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Old 07-30-2007, 02:21 PM   #31
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Location: Cicero, IL, but my heart is in Virginia where my family lives.
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I have always cooked my bacon in a skillet as well. My wife cooks bacon in the oven. I resisted this practice for years as I like futzing around with bacon in a skillet.

One day she sprinkled an lightly rubbed cracked pepper on it and baked it. We made BLT's and it was excellent. A really nice touch to a sandwich that was nearly perfect to begin with. The peppery bite really made an improvement to an already perfect sandwich.

I could have never pulled that off in a skillet and am now thinking of another flavor that may be good. I have a hard time as in my family, bacon in itself is a perfect food, the bacon group. Also, I do not think I could throw out bacon that did not work out. I would feel obligated to eat it because it is bacon still.

I have an idea that using a smoked bacon and sprinkling crushed chamomile on it near the end of cooking. I 'think' the apple smell of the chamomile may be a nice touch. I also want to try cumin on bacon for quesadilla but again to chicken to try.

Anyway hate to run off on a tangent but that's my 2 cents on baking bacon. I love it. It's always perfect and evenly cooked.

Bryan Knox
What if the the Hokey Pokey IS what it is all about?
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Old 07-31-2007, 09:17 AM   #32
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Originally Posted by Caine
That's the way we did it in the Army. No fancy schmany aluminium foil or racks either. Just line them up on these commercial sized baking sheets and stick them in a 400F oven for 15 to 20 minutes. Bacon for 200 to 300 troops would take several hours if you were to fry it.


I was a cook in the Army too! Too bad I never learned to enjoy cooking until I got out. But yeah, oven cooking bacon works fine. There always seemed to be an argument in our kitchen about whether the bacon should be flipped or not. I didn't really see that it made a difference (other than increasing the cooking time).

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Old 07-31-2007, 10:34 AM   #33
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Baking it, no, it doesn't need to be flipped. Broiling, on the other hand, yes, it defintiely has to be broiled on both sides.

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