Quit frying your bacon!

[lspencer534]

Here’s why you should default to the oven:

* You can cook a pound or more of bacon in one fell swoop. In a sheet pan, it all fits!

* You can avoid crowding. A little bit of space between each strip allows the heat to circulate evenly, ensuring crispy bacon.

* You don’t have to monitor the cooking. Put it in the oven, set the timer, and go slump on the couch for 15 minutes.

* Or scramble your eggs, since you now have the burner space.

* You can achieve perfectly flat pieces of fatty pork this way—no nibbling around curlicued edges.

* You can easily save the bacon fat. Set a cooling rack in a sheet pan, which will collect the juices, and you can tip the whole pan, pouring the fat from one spout-like corner into a jar.
https://www.yahoo.com/food/its-monda...156764356.html

[Sea Six]

Dixie has been doing it this way for quite a while.

[sanchez]

I thought everyone knew this.

[snide]

When I worked in restaurants, that's how we cooked the bacon. Don't do it that way at home though; I'd rather pan fry it. I use the oven to keep the crepes/pancakes/waffles warm while I'm making those, at the same time I'm cooking the bacon and eggs and whatever else I'm cooking for breakfast.

Besides, the frying pan already contains the bacon fat to make gravy with. And, it's easier to clean than a baking sheet.

[Kerrmudgeon]

My Mom did it that way all her life. It's the only way when you have a large family.

[DropTheTop]

Originally Posted by snide

When I worked in restaurants, that's how we cooked the bacon. Don't do it that way at home though; I'd rather pan fry it. I use the oven to keep the crepes/pancakes/waffles warm while I'm making those, at the same time I'm cooking the bacon and eggs and whatever else I'm cooking for breakfast.

Besides, the frying pan already contains the bacon fat to make gravy with. And, it's easier to clean than a baking sheet.

That was my thought, except I don't make gravy with it, I just fry the eggs or hash browns up in it.

Edit: I'd like to hear more about this gravy, however.

[Dan Dlabay]

we have been doing bacon in the oven for several years now. We even tried it in a George Foreman lean cooking machine and the bacon was ok.

[lspencer534]

I guess I pegged you bacon lovers (everyone) wrong. I wrongly assumed that most of you like the greasy fried taste. I'm glad to be proven wrong.

[Rob]

I still like the fried greasy taste of bacon...but I do have to take care of myself also. So any fat I can avoid, I do...but I will never stop eating bacon

[8Up]

My wife likes her bacon cooked so that it shatters when you bite it. I like mine so it hangs off the fork in an upside down U. What do we do Dr Phil?

[C5SilverBullet]

Originally Posted by sanchez

I thought everyone knew this.

[C5SilverBullet]

Originally Posted by 454_71Stingray

My wife likes her bacon cooked so that it shatters when you bite it. I like mine so it hangs off the fork in an upside down U. What do we do Dr Phil?

She should leave you.

[snide]

Originally Posted by DropTheTop

That was my thought, except I don't make gravy with it, I just fry the eggs or hash browns up in it.

Edit: I'd like to hear more about this gravy, however.

I have fried eggs in the bacon grease, and fried up some bread, as well as pancake batter, but I haven't actually made gravy with it. Yet.

Can't imagine it would be that much different than making gravy from a roast turkey, chicken or beef, from a process/ingredient perspective.

Something to try this weekend maybe.

[DropTheTop]

Originally Posted by snide

I have fried eggs in the bacon grease, and fried up some bread, as well as pancake batter, but I haven't actually made gravy with it. Yet.

Can't imagine it would be that much different than making gravy from a roast turkey, chicken or beef, from a process/ingredient perspective.

Something to try this weekend maybe.

Take notes and keep us posted.

[Homer]Your ideas are intriguing to me and I wish to subscribe to your newsletter[/Homer]

[VatorMan]

I always use bacon grease to make breakfast gravy. You just add enough flour to make a roux and then add milk a bit at a time to get the consistancy you want. Salt and pepper to taste. Just like my Grandma taught me.

Bacon I fry in a cast iron pan. I add just enough water to cover the bacon. When the water comes to a boil and bacon starts to fry, turn the heat down. Fry normally. Super crisp bacon that is not dry. Try it.

[Kerrmudgeon]

Originally Posted by Dixievet

I still like the fried greasy taste of bacon...but I do have to take care of myself also. So any fat I can avoid, I do...but I will never stop eating bacon

.....except that bacon in a can right, heh,heh,heh.....

[DropTheTop]

Originally Posted by VatorMan

I always use bacon grease to make breakfast gravy. You just add enough flour to make a roux and then add milk a bit at a time to get the consistancy you want. Salt and pepper to taste. Just like my Grandma taught me.

Bacon I fry in a cast iron pan. I add just enough water to cover the bacon. When the water comes to a boil and bacon starts to fry, turn the heat down. Fry normally. Super crisp bacon that is not dry. Try it.

So . . . you put the bacon in a cold pan and add the water, or a hot pan then you stand there and get grease buckshot all over your arms and face?


BTW: That gravy's gotta be incredible on potato pancakes . . .

[mrvette]

I not into any breaded grease covered anything to eat, I simply will not eat it.....grease goes down the drain, and I keep my wheat/bread/flower intake to a minimum.....age 70, 6'5" and 225 for some years now....

want to lose weight?? just don't EAT!!!!

[Olustee bus]

Originally Posted by sanchez

I thought everyone knew this.

Well I gotta say I never considered the cooling rack. So I am going to give our distinguished legal counsel a hardy attaboy.

[snide]

Originally Posted by Olustee bus

Well I gotta say I never considered the cooling rack. So I am going to give our distinguished legal counsel a hardy attaboy.