 350F and it'll render as it comes to temp. Cook about 10-15 minutes, depending on how crispy you want it. Plus, all your bacon fat goes into the handy dandy tray that you can use to pour it off into your fat jar to keep on hand for cooking. I tried oven bacon and it always smokes up on me. The Foreman Grill is almost equally as lazy and gives you that low steady temp you need to really render out the fat to get great bacon.
Rice is easy. Put in Instant Pot. Two thingies of rice to three thingies of water. Press rice button.
The Foreman Grill does bacon great. Put the bacon in the grill cold, turn it on to 350F and it'll render as it comes to temp. Cook about 10-15 minutes, depending on how crispy you want it. Plus, all your bacon fat goes into the handy dandy tray that you can use to pour it off into your fat jar to keep on hand for cooking. I tried oven bacon and it always smokes up on me. The Foreman Grill is almost equally as lazy and gives you that low steady temp you need to really render out the fat to get great bacon.
Rice is easy. Put in Instant Pot. Two thingies of rice to three thingies of water. Press rice button.
This post was edited on 7/31/21 at 8:10 pm
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