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flashguy

Thanks! I appreciate 10 different methods and the ins and outs...

I generally use the Microwave, but I'm not making very much at once.

I use a qtr sheet pan and Wright's thick cut bacon. 12 slices fit comfortably. I line with foil. Put in a cold oven and set temp to 400*. Check it after 18-20 minutes, I drain bacon on paper towels and pat grease off top side w/another paper towel. Let grease cool a bit and pour off into jar for later. Works great

Sheet pan in oven, easy to do, best method if you're entertaining or, need a bunch. Clean-up is minimal other than the pan, no stove-top splatters, or, clean-up projects. Been using sheet-pan in oven method for over 20-years, not a mystery why restaurants use this method, time is better used for prep and other dishes. If its just me, the toaster oven works as well too.

I personally either use the microwave (I've a special tray for that) or a cast iron skillet (with a starter film of bacon fat already in it). When using skillet I do save the fat for later use. (Old habit from memories of mom doing it during WWII--that was turned in to the government, who extracted the glycerine to make explosives.) I use the fat in the skillet when I fry Spam, too, for sandwiches.

flashguy

Traeger Smoker...



you get a plate-o-bacon...

Oven on a rack is the only way I will cook bacon.

Pan frying always seems to come out very uneven as the bacon twists up as it cooks.

I learned this method as an Army cook when we’d cook 100lbs a morning and have never looked back.

Do you guys know how to keep bacon strips from curling in the pan?



Take away their little brooms.

The oven is the best way when I have the time.

When she had a gas grill, my wife would grill the bacon. Talk about good!!!

I think they all look delicious. Pretty sure I would never turn down bacon no matter the method of cooking.

I've used a cast iron pan my whole life with good results. No need to change at this point.

Jim

quote:

Originally posted by Belgian Blue:
Do you guys know how to keep bacon strips from curling in the pan?



Take away their little brooms.

Ya Hoser!!! LOL

Deep-fried bacon is my favorite; it comes out super crispy, which is how I like it. I’ve never cooked it myself, but some cafes/restaurants will do it if you ask.

Agree that cast iron is best for bacon for one or two folks. I use a round cast iron press initially and after turning to keep the slices flat. And then there's a splatter screen that helps control that issue.

I use a foil pan in a toaster oven. It cooks a little more evenly than pan frying and comes out a little crisper. I don't care for it microwaved, too soggy.

Cast Iron skilley inside the grill on high whit the lid closed other than when you are moving it around to even out the crispness.

Pan in the oven is the only way to go unless DK than Pandora on the stove is fine.

The BEST way is in great quantities.