Posted: 2/12/2010 6:02:57 AM EDT
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Should bacon be placed on paper towels? I find this practice to be heathanistic as it makes a lot of fried foods soggy. I always stick mine on a wire rack and let it air dry for a few moments. Works good for burnt to a crisp or medium cooked. I've also been known to twice cook bacon which makes "rubbery" bacon cooked but not charred. What says hive mind?
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I am a chef, so here is my professional opinion. Bacon would not be considered a fried food as you were referring too, as it is not breaded in anyway. Bacon will not absorb much moisture at all, if any. All fried foods can be placed on a paper towel, and I always do, but only for a very short period of time, place it on the paper towel, salt it (always want to salt fried foods right after they come out of the oil) let it rest for 30 secs or so, and then remove it from the paper towel, because like you said, if it just sat there it would steam and become soggy. Bacon can be "dried" in almost anyway, your rack method is what I do in my kitchens, but at home I usually just throw them on a paper towel, it wont really matter unless you plan on having it sit out for a long time.
Hope this helps Oh, and in reference to what you said about twice cooking it, when I render bacon in my kitchens, I do so at an almost creep, we are talking the lowest heat I can possible put under it, it will render that fat without binding the protein strands too quickly, so if you want a perfectly done piece of bacon, you can always just slow things down and turn down your heat, add another 10 min to your total cook time and it will make a nice finished product. |
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Quoted:
Should bacon be placed on paper towels? I find this practice to be heathanistic as it makes a lot of fried foods soggy. I always stick mine on a wire rack and let it air dry for a few moments. Works good for burnt to a crisp or medium cooked. I've also been known to twice cook bacon which makes "rubbery" bacon cooked but not charred. What says hive mind? Throw it on a plate so the grease can't escape, no towels, no racks 
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Quoted:
Oven pre-heated to 400 deg. Cookie sheet lined with parchment paper. Load cookie sheet with bacon, wait for delicous aroma. Check for doneness. Remove, and consume. You can cook a metric ton of bacon this way. And clean up is painless. You skipped the critical, "Put bacon-laden cookie sheet into oven" step. You trying to kill someone who's not paying attention? 
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Quoted: I am a chef, so here is my professional opinion. Bacon would not be considered a fried food as you were referring too, as it is not breaded in anyway. Bacon will not absorb much moisture at all, if any. All fried foods can be placed on a paper towel, and I always do, but only for a very short period of time, place it on the paper towel, salt it (always want to salt fried foods right after they come out of the oil) let it rest for 30 secs or so, and then remove it from the paper towel, because like you said, if it just sat there it would steam and become soggy. Bacon can be "dried" in almost anyway, your rack method is what I do in my kitchens, but at home I usually just throw them on a paper towel, it wont really matter unless you plan on having it sit out for a long time. Hope this helps Oh, and in reference to what you said about twice cooking it, when I render bacon in my kitchens, I do so at an almost creep, we are talking the lowest heat I can possible put under it, it will render that fat without binding the protein strands too quickly, so if you want a perfectly done piece of bacon, you can always just slow things down and turn down your heat, add another 10 min to your total cook time and it will make a nice finished product. Mmmmm, breaded bacon. That was all I got out of that ;) |
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Quoted:
Quoted:
I am a chef, so here is my professional opinion. Bacon would not be considered a fried food as you were referring too, as it is not breaded in anyway. Bacon will not absorb much moisture at all, if any. All fried foods can be placed on a paper towel, and I always do, but only for a very short period of time, place it on the paper towel, salt it (always want to salt fried foods right after they come out of the oil) let it rest for 30 secs or so, and then remove it from the paper towel, because like you said, if it just sat there it would steam and become soggy. Bacon can be "dried" in almost anyway, your rack method is what I do in my kitchens, but at home I usually just throw them on a paper towel, it wont really matter unless you plan on having it sit out for a long time. Hope this helps Oh, and in reference to what you said about twice cooking it, when I render bacon in my kitchens, I do so at an almost creep, we are talking the lowest heat I can possible put under it, it will render that fat without binding the protein strands too quickly, so if you want a perfectly done piece of bacon, you can always just slow things down and turn down your heat, add another 10 min to your total cook time and it will make a nice finished product. Mmmmm, breaded bacon. That was all I got out of that ;) haha, funny you say that, we had a saying, if we didnt know what to do with something––- "fuck it, fry it up" we fried just about anything, but the best thing was good confit pork belly, like bacon, but before its cut into slices, and we would cook it in duck fat for about 8 hours....... ooommmmgggg, that would make the most atheist man in the world find god... but we would bread it or dip it in tempura batter or fry it straight up.. thats a great way to die by age 28 too |
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