Cooking Resources

sherifffruitfly · 01-31-2006, 07:00 PM

I'm sure I'm the last person in the world to hop on this particular boat, but wutever....

I'll never fry bacon again, god willing - baking it has every virtue and no vice. It's like magic - I sweartagod!

jkath · 01-31-2006, 07:36 PM

details....we need details....... (ps: now I am hungry!)

Jenny · 01-31-2006, 07:48 PM

My grandaddy always use to bake his bacon in the oven when I was a little girly! I tried it once and had grease splatters all over my oven! What's the trick? I pretty much just microwave it now, but it isn't the same!

Alix · 01-31-2006, 08:18 PM

Just lay the bacon strips on a cookie sheet and toss it in the oven. If you have racks that are oven proof lay the strips on that and the grease drips off. I don't have much splatter when I do this.

Jenny · 01-31-2006, 08:24 PM

ooooohhhh, cookie sheet. hmmm, not foil? okay! I will try it again once I am able to erase the memory of fighting my way through the smoke and getting that smell out of the house!

Alix · 01-31-2006, 08:27 PM

LOL! Make sure the hood fan is on high...just in case! I do mine at about 350. I have to admit though...I like my bacon kinda chewy, not crispy.

Michelemarie · 01-31-2006, 09:15 PM

thanks for the tip - how long do you cook it for? I recently cooked my bacon on the george foreman grill - if you have one you may want to try it this way too - thanks for the oven tip -

Erik · 01-31-2006, 09:52 PM

This is how I have done it for years (a restaurant thing, that transferred to home cooking.

Parchment paper works well on the baking sheet.

licia · 02-01-2006, 03:23 AM

I like mine done on the GF grill also. DH and I don't agree on just how crisp - I like mine with all the grease out - he likes his still a bit soft. It is easy to judge exactly the right stage on the grill - also no smoke - no spatters - quite easy cleanup.

letscook · 02-01-2006, 05:56 AM

I also do mine in the oven. Since it is just the 2 of us home now,
I started cooking a package of bacon at a time and storing it in the freezer. The precooked bacon in the grocery store is so expensive compare to doing it yourself. I do it on cooking sheets, I don't have a problem with smoke. I do it @ 300 degrees and about 10 to 15 min. Sometimes it is a little longer. Just watch it. Also remember pulling it out of the oven the HOT GREASE.
Also I take one package of bacon and separte it, laying in layers of 6 across (depending on your storage container size) then a layer of Plastic wrap, another layer of bacon and so on. Then store it in the freezer - So that I can take out one or two peices as needed when cooking and recipe calls for bacon.