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Member |
I fought this for a long time, I loved fried bacon. SO bakes it in the oven and I am full convert. What is your best pan, pot, rack for doing so. Go. | ||
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Member |
Baking sheet lined with parchment paper My most used baking sheets are Quarter (13" x 9") and Eighth (9" x 7"), very handy....my first one, is with my tools, it has Kydex marks If you like it crispy, place bacon on a cooling rack during cooking. Save grease for other uses. | |||
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Hillbilly Wannabe |
Yes, large baking sheet covered in foil. | |||
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Member |
I just use a baking sheet from walmart covered in tin foil. No cleaning. _________________________ You do NOT have the right to never be offended. | |||
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You don’t fix faith, River. It fixes you. |
I am also a big fan of bacon in the oven. It's my favorite way to cook it now. we use a large baking sheet covered with either foil or parchment paper. ---------------------------------- "If you are not prepared to use force to defend civilization, then be prepared to accept barbarism.." - Thomas Sowell | |||
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Just for the hell of it |
I use a cooling rack on a baking pan. Works very well. Something like this. _____________________________________ Because in the end, you won’t remember the time you spent working in the office or mowing your lawn. Climb that goddamn mountain. Jack Kerouac | |||
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Member |
That's exactly what I do if I'm making more than fits in a skillet and don't want to deal with a griddle. | |||
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Member |
I got those cooling racks, thought about doing that. Thanks. | |||
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Ammoholic |
I use pyrex pans. I am not sure what is the best, but it works for me. Jesse Sic Semper Tyrannis | |||
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Drill Here, Drill Now |
I quit doing the cooling rack as it was a PITA to clean. I preheat my baking sheet during the oven preheat, and get the bacon ready on a sheet of heavy duty foil. Once preheated, I just slip the foil w/ bacon on to the backing sheet. Since the baking sheet is 400F like the oven's air, I get evenly crisp bacon on both sides without flipping and my only clean up is throwing the foil in the trash. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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No, not like Bill Clinton |
For me, the oven cooks bacon too evenly. I like it in a frying pan, stove top. Cooked correctly I get crispy and not so crispy bacon in the same slice | |||
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Member |
+1. I use paper rather than foil. I find that oil leaks through the foil while paper fully prevents - easy cleanup. I use 425F. I like crispy so I lay the bacon flat on the sheet so it cooks in its own grease. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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Member |
That was my position. But the thick slice in the oven. Crispy and chewy was oh so good. | |||
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Member |
This x 1000. You will get flat bacon and it will all be cooked the same since it’s not actually sitting on a hot pan that makes the bacon curl. | |||
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Member |
Comet24 got it right Safety, Situational Awareness and proficiency. Neck Ties, Hats and ammo brass, Never ,ever touch'em w/o asking first | |||
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Drill Here, Drill Now |
It doesn't curl cooking it in the oven without the cooling rack. The hot baking sheet and equally hot air is what stops the curling. The key is the preheat of the baking sheet. My baking sheet goes in when I start heating up my oven. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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אַרְיֵה |
Is preheat necessary? What's the downside of putting the bacon on the baking sheet (with or without a rack) and then turning the oven on? הרחפת שלי מלאה בצלופחים | |||
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Member |
You'll render a bit more of the fat, probably not noticeable. As the oven warms, the slowly rising heat will render the fat, versus cooking it with the meat. | |||
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Oh stewardess, I speak jive. |
Sheet Pan Low Wire Rack (better than foil or paper because they don't sit in the grease). Paper or foil, only to catch grease/make pan cleaning easier. | |||
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Member |
That method is better than a pan but the bacon is still cooking in its own grease and in my experience doesn’t cook perfectly flat which is what makes for uneven cooking even if it’s not nearly as bad as a pan. | |||
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