[ARCHIVED THREAD] - A Thread About Bacon (Page 1 of 2)
Posted: 6/5/2013 12:15:00 PM EDT
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I've long cooked my bacon the traditional way, with a frying pan. I was looking for a new bacon pan today, and stumbled across this article with a bunch of different ways to cook this glorious food.
http://www.artofmanliness.com/2010/09/20/mastering-man-food-how-to-cook-bacon-properly/ So, arfcom, how do you cook your bacon? Teach me thy ways. |
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Fry it up in a big non-stick pan.
Medium high heat, turning it over constantly so it doesn't burn. Perfectly crispy appears for a window of about 3 to 4 seconds. Remove the bacon too early, and it's chewy. Remove it too late and it's burnt. Get it out of the grease just the right time and it's heaven. |
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Quoted:
I'm going to get hurt for this but the Costco per-cooked bacon is awesome and so convenient that I go that route the majority of the time. Just a minute or so in the microwave and I can pretty much have bacon with ease any time I want. My God, I hope I never get lazy/rich enough to where this starts to make any kind of sense to me. |
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Quoted: Lay rashers out on this http://i.c-b.co/is/image/Crate/CoolingRack/$web_zoom$&/1202181015/cooling-rack.jpg Set in this http://farm4.staticflickr.com/3026/3029999699_f0fe7f43a7.jpg Place into cold oven set for 400º and bake for 20-25 minutes (check frequently after the 20-minute mark). Makes a slew all at once and renders the purest, clearest fat you could ever hope to pour into this http://kitchenwaremart.com/images/ktoc3.jpg Thanks for the reminder, just ordered a bacon grease strainer/container. |
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Electric griddle that keeps a constant 350F - makes it almost impossible to burn bacon and gets it perfect every time. The oven trick is also very useful for making lots of perfectly cooked bacon. Having said that, I feel like I am cheating if I don't fry it. Make it 325F for me. Cook it while drinking the coffee and looking outside at the glorious morning. |
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Quoted: What are you best oven cooking techniques? Do you use a regular pan or a broiler pan? Bacon pic for motivation http://dinnertimetv.com/wp-content/uploads/2013/04/Baked-Thick-Cut-Bacon.jpg That's overcooked. |
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General doneness: Most people cook bacon crispy, but it is also good if you cook it less such that it is still soft.
Microwave: Most microwaves cook bacon too hot on high, so use lower setting. No need for a paper towel IMO, just put it on a plate. Oven: Easy, and great for large quantities. Sugar: Sprinkling a bit of brown sugar before cooking is a nice change of pace. |
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Microwave between paper towels on a ceramic plate, if I'm only doing a few slices.
My microwave makes perfect bacon if you set it to number of slices + 1 on the minutes (i.e. 3 slices = 4 minutes on high). really easy cleanup too, just wait until plate cools and the grease solidifies, then wipe up with the paper towels and toss them. FYI, this is just ordinary bacon, not the specially labeled microwaveable stuff. I like the Hormel Black Label, stock up on it when it's on sale. |
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Quoted:
Fry it up in a big non-stick pan. Medium high heat, turning it over constantly so it doesn't burn. Perfectly crispy appears for a window of about 3 to 4 seconds. Remove the bacon too early, and it's chewy. Remove it too late and it's burnt. Get it out of the grease just the right time and it's heaven. Cooking bacon, almost done...scratch nutz...burned, Dammit !!! The Ol' Crew Chief |
Bake it or fry - both are good as long as you go slow and don't burn the sugars. I make my own bacon: Local Berkshire hog belly slabs get 7-9 days in a simple dry cure (2% salt, 1% brown sugar, 150ppm Nitrite) bagged in the fridge, a quick water wash, dry over night, then 3 or so hrs of Hickory/Oak smoke over low heat to an internal temp of 120°:
And if like bacon, you gotta have good Pancetta. Store bought is shit compared to the real deal. This slab was cured, then hung for nearly a month: 
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Quoted:
Bake it or fry - both are good as long as you go slow and don't burn the sugars. I make my own bacon: Local Berkshire hog belly slabs get 7-9 days in a simple dry cure (2% salt, 1% brown sugar, 150ppm Nitrite) bagged in the fridge, a quick water wash, dry over night, then 3 or so hrs of Hickory/Oak smoke over low heat to an internal temp of 120°: https://lh6.googleusercontent.com/-DQ9h2fneQXw/UbB9S1Z-kpI/AAAAAAAAAhQ/esmEfa4509c/s640/Bacon.jpg https://lh6.googleusercontent.com/--szKL3Co8V8/UbB9SpWT2LI/AAAAAAAAAhM/PsOgGTTwRA8/s640/Bacon%2520sliced.jpg https://lh4.googleusercontent.com/-VL8Zqnj-xrQ/UbB9T2_M0nI/AAAAAAAAAhY/nHRMfKTYhIU/s640/Bacon%2520sliced%2520and%2520vac-sealed.jpg And if like bacon, you gotta have good Pancetta. Store bought is shit compared to the real deal. This slab was cured, then hung for nearly a month: https://lh5.googleusercontent.com/-ewR4EJEtmlU/UbB9WdU74TI/AAAAAAAAAhk/AyUVQMXw8eg/s640/IMG_3126.JPG Best. Delurk. Ever. 
11/10 |
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http://www.walmart.com/ip/Nordic-Ware-Reversible-Microwave-Bacon-Rack/14913043
This makes perfect bacon every single time. |
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Quoted:
Bake it or fry - both are good as long as you go slow and don't burn the sugars. I make my own bacon: Local Berkshire hog belly slabs get 7-9 days in a simple dry cure (2% salt, 1% brown sugar, 150ppm Nitrite) bagged in the fridge, a quick water wash, dry over night, then 3 or so hrs of Hickory/Oak smoke over low heat to an internal temp of 120°: https://lh6.googleusercontent.com/-DQ9h2fneQXw/UbB9S1Z-kpI/AAAAAAAAAhQ/esmEfa4509c/s640/Bacon.jpg https://lh6.googleusercontent.com/--szKL3Co8V8/UbB9SpWT2LI/AAAAAAAAAhM/PsOgGTTwRA8/s640/Bacon%2520sliced.jpg https://lh4.googleusercontent.com/-VL8Zqnj-xrQ/UbB9T2_M0nI/AAAAAAAAAhY/nHRMfKTYhIU/s640/Bacon%2520sliced%2520and%2520vac-sealed.jpg And if like bacon, you gotta have good Pancetta. Store bought is shit compared to the real deal. This slab was cured, then hung for nearly a month: https://lh5.googleusercontent.com/-ewR4EJEtmlU/UbB9WdU74TI/AAAAAAAAAhk/AyUVQMXw8eg/s640/IMG_3126.JPG I've started making my own as well. The only problem is that you have 5#'s of bacon in the fridge just begging to be eaten. Thick cut on skewers and on the BBQ - BACON SATAY bitches! |