compared side by side with photos & commentary

https://getpocket.com/explore/...d-an-absolute-winner

My personal favorite was rated next to 1st!!!

Their winner, baking it in the oven on a parchment-lined baking sheet, is definitely the way to go. I was converted over after a friend showed me the difference a few years back.

You get consistently great results. Plus much easier cleanup, since there's no spatter like with a skillet. And it's simpler, with no babysitting or turning. Also makes for easy collection of the rendered bacon fat for later use.

The only downsides are that it takes a bit longer than doing it on the stovetop, and it requires parchment paper which not everyone has in their kitchen. (But I already have parchment paper on hand anyway, which I use for wrapping meat on the smoker.)

I always use iron skillet but the wife likes microwave or oven.
The think I haven't tried to put some water in and might try this today.
The Sous Vide Method seems a bit awkward to me.
Another plug for curing and smoking your own port belly into bacon.
I have bacon almost every day.

Baked Bacon Works For Me!

What do you know. My method was #1

But I didn't come up with it, a butcher told me about it.

Still using cast iron for bacon. Bacon first and when it's done, pat of butter in the bottom and scrape up the goodness. Eggs go in said goodness.
I've done the oven and it works well but I don't get the eggs the way I like them.

If you want bacon done pretty quick and delicious. On a broiler pan under the broiler is delicious.

Gets you those crispy dark edges but not totally dry like in the oven. I highly recommend it.

But in the oven on racks over a cookie sheet is the houses preferred method. That way I can stack them up and knock out 1+ pound on tray easily.

Smoked and cooked on Traeger, all the grease drips down onto the tray, bacon comes out crisp, cooked and tasty, there is no better way...

What difference does it make?!?!

All eight yield cooked bacon!!!

quote:

Originally posted by myrottiety:
On a broiler pan under the broiler is delicious.

Gets you those crispy dark edges but not totally dry like in the oven.

I bake mine in the oven, and never have it come out dry.

That's the primary difference between baking it in its own fat ("frying" in its own grease on a parchment paper lined sheet) versus baking it on a rack above a sheet where all the fat drips off and just sits underneath the rack, leading to dry bacon.

I'm not sure if I need bacon...


Anyone got a flow chart to help me decide?

Ask and ye shall receive.

I agree on the parchment paper/oven method. That’s the best way IMO.

36" Blackstone Griddle!

Cons: 1) yes, you need to keep an eye on it.
Pros: 1) Pieces of bacon that are cooking quickly can easily be moved to a cooler spot on the griddle (And then "sampled" while the rest cooks). 2) Doesn't make your house smell like bacon for the rest of the day (not sure if that's a pro or a con honestly). 3) Quantity. You can cook a shit ton of bacon all at once.

they forgot a method:

Convection oven. 370 for 18 min. comes out perfect.

Tried the water in the iron skillet this morning.
Came out pretty good.
I usually fry my eggs in the bacon fat but not much there so I added some Ghee.

(sorry about the messy plate)

I'm too old to change.
Cast iron skillet for my bacon!

I love doing it in cast iron but too time consuming, messy, and tedious. Mine go in pan and I use parchment paper that I throw away once the grease dries if I don't keep the drippings.

Slow render in saucepan. For the bacon as much as the fat.

I learned about baking the bacon in the oven as an Army cook when we would start off with about 12 full size sheet pans of the stuff and cook another 10-15 through the breakfast meal each day.

You have to periodically drain the grease off for best results otherwise it sort of just poaches in the grease.