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Father Kit Cool Gun Garth

8 Degrees of Cooking Bacon

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Someone with way too much time on his hands.  Interesting, though.  Thanks.

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@Subdeacon Joe,

        Made my title a play on words with "The six degrees of Kevin Bacon".

 

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I do bacon in the microwave and it comes out great! No greasy mess in the frying pan!!;)

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My son-in-law loves the Chef Tony Bacon Baker.  My opinion is that it gives you 16 pieces of cardboard that look something like bacon.

 

available from Canada last time I looked, I think there was or is a licensing problem in USA.

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2 hours ago, Marshal Mo Hare, SASS #45984 said:

My son-in-law loves the Chef Tony Bacon Baker.  My opinion is that it gives you 16 pieces of cardboard that look something like bacon.

 

available from Canada last time I looked, I think there was or is a licensing problem in USA.

Maybe it was supposed to cook Canadian bacon instead of Our American-cured.  :)

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Thanks Kit. :)

 

I will have to try that parchment paper method.

 

 

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3 hours ago, Marshal Mo Hare, SASS #45984 said:

No No google it you wIll see how it is intended to be used.

It’s a Canadian trick!  Like Molson’s and Canada Dry.

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8 hours ago, Rye Miles #13621 said:

I do bacon in the microwave and it comes out great! No greasy mess in the frying pan!!;)

But what way you can save the bacon grease...the best part of the bacon!

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Bacon should be crispy. Sous Vide would not be crispy.

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I'm giving the "Oven on Parchment" method a try right now.  Dinner is going to be BLTs.  After action report to follow.

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I think I'd rather cook it in a skillet then cook eggs in the grease...

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Report on Bacon Test.

Method Used: Parchment lined pan in oven.

Equipment: GE 24" wall mount oven*. 2 each quarter sheet rimmed baking pans, parchment paper.

Test Subject: Safeway Signature Thick Cut Hickory Smoked Bacon.

Set oven to 400 F.  Lined pans with parchment, about 2 inch overhang all the way around.  Placed 4 strips of bacon on each pan.  Oven racks were top and middle positions.  When oven reached 350 F I placed pans in oven, set timer for 30 minutes.
Did not rotate or exchange pans.  After 20 minutes I checked the bacon. Still limp and looking uncooked.  Added 5 minutes to timer, so total time was now 35 minutes, which included 15 minutes to get from 350 to 400.
At the set time I checked, the bacon appeared to be perfectly cooked.  Pulled it from the oven and transferred it to paper towel lined pan.  Bacon was at the crisp-chewy stage. It would break easily, but not crumble.  Meatier parts had a nice chew.
Clean up was easy - let the bacon grease cool, pulled the parchment and there was no grease in the pan.  
This may become my standard.


* our oven is an older model and somewhat inconsistent, it takes a long time to get to 400, which is why I put the bacon in before reaching the target temperature.  

 

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Howdy,

And when I fry bacon, I fry a lot.

Left over goes in a ziplock and in the fridge.

A few second in the microwave and its ready for

a sandwich or put on pizza.

Put bacon on a pizza and dont tell.

Wow is this bacon? This is really great.

Ever time.

Best

CR

 

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7 hours ago, Chili Ron said:

Howdy,

And when I fry bacon, I fry a lot.

Left over goes in a ziplock and in the fridge.

I do a few extra strips a year that go in a ziplock in the freezer. Use it to bait rat traps as needed. Works getter than peanut butter, even the Alpha Rats can't seem to resist bacon.

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Am I the only one who cooks bacon on the grill???  

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