Anonymous
05/28/2014 11:32
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:all you have to do is add a half a cup of water to the pan and the grease does not slaptter at all
I don't add water, and the grease doesn't splatter at all
Anonymous
05/28/2014 11:03
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
all you have to do is add a half a cup of water to the pan and the grease does not slaptter at all
Anonymous
05/28/2014 11:01
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:OK. this thread is now going in my 'things I learned from DCUM' file.
Thank you all for making my addiction pay off. Already excited by the prospect of not cleaning up bacon grease next time.
+1 -- once again, the food forum redeems all the other petty, idiotic crap I waste time reading on DCUM
and now, ladies (and gentlemen, I know you're there too) please tell me how I'm going to cook bacon at home to take to the rising seniors breakfast at school without having it arrive as a soggy, greasy mess (no, I did not voluntarily undertake this challenge; DD signed me up)
Yeah, maybe. Think I'll do a test-run first; I'll let you know how it turns out.
After it's cooked thoroughly - get it crispy - then let it degrease on paper towels. Put layers between layers of bacon. Can't have too many paper towels. I'd probably transport it that way too using a fresh set of paper towels.
Thanks; guess I'll have to microwave it to heat again, right?
Oh yeah - to get it hot. Maybe undercook it a little then?
Anonymous
05/28/2014 10:28
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
My mom has always cooked bacon in the oven. I though it was really odd that my BFF's parents cooked it on the stove. The oven is also a lot easier for a crowd.
Line jelly roll pan with foil.
Place a layer of (thick cut) bacon on it.
Bake at 425 for 12-14 minutes.
Drain on a section of newspaper covered with a paper towel with another paper towel on top of the bacon.
Due to variations in the oven and the thickness of the bacon, there will usually be a piece or two of "floppy" bacon for DD and the rest perfectly, melt-in-your-mouth crisp for the rest of us.
If I'm going to be roasting veggies or cooking eggs in the near future, I'll save the fat in the pan. Otherwise the paper goes in the pan and the whole mess goes in the trash.
Line jelly roll pan with foil.
Place a layer of (thick cut) bacon on it.
Bake at 425 for 12-14 minutes.
Drain on a section of newspaper covered with a paper towel with another paper towel on top of the bacon.
Due to variations in the oven and the thickness of the bacon, there will usually be a piece or two of "floppy" bacon for DD and the rest perfectly, melt-in-your-mouth crisp for the rest of us.
If I'm going to be roasting veggies or cooking eggs in the near future, I'll save the fat in the pan. Otherwise the paper goes in the pan and the whole mess goes in the trash.
Anonymous
05/28/2014 09:53
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
I tried this for the first time this weekend, and it was awesome! I did the 20 minutes at 400 degrees on a foil lined baking pan. Bacon came out perfect, and it was really easy to lift out the foil and pour the grease into my bacon grease container. No splatter to clean up, and no pan to scrub, and no time wasted watching/turning the bacon. Awesome!!
I think this is the best thing I've ever gotten from DCUM!
I think this is the best thing I've ever gotten from DCUM!
Anonymous
05/28/2014 08:07
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Use a cookie sheet with a bit of a lip (like a jelly roll pan) and parchment paper instead of foil -- makes it so crispy!
Anonymous
05/27/2014 13:57
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:I guess I'm the odd one - I've tried cooking bacon in the oven but didn't really like the texture. The fat didn't render the same way. I'll stick to my cast iron skillet, mess and all. At least it helps keep the skillet well seasoned!
Weird, I think it is exactly the same, texture and all. Maybe that's because I like mine on the crispier side though.
Anonymous
05/27/2014 13:26
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
I guess I'm the odd one - I've tried cooking bacon in the oven but didn't really like the texture. The fat didn't render the same way. I'll stick to my cast iron skillet, mess and all. At least it helps keep the skillet well seasoned!
Anonymous
05/27/2014 11:37
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:OK. this thread is now going in my 'things I learned from DCUM' file.
Thank you all for making my addiction pay off. Already excited by the prospect of not cleaning up bacon grease next time.
+1 -- once again, the food forum redeems all the other petty, idiotic crap I waste time reading on DCUM
and now, ladies (and gentlemen, I know you're there too) please tell me how I'm going to cook bacon at home to take to the rising seniors breakfast at school without having it arrive as a soggy, greasy mess (no, I did not voluntarily undertake this challenge; DD signed me up)
After it's cooked thoroughly - get it crispy - then let it degrease on paper towels. Put layers between layers of bacon. Can't have too many paper towels. I'd probably transport it that way too using a fresh set of paper towels.
Thanks; guess I'll have to microwave it to heat again, right?
Oh yeah - to get it hot. Maybe undercook it a little then?
Anonymous
05/27/2014 11:26
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
I make it in the oven on a rack on the cookie sheet. Sooo good. Also microwave in a pinch though dh doesn't like that as much.
Anonymous
05/27/2014 07:42
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:Anonymous wrote:Anonymous wrote:OK. this thread is now going in my 'things I learned from DCUM' file.
Thank you all for making my addiction pay off. Already excited by the prospect of not cleaning up bacon grease next time.
+1 -- once again, the food forum redeems all the other petty, idiotic crap I waste time reading on DCUM
and now, ladies (and gentlemen, I know you're there too) please tell me how I'm going to cook bacon at home to take to the rising seniors breakfast at school without having it arrive as a soggy, greasy mess (no, I did not voluntarily undertake this challenge; DD signed me up)
After it's cooked thoroughly - get it crispy - then let it degrease on paper towels. Put layers between layers of bacon. Can't have too many paper towels. I'd probably transport it that way too using a fresh set of paper towels.
Thanks; guess I'll have to microwave it to heat again, right?
Anonymous
05/26/2014 08:38
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:Anonymous wrote:OK. this thread is now going in my 'things I learned from DCUM' file.
Thank you all for making my addiction pay off. Already excited by the prospect of not cleaning up bacon grease next time.
+1 -- once again, the food forum redeems all the other petty, idiotic crap I waste time reading on DCUM
and now, ladies (and gentlemen, I know you're there too) please tell me how I'm going to cook bacon at home to take to the rising seniors breakfast at school without having it arrive as a soggy, greasy mess (no, I did not voluntarily undertake this challenge; DD signed me up)
After it's cooked thoroughly - get it crispy - then let it degrease on paper towels. Put layers between layers of bacon. Can't have too many paper towels. I'd probably transport it that way too using a fresh set of paper towels.
Anonymous
05/26/2014 07:55
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:OK. this thread is now going in my 'things I learned from DCUM' file.
Thank you all for making my addiction pay off. Already excited by the prospect of not cleaning up bacon grease next time.
+1 -- once again, the food forum redeems all the other petty, idiotic crap I waste time reading on DCUM
and now, ladies (and gentlemen, I know you're there too) please tell me how I'm going to cook bacon at home to take to the rising seniors breakfast at school without having it arrive as a soggy, greasy mess (no, I did not voluntarily undertake this challenge; DD signed me up)
Anonymous
05/26/2014 02:28
Subject: Re:WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:How do they cook bacon at those fancy hotel breakfast buffets? Cause that's how my kids want it at home.
They bake it in the oven on a metal grid on top of a cookie sheet pan.
Anonymous
05/26/2014 00:22
Subject: WHY? WHY have I spent so many years frying bacon on the stove?
Anonymous wrote:Anonymous wrote:Hello, people! Throw away the grease, aka lard? Are you kidding? Put it in a jar and in the fridge. It's the best for sautéing chicken, making pancakes, cooking eggs etc.
I can't anymore, and more's the pity.
You know what's better than bacon grease? Duck fat. I made pan fried duck breasts once and I saved the fat. I hid it in the back of the fridge and only used it for making hash browns. Gods, they were the best I've ever had.
I agree- we as a family (ah- we agree on this) love duck- the duck fast is great for cooking. I also boiled the bones for broth etc. (that last part was when we went to a chinese restaurant and got duck- ask for the bones and they will pack it up for you no problem- you paid for it!).