- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How do you cook bacon
Posted on 7/29/15 at 11:25 am
Posted on 7/29/15 at 11:25 am
Let me here it?
In the oven?
In the microwave?
On the stove top?
On an electric frypan?
Over aluminum foil? Paper towels?
Do you drain the grease away as it is cooking or let it cook in the grease.
Do you like it crispy or "wiggly"?
When you wrap something (like a pork loin) do you precook the bacon to get it crispier at the end.
Thanks.
SMS
In the oven?
In the microwave?
On the stove top?
On an electric frypan?
Over aluminum foil? Paper towels?
Do you drain the grease away as it is cooking or let it cook in the grease.
Do you like it crispy or "wiggly"?
When you wrap something (like a pork loin) do you precook the bacon to get it crispier at the end.
Thanks.
SMS
20
Posted on 7/29/15 at 11:28 am to SnglMaltScotch
This thread..
Posted on 7/29/15 at 11:29 am to SnglMaltScotch
Stove top and crispy for me.
Posted on 7/29/15 at 11:31 am to SnglMaltScotch
In the oven on aluminum foil in a pan. then I take it out and put it on paper towels.
In my oven, 415 for 20 minutes is perfect. I like my bacon to be crispy but still has some fat, kind of in between very crispy and soggy.
I also save the grease in a mason jar to cook my morning eggs with.
In my oven, 415 for 20 minutes is perfect. I like my bacon to be crispy but still has some fat, kind of in between very crispy and soggy.
I also save the grease in a mason jar to cook my morning eggs with.
Posted on 7/29/15 at 11:34 am to SnglMaltScotch
Cast iron griddle on the gas grill outside. Crispy. No stink inside. Win-win.
Posted on 7/29/15 at 11:36 am to SnglMaltScotch
frying pan. quick and easy
Posted on 7/29/15 at 11:36 am to DonChowder
Cast iron pan on stove top till most of the fat is rendered and crispy.
Posted on 7/29/15 at 11:37 am to Hulkklogan
quote:
In the oven on aluminum foil in a pan. then I take it out and put it on paper towels.
In my oven, 415 for 20 minutes is perfect. I like my bacon to be crispy but still has some fat, kind of in between very crispy and soggy.
I also save the grease in a mason jar to cook my morning eggs with.
This.
Posted on 7/29/15 at 11:40 am to DonChowder
Bacon might be the best smell ever. What stink do you speak of?
Posted on 7/29/15 at 11:41 am to TigerBait2008
quote:
This thread..
whats wrong with it!?? mans talking about bacon --- bacon baw!
i used to be all anal about laying it out all neat and in a perfect rows but has i have learned bacon is f-ing good just about no matter what
pick up some apple wood center cut throw that on a sheet pan lined with some foil cook for about 20 min @ 400 and fill the house with that lovely smell.
Posted on 7/29/15 at 11:42 am to SnglMaltScotch
A George Foreman grill is a bacon cooking mofo.
Posted on 7/29/15 at 11:47 am to SnglMaltScotch
If I've got time I lay it on a foil covered cookie sheet and stick it in the oven. If I'm more rushed I'll cook it in a skillet. If I'm at the camp I cook it on the grill in a foil pan. I also like to cook the entire breakfast on the grill. But that is neither hear, their or yonder.
Posted on 7/29/15 at 11:47 am to Dav
quote:
Cast iron pan on stove top till most of the fat is rendered and crispy.
then save bacon grease into mason jar for future cooking ... green beans, fried eggs, potato skins, seared vegetables, etc...
Posted on 7/29/15 at 11:49 am to SnglMaltScotch
Depends on why I need it. Sometimes in the cast iron skillet and when I'm in a hurry or I don't want to deal with the skillet if I'm not using it for something else, I use the microwave. I don't put paper towels on the paper plate, though. I stretch them over the top. That way the bacon cooks in the rendered fat and I can save the drippings with my other drippings. I scrape the fond off the plate with a spatula. Works great and great flavor since it cooks in the rendered fat. I use some Dixie large oval paper plates that don't soak up the fat and have plenty of space for long slices.
I like bacon to be very crispy.
I like bacon to be very crispy.
This post was edited on 7/29/15 at 11:50 am
Posted on 7/29/15 at 11:55 am to SnglMaltScotch
This is my preferred method and doneness. Foil covered cookie sheet, in the oven 400 deg for about 15 minutes
This post was edited on 7/29/15 at 11:57 am
Posted on 7/29/15 at 12:10 pm to SnglMaltScotch
cast iron skillet
don't overcrowd the strips
start bacon in cold pan
turn burner to medium
cook, turning every minute or so, until crispy but not crunchy
don't overcrowd the strips
start bacon in cold pan
turn burner to medium
cook, turning every minute or so, until crispy but not crunchy
Posted on 7/29/15 at 12:12 pm to LSUballs
If I am cooking just for me then I just stick to the microwave. It is the quickest and I can use a paper plate with paper towels to avoid clean up. I like my bacon super crispy so I can control it easily in the microwave. I tried the oven before and it did not work well at all but I didn't line with foil so I think that may have been a problem. The bacon stuck to the pan and I couldn't get it off, perhaps I bought cheap/thin bacon, as well. Need to try again.
Posted on 7/29/15 at 12:14 pm to SnglMaltScotch
Sous vide reverse sear
Posted on 7/29/15 at 12:19 pm to LSUballs
quote:
Foil covered cookie sheet, in the oven 400 deg for about 15 minutes
Perfect every single time. Also, no clean up.
Posted on 7/29/15 at 12:34 pm to Dire Wolf
quote:
Sous vide reverse sear
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.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News