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Old 05-21-2015, 11:25 PM   #11
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Save your foil and pick up a reusable cookie cooling rack at the dollar store.
Aunt Bea, that is exactly what I do. I take my unique sized square cooling rack and set it in one of those aluminum foil square backing pans. I first line the bottom of the disposable foil pan with foil, then set my square cooling rack inside. I then pull out a sheet of foil that's a bit longer than my foil baking pan and press it down in between each rung on the cooling rack. After that I take my fryer thermometer with it's sharp point and punch holes in the V's between each rung. I use it for baking chicken parts (oven B-B-Q chicken, etc). There's no baked on mess to clean up afterwards either, just toss the foil away and reuse the disposable foil baking pan again and again. You can do this with a disposable rectangle foil pan and a rectangular cooling rack too. I don't see my ancient square cooling rack for sale in stores these days. The only thing to be mindful of is that the foil baking pan will be a bit flimsy when you retrieve it from the oven, I use two oven pads to retrieve it.



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Old 05-22-2015, 12:51 AM   #12
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Doesn't anybody just cook a few slices at a time in a skillet besides me? If I cooked up pans of bacon I'd eat it all till it was gone! Forget chocolate, bacon is my candy.
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Old 05-22-2015, 03:20 AM   #13
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A late nite snack of bbq wings using my no clean up foil and cooling rack method.

Pieces drizzled with olive oil, salted and peppered. 425F for 20 min. Removed from oven and coated with Kraft Thick 'N Spicy BBQ sauce, lowered the oven to 375F for another 20 min. Turned off the oven, opened the door for 1 minute, closed it and let them final cook for 10-15 min, mostly to let them keep warm.
It's nice not to have to scrub off left over baked on bbq sauce. I must have re-used that $0.79 foil pan a dozen times or more now.

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Old 05-22-2015, 03:43 AM   #14
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Caslon, you must spend a fortune on foil.
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Old 05-22-2015, 04:00 AM   #15
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Caslon, you must spend a fortune on foil.
What?...probably 15 cents of foil used. You can buy foil formed disposable broiler pans in stores that can't be cleaned and cost $1.79 each. You can make your own no clean up foil boiler pan for 15 cents.
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Old 05-22-2015, 04:16 AM   #16
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It all adds up. Fills up the landfill, too.
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Old 05-22-2015, 04:58 AM   #17
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It all adds up. Fills up the landfill, too.
The thinnest foil you can buy makes crimping over the rungs easier than if you try and use heavy duty foil. Also, wadding up a few pieces of foil and placing them at the bottom before you set in the rack will keep the grease collection sheet of foil from rising up during cooking (it tends to due to heat).
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Old 05-22-2015, 10:55 AM   #18
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It all adds up. Fills up the landfill, too.
That's what I was thinking. I was actually starting to feel guilty for starting this thread that encourages more foil use.
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Old 05-22-2015, 11:06 AM   #19
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Aluminum foil can be recycled with the tin cans, our recycling station here takes it.
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Old 05-22-2015, 11:11 AM   #20
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Doesn't anybody just cook a few slices at a time in a skillet besides me? If I cooked up pans of bacon I'd eat it all till it was gone! Forget chocolate, bacon is my candy.
You're not alone, KL. I usually cook up 8 half slices, just enough for a BLT or even a BELT (with medium egg) plus a nice slice of Swiss cheese (I haven't figured out an acronym for including the cheese.

Bacon has so much salt, even the lower sodium that I usually buy that it's a few days before I can splurge on another BLT. I like a couple of half slices with a burger or chicken salad sandwich.

Because of the salt, I don't buy bacon every month, usually every 3 months or so.

*frantically adding bacon to my grocery list*
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