Father Kit Cool Gun Garth Posted September 11, 2020 Share Posted September 11, 2020 https://getpocket.com/explore/item/we-tried-8-methods-of-cooking-bacon-and-found-an-absolute-winner?utm_source=pocket-newtab Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted September 11, 2020 Share Posted September 11, 2020 Someone with way too much time on his hands. Interesting, though. Thanks. Link to comment Share on other sites More sharing options...
Father Kit Cool Gun Garth Posted September 11, 2020 Author Share Posted September 11, 2020 @Subdeacon Joe, Made my title a play on words with "The six degrees of Kevin Bacon". Link to comment Share on other sites More sharing options...
Rye Miles #13621 Posted September 11, 2020 Share Posted September 11, 2020 I do bacon in the microwave and it comes out great! No greasy mess in the frying pan!! Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 11, 2020 Share Posted September 11, 2020 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. Link to comment Share on other sites More sharing options...
South-Eye Ned Posted September 11, 2020 Share Posted September 11, 2020 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. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 11, 2020 Share Posted September 11, 2020 1 hour ago, South-Eye Ned said: Maybe it was supposed to cook Canadian bacon instead of Our American-cured. No No google it you wIll see how it is intended to be used. Link to comment Share on other sites More sharing options...
Pat Riot Posted September 11, 2020 Share Posted September 11, 2020 Thanks Kit. I will have to try that parchment paper method. Link to comment Share on other sites More sharing options...
South-Eye Ned Posted September 11, 2020 Share Posted September 11, 2020 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. Link to comment Share on other sites More sharing options...
Dusty Boots Posted September 11, 2020 Share Posted September 11, 2020 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! Link to comment Share on other sites More sharing options...
John Kloehr Posted September 11, 2020 Share Posted September 11, 2020 Bacon should be crispy. Sous Vide would not be crispy. Link to comment Share on other sites More sharing options...
Abilene Slim SASS 81783 Posted September 11, 2020 Share Posted September 11, 2020 42 minutes ago, John Kloehr said: Bacon should be crispy. Sous Vide would not be crispy. Yum! Link to comment Share on other sites More sharing options...
Fence Cutter Posted September 12, 2020 Share Posted September 12, 2020 All eight pieces look overcooked to me. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted September 12, 2020 Share Posted September 12, 2020 I'm giving the "Oven on Parchment" method a try right now. Dinner is going to be BLTs. After action report to follow. Link to comment Share on other sites More sharing options...
Charlie MacNeil, SASS #48580 Posted September 12, 2020 Share Posted September 12, 2020 I think I'd rather cook it in a skillet then cook eggs in the grease... Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted September 12, 2020 Share Posted September 12, 2020 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. Link to comment Share on other sites More sharing options...
Chili Ron Posted September 12, 2020 Share Posted September 12, 2020 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 Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 12, 2020 Share Posted September 12, 2020 On 9/11/2020 at 11:07 AM, South-Eye Ned said: Maybe it was supposed to cook Canadian bacon instead of Our American-cured. Link to comment Share on other sites More sharing options...
John Kloehr Posted September 12, 2020 Share Posted September 12, 2020 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. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 12, 2020 Share Posted September 12, 2020 I try (repeat, try) to keep a few pieces for my best buddy in the whole world, Freckles, the dog upstairs that just loves to say hello to me. Link to comment Share on other sites More sharing options...
Tequila Shooter Posted September 12, 2020 Share Posted September 12, 2020 Am I the only one who cooks bacon on the grill??? Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted September 12, 2020 Share Posted September 12, 2020 Byproduct of using the Chef Tony Bacon Baker Link to comment Share on other sites More sharing options...
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