msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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Save your large glass jars when empty. Big pickle jars are great. Pour oil/grease in there and when full toss jar in the trash can. Bacon fat is great to fry potatoes in.
It definitely does come out crispy, however, I feel like something is lost when you microwave it. Something that can't match baked. Must be why they call it BAKE-onI also can't help with a (sheet) pan, but wanted to ask if you've ever tried "baking" bacon i the microwave?
It comes out real crispy
We actually call it bacon lol.It definitely does come out crispy, however, I feel like something is lost when you microwave it. Something that can't match baked. Must be why they call it BAKE-on
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 store. The difference, he said, is that it is baked, not fried. I was so impressed that I decided to give it a try.
He cooked his in a cookie tray on a sheet of tin foil at 400° to 450° for about 15 minutes. He then lifts the bacon one piece at a time off the tin foil and onto a paper towel. He then taps them with another paper towel and serves. Delicious.
I thought a wire mesh would work better than tin foil, but I don't have one that will fit any of my cookie sheets. I tried a few strips on a heavy metal tray with slits in it that I use for baking chicken and turkey. It came out OK, but it's pretty old and a real pain to clean. So I'm thinking of getting a new cookie tray with a wire mesh. There are a lot of them available. But most of them that come with a fitting wire mesh call it a "cooling tray", like these:
That makes me worry that the wire mesh cannot stand the heat. The descriptions seem to indicate that it can.
Can anyone recommend a shallow tray with a wire mesh or screen that I can cook bacon on?
What better? Aluminum? Stainless Steel? Teflon coated? Something else?
I'd also appreciate any other comments of baking bacon.
Thanks
I buy parchment paper for .99 cents a roll. Foil is significantly more expensive. Parchment paper doesn't tear easily either.They do make non-stick foil now.
I have had a few things stick to non-stick foil. I made chicken wings and they stuck a bit.They do make non-stick foil now.
I have trouble finding pearl onions also. Sometimes during the holidays I can find them frozen. They have fresh around then also, but I hate dealing with the peeling.Jacques Pépin mentioned non-stick foil. I have looked for it here in the 'burbs of Montreal, but couldn't find it. I have also looked for frozen pearl onions, which he uses, and couldn't find them either.
I spray my regular foil with PAM.Jacques Pépin mentioned non-stick foil. I have looked for it here in the 'burbs of Montreal, but couldn't find it. I have also looked for frozen pearl onions, which he uses, and couldn't find them either.
When you have arthritis, everything is difficult most of the time.IMO, the frozen ones aren't even half as good as fresh. Convenient, but that's about it. I don't find the peeling to be too much of a bother. Two minutes with boiling hot water over them, cut the roots off and they pop right out of the skins.
I can't even find bottled onions for some reason. Or bottled whole mushroom caps (I like to use those to marinate in Italian dressing).Aunt Nellie’s bottled onions aren’t bad in a pinch.
View attachment 66455Classic Creamed Onions – Aunt Nellie's
This Classic Creamed Onions recipe is full of the traditional flavors you love, and is made with our Holland-Style Whole Onions. - Aunt Nellie'sauntnellies.com