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BACON
Replies
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Dragonwolf wrote: »KnitOrMiss wrote: »petunia773 wrote: »KnitOrMiss wrote: »Sunny_Bunny_ wrote: »My oven must be too small for this. When I tried, the bacon grease splattered all over the place and was sparking when it hit the heat rods on top.
It's more the heat that's a factor than the oven size, @Sunny_Bunny_ . To keep bacon fat below it's smoke point, you need to cook it around 325, rather than the 375 listed on most packages of bacon. 375 spatters my entire oven. 325 does not.
EDITED TO ADD: keeping it below it's smoke point keeps it from oxidizing and makes it safe to cook with later.
I disagree with that. When I googled how to bake bacon it said to set the oven at 400, which I do, and bake it for about 20 minutes. I line two baking sheets with foil and lay the bacon flat and cook both sheets at once. About half way through I rotate the sheets. I've never had any problems with splatter or smoke in the oven. I would agree with sunny bunny that it's the size of her oven. And I do preheat mine. Just what works for me.
That probably is the best way to make bacon in the oven in general, but most of us prefer to reuse the bacon grease as a natural cooking fat. You have to be careful that it doesn't oxidize in order for it to be the best version of it for additional cooking. @Dragonwolf, did I get that smoke point temp right?
Yeah, what I'm finding is bacon grease/lard's smoke point is 370F.
However, that's the oil's temperature. An oven at 400F may not get the oil to that temperature in 20 minutes (just like how cooking a bird in a 400F oven for an hour doesn't result in 400F meat). The splatter comes from the water boiling out of the oil, because the steam bubbles have to go up through the oil and out. The faster the water evaporates, the more splatter you get.
The water/steam/oil splatter thing is why I keep foil on for the first "half" of cooking time, usually.0 -
I cook bacon by cutting it up with scissors and then stirring it in the frying pan until it's all cooked. I have no patience for frying the whole strips and turning them and not enough fits in the pan. So basically cut it up and cook it like ground beef.0
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sault_girl wrote: »I cook bacon by cutting it up with scissors and then stirring it in the frying pan until it's all cooked. I have no patience for frying the whole strips and turning them and not enough fits in the pan. So basically cut it up and cook it like ground beef.
I do that, too, @sault_girl! LOL Depends on how I'm planning to consume said bacon. With eggs? Chopped, diced, etc. Add a dollup of butter to start, too, gets it cooking right up! LOL for sandwiches, my guy prefers strips, so a lot of times I'll cut slices in half to do them in a pan, too.
Oh, and y'all know about the "run your strips under cold water before putting in the oven and the fat won't shrunk as much" thing, right?0 -
I'm a oven cooker yup! My boyfriend told me about laying on the baking sheet like a basket weave, then rolling it up like a jelly roll with sausage and cheese inside and cooking it on the grill... that seems irresponsible and also like something I'm going to have to try.... maybe make a stuffing of cream cheese, shred cheddar and jalapenos! Then die probably... lol0
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HollandOats wrote: »I'm a oven cooker yup! My boyfriend told me about laying on the baking sheet like a basket weave, then rolling it up like a jelly roll with sausage and cheese inside and cooking it on the grill... that seems irresponsible and also like something I'm going to have to try.... maybe make a stuffing of cream cheese, shred cheddar and jalapenos! Then die probably... lol
Die of happy belly syndrome, maybe! I'm excited to try something like this, too...0 -
I love to cook bacon, and most all meat, on top of the stove in my plain cast iron frying pan...reminds me of camping, and I love the texture. It cooks really quickly too. I save all bacon fat that I don't eat myself.
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I did not know about running bacon under cold water! Interesting! Thanks @Knitormiss!
@HollandOats, that's sounds marvelous! You won't be hungry for hours! I'm gonna die if I don't make it too!! Lol!! We gets the best food with this woe!!
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The absolute best is cooking it on a Charbroil InfraRed BBQ grill.
Dan0
This discussion has been closed.