I've started baking my bacon. Since the fat should be rendered slowly, baking is what works best. Aluminum foil on a baking/cookie sheet, lay slices evenly on foil (try not to stretch the slices), place baking/cookie sheet in COLD oven and set for 400*. Check it in about 17-18 minutes and it should be done.
I need a larger baking/cookie sheet.....
"If you’re a leader, you lead the way. Not just on the easy ones; you take the tough ones too…” – MAJ Richard D. Winters (1918-2011), E Company, 2nd Battalion, 506th Parachute Infantry Regiment, 101st Airborne "Woe to those who call evil good, and good evil... Therefore, as tongues of fire lick up straw and as dry grass sinks down in the flames, so their roots will decay and their flowers blow away like dust; for they have rejected the law of the Lord Almighty and spurned the word of the Holy One of Israel." - Isaiah 5:20,24
I nuke mine. You need to cover it with a paper towel or something to keep it from splattering all over the inside of the microwave. I don't paint it with maple syrup or honey; that's gilding the lily.
You might want to give it a try. If it's good enough for Jacques Pepin, it's good enough for me.
recently had some bacon left over when making bacon burgers on the grill. so i laid a few strips on my veggie grill tray over the coals. it was pretty amazing. normally saturday or sunday breakfast i pan fry it.
Originally posted by amsmith281: I find baking is the best way to cook all parts equally, and you can cook in bulk this way.
When I worked in a restaurant some 40 years ago, that's how they did it. Full sized baking sheets hold a lot of bacon.
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Posts: 7353 | Location: Between the Moon and New York City. | Registered: November 27, 2011
I prefer the spiritual experience of cooking it slowly in my huge old Griswold cast iron skillet, while turning and rotating it. The turning & rotating scratches the same manly itch as poking a campfire with a stick. The added benefit is properly seasoning my iron in the process, with bacon grease like it's been getting seasoned for the last hundred years or so.
That said, with our huge family, I'm usually cooking two pounds at a time, and the skillet still isn't big enough. Lately, the aforementioned cold oven trick with foiled baking sheets has worked well, and still lets me pour off the grease into a jar for later use.
Originally posted by Outnumbered: I prefer the spiritual experience of cooking it slowly in my huge old Griswold cast iron skillet, while turning and rotating it. The turning & rotating scratches the same manly itch as poking a campfire with a stick. The added benefit is properly seasoning my iron in the process, with bacon grease like it's been getting seasoned for the last hundred years or so.
That said, with our huge family, I'm usually cooking two pounds at a time, and the skillet still isn't big enough.
That just means that you need a bigger skillet.
I agree completely with your first paragraph. I always low cook it in a Griswold to a chewy goodness. Can't stand crunchy overcooked bacon. If I'm in a hurry though, I'll nuke it.
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