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Yes, the microwave is faster, but the results from oven baking are better -- at least based on my limited testing.

I tried the cold oven method. It works at least as well and the pre-heated oven and is simpler.

Looks like a good product. I'm sold on the no-rack method. I also tried the cold oven method. The bacon seemed a little more tender, but that may have been my imagination.

Ok, I'm convinced. The wire rack adds nothing. I've heard about the parchment paper, but don't have any. The foil seems to help with the cleanup. Now I need to try PAM and no foil. Thanks

That matches my experience so far.

I just tried that. It's certainly much faster and easier, but the texture of the bacon is different. It was a little tougher or more chewy, whereas the baked bacon was very crispy, which is what I like.

That's a great article. Thanks. It fits what a lot of people are saying here and what my preliminary testing reveals. I'll probably go with the foil method, buit more testing ahead.

I did that and you are right. The result for ovewn baking with or without the rack is about the same, but the cleanup is quite a bit easier without the rack. Thanks.

The non-bacon eaters would differ on who is the heathen. 🤔😲 And I didn't like bacon either when it was fried and greasy. You put the paper towels in the microwave? And it comes out evenly cooked? Interesting. If the microwave doesn't work for me, I'll stick with the oven. Thanks

Well, it can't hurt to try it with 2-3 pieces. The one thing about the microwave is that the amount of food matters a lot more than in an oven. No one else in this house likes bacon, so it would just be for me. If I can get 2-3 pieces done in 3-4 minutes vs 15 minutes in a hot oven, that would...

I think I tried it once a long time ago. My recollection, which may be faulty, was that it was cooked unevenly. Some parts were burned, some were about right, and some were undercooked. I think I chalked that up to the microwaves not being evenly distributed throughout the space even with the...

When you say "directly on the sheet pan", do you mean without the foil? The link you provided recommends either the foil or a tray. The wire rack seems better to me. I treied it once with a pre-heated oven and once with a cold oven. I couldn't tell much difference.

The last time we were visiting the grandkids, my son served bacon at breakfast. I generally do not like bacon, too greasy, but out of politeness, I tried one piece. It was the best bacon I have ever tried. I asked where he bought it. He said it was just whatever bacon they have at the grocery...

The local market has packages of baby back ribs marinating in a sweet sauce in an airless, air-tight bag -- perfect for cooking in the sous vide. I checked a couple of websites. The general recommendation seems to be 12 hours at 165°. But if we want to eat around 5:00 or earlier, it means I...

Cool video. My pieces are about the size of 6-7 of hers. Thanks

That may be the problem -- the pieces were too large. For the carrots, I cut them into pieves about 3" long. I guess I should have sliced them lengthwise, too. The potatoes and other root veggies I cut in half then in wedges. Average size was a little bigger than a large brussel sprout. I should...

Experiment completed. A big thanks to everyone for the suggestions. I went to the grocery store and bought one or two of several root veggies: potato, turnip, rutabaga, carrot, golden beet, and watermelon radish. I also added a few brussel sprouts, a sweet onion, and some asparagus. I spread...

Making stock and using stock is the next thing on my To Do list to bring up here for help . . .

That's an amazing link -- almost a Chicken Baking 101 class. Thank you very much. Their picture of the spatchcocked chicken looks a lot more spread out than mine does. Should I try to open it up more?

That squares with the 6 hour estimate for a whole (not spatchcocked) chicken. They are usually 5-7 inches at the thickest part. Very helpful, thank you.

What about asparagus? For the potato wedges, I assume you leave the skin on, right? Perfect, thanks I dumped the entire contents of the original bag with all of the seasonings into a baking dish. As you can see from the photows above, there is quite a lot of liquid in the dish. Should I leave...

OK, I'll give that a try. I have never turned wings around, so maybe a description would be good. Thanks Your tasty veggie suggestion sounds good. What veggies are most likely to cook well in this way? I would think carrots. Broccoli seems like it would come apart.

If I go that route, what is the oven temperature and cook time? I have a probe so I can set it for an internal temperature. Should I wrap it or cover it?

OK, I took it out of the bag. I've attached photos of the front and back. The absorbent pad was built into the bag. I have a vacuum bag large enough to hold it. Is 6 hours still the recommended sous vide time?

That's what it seemed like, thanks.