Baked bacon is excellent however, and I'll have to try twisting it.
Posted on 04/23/2021 6:28:00 AM PDT by mylife
TikTokers are ditching frying pans to make their bacon.
Instead home chefs are getting crispy strips by twisting and baking their bacon slices. This rising viral trend appears to have gotten its start in mid-March with the hashtag "twisted bacon."
So far, the hashtag has nearly 100 videos attached to the term, which has amassed more than 217,400 views.
TikTok users have also hashtagged variations, including "bacon twist" and "bacon twists," which both have dozens of videos that have garnered more than 240,200 views combined.
On April 6, TikTok creator Richard Eats shared a twisted bacon tutorial that seems to have sparked interest in the cooking method with its more than 107,100 views.
Richard says baking the twisted strips at 375 degrees for 30 to 35 minutes resulted in the "crispiest and chewiest bacon" he has ever had.
(Excerpt) Read more at foxnews.com ...
Yes, that does not make any sense. The terms are the opposite of one another. Is it chewy like jerky, or is it crispy like a potato chip? 375 in your oven for 30 to 35 minutes seems like a long time at that temperature and seems like it would make a mess. But I will probably give it a try since I am a bacon lover.
I prefer Bates Lites Low Quarters for uniform use.
“How can bacon be ‘crispy’ and ‘chewy’ at the same time?”
Good question. I’m not looking for chewy bacon, I want my bacon tender but with the fat good and brown.
I found a recipe where you sous vide the bacon at 145 F for 8 to 24 hr than crisp it in a skillet for just a couple minutes per side. Author of the recipe said that will result in more tender bacon. I haven’t tried it yet, but I intend to try it soon.
Thanks!
“Been baking my bacon for 20+ years!”
Same here.
never fry bacon naked!!
What the hell is “Sous Vide”, Be-Baw?! :)
par bald
Baked bacon is excellent however, and I'll have to try twisting it.
“Been baking my bacon for 20+ years!”
So have I. Nice and flat and crispy. That’s why they call it BAKE-on.
If you don’t fry your bacon in a pan, how are you supposed to cook the eggs?
And probably no splatter either.
It’s cooking under vacuum. I use an immersion circulator which heats up and circulates the water while the food in a plastic bag remains dry. It really works well for getting the precise temperature you want. It works great with chicken, beef, pork and eggs.
For example, if you want a medium rare steak you cook it for 2-4 hours at 120 F with the immersion circulator, then sear both sides in a very hot skillet for just a couple minutes per side, just until you get a nice sear on the steak. It’s a perfect medium rare steak.
I use an Anova precious immersion circulator which I got on sale for just over $100 three or for years ago. It has not let me down. I’ve used it to cook chicken breasts at 145 degrees where you get the chicken as moist as it can get.
30 minutes is way too long to wait around for bacon.
Toss it in the frying pan and you’re enjoying it 5-7 minutes later.
I got one that looks like an Anova unit, and works quite well, at Aldi for $35.
I’ve done steaks and pork chops. Perfect cook, and perfect sear in the skillet.
Yum!
Exactly.
I personally choose bacon with more than 50% fat After cooking the bacon, I pretty much have enough grease to deep fry the eggs. I like them over easy and just spoon the hot grease over the top of the eggs saving me from having to flip them.
“I got one that looks like an Anova unit, and works quite well, at Aldi for $35”
That’s one heckuva good deal.
touche!
I have a can of bacon grease next to the oven for exactly that purpose..
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