Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So, so easy in the oven:
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

I'm curious if this make the oven dirty with grease splatters? TIA

He above link didn't work for me, but I cook mine in the oven:
Line (edged) baking sheet with foil, lay bacon out flat, cover with more foil, bake at 375 about 10 minutes, flip, bake until crispy enough.

As for the leftover grease: shred about 2 heads of kale, pout the room temp grease over it and massage into the leaves, sprinkle with sea salt, spread on a baking sheet and bake at 375 until crispy. My family eats this like popcorn. We will go through. 2 heads of kale in less than 2 days.

I love the way your mind works. What other demonic treats are your specialty?

My kids also love beet greens blanched and sauteed in bacon fat, or cabbage sliced thin and sauteed in bacon fat, sprinkled with leftover crumbled bacon, salt and pepper. Both are tasty side dishes.

As for the anti-fat brigade: bacon fat has a similar caloric density to olive oil, but doesn't break down under heat. The research suggesting that saturated fat is the cause of all evil is being reversed, combining fats wih veggies provides a satiety that veggies alone can't, and bacon is fucking delicious. So there's that.

Anonymous wrote:Actually, if you do it in the oven put a cooling rack inside your sheet pan and then put the bacon on the cooling rack--all the grease drips down instead of the bacon sitting in it.

This is a great idea.

George Foreman grill!

Better than the spatter lid, better than the microwave. Just figured this out within the last month. Will never go back!

OP here - thanks - I will try cooking it in the oven.

I like the fully cooked bacon from costco. Frying it in a pan makes very little mess.

Anonymous wrote:

Anonymous wrote:
It's not messy with a mesh lid.
Then you place the bacon on paper towels to soak off some of the grease.
The grease in the pan goes in the sink, flushed with hot water.
Done.

Never pour bacon grease down the sink drain. You will ruin your pipes. Wait until it cools, and just pour it or scrape it into the trash.

+ 1 You may think you're flushing your pipes with hot water, but it all gets cold further down the line. I put two layers of tin foil in a bowl and crimp up the sides. Pour the grease in, and it will harden--may take overnight, depending on how much you have. Then close the foil around it and toss into the trash.

Actually, if you do it in the oven put a cooling rack inside your sheet pan and then put the bacon on the cooling rack--all the grease drips down instead of the bacon sitting in it.

I use the toaster oven and little broiler pan. There's usually not much grease and no splatters.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So, so easy in the oven:
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

I'm curious if this make the oven dirty with grease splatters? TIA

He above link didn't work for me, but I cook mine in the oven:
Line (edged) baking sheet with foil, lay bacon out flat, cover with more foil, bake at 375 about 10 minutes, flip, bake until crispy enough.

As for the leftover grease: shred about 2 heads of kale, pout the room temp grease over it and massage into the leaves, sprinkle with sea salt, spread on a baking sheet and bake at 375 until crispy. My family eats this like popcorn. We will go through. 2 heads of kale in less than 2 days.

I love the way your mind works. What other demonic treats are your specialty?

Make sure you sprinkle plenty of lipitor

There's a thread over in Health and Medicine about the NYTimes article; turns out more and more evidence is pointing to the fact that saturated fat isn't that bad for you. Enjoy the brave new world!

Save that bacon grease for future recipes!!!

Anonymous wrote:

Anonymous wrote:So, so easy in the oven:
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

I'm curious if this make the oven dirty with grease splatters? TIA

Doesn't really splatter and easy to pour the grease off. Tin foil is key though for easy clean up and so the bacon doesn't stick.

so mean...

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So, so easy in the oven:
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

I'm curious if this make the oven dirty with grease splatters? TIA

He above link didn't work for me, but I cook mine in the oven:
Line (edged) baking sheet with foil, lay bacon out flat, cover with more foil, bake at 375 about 10 minutes, flip, bake until crispy enough.

As for the leftover grease: shred about 2 heads of kale, pout the room temp grease over it and massage into the leaves, sprinkle with sea salt, spread on a baking sheet and bake at 375 until crispy. My family eats this like popcorn. We will go through. 2 heads of kale in less than 2 days.

I love the way your mind works. What other demonic treats are your specialty?

Make sure you sprinkle plenty of lipitor

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:So, so easy in the oven:
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

I'm curious if this make the oven dirty with grease splatters? TIA

He above link didn't work for me, but I cook mine in the oven:
Line (edged) baking sheet with foil, lay bacon out flat, cover with more foil, bake at 375 about 10 minutes, flip, bake until crispy enough.

As for the leftover grease: shred about 2 heads of kale, pout the room temp grease over it and massage into the leaves, sprinkle with sea salt, spread on a baking sheet and bake at 375 until crispy. My family eats this like popcorn. We will go through. 2 heads of kale in less than 2 days.

I love the way your mind works. What other demonic treats are your specialty?

Oven! Then lacquer it! http://www.boston.com/news/globe/magazine/articles/2007/09/23/bacon_improvement/