AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: Mag on 9 Aug 2023, 06:54 pm
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I love Bacon! :drool: I like it crispy and up until now I've been cooking bacon in the microwave on a hot plate until crispy.
The problem however has been the disposal of the grease. I dump most of it in a jar and throw it in the trash. However washing the hotplate in the sink will eventually clog the drain pipe even while being careful to keep it to a minimum. And now my microwave is not working at high power and I haven't replaced it yet.
So I decided to try a different method for cooking bacon. First I defrost the bacon, then I take it out of package and place in pot on my induction stove top. Then I season with a light coating of genuine Maple syrup and cook at 350 for 9 to 12 minutes until near crispy.
The Maple syrup makes it taste so yummy I can't get enough. :inlove:
The little bit of grease that is left in the pot I dump down the toilet and flush. I can now enjoy the great taste of bacon and not clog the sink pipe using this method.
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We always use the oven. The drippings go in the garbage when it cools. Then the dogs get to lick the sheet pan. They love the flavor of bacon too.
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Why not just buy Maple Flavored Bacon? Also I would recommend poring the fat in the sink not the toilet. Get the water in your sink as hot as it can be to help move the fat down the pipes in liquid form before it hardens.
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Could stop eating bacon too. Win-win for your drains and your arteries. :lol:
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We always use the oven. The drippings go in the garbage when it cools. Then the dogs get to lick the sheet pan. They love the flavor of bacon too.
Mostly we cook in the oven as well (sometimes I will fry it).
When cooking in the oven, we use a sheet pan covered in foil and wire rack on top of that.
This approach creates super crispy bacon and with minimal clean-up required (just need to wash the wire rack). Let the grease harden on top of the foil, roll it up and throw it out - clean and easy.
This approach also allows you to easily add flavorings/seasonings to your bacon. Bourbon, maple syrup, spices, rubs, etc...
George
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I use the very traditional cast iron skillet. I catch the drippings in a jar, which go to make my vegetables taste better and make them less healthy.
Don't ever put grease down a drain, any drain. Catch what you can, wipe out what you can, soap the tiny remainder (except for cast iron- leave a bit in the skillet).
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For the longest time we used an old air fryer - quick, easy cleanup, get the exact crispiness you want.
The downside was that the air fryer had to become dedicated to cooking bacon as, despite cleaning out the pan during and after cooking, bacon fat must have been blown further into the machine by the "air" part of air fryers.
Every time we fired up the old air fryer there'd be a smell of bacon cooking, which while being a good thing wasn't always what you wanted.
Since the old air fryer died I've gone back to pan frying bacon rather than dedicate a new air fryer. With a good frying pan (and a splatter guard) the results are hard to beat.
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Cast iron here too with a splatter shield and the outside vented range hood is on. My previous house didn't have a hood and after years and years of roasting chicken at 450°F (oh so good) and frying bacon the walls and everything else was covered with a thin film of oil.
Grease and oil is poured into a container and stored in the freezer, when it's full it goes out on trash day.
When my Dad made breakfast for the family he used a pound of bacon. When the bacon was crispy it was piled up on paper towels and covered to keep warm.
He then carefully cracked the eggs into the same pan with the 1/2" of bacon drippings and basted the yokes with hot bacon grease until set.
Toasted white bread with margarine and cheap strawberry preserves rounded out our breakfast feast.
I can't remember if he smoked an unfiltered Camel cigarette while cooking but he probably did.
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Am I the only one who likes bacon cooked just enough to still be tender? I far prefer it chewy than crisp. I just microwaved 4 large strips for 1 1/2 minutes then put them on toasted sourdough with mayo, large slices of homegrown tomatoes, avocado and a handful of arugula. Absolutely delicious.
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Why not just buy Maple Flavored Bacon? Also I would recommend poring the fat in the sink not the toilet. Get the water in your sink as hot as it can be to help move the fat down the pipes in liquid form before it hardens.
What happened was I wanted to try real Maple Syrup, not the fake cheap stuff. So I bought a bottle for $25 cdn and have been trying it in various things like coffee, waffles, bacon and I think I'm going to try mixing it in hamburger next along with other spices like ginger, paprika, garlic, vegetable seasoning, lemon juice, salt.
Clogging the kitchen sink has been a pia for me. I figure the toilet should be okay, much bigger pipe. :smoke:
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I figure the toilet should be okay, much bigger pipe.
Given time, even a big pipe will clog
Read about London's fatburger
https://www.theguardian.com/environment/2017/sep/12/total-monster-concrete-fatberg-blocks-london-sewage-system (https://www.theguardian.com/environment/2017/sep/12/total-monster-concrete-fatberg-blocks-london-sewage-system)
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Am I the only one who likes bacon cooked just enough to still be tender? I far prefer it chewy than crisp. I just microwaved 4 large strips for 1 1/2 minutes then put them on toasted sourdough with mayo, large slices of homegrown tomatoes, avocado and a handful of arugula. Absolutely delicious.
I'm pretty sure the preference of floppy bacon is a sign of psychosis. :lol:
Bacon on a grittle or in a pan for me. If cooking large batches, place in the oven on a wire rack to get nice and crispy. Or my favorite way for bacon delivery device is make a woven mat of bacon, and replace that for the top crust of an apple pie. Add a couple slices of gruyere cheese on the plate, and oh man...
(https://www.audiocircle.com/image.php?id=255542)
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I like to cook my bacon on a pellet smoker. I like the really thick cut bacon so I can smoke it for about 20 minutes at 180 before cranking it up to 350. I like a crisp outside with a bit of chew on the inside. Mmmm bacon…
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Bacon lovers = the future cardiac patients club.
I wish bacon came in 2ib packages so there'd be enough for two people.
I have a bacon addiction, the doc says I can be cured.
I found some bacon in the back of the freezer that was more than ten years old. It was ancient grease.
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Am I the only one who likes bacon cooked just enough to still be tender? I far prefer it chewy than crisp. I just microwaved 4 large strips for 1 1/2 minutes then put them on toasted sourdough with mayo, large slices of homegrown tomatoes, avocado and a handful of arugula. Absolutely delicious.
I am more on the floppy end vs crispy yes. Mixed with egg yolk (I am an over easy guy) it is a fantastic breakfast moment. At Christmas I add maple syrup... oh boy is that good, but special occasions only!
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What happened was I wanted to try real Maple Syrup, not the fake cheap stuff. So I bought a bottle for $25 cdn and have been trying it in various things like coffee, waffles, bacon and I think I'm going to try mixing it in hamburger next along with other spices like ginger, paprika, garlic, vegetable seasoning, lemon juice, salt.
Clogging the kitchen sink has been a pia for me. I figure the toilet should be okay, much bigger pipe. :smoke:
If there is a Trader Joe's or Aldi near by pick up your Maple Syrup there.. it's really good and cheaper. Aldi owns Trader Joes..
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https://www.youtube.com/watch?v=6QXt1AhlYqs
"The bacon sandwich is a sacred part of British culture, but how do you like yours – industrial or executive?"
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https://www.youtube.com/watch?v=6QXt1AhlYqs
"The bacon sandwich is a sacred part of British culture, but how do you like yours – industrial or executive?"
I’m an industrial type of guy, but I like tomatoes and lettuce on mine. I guess sort of both… :scratch:
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Aldi owns Trader Joes.
Yes, but not the same Aldi who have stores in the US. It's a little complicated ...
https://www.tastingtable.com/910536/the-connection-between-trader-joes-and-aldi/
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I wish we had the real Aldi (Sud) in America, or Edika, or especially Kaufland.
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On the rare occasion we eat bacon, I use a cast iron skillet or sheet pan on the grill outside, cooked until crispy. That way the house doesn’t smell of bacon for two days. The grease goes in the trash.
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.... but, but, having the house smell like bacon is one of the added benefits!!
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.... but, but, having the house smell like bacon is one of the added benefits!!
That's what I thought too!
Usually I cook up a pound, in a cast iron skillet. Once it cools I freeze it. Then, whenever I want a BLT without any trouble or mess, I microwave about 3 pieces for 30 seconds and it's like it was freshly cooked!
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.... but, but, having the house smell like bacon is one of the added benefits!!
It's a feature, not a bug :lol:
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.... but, but, having the house smell like bacon is one of the added benefits!!
Lol, I don’t want to smell anything for that long! 😝
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Once it cools I freeze it. Then, whenever I want a BLT without any trouble or mess, I microwave about 3 pieces for 30 seconds and it's like it was freshly cooked!
Freezer container?
does all the cooked bacon go in one vessel? sans TASTY greasy lubriosness??
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I’m an industrial type of guy, but I like tomatoes and lettuce on mine. I guess sort of both… :scratch:
I can imagine that the industrial version with the bread grilled and buttered (like a grilled cheese), tomato slices, and a leaf of lettuce would be the best.
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We bake it in the oven on a cookie sheet.
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Could stop eating bacon too. Win-win for your drains and your arteries. :lol:
There's never been evidence for this. First, bacon is higher in monounsaturated fat than saturated fat. See here:
https://www.healthline.com/nutrition/is-bacon-bad-or-good#TOC_TITLE_HDR_3
The same exact type of MUFA that's in that supposedly miracle elixir olive oil.
The idea that saturate fat causes heart disease is based on an idea, which never panned out.
https://pubmed.ncbi.nlm.nih.gov/36477384/
I could go on, but let's say I've eaten a lot of bacon and lost quite a bit of weight doing so, and got a coronary arterial calcification scan (a measure of atherosclerosis) done after 5.5 years keto, and got a score of zero. 90% of people my age had higher scores.
Now, I've given up on bacon, only because I have a tendency to overeat it. Nuts too. Try not to eat either of these.
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There's never been evidence for this. First, bacon is higher in monounsaturated fat than saturated fat. See here:
https://www.healthline.com/nutrition/is-bacon-bad-or-good#TOC_TITLE_HDR_3
Dude, it was a joke, relax. Do you really think I care if these guys eat bacon?
That said, you should probably read the rest of the article you linked and the discussion of salt and high blood pressure, cured meats and acrylamides in general related to Cancer risks.
Also, when I Googled your respected author I pretty quickly found articles from people critical of what Kris was preaching in his writings. At the end of one such article was this statement:
*Update 2019: I recently received an email from Kris Gunnars explaining that he wrote this article (and a lot of others like it) in an attempt to go viral and gain attention. He since regrets writing many of them and deleted many of them before selling his website to Healthline. Kudos to him for reaching out to me with an explanation.
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Mostly we cook in the oven as well (sometimes I will fry it).
When cooking in the oven, we use a sheet pan covered in foil and wire rack on top of that.
This approach creates super crispy bacon and with minimal clean-up required (just need to wash the wire rack). Let the grease harden on top of the foil, roll it up and throw it out - clean and easy.
This approach also allows you to easily add flavorings/seasonings to your bacon. Bourbon, maple syrup, spices, rubs, etc...
George
We used to use the same method. Then we stopped using the wire rack - crispier bacon and no rack to wash. Hey, is there really a bad way to make bacon? LOL
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We cook it in the oven and or if the wife wants drippings its the cast iron and the drippings go into a mason jar and once cooled into the fridge to be used later on for seasoning, like ; pan sauces and gravies for depth and smokiness or swap it for some of the butter or shortening in your favorite cornbread, biscuit or use a spoonful of bacon grease instead of cooking oil to sautée vegetables or hash browns.
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The oven works best for us. Set at 425. Put bacon on large baking sheet. Put in at 425 and turn down to 375. About 20 minutes for crispy Bacon. Save fat by pouring into a jar. If you do not want any fat put paper towels under Bacon.
charles
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We bake it in the oven on a cookie sheet.
That’s the way to do it. The bacon turns out so much better this way than cooking it in a pan. The bacon is so consistently, light and crisp…almost like a Ritz cracker made of bacon. Even thick cut bacon takes on this consistency. It’s so good!
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The oven works best for us. Set at 425. Put bacon on large baking sheet. Put in at 425 and turn down to 375. About 20 minutes for crispy Bacon. Save fat by pouring into a jar. If you do not want any fat put paper towels under Bacon.
charles
Do you mean put the paper towels on the sheetpan before cooking? NOT advisable due all the chemicals released from the heated paper towels. Sure drain the bacon on paper towels (white only, no inks or dyes) but I would never cook anything on a paper towel. Parchment paper is made for cooking on but it won't absorb much grease.
I have cooked many sheetpans of bacon in my restaurant days, it really does proved the best results. That said, I'm not heating up the oven for just single strip. I cook a one-egg breakfast most days, one egg sunnyside up on a small portion of home fried potatoes with onions ans one strip of bacon or a pair of link sausages. I par-boil the spuds and make three or four portions of diced red potatoes. I can bang out breakfast in about 20 minutes.
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Do you mean put the paper towels on the sheetpan before cooking? NOT advisable due all the chemicals released from the heated paper towels. Sure drain the bacon on paper towels (white only, no inks or dyes) but I would never cook anything on a paper towel. Parchment paper is made for cooking on but it won't absorb much grease.
I have cooked many sheetpans of bacon in my restaurant days, it really does proved the best results. That said, I'm not heating up the oven for just single strip. I cook a one-egg breakfast most days, one egg sunnyside up on a small portion of home fried potatoes with onions ans one strip of bacon or a pair of link sausages. I par-boil the spuds and make three or four portions of diced red potatoes. I can bang out breakfast in about 20 minutes.
That is how I was taught by the Head Chef. I prefer not to use them as we like the fat.
charles