Oven way is easiest and I like easy. But sure, you can fry on the stove too. I mean, it's bacon!

I always do it in the oven. Load up that sheet tray with a rack on it to catch those wonderful drippings, that I then pour in to a jar or can to keep for cooking.

I also buy the pre-cooked bacon. Pop in the microwave for a quick bacon fix.

I microwave our bacon. It's easy and fast LOL!

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 think I'll try it again since I'm making breakfast for dinner tonight. That may have been my issue.

macchiatto wrote: »

@KnitorMiss good to know; I usually cook it around 375-400.
I do love cooking it in the oven; so easy and less mess.

You can also cook it at first with tinfoil on it, until there is a bacon grease in the pan, and then just crisp up. My understanding is most of the splatter happens at first, as any remaining water is cooked out, etc.

emilybeaver wrote: »

And now on to a coffee question....I drink coffee with tons of flavored creamers. What do you all put in your coffee to make it super sweet and not taste like coffee...

If you're going low carb, you will have to give up on the super sweet stuff - flat out - or you'll never succeed long term. Most others use heavy cream and such in their coffee.... Your taste of sweet will change, but there are SF syrups and such...but you have to be careful with those. That being said, why drink coffee if you can't stand the taste? Make keto cocoa or loaded hot tea or something...

emilybeaver wrote: »

And now on to a coffee question....I drink coffee with tons of flavored creamers. What do you all put in your coffee to make it super sweet and not taste like coffee...

Sooooo, this was me when I started.
I started out using 3Tbs of sugar free coffee syrup to about 10 ounces of coffee, plus heavy cream and coconut oil. Over the first couple months I cut back about half a Tbs at a time but I would tend to find myself creeping back up again and again. So I knew I had to cut it further. But I was still being a big baby about it and just cut it to 2 Tbs. then I teetered between 1 and 2 until I got fed up with the cravings for sweet that would come if I had a little extra now and then so I cut the cord and quit using it. Cold turkey! It's what worked best for me when I quit sugar too.
Then I suddenly didn't like cream in my coffee anymore and prefer only butter and MCT oil.
Now I've realized that I also drank crappy coffee! So I've been sampling all kinds of different ones from local coffee shops and I also really like a couple of Starbucks reserve roasts.
I honestly have decided that if we drink good coffee we wouldn't feel the need to disguise its flavor. I've always loved coffee but I realize all those ground coffees on my grocers shelf needed some help for me to like them. Once I cut the sweetener they were gross. Once I bought some good coffee, it was good again.
I'm also going to ditch my kuerig pretty soon and may just go with a French press so I can be an official coffee snob. lol

And oven bacon is yummy! Thanks for the advice about the correct temperature @KnitOrMiss . I've been cooking it way too hot, around 400.

Just to clarify, we are still putting the bacon in first and then turning on the oven so the temperature rises with the bacon inside and not pre-heating. Yes? Because I always do 400 for about 17 minutes with no preheating.

I used to put heaps of sugar and flavored coffee creamer in my coffee (before LC, obviously). I phased the sugar out in stages - first by switching to half and half instead of coffeemate, then by reducing the sugar I added in until I used none at all. It took a couple weeks to get there, but now I can drink it either with half and half/cream or black (which is very helpful when you are at someone else's house and all they have is the flavored creamer). Your tastes will change.

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.

Did someone say bacon?

I use a griddle. It's easy but annoying to clean.

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.