Lets share tips on how to cook bacon. For example, I use an empty metal can placed in the sink to collect the fat in instead of pouring it down the drain. (Make sure family members ESPECIALLY Kids stay away from the can and while your cooking bacon !!)
Use long metal Tongs for placing the bacon to avoid getting oil splashed on your hand.
Merry Christmas and Happy new Year!
Share your ideas so we can all know: "How to bring home the Bacon and Eat it safely too!"
>> Lets share tips on how to cook bacon. For example, I use an empty metal can placed in the sink to collect the fat in instead of pouring it down the drain.
I pour it into a glass container and keep it in the fridge for use later. Ever have corn tortillas fried crisp in bacon grease? Mmmmm mmmmm... If I can ever save enough — don’t cook THAT much bacon and I tend to use it pretty quick for other stuff — I’m gonna make me some good old refried beans in it.
>> Use long metal Tongs for placing the bacon to avoid getting oil splashed on your hand.
Wuss. I use a dinner fork. :-)
Brings to mind “Our bacon’s cooked” if good men fail to come to the aid of their country, or fail to come to breakfast, etc.
That bacon fat is a treasure! Spread it on toast with salt and sliced onion! mmmmm mmmm mmmmmmm!
LOL.. wow, that is complicated. I use a griddle which collects the grease. Bacon frying is a lost Southern Art. We use um.. forks n such to work lovingly to make the perfect strip of bacon. Half of my family likes flabby bacon. I like to cook mine perfectly done without burning it. A griddle is fantastic because you can grill toast as you are cooking the bacon. Please, use real butter to grill your toast. * on the griddle you can cheat and use a heavy object to weigh down the bacon.
* 3 eggs
* 1/2 cup milk
* 1 pound thick sliced bacon, cut in half
* 3 cups all-purpose flour
* salt and pepper to taste
* 2 cups vegetable oil for frying
Directions 1. Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
3. Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
4. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.
I did this for a party at The Local Watering Hole a few months ago. There were A LOT of skeptics UNTIL they tried it. 3 pounds went F-A-S-T!
Cowboy Rule # 2: Never Fry Bacon In The Nude.
I do mine in the oven, on a cookie sheet covered with foil for easy cleanup. I save my grease too for green beans and such.
Another vote for cookie sheet bacon baking. For serving a large crowd really. This is how we did it in the restaurant. Stays flat, uniform cooking and if you put another cookie sheet on top of the first with wax paper in between you can make toast at the same time.
Interesting thread and timely in my case. Just yesterday I bought 10 pounds of pork belly to cure and smoke my own bacon. Never done that before, but the few articles I’ve read rave about “the best bacon you’ll ever eat.
Cook it slow at a lower heat. I’ve got scars to prove it.
So good I had another . Yum !
With just my wife and I we don’t eat a lot of bacon at one sitting.
I have a plastic ribbed bacon ‘pan’.
One paper towel on first, 6 slices of bacon, another paper towel to catch splatters.
Microwave 6 min. and Viola! Perfect bacon.
Pour the drippings in a can, save some in the fridg. Wipe baked potatoes prior to baking.
Bacon’s like steak, everyone likes it a bit differently - thick cut, thin cut, well done crispy, less done chewy.
I usually make half the batch crispy, and half chewy (younger son calls it juicy.) I’ve used wooden chop sticks to turn for years ‘em so I don’t scratch the non-stick griddle surface.
When I was a kid, my family would have a cook-outs in the back yard all summer long. The main feature of these meals was “greasy bread.” That is the English version because I don’t remember how to spell it in Hungarian. Granny would get the fire going and the rest of us would bring down the bread, tomatoes, onions, peppers, condiments, etc. Granny always used long iron skewers for the pieces of slab bacon cut into pieces for each person to roast. The bread we used was always fresh baked sliced rye. The bacon would be put on the iron skewers, bread, tomatoes, onions and peppers at the ready on a nearby plate. Then the bacon was roasted slowly over the fire and when the grease started to drip, it was applied to the bread. Each person would put as much grease as they wanted on the rye. Then the veggies were added, each with their own layer of grease, then salt and pepper to taste. The anticipation of eating this manna from heaven was awesome! This ritual would continue until there was no more grease on the rind. Then the black stuff would be scarpped off and the rind eaten. It was quite a ritual and to me it was absolute heaven.