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.
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.
That’s a club sandwich! Yummy!
Yeah, I knew there was a name for it, too early in the AM.
That is SO good and most people I've met don't know about it. A tiny bit of salt on the peel is good, too, if you don't overdo it.
Oooh honey! Six inches of pure bliss!
That is a priceless picture. Looks like they’re both getting a tingle up their legs. That or they are both about to pass out.
They both need the strength that only a manly food like bacon can provide. Even the Little Woman can feel the difference!
It puts spring in your step, a smile on your face and fortifies your body in 12 ways. (Wait, that's Wonder Bread...);0)
That looks AWESOME!!!
Have you partaken of this heaven?
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.
I used to watch Justin Wilson cook Cajun style. Learned it from him.
One of my favorites is pork loin, pierced liberally and embedded w/ garlic.(another Wilson trick) A little Emeril's sprinkled, possibly a touch of rosemary.
Top w/ a couple slices of smoked bacon and slow roast over charcoal. Heaven!
My mouth is watering. Thanks a lot! LOL!
Not yet. I'm trying to live past 50. :)
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.
Get baking pan (to catch drippings) and a small baker's rack (metal grill for cookies). Place bacon strips evenly on top of bakers rack, bake at 350 degrees for about 8-10 minutes or until it looks done.
For added flavor, take it out a few minutes before done, brush with maple syrup, return to oven.
Or use it for home fried potatoes and onions.
I'm going to search the net and see if I can find the Hungarian name.
szalona. I'm looking for a link now.
The hungarian szalona was a "peasants meal". The discards of the rich because it was just fat. That fat by peasants would be cut into slabs 2 x 3 inches or so and placed on a skewer running just under the hide or skin the fat side would be cross cut about 15mm deep into 10mm squares.
The fat would then be roasted over an open fire until dripping and then pressed against salted rye bread - the bread could also have onions etc. The real great part is when the fat catches fire and is extinguished on the bread toasting everything on the bread - the chared bits of fat are cut off and placed onto the bread and also eaten. The slab is cut again and your good to go for more until nothing is left but the hide itself.
And another reference...
When we prepare szalona, we score the fatty side and roast it over hot coals until it starts to drip. When it drips, we dab it on rye bread. Serve with sliced cucumber or sliced red onion, or a mixture of diced onion, tomato, and green pepper. When the szalona starts to get crispy, simply slice off the crispy bits like cracklin's and serve them on the bread, too.
It's basically melted bacon grease on bread with veggies. We've also had it with grilled Hungarian sausage.
A family tradition!
We have Bacon-Cheese Brunch every Christmas morning.
One lb of bacon. Cooked, drained and crumbled.
1 can pie apples
2 cups shredded cheddar cheese
1 1/2 cups Bisquick
1 1/2 cups milk
2 Tbls sugar
Preheat oven to 375.
Layer pie apples in bottom of a 7 1/2 X 12 x 2 pan (heck, I just use the 9 x 13 and it turns out fine!), then layer on the crumbled bacon and then the cheese.
In a separate bowl, mix the Bisquick, milk, sugar and eggs until smooth. Pour over the apple/bacon/cheese mixture. Bake for 30-35 minutes until knife inserted in center comes out clean
Reminds me of the dog treat commercial,
“Bacon!, Bacon!, Bacon!”
Nothing like the smell of bacon & eggs & coffee over a camp stove in the middle of the woods.
One of the most versatile foods going also, many uses other than with eggs, great on salads, sandwiches, burgers, as a wrap around wild goose breast too keep it from drying out, in soups (bean & bacon, clam chowder, potatoe & bacon, etc).
Love the stuff.
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