| nancree |
I just finished cooking about 2 pounds of bacon in the oven. It's
wonderful to get it all over with at once. I will freeze it in
Rubbermaid plastic rectangular boxes and remove it piece by piece when
I need it. Then, when needed, a few seconds in the microwave, or just
leaving it sit out for a few minutes does it. Here's how I do it. I
use the bottom half of the broiler pan setting the slotted grill top
aside. I line the pan with heavy foil, lay out the bacon, and bake for
about 20 minutes. Keep an eye on it--it may need a little more. When
it is done, I remove the bacon, and let the pan sit until it is cool
and the fat is stable enough to wrap up in the foil. Then toss it. NO
PANS TO WASH!
This time I am using (from Costco) that wonderful Hormel Old
Smokehouse thick slice bacon. It comes in 4 lb. packages. I have also
bought, at Costco, their regular bacon that comes packaged with four
individual, one pound packages of bacon, but it is thin sliced. But it
is very good as well.
Now, no bacon cooking to fill the air for quite a while!
Enjoy,
Nancree
|
|
|
| Melba's Jammin' |
In article <1134676588.671599.130750@g14g2000cwa.googlegroups.com>,
"nancree" <nancree@aol.com> wrote:
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once. I will freeze it in
> Rubbermaid plastic rectangular boxes and remove it piece by piece when
> I need it. Then, when needed, a few seconds in the microwave, or just
> leaving it sit out for a few minutes does it.
What temp do you bake at? My late BIL used to do that: He'd wake up,
get his bacon in the oven, shower, and come back to his breakfast.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
|
|
|
| jmcquown |
nancree wrote:
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once.
(snippage)
> Nancree
I've posted about baking bacon before. It's how they do it in restaurants
when they have to turn out large quantities. It also doesn't curl up like
fried bacon, even without the use of a bacon press. I do mine on a cast
iron griddle with upturned sides. I've also baked it on a jelly-roll pan
lined with foil but you still have grease to deal with... not that bacon
grease is a *bad* thing :)
Jill
|
|
|
| nancree |
"What temp do you bake at? My late BIL used to do that: He'd wake up,
get his bacon in the oven, shower, and come back to his breakfast. "
--
Hi Barb,
I use 360 degrees, or maybe 375.
Nancree
|
|
|
| Goomba38 |
jmcquown wrote:
> I've posted about baking bacon before. It's how they do it in restaurants
> when they have to turn out large quantities. It also doesn't curl up like
> fried bacon, even without the use of a bacon press. I do mine on a cast
> iron griddle with upturned sides. I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that bacon
> grease is a *bad* thing :)
>
> Jill
I think the foil is a waste of money since you still have to wash a pan.
I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
something like 375 degrees. I just pour the fat into a grease
can/disposible can as I go. I hate to waste money on foil. I like how
crispy the bacon gets with little fuss...and more done at one time so it
works well for crowds.
Goomba
|
|
|
| Spitzmaus |
jmcquown wrote:
> I've posted about baking bacon before. It's how they do it in restaurants
> when they have to turn out large quantities. It also doesn't curl up like
> fried bacon, even without the use of a bacon press. I do mine on a cast
> iron griddle with upturned sides. I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that bacon
> grease is a *bad* thing :)
>
> Jill
The method I use comes courtesy of Alton Brown, and it works beautifully.
It does yield up that grease, but as Jill observed, that's not "a *bad*
thing :)"!
Line a rimmed baking sheet with foil, set a drying rack on foil-lined sheet,
add slices of bacon. Place bacon in cold oven, then turn on to 400 F; if
desirous of fattier bacon, preheat oven to 400 F and then add bacon. Once
oven comes to temperature, check bacon every three minutes or so. It can
burn easily, so it's important to watch carefully.
Remove bacon from oven. Eat. Repeat as necessary.
Mmmmmmmmm. Baconnnnnnnnnnnn.
Spitz
--
"Home, James, and don't spare the horses!"
|
|
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| rox formerly rmg |
Newsgroups: rec.food.cooking
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"nancree" <nancree@aol.com> wrote in message
news:1134676588.671599.130750@g14g2000cwa.googlegroups.com...
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once. I will freeze it in
> Rubbermaid plastic rectangular boxes and remove it piece by piece when
> I need it.
> Enjoy,
> Nancree
I tried this a few years ago per a Cook's Illustrated article. The thing
was, my whole apartment filled with smoke. If you have a tiny studio oven or
you can't open your window tops to provide good ventilation it can get kinda
hairy.
|
|
|
| nancree |
Goomba wrote:
" think the foil is a waste of money since you still have to wash a
pan.
I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
something like 375 degrees"
----------------
No, no washing involved with my system. That's why I like it. Just
lift out the fat-filled foil and toss it.
Nancree
|
|
|
| nancree |
I didn't get any smoke when I cooked the bacon at 375 degrees. There
was the usual smell of bacon cooking, easily aired out. That's the
point of my post--you don't have to deal with that every time you want
bacon.
Nancree
|
|
|
| Goomba38 |
nancree wrote:
> Goomba wrote:
> " think the foil is a waste of money since you still have to wash a
> pan.
> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees"
> ----------------
> No, no washing involved with my system. That's why I like it. Just
> lift out the fat-filled foil and toss it.
>
> Nancree
>
Ok.. too much environmental and financial waste for my tastes. I can't
imagine the bacon doesn't leak around the edges either?
Goomba
|
|
|
| nancree |
Jill wrote:
"I've also baked it on a jelly-roll pan
lined with foil but you still have grease to deal with... not that
bacon
grease is a *bad* thing :) "
---------------------
Jill, there is no "grease to deal with" if you re-read my post. The
grease is in the foil, in a pan deep enough to hold it. You just lift
out the foil (when cooled a bit), roll it up, and toss. No washing
necessary.
As I read the replies to my post of cooking large amounts of bacon
ahead of time, it seems like no one read the whole thing. It's all
there. Just read it.
Regards, Nancree
|
|
|
| jmcquown |
nancree wrote:
> Goomba wrote:
> " think the foil is a waste of money since you still have to wash a
> pan.
> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees"
> ----------------
> No, no washing involved with my system. That's why I like it. Just
> lift out the fat-filled foil and toss it.
>
> Nancree
You toss out the bacon fat?! Something is wrong with this picture.
Jill
|
|
|
| jmcquown |
nancree wrote:
> Jill wrote:
> "I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that
> bacon
> grease is a *bad* thing :) "
> ---------------------
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
> As I read the replies to my post of cooking large amounts of bacon
> ahead of time, it seems like no one read the whole thing. It's all
> there. Just read it.
> Regards, Nancree
Again, I repeat, you toss out the bacon grease?! Good lord woman, fry some
diced potatoes and onions in it... home fries!
Jill
|
|
|
| Wayne Boatwright |
On Thu 15 Dec 2005 03:25:45p, Thus Spake Zarathustra, or was it nancree?
> Jill wrote:
> "I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that
> bacon
> grease is a *bad* thing :) "
> ---------------------
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
> As I read the replies to my post of cooking large amounts of bacon
> ahead of time, it seems like no one read the whole thing. It's all
> there. Just read it.
> Regards, Nancree
Even when I've used a double-thickness of heavy duty foil, I usually find a
trace film of grease that made its way to the pan. Still, I think it's a
great way to cook large amounts of bacon.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
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| Metra |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:tjkof.9623$kP5.7582@bignews5.bellsouth.net...
> nancree wrote:
> > I just finished cooking about 2 pounds of bacon in the oven. It's
> > wonderful to get it all over with at once.
> (snippage)
> > Nancree
>
> I've posted about baking bacon before. It's how they do it in restaurants
> when they have to turn out large quantities. It also doesn't curl up like
> fried bacon, even without the use of a bacon press. I do mine on a cast
> iron griddle with upturned sides. I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that bacon
> grease is a *bad* thing :)
>
> Jill
>
>
>
At my b&b, I bake it on a silpat, and freeze the bacon grease for sausage
gravy. Otherwise, I have to cook sausage twice for one breakfast, once for
the grease for gravy and to put into the gravy once it is done, and once to
serve to guests. I add breakfast sausage seasoning to the bacon drippings
when I make the roux for the gravy, and cook an extra pattie to chop up and
add to the gravy shortly before serving, and then throw the sausage grease
out.
In a non-convection oven it takes about 20 minutes at 400 degrees, on a
commercial convection oven it takes 12 minutes at 350.
You can do the same thing with sausage patties, I don't know the
non-convection time & temp, but I'd guess it would be about 30 minutes
turning over every 10 minutes. I do them in 21 minutes, turning every 7
minutes, at 400. (yes, the same side is up twice).
Metra
----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
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|
|
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| nancree |
I keep a small jar of bacon fat in my fridge to use when needed. (I
add a bit to green beans, when cooking,--or for a hot spinach salad.
Otherwise, I try not to use too much bacon fat.)
Nancree
|
|
|
| Damsel in dis Dress |
On 15 Dec 2005 14:25:45 -0800, "nancree" <nancree@aol.com> wrote:
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
You don't save the grease for cooking with? Eggs cooked in bacon
grease. Heaven!
Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
|
|
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| jim |
Save that bacon grease. Let cool then put it in a jelly jar, put in the
frige. Its great for whippin up a pan of cornbread use in your cast
iron skillet instad of shortning. Or I like to blanch fresh string
beans then stir in a little of that Pork Fat!
|
|
|
| The Bubbo |
Damsel in dis Dress wrote:
> On 15 Dec 2005 14:25:45 -0800, "nancree" <nancree@aol.com> wrote:
>
>> Jill, there is no "grease to deal with" if you re-read my post. The
>> grease is in the foil, in a pan deep enough to hold it. You just lift
>> out the foil (when cooled a bit), roll it up, and toss. No washing
>> necessary.
>
> You don't save the grease for cooking with? Eggs cooked in bacon
> grease. Heaven!
>
> Carol
couple years ago I was driving through virginia and I bought a slab of dry
cured (??? i think that's what it was called) bacon. It was a hard, dry slab
of bacon. I would cut hunks of it off, dice it and render all the fat out and
then throw the diced bacon in corn fritter batter and fry the fritters in the
rendered bacon fat. so so so good.
--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
|
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| Spitzmaus |
jim wrote:
> Save that bacon grease. Let cool then put it in a jelly jar, put in the
> frige. Its great for whippin up a pan of cornbread use in your cast
> iron skillet instad of shortning. Or I like to blanch fresh string
> beans then stir in a little of that Pork Fat!
You must have read my mind, dude! I'm making cornbread to go with dinner
tonight, so of COURSE I'll be using some bacon fat to grease the cast iron
skillet!! Adds a powerful bit of extra goodness to the pan and to the
finished cornbread.
Spitz
--
"Home, James, and don't spare the horses!"
|
|
|
| Melba's Jammin' |
In article <1134678728.806903.310010@g43g2000cwa.googlegroups.com>,
"nancree" <nancree@aol.com> wrote:
> "What temp do you bake at? My late BIL used to do that: He'd wake up,
>
> get his bacon in the oven, shower, and come back to his breakfast. "
What's nice about the baking program is that you vary the temp and time
accordingly, Doesn't curl, either.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
|
|
|
| rox formerly rmg |
Newsgroups: rec.food.cooking
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"nancree" <nancree@aol.com> wrote in message
news:1134684474.300662.273230@g14g2000cwa.googlegroups.com...
> I didn't get any smoke when I cooked the bacon at 375 degrees. There
> was the usual smell of bacon cooking, easily aired out. That's the
> point of my post--you don't have to deal with that every time you want
> bacon.
> Nancree
>
Ok, well we had different experiences. I already described my situation in
my last post. It might help others with the same type of oven and apartment
cheers
|
|
|
| Goomba38 |
rox formerly rmg wrote:
> "nancree" <nancree@aol.com> wrote in message
> news:1134684474.300662.273230@g14g2000cwa.googlegroups.com...
>
>>I didn't get any smoke when I cooked the bacon at 375 degrees. There
>>was the usual smell of bacon cooking, easily aired out. That's the
>>point of my post--you don't have to deal with that every time you want
>>bacon.
>>Nancree
>>
>
>
> Ok, well we had different experiences. I already described my situation in
> my last post. It might help others with the same type of oven and apartment
>
> cheers
I wonder if it was a small oven that the grease just splattered on the
heating elements? That would certainly cause some smoking.
Goomba
|
|
|
| King's Crown |
> I think the foil is a waste of money since you still have to wash a pan. I
> bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees. I just pour the fat into a grease
> can/disposible can as I go. I hate to waste money on foil. I like how
> crispy the bacon gets with little fuss...and more done at one time so it
> works well for crowds.
> Goomba
I figured out the baking of bacon a few years ago when I needed 32 pieces
just so everyone at the family gathering could have 2 pieces each. I was
cooking pieces 8-14 and thinking how does the USS Enterprise do this!? My
brother was stationed there years ago. Anyhow I figured they must have
baked it. So, I did and it made bacon for a crowd very easily. It does
miss a tiny bit of that fried bacon flavor, but hey... it's bacon nobody's
going to throw it away. Just too good.
Lynne
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| King's Crown |
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"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:Qjmof.4346$zt1.3005@bignews2.bellsouth.net...
> nancree wrote:
>> Goomba wrote:
>> " think the foil is a waste of money since you still have to wash a
>> pan.
>> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
>> something like 375 degrees"
>> ----------------
>> No, no washing involved with my system. That's why I like it. Just
>> lift out the fat-filled foil and toss it.
>>
>> Nancree
>
> You toss out the bacon fat?! Something is wrong with this picture.
>
> Jill
>
My Grandma use to have a can a can of bacon fat sitting in the kitchen. I
remember thinking it was the grosses thing I'd ever seen. Who knew how old
the different layers were. My mom therefore never had a can of bacon fat.
I've learned to keep some on hand in the freezer for those times bacon fat
is needed.
Lynne
|
|
|
| jmcquown |
nancree wrote:
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once.
(snippage)
> Nancree
I've posted about baking bacon before. It's how they do it in restaurants
when they have to turn out large quantities. It also doesn't curl up like
fried bacon, even without the use of a bacon press. I do mine on a cast
iron griddle with upturned sides. I've also baked it on a jelly-roll pan
lined with foil but you still have grease to deal with... not that bacon
grease is a *bad* thing :)
Jill
|
|
|
| rox formerly rmg |
"nancree" <nancree@aol.com> wrote in message
news:1134676588.671599.130750@g14g2000cwa.googlegroups.com...
> I just finished cooking about 2 pounds of bacon in the oven. It's
> wonderful to get it all over with at once. I will freeze it in
> Rubbermaid plastic rectangular boxes and remove it piece by piece when
> I need it.
> Enjoy,
> Nancree
I tried this a few years ago per a Cook's Illustrated article. The thing
was, my whole apartment filled with smoke. If you have a tiny studio oven or
you can't open your window tops to provide good ventilation it can get kinda
hairy.
|
|
|
| jmcquown |
nancree wrote:
> Goomba wrote:
> " think the foil is a waste of money since you still have to wash a
> pan.
> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees"
> ----------------
> No, no washing involved with my system. That's why I like it. Just
> lift out the fat-filled foil and toss it.
>
> Nancree
You toss out the bacon fat?! Something is wrong with this picture.
Jill
|
|
|
| jmcquown |
nancree wrote:
> Jill wrote:
> "I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that
> bacon
> grease is a *bad* thing :) "
> ---------------------
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
> As I read the replies to my post of cooking large amounts of bacon
> ahead of time, it seems like no one read the whole thing. It's all
> there. Just read it.
> Regards, Nancree
Again, I repeat, you toss out the bacon grease?! Good lord woman, fry some
diced potatoes and onions in it... home fries!
Jill
|
|
|
| Wayne Boatwright |
On Thu 15 Dec 2005 03:25:45p, Thus Spake Zarathustra, or was it nancree?
> Jill wrote:
> "I've also baked it on a jelly-roll pan
> lined with foil but you still have grease to deal with... not that
> bacon
> grease is a *bad* thing :) "
> ---------------------
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
> As I read the replies to my post of cooking large amounts of bacon
> ahead of time, it seems like no one read the whole thing. It's all
> there. Just read it.
> Regards, Nancree
Even when I've used a double-thickness of heavy duty foil, I usually find a
trace film of grease that made its way to the pan. Still, I think it's a
great way to cook large amounts of bacon.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
|
|
|
| nancree |
I keep a small jar of bacon fat in my fridge to use when needed. (I
add a bit to green beans, when cooking,--or for a hot spinach salad.
Otherwise, I try not to use too much bacon fat.)
Nancree
|
|
|
| jim |
Save that bacon grease. Let cool then put it in a jelly jar, put in the
frige. Its great for whippin up a pan of cornbread use in your cast
iron skillet instad of shortning. Or I like to blanch fresh string
beans then stir in a little of that Pork Fat!
|
|
|
| Goomba38 |
nancree wrote:
> Goomba wrote:
> " think the foil is a waste of money since you still have to wash a
> pan.
> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees"
> ----------------
> No, no washing involved with my system. That's why I like it. Just
> lift out the fat-filled foil and toss it.
>
> Nancree
>
Ok.. too much environmental and financial waste for my tastes. I can't
imagine the bacon doesn't leak around the edges either?
Goomba
|
|
|
| Melba's Jammin' |
In article <1134678728.806903.310010@g43g2000cwa.googlegroups.com>,
"nancree" <nancree@aol.com> wrote:
> "What temp do you bake at? My late BIL used to do that: He'd wake up,
>
> get his bacon in the oven, shower, and come back to his breakfast. "
What's nice about the baking program is that you vary the temp and time
accordingly, Doesn't curl, either.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
|
|
|
| nancree |
Jill wrote:
"I've also baked it on a jelly-roll pan
lined with foil but you still have grease to deal with... not that
bacon
grease is a *bad* thing :) "
---------------------
Jill, there is no "grease to deal with" if you re-read my post. The
grease is in the foil, in a pan deep enough to hold it. You just lift
out the foil (when cooled a bit), roll it up, and toss. No washing
necessary.
As I read the replies to my post of cooking large amounts of bacon
ahead of time, it seems like no one read the whole thing. It's all
there. Just read it.
Regards, Nancree
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| Damsel in dis Dress |
On 15 Dec 2005 14:25:45 -0800, "nancree" <nancree@aol.com> wrote:
> Jill, there is no "grease to deal with" if you re-read my post. The
> grease is in the foil, in a pan deep enough to hold it. You just lift
> out the foil (when cooled a bit), roll it up, and toss. No washing
> necessary.
You don't save the grease for cooking with? Eggs cooked in bacon
grease. Heaven!
Carol
--
http://pg.photos.yahoo.com/ph/head_trollop/my_photos
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| The Bubbo |
Damsel in dis Dress wrote:
> On 15 Dec 2005 14:25:45 -0800, "nancree" <nancree@aol.com> wrote:
>
>> Jill, there is no "grease to deal with" if you re-read my post. The
>> grease is in the foil, in a pan deep enough to hold it. You just lift
>> out the foil (when cooled a bit), roll it up, and toss. No washing
>> necessary.
>
> You don't save the grease for cooking with? Eggs cooked in bacon
> grease. Heaven!
>
> Carol
couple years ago I was driving through virginia and I bought a slab of dry
cured (??? i think that's what it was called) bacon. It was a hard, dry slab
of bacon. I would cut hunks of it off, dice it and render all the fat out and
then throw the diced bacon in corn fritter batter and fry the fritters in the
rendered bacon fat. so so so good.
--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
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| Spitzmaus |
jim wrote:
> Save that bacon grease. Let cool then put it in a jelly jar, put in the
> frige. Its great for whippin up a pan of cornbread use in your cast
> iron skillet instad of shortning. Or I like to blanch fresh string
> beans then stir in a little of that Pork Fat!
You must have read my mind, dude! I'm making cornbread to go with dinner
tonight, so of COURSE I'll be using some bacon fat to grease the cast iron
skillet!! Adds a powerful bit of extra goodness to the pan and to the
finished cornbread.
Spitz
--
"Home, James, and don't spare the horses!"
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| rox formerly rmg |
"nancree" <nancree@aol.com> wrote in message
news:1134684474.300662.273230@g14g2000cwa.googlegroups.com...
> I didn't get any smoke when I cooked the bacon at 375 degrees. There
> was the usual smell of bacon cooking, easily aired out. That's the
> point of my post--you don't have to deal with that every time you want
> bacon.
> Nancree
>
Ok, well we had different experiences. I already described my situation in
my last post. It might help others with the same type of oven and apartment
cheers
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| Goomba38 |
rox formerly rmg wrote:
> "nancree" <nancree@aol.com> wrote in message
> news:1134684474.300662.273230@g14g2000cwa.googlegroups.com...
>
>>I didn't get any smoke when I cooked the bacon at 375 degrees. There
>>was the usual smell of bacon cooking, easily aired out. That's the
>>point of my post--you don't have to deal with that every time you want
>>bacon.
>>Nancree
>>
>
>
> Ok, well we had different experiences. I already described my situation in
> my last post. It might help others with the same type of oven and apartment
>
> cheers
I wonder if it was a small oven that the grease just splattered on the
heating elements? That would certainly cause some smoking.
Goomba
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| King's Crown |
> I think the foil is a waste of money since you still have to wash a pan. I
> bake mine in a glass roasting pan (pyrex) for about 15 or so min at
> something like 375 degrees. I just pour the fat into a grease
> can/disposible can as I go. I hate to waste money on foil. I like how
> crispy the bacon gets with little fuss...and more done at one time so it
> works well for crowds.
> Goomba
I figured out the baking of bacon a few years ago when I needed 32 pieces
just so everyone at the family gathering could have 2 pieces each. I was
cooking pieces 8-14 and thinking how does the USS Enterprise do this!? My
brother was stationed there years ago. Anyhow I figured they must have
baked it. So, I did and it made bacon for a crowd very easily. It does
miss a tiny bit of that fried bacon flavor, but hey... it's bacon nobody's
going to throw it away. Just too good.
Lynne
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| King's Crown |
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"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:Qjmof.4346$zt1.3005@bignews2.bellsouth.net...
> nancree wrote:
>> Goomba wrote:
>> " think the foil is a waste of money since you still have to wash a
>> pan.
>> I bake mine in a glass roasting pan (pyrex) for about 15 or so min at
>> something like 375 degrees"
>> ----------------
>> No, no washing involved with my system. That's why I like it. Just
>> lift out the fat-filled foil and toss it.
>>
>> Nancree
>
> You toss out the bacon fat?! Something is wrong with this picture.
>
> Jill
>
My Grandma use to have a can a can of bacon fat sitting in the kitchen. I
remember thinking it was the grosses thing I'd ever seen. Who knew how old
the different layers were. My mom therefore never had a can of bacon fat.
I've learned to keep some on hand in the freezer for those times bacon fat
is needed.
Lynne
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