I have a large ridged cast iron pan I Put in the grill and heat it up, when hot in goes the bacon. Works great and picks up a bit more smoke along the way.

Slow cooked on the stove top, in a cast iron pan with a cast iron press, till crispy.

Results are evenly cooked bacon, which is flat. Good for eating by itself or sticking it on a burger or BLE (bacon, lettuce and egg).

quote:

Originally posted by arfmel:
I fry it. Maybe that's what you fancy high-profile people mean by "sauté".

Yep down here we just fry it and eat it

quote:

Originally posted by Excam_Man:
Slow cooked on the stove top, in a cast iron pan with a cast iron press, till crispy.

Results are evenly cooked bacon, which is flat. Good for eating by itself or sticking it on a burger or BLE (bacon, lettuce and egg).

If you've never done it before put both the bacon and egg on the burger and you really have something.

quote:

Originally posted by mod29:
Where's the 'cook in non-stick pan on the stove and make a huge freaking mess' choice?

This ^^^^^

Speaking of cast iron pans, does anyone treat the outside bottom? I noticed mine being slightly blackish-rusty. I cleaned and greased it, but that will soon burn off.

quote:

Speaking of cast iron pans, does anyone treat the outside bottom? I noticed mine being slightly blackish-rusty. I cleaned and greased it, but that will soon burn off.

Yes. When I lightly re-grease mine after each use, I finish with a quick swipe across the bottom as well.

I clean mine with hot water and a scouring pad, then wipe them down with a little oil. It's important not to use soap.

My two, a 12" and an 8", belonged to my grandma and have been in regular use for at least a century.

On the subject of the term 'sauté':

I think it is useful to distinguish between (at least) two completely different cooking processes.

'Fry' = immersing the food completely in hot fat, like French fried taters.

'Sauté' = cooking the food in a small amount of fat in pan/skillet, like bacon.

'Southern fry' = cooking the food in a skillet with enough fat to come about halfway up on it, like chicken. It's sort of a hybrid of the above two methods.

It's time for a late breakfast. Guess what the dog and I will have.

Right. Kellogg's Corn Flakes with skimmed milk and Splenda.

For anyone that Souis Vides, before you go to bed at night, set temp to 147, put your pouch of bacon in and let it cook all night. In the morning, heat your skillet, open the pouch and drain the bacon, then crisp it in skillet.

Some of the best bacon we've ever had. We use thick sliced bacon from butcher shop.

I use an old sunbeam electric skillet @ 340*
Like this one.... but I don't use the lid when cooking bacon. In fact, I'm using it right now.

Let's not forget the bacon weave or as zoom6zoom has named it, the 'bacon lattice and tomato sandwich. This is best done in the microwave.

quote:

Originally posted by Skins2881:

quote:

Originally posted by Excam_Man:
Slow cooked on the stove top, in a cast iron pan with a cast iron press, till crispy.

Results are evenly cooked bacon, which is flat. Good for eating by itself or sticking it on a burger or BLE (bacon, lettuce and egg).

If you've never done it before put both the bacon and egg on the burger and you really have something.

Never at home, but I've had it at Steak-n-Shake 'Royale Steakburger' and their Western BBQ n Bacon Burger is also very good. Just drop the diced onions.

quote:

Originally posted by bald1:
Missing too is frying it crisp in a cast iron pan.

+1

Not intending to be totally contrarian, but why does everyone insist on cooking bacon to death? The older I am getting, the less I cook bacon. As soon as it gets a hint of brown on it, it comes out of the frying pan. Delicious!

quote:

Originally posted by DJ_Boston:
Not intending to be totally contrarian, but why does everyone insist on cooking bacon to death? The older I am getting, the less I cook bacon. As soon as it gets a hint of brown on it, it comes out of the frying pan. Delicious!

I like my bacon crispy. Tastes better to me that way. And when I take a bite of my sandwich, the bacon breaks off and doesn't get dragged out.

I fry mine on cast iron outside on a primus propane stove.

I've mentioned this her before I cook bacon in a pan on the stove making a huge splatter mess method but I also, for special occasions like Christmas, I cook it on the grill and add BBQ sauce. For Christmas my family gets together and everybody brings some breakfast item. I am usually volunteered to bring the BBQ Bacon.


I started this by accident years ago when I was cooking pork steaks on the grill and saw a couple of slices of bacon left in the fridge looking lonely. I figured I could cook the bacon while also cooking the pork steaks, have a snack and nobody will be the wiser. It turned out so good that I took it inside and let the family try it....HUGE MISTAKE. They loved it. *WARNING* you have to watch it closely and cook it kind of slow until the fat renders off or it flairs up and burns. PLUS that rendered fat has to go somewhere...usually overflowing to grease catcher pan and making a mess under your grill.

Try it though, You'll thank me or hate me.

Never the microwave, for me. I prefer the oven on racks or on the stove in a skillet.

quote:

Originally posted by DJ_Boston:
Not intending to be totally contrarian, but why does everyone insist on cooking bacon to death? The older I am getting, the less I cook bacon. As soon as it gets a hint of brown on it, it comes out of the frying pan. Delicious!

I agree wholeheartedly!

Cook it in a 12" cast iron pan. Keeps it seasoned well.

quote:

Originally posted by mas4363:
For anyone that Souis Vides, before you go to bed at night, set temp to 147, put your pouch of bacon in and let it cook all night. In the morning, heat your skillet, open the pouch and drain the bacon, then crisp it in skillet.

Some of the best bacon we've ever had. We use thick sliced bacon from butcher shop.

I wanted to be the first to mention Sous Vide, but you beat me to it! I tried it with my standard thin sliced bacon, though, and it disintegrated as I pulled it from the package to fry. (Filet mignon is fabulous this way, finished in a burning hot cast iron skillet in butter).