Bacon

Posted 1371 day(s) ago 3321 Views 45 Replies
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  1. #1

    Bacon

    How do you cook it? This is stemming from a heated (pun intended) argument about stove-top vs. oven.

    I'm all about oven bacon. It cooks nice and even, and if you use a rack/cookie sheet with aluminum foil clean up is non-existent and you can still save the grease to cook with. Pan cooking is uneven and inferior.

    If you use a microwave, GTFO you're doing it wrong.

  2. #2

    Bacon

    Pan cooking. Have to be patient with it though. Oven cooking is faster and you can make more at a time--I just don't like the way it comes out as much.
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  3. #3
    marfacowboy's Avatar
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    I cook mine in the oven. Always preferred Wright bacon.

  4. #4
    I have never even heard of cooking bacon in the oven. I like the sound of that. I hate the clean up of stove-top cooking and my wife hates the smell (I know, what the hell is wrong with her). How do you cook it in the oven?

  5. #5

    Re: Bacon

    Originally Posted by marfacowboy View Post
    I cook mine in the oven. Always preferred Wright bacon.
    This x 2.

  6. #6

    Re: Bacon

    Originally Posted by pbc2003 View Post
    I have never even heard of cooking bacon in the oven. I like the sound of that. I hate the clean up of stove-top cooking and my wife hates the smell (I know, what the hell is wrong with her). How do you cook it in the oven?
    Get a baking sheet (not a cookie sheet that doesn't have sides/walls). Line it with foil, throw a cookie cooling rack on it, and then lay your bacon on top. We cook ours at 350. Bacon comes out perfect.
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  7. #7
    XxSuBLiMexX's Avatar
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    I'm going to say this... mayonnaise.


    ...the baconator just came himself.
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  8. #8
    Originally Posted by ArbySooner View Post
    Get a baking sheet (not a cookie sheet that doesn't have sides/walls). Line it with foil, throw a cookie cooling rack on it, and then lay your bacon on top. We cook ours at 350. Bacon comes out perfect.
    I do 400 (not that it matters) and flip the bacon halfway through. Additionally, when it's done cooking you can remove the foil and easily funnel the grease into a pan for cooking or a storage device to save for later.

  9. #9
    Originally Posted by ArbySooner View Post
    Get a baking sheet (not a cookie sheet that doesn't have sides/walls). Line it with foil, throw a cookie cooling rack on it, and then lay your bacon on top. We cook ours at 350. Bacon comes out perfect.
    Thanks, I'll give it a try

  10. #10
    silverwheels's Avatar
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    On a cooling rack over a baking sheet, started out in a cold oven that's turned up to 375.

  11. #11
    XxSuBLiMexX's Avatar
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    Originally Posted by silverwheels View Post
    On a cooling rack over a baking sheet, started out in a cold oven that's turned up to 375.
    Can I just put it in the toaster?

  12. #12
    Originally Posted by XxSuBLiMexX View Post
    Can I just put it in the toaster?
    Only if you turn it sideways.

  13. #13
    Anyone tried cooking it in a skillet with water?



  14. #14
    XxSuBLiMexX's Avatar
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    Originally Posted by ThievingMagpie View Post
    Anyone tried cooking it in a skillet with water?


    Pretty cool, but I like it dry and crumbly.

  15. #15
    Definitely in the oven. A lot less mess and it come out perfect every time.

  16. #16

  17. #17

  18. #18
    Tried sprinkling a little brown sugar over it before it goes into the oven?

  19. #19

    Re: Bacon

    Originally Posted by ThievingMagpie View Post
    Tried sprinkling a little brown sugar over it before it goes into the oven?
    Not a fan.

  20. #20
    If you see a guy at the store buying a shit ton of bacon and a cookie cooling rack holla at me.
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  21. #21
    Sieve's Avatar
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    That's how most restaurants cook it, in the oven.

  22. #22
    Siracha bacon, anyone?

  23. #23

    Re: Bacon

    Originally Posted by Gary Manilow View Post
    Siracha bacon, anyone?
    I saw that Wright Brand sells some Buffalo (Sauce) Bacon.

  24. #24
    nocalsooner's Avatar
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    bacon

    I use a stove top griddle, kinda like this. needs two burners going. bacon cooks pretty evenly.


  25. #25
    jdmt37's Avatar
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    I cook it on my foreman grill.

  26. #26
    nocalsooner's Avatar
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    I understand the advantages of oven cooked, but there is something to be said for cooking pork in its own rendered fat. That's why carnitas taste so damned good.
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  27. #27

    Re: Bacon

    I have wanted to do this for awhile. I wouldn't use the same recipe though.


  28. #28

    Bacon

    If you took a sealable jar and filled it with sugar then stuck a piece of bacon inside the sugar and sealed it would you a) get bacon flavored sugar and B) if so how long would you need to leave the bacon in the sugar filled jar to get the best results?

  29. #29
    AcousticSoup's Avatar
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    Bacon

    I have always cooked it on the stove top low and slow to a half crispy half chewy texture.

    I'm probably gonna try the oven, because it sounds easier. Can you get chewy/crispy texture that way?

  30. #30
    Originally Posted by AcousticSoup View Post
    I have always cooked it on the stove top low and slow to a half crispy half chewy texture.

    I'm probably gonna try the oven, because it sounds easier. Can you get chewy/crispy texture that way?
    I did it yesterday to test it out. Yes, you can get the same textures. It takes longer though in the oven. There was no noticeable difference in pan frying or the oven technique. The oven takes longer--the stove top is messier.

  31. #31
    61sooner's Avatar
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    Turkey bacon 4 slices in the microwave at about 3 minutes.

  32. #32
    Aurora's Avatar
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    Re: Bacon

    I put mine on a grill rack over s baking sheet with side walls for grease drip, bake at 375 for about 22 minutes put it in right when you turn the oven on

  33. #33
    AcousticSoup's Avatar
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    Bacon

    Originally Posted by 61sooner View Post
    Turkey bacon 4 slices in the microwave at about 3 minutes.
    Turkey bacon doesn't count since its not real bacon anyhow....
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  34. #34

    Bacon

    Originally Posted by soonerprices View Post
    If you took a sealable jar and filled it with sugar then stuck a piece of bacon inside the sugar and sealed it would you a) get bacon flavored sugar and B) if so how long would you need to leave the bacon in the sugar filled jar to get the best results?
    Does nobody know the answer or are you guys just ignoring me? I want some bacon flavored cotton candy dagumit.

  35. #35

    Re: Bacon

    Originally Posted by soonerprices View Post
    Does nobody know the answer or are you guys just ignoring me? I want some bacon flavored cotton candy dagumit.
    Both?

  36. #36
    McRib's Avatar
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    Bacon

    I like it both ways.

  37. #37

    Bacon

    Originally Posted by ArbySooner View Post
    Both?
    Ok you ass holes I'll just experiment and report back but no bacon flavor cotton candy for any of you.

  38. #38
    VUGear's Avatar
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    Why Supermarket Bacon Hides Its Glorious Fat



    The standard one-pound package shows the bacon slices fanned out, with only their leading edges exposed. The industry term for this is a shingle pack—a reference to the way the slices overlap. Because those front edges tend to feature more lean muscle than the fattier back edges, and because the face of the top slice is invariably covered by a paperboard flap containing the manufacturer’s logo and other branding information, the consumer sees a relatively unbroken field of red protein, creating the illusion that the bacon is leaner than it is.

    [ ... ]

    The U.S. Department of Agriculture, which regulates bacon and other meat products, spells it out like so: “Packages for sliced bacon that have a transparent opening shall be designed to expose, for viewing, the cut surface of a representative slice. ... For shingle-packed sliced bacon, the transparent window shall be designed to reveal at least 70 percent of the length (longest dimension) of the representative slice, and this window shall be at least 1-1/2 inches wide."

    That regulation went into effect in 1973.

  39. #39
    mgsooner's Avatar
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    Reasor's sells a thick cut Reasor's brand bacon that is pretty damn good. I like it better than Wright, personally. Sometimes they'll run a really good sale on it and I'll buy about 4-5 packages and freeze it. It thaws out in perfect condition if you've got a good freezer.

    As for cooking, I do stove top on med low heat. To cook it evenly and avoid curling you've got to watch your heat and flip often. I've gotten pretty damn good at it if I do say so myself.
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  40. #40
    AcousticSoup's Avatar
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    And don't overcrowd the pan....


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  41. #41
    Originally Posted by oucub23 View Post
    I did it yesterday to test it out. Yes, you can get the same textures. It takes longer though in the oven. There was no noticeable difference in pan frying or the oven technique. The oven takes longer--the stove top is messier.
    There is a difference in flavor and texture in oven and cast iron though--I've tested this several times. It's markedly better in a cast iron than it is in the oven.

  42. #42
    metes's Avatar
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    I usually bake mine but if I'm making BLTs for lunch or something I go all 87 on my bacon.

    2 paper towels and layer bacon on top then two more paper towns over that and throw em in till they are done. It's quick and easy and tastes just the same.

    I prefer baked for breakfast if we are having it. I can't remember the last time we had bacon tho.

    Sausage is where it's at!

  43. #43
    silverwheels's Avatar
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    Originally Posted by oucub23 View Post
    There is a difference in flavor and texture in oven and cast iron though--I've tested this several times. It's markedly better in a cast iron than it is in the oven.
    Most things are better in a cast iron, though.
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  44. #44
    AcousticSoup's Avatar
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    Bacon

    I can't stand crunchy bacon... I pull it off right as it starts to brown. It should be half mast. Not limp and not stiff as a board.

    Only time I make bacon crunchy is if someone I care about prefers it that way or I'm making bacon bits for a recipe.


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  45. #45
    silverwheels's Avatar
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    I like my bacon to be closer to crispy but still have a little chew to it. Limp bacon is depressing.
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  46. #46
    mgsooner's Avatar
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    There's a delicate balance. Just crispy enough but not too crispy that you lose the creaminess of the fat. When you get it right, man. It's not an easy thing to perfect.
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