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Discussion in 'Food Forum' started by glocknsail, Jan 28, 2004.
What is the best way to cook bacon?
Bacon has got to be the easy thing to cook.
You can do it on/in anything. I like the electric hotplates with a grease/oil catch or a simple shallow skillet on the stove. Just drain the oil and use a few paper towels to soak up the remaining oils. Cook it the way you like to eat it, crispy,extra-crispy or slightly crispy.
Djever see that movie Better Off Dead with John Cusack?
If so, remember that his Mom boiled it?
It was this soggy grey wormy mass hanging off her serving fork...
yuk yuk yuk...
I think it's best cooked sprinkled with pepper, cooked extra crispy in an iron skillet
French lessons Great movie.
I was wondering what you folks did. Microwave, frying pan, big griddle...?
George Foreman Grill
All the grease drains down into the drip tray. Plus there is no mess to clean up all over the kitchen
Yep...the Foreman rocks for cooking bacon!!
Yes great movie... "Two dollars... I want my two dollars..."
I am bacon impaired. I usually try to cook it using a cast iron pan, or microwave, but I manage to screw it up no matter what I do. (Either burned, or still limp and fatty - never the magical bacon perfection or anything nearing perfection.) I am mocked by my friends and family my ineptness at bacon cooking! ;1
"Two brothers... One speaks no English, the other learned English from watch "The Wide World of Sports." So you tell me... Which is better, speaking no English at all, or speaking Howard Cosell? "
Well back to the bacon....
I usually throw the whole pound of bacon (spread out as much as possible) into a 14" cast iron skillet and cover. Then I flip a few times and pat dry with a paper towel. They usually come out less then crispy. Hints?
Maybe the owner of the Pig Burger would have some hints?
Don't cover it and cook longer. It'll get crispy. I cook mine in an iron skillet and it comes out as crispy as you want it. Burnt if you don't watch it.
Any time I try to cook bacon fast, it gets messed up. Cold skillet, medium heat, don't turn too much. That's what works for me.
Friend of ours bakes a pound or 2 at a time in her oven, big 'ole cooling rack on top of cookie sheets to catch the drippings. I think 350 or so 'till done. Then she freezes it and uses when needed.
Thick cut--yeah--iron skillet.
Set OVEN for 425 deg. Put baccon on cookie sheet (non stick, or an old one) BAKE for around 5 min/side depending on thickness. You may want to experiment with times, and keep an eye on it.
...Wait I had to turn some as I was typing, back now.
It stays flat, cooks evenly, easy clean up, and no greese splatters, or burns.
Try it out, and I think you will enjoy the results, just remember to try different times, and keep an eye on it the first couple of times.
Good luck, and BAKE-ON!
I cook bacon very fast in a deep Wok in oil. Deep enopugh to totally cover the bacon.
It comes out very crisp. Not tough or chewy.
I like the thick sliced center cut bacon.
But I also like Bar S Low Sodium bacon. But it is sliced really thin, so you need to cook a lot more.
I use Canola oil for all my cooking needs.
Large cast iron skillet and a cast bacon press. Dont let the grease get to deep.
I have found that if you put the cooked Bacon on a cookie rack to drain it stays crisper than putting it directly on a paper towel. The rack can go in another warm pan or in the oven to keep the bacon warm.
me and my son both dislike "crispy" bacon. we prefer it in the "flabby" stage. i don't want to pick up a slab and watch it shatter before it gets to my mouth. ;f my wife prefers the crispy though.
i remember one time when we ate a denny's we requested the bacon "flabby" and when the cashier gave us our receipt it printed out "bacon flabby" -- too funny!!
That reminded me: I once saw a friend's mom cooking bacon. She was using her wok and slid the bacon up the sides to let the grease drain down to the bottom.
Preferably, you kill the pig first. After that, I have no clue.;f
The way to get bacon right is not to spread it flat as possible.
Pull it all apart, but then kinda throw it all together in a little pile in the middle of the pan. Cook low slow and longer than usual. Stir around frequently but always returning to a pile. Get it all cooked through then if necessary turn up heat, spread a little and let it crisp as desired.
Bacon should not crunch like a tortilla chip.
That is where we differ. I prefer my bacon to shatter like a crisp potato chip in my mouth. If I want bacon jerky, I'll make some in a smoker.