quote:

Originally posted by smschulz:
So a question for bacon experts?

How to you cook bacon wrapped items so the bacon is done and the wrapped item is not over cooked?

I just made some bacon-wrapped-jalapeno-shrimp/
The bacon was underdone but the shrimp/jalapeno was fine.

Goal is not to have to pre-cook the bacon.
I baked at 450 it looked good except the bacon so I then for a few minutes switched to convection and it seemed to help.

Such a perplexing problem, eh?

Microwave, boil, or bake bacon to par cook it.

I like medium cooked bacon as I don't want it crispy and dry.

However y'all are cooking your bacon, I trust that you're saving the grease and not just to make bird food.

Bacon grease is the nectar of the Gods. It's great for sautéing cabbage, brussels sprouts, taters, onions, etc.

I like that water method. Going to give a try the next time I cook bacon.

quote:

Originally posted by Jim Shugart:
However y'all are cooking your bacon, I trust that you're saving the grease and not just to make bird food.

Bacon grease is the nectar of the Gods. It's great for sautéing cabbage, brussels sprouts, taters, onions, etc.

Use it in pie crusts and other pastry... Oh yes.

I don't save the grease. I make more as needed. If I have to cook and eat a few rations of bacon just to cook something in bacon grease, I'll rise to the occasion, somehow. It will be a struggle(most likely fighting over the bacon). But sometimes we have to make sacrifices.

Outdoor griddle.

quote:

Originally posted by tatortodd:

quote:

Originally posted by cne32507:

quote:

Originally posted by Jim Shugart:
Fucking Luddites.

Two pages of "HA! That's not how you cook bacon! This is how you cook bacon!"
I'm trying it in the AM.

What kind of Sigforumite are you? The proper response is I'm going to set aside the entire week to try every bacon cooking method in this thread.

Moderation is for cowards!

The proper scientific method of verification is to be able to repeat the results.

My take: Bacon (Black Label Original) was thoroughly cooked without looking or being dry. Stayed flexible and did not crumble. I like my bacon done like King Hiney described, but this method does not have the under cooked fats. My wife would eat this bacon. Attached picture shows 3 pieces fried a little (right) and 3 fried more; not much difference. Took a long time; rendered ALL the fat.

quote:

Originally posted by Rey HRH:
I like medium cooked bacon as I don't want it crispy and dry.

Try broiling as I described above. You can stop anywhere you want along the doneness scale. It stays flexible. You turn once halfway through cooking, but can also modify individual pieces if parts are not uniform by turning again or laying over another piece or even folding in half to get the broiler flame anywhere it's needed.

Cookie sheet with wire rack or lined with foil
Place bacon strips on rack or foil
Place cookie sheet in COLD 400* oven
Cook until it's done how you like it

quote:

Originally posted by woods62:
Bacon is cooked in the oven on a tight crossed cooling rack over a pan to catch the grease. Best way period.

This is the best way I have found. Although I normally don't have the time or need to cook that much.

Due to the current situation, our bacon supply availability has been spotty/sporadic. My local meat market had so called bacon "steaks" in lieu of the regular Boars' Head normal thick cut. They have been offering something similar in the past, uncured, I believe but this was cured. The thickness is a full 1/4"+. Trying to pan fry this thickness suitably has taken about 3-4 iterations. The best result was starting out at the lowest burner heat and staying at that temperature. The result was tasty enough but this also entailed getting perilously close to burnt up!
It appears that the best route will be to bake or roast, also this should give the thicker bacon more time to render out the fat adequately.
What temperature would be suggested, I'm thinking starting at 325-350° F. I would assume that something higher in temperature repeats the pan frying issues, cooking to fast while not allowing the proper rendering/melting of the bacon fat

If the bacon is for the family, I usually cook it either on the outdoor griddle or bake it. If it's just for me for quick breakfast sandwich, the microwave does a decent enough job as long as you don't use the thick cut bacon.

Electric skillet.
It can be used indoors, usually under the oven hood, or it can be used out on the patio if you don't want the odor indoors.

quote:

Originally posted by lyman:
cook the bacon in the fry pan,

then pull and pour the excess grease out,
drop the eggs back in the same pan, (lubed by the left over grease)

and done,

if you are going to do an English style breaky, slice the tomato and drop it on the fry pan after you pull the eggs, and then flip once and put on the plate as you are serving it to the lovely missus

This is the only way to make bacon and eggs.

OVEN. By FAR the easiest and best. I hate it when there is any rawish fat or over cooked hard bits.

Usually on a rack if I do it, without if the wife does it. Rack goes in the dishwasher if used, easy peasy. Never cook less than a full package.

Tried different ways, keep going back to pan frying.

Best method is:

-Cook bacon in cast iron skillet
-Be sure to sample bacon as you cook, ratio of cooked and eaten to cooked and left to cool should be approximately 1:2, 1:3 max.
-Carefully clean and season skillet upon completion of task.
-Leave enough bacon grease spatterings on stovetop/counter that wifey carefully considers whether she wants you in the kitchen before asking you next time.
-Enjoy the game as you eat.

quote:

Reply

BACON will be accepted any way you cook it. by the way both of my grandmothers and my mother kept the bacon grease drippings on the stove top to be used for cooking and seasoning other foods. ................................drill sgt.