How do you do bacon?
 

I like my bacon crispy...

I have done pan fried but got lazy and was started doing microwave... in fact thought that was the best way to go.

Then on the food network I saw someone bake bacon in the oven... so I have switched to doing that but have yet to get the time/temp perfect.

I know some restaurants just throw it in the deep fat fryer... but I am dead set against getting one of those.

So what is your receipt for perfect cooked bacon?

Merry Christmas everyone!



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cooked on cast iron skillet..fairly low heat. But I stop short of crispy

Cast iron skillet, very crispy. I don't like any of the fat to be chewy.

I usually don't care much how it gets cooked, as long as it is just crispy.

But then...
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Mmmmm Bacon.

Les

depends. for the wife and i..or just me..i use my cast iron pan and fry it.

for a crowd..i put it in the oven. half baking sheet, with a wire rack. bacon on top, 350 degree oven. pull it at the preferred doneness. it comes out just like pan fried..it lays perfectly flat. danger with the sloshy shallow pan of scorching hot bacon grease.

That is how I do it (baking sheet and wire rack) so I am free to cook the eggs, toast, potatoes.

Agreed,just cooked some a few hours ago that very way.

Can even put it in the cold pan,turn on low and remove when disired crispiness occurs.

Rarely, meaning I rarely eat it as it is too high in fat/cholestrolSmileWavy:rolleyes::eek:But I do like it fried. Sorry to rain on your parade.

More cast iron skillets running around than I expected. My wife loves hers; she uses it for everything. Including bacon.

As the cooking-disabled member of the family I just throw it in the microwave. Fortunately my wife is usually on hand to prevent such atrocities.

Pan fried.

Chewy.

Everything bagel.

Store in freezer.

Defrost in microwave.

Bake 350, 30-35 minutes, crisp.

Will melt in your mouth!!!!!!!!!!!!

Microwave. Maybe take it out near the end and stick in the toaster oven on broil. Using the main oven for bacon is impractical, takes too long to pre-heat and I want breakfast sooner than that.

bacon first..or biscuits if your're a farm wife :)

then turn the oven down to warm..keep it all warm. make pancakes and flip them into the oven to keep warm..or french toast. then yell, "BREAKFAST!"

damn..thinking of biscuits and gravy now..thanks.

(john..have you tried that restaurant GRAVY in portland? great breakfast joint)

Same here.

We have an All Clad griddle, which we use for frying bacon. Works great, as the liquid grease runs off into the perimeter depressions of the pan, which allows you to cook eggs on the same surface immediately following the bacon.

While on this topic....how many pieces of bacon do you typically eat with breakfast when made at home? A pound of bacon has what, maybe 15 slices? How many do you eat at a typical breakfast setting?

JA

cast iron skillet...always

three!

Hold on while I go find out how IHOP does it.

Crispy is a must

Pan fried in a heavy skillet. Some bacon needs a weight on it, but don't smash it so it's totally flat. Perfect bacon is crisp but three dimensional.

God I love bacon.

Par backed in the oven. Finished in a pan.

Bacon - nature's most perfect food.

Now that I have my new bbq... Yes it's GREAT done on the bbq. I wouldn't bother firing up the bbq unless I was doing other food on it too. I've been carving off large slabs of Christmas ham and doing them on the bbq too.

Not tried that place, I'll do so.

I'm told that you can wrap and wire bacon around an exhaust pipe and get nice, crisp, curly bacon plus a load of following dogs.

Not trying to split hairs (although I doubt there is any) but that looks more like Pancetta to me.

I'm just sayin...........;)

when i did the restaurant thing....baked at 350 on parchment paper. it crisped perfectly.

I never eat it straight up. I only use bacon to keep things juicy: wrap small birds and put between meat on kebob skewers ...

George

Where is the option for broiling in the oven?

Also, grilling it is quite good!

Best bacon ever: lay on a BBQ grill to be flame-cooked/kissed over an open Oak fire: can't be beat!

oK WE GOT HOW YOU COOK IT, BUT HOW DO YOU SERVE IT?
 

BEHOLD...THE MAPLE BACON ICE CREAM SUNDAE...

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DROUGHT TO U FROM THE FINE FOLK'S AT DENNY'S.

This was the ad at the bottom of the screen. Bacon must have put it in the loop.

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I should add that I tried the bacon dipped in chocolate at the county fair... it was OK but I wouldn't do it again.

Bacon wrapped anything for me.

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Pan at home griddle at work.

man..i dont see how grilling it on a bbq grill would work. i cant keep a cheapo fatty hamburger patty from going up in flames with the dripping fat. bacon would be an inferno in my hands.

I have a heavy iron skillet with raised ridges to allow the grease to drain away.

Of your choices, I'd say cast iron skillet, or pan fried. However, if you've never cooked bacon in a plow disk over mesquite, you ought to try it. That's one for the range. In suburbia, for the health nuts, micro wave. take a section of the morning paper and open it, lay a paper towel on both sides, lay the bacon, fold it shut and throw it in the wave for 3 minutes. Flip the paper over and cook another 3.

If you buy Wrights brand bacon, it takes longer.

MMmm, bacon. How can anyone be expected to concentrate in a world where bacon exists?

LOL, firstly I don't buy that cheap fatty sh it. The butchery I buy from uses lean free range pork then smokes it on site. Then the bbq is a gas one but I have a layer of scoria (volcanic rock) under the grill but above the gas. It seems to flare up less. If something does flare up I just move it.

The scoria is sort of a lazy man's way of getting that char grill look and taste.

We are talking bacon here... But if I might add a bbq thing I've been doing... Cut potatoes into chunks, chop up and crush a whole lot of garlic, add a little salt and boil. The garlic gets blasted through the potatoes this way. Drain off the water. Let dry for five minutes. Splash over good olive oil. Throw on the bbq. :)

Really? I would sure not want to hear any of you bacon eaters say you wouldn't eat a hot dog because of the ingredients.

I get a kick out of people ordering a donut and low fat milk. I wonder if anyone ever ordered bacon and Egg Beaters. If I witnessed that I would probably choke to death from laughter.

But, it gets worse. In the South they like to put "fat back" in the collard greens. If that isn't the perfect dichotomy, I don't know what is.

There is so much oil and fat in your digestive tract that you can't absorb the nutrients from the greens.

So, it all just slides right on out.

Of course they don't sell any 32" waist pants down there either. Or 34.