Skip to comments.Merry Christmas!!! OINK OINK!!!! How to Cook Your Bacon.
Posted on 12/23/2009 2:44:06 AM PST by 1FASTGLOCK45
Bacon is FUN!!!! It maybe one of the most dangerous jobs in the kitchen.
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.
I troll the grocery store meat bins looking for bacon ends and pieces. Chop up two pounds and put into a saucepan over low heat. Let it go about an hour until rendered out. Save the grease and nibble on the crunchies or sprinkle over salad.
* 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!
big clue to great bacon is to PEPPER it liberally....
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.
Ugh, I can’t even spell ‘pronounced’ yet. Too early.
I lay out my bacon strip by strip on a big plate. Then, I fold a paper towel in half twice, and then using scissors, I cut an arc into the towel thus creating a circle about the size of the plate which I use to cover the bacon. I put the plate in the microwave oven, set the timer for two minutes, and voila, the best bacon in the world, and with no clean-up afterwards.
And for the guy with the fork who called the guy with the tongs a “wuss,” I use only my fingers to get the bacon off the plate. They don’t call me “Old Blister Fingers” for nothin’, ya know.
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.
Besides cooking everything in it, I just eat it with a spoon.
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.
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