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Post by DCS on Oct 29, 2014 10:12:02 GMT -6
Y'all ever tried it, you should. It's great and it doesn't make a big mess either.
Cook it anywhere from 375 to 400 for 15 minutes or so, just have to look at it. This guy flavors his bacon, to me bacon is good without anything added to it.
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Post by Big Tony on Oct 29, 2014 11:21:09 GMT -6
A lot of restaurants cook bacon like that. IMO that bacon was not done. I don't like floppy, limp bacon. I like it cooked to where it snaps when you bend it. But I rarely get bacon anymore. It's my kryptonite.
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Post by DCS on Oct 29, 2014 11:51:39 GMT -6
You can get them crispy by either cooking it a little longer or a little hotter or a combination of both.
I had a waitress tell me one time, that potatoes are not baked in restaurants, they are boiled and then wrapped in foil when someone orders a baked potato. It makes sense and they are good too, a lot more moist. That is how we make our baked potatoes now, boil them.
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Post by helomech on Oct 29, 2014 11:57:45 GMT -6
The oven is the only way I cook bacon. Crispy bacon is one of the nastiest things, but soft bacon is delicious.
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Post by dirtydon on Oct 29, 2014 15:31:39 GMT -6
you gotta save the bacon grease to fry your hen eggs in.. and pour it up for use in cooking vegetables, cabbage, brussel sprouts, all beans and peas, cornbread, making cream gravy, but especially flavoring greens, like my fave mixed greens (Collard, Turnip, and Spinach) with a sprinkle of sugar and some onion.
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Post by Big Tony on Oct 29, 2014 15:38:56 GMT -6
Dirty, you are now our official cook.
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Post by DCS on Oct 29, 2014 17:08:08 GMT -6
you gotta save the bacon grease to fry your hen eggs in.. and pour it up for use in cooking vegetables, cabbage, brussel sprouts, all beans and peas, cornbread, making cream gravy, but especially flavoring greens, like my fave mixed greens (Collard, Turnip, and Spinach) with a sprinkle of sugar and some onion. Reminds me of my Mom and Grandma's cooking, good eatin' for sure. The first thing they would grab when starting to cook was that can of used bacon grease. Funny thing, I think my Grandpa ate something with bacon grease on every day of his life, drank whiskey, smoked Camel non filters and made it all the way to 99 years old and was never sick. I am trying the best I know how to follow in his foot steps! |
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Post by dirtydon on Oct 30, 2014 6:09:25 GMT -6
Remember the grease keeper (with built-in strainer) that was on EVERYONE's stove back in the old days? The fancy one had a handle and spout, fancy people had two, one for bacon grease only, and the other for all other greases (mainly hamburger).
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Post by TXHuntress on Oct 30, 2014 11:36:39 GMT -6
How long do you boil them? You can get them crispy by either cooking it a little longer or a little hotter or a combination of both. I had a waitress tell me one time, that potatoes are not baked in restaurants, they are boiled and then wrapped in foil when someone orders a baked potato. It makes sense and they are good too, a lot more moist. That is how we make our baked potatoes now, boil them. |
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Post by dirtydon on Oct 31, 2014 7:39:33 GMT -6
I nuke my potatoes in the Microwave. then peel (or not), after greasing them down with butter or olive oil flavored non-stick skillet spray, then finish them off in my convection oven high heat 450 or so, w/ or w/o chopped onion and/or peppers, s&P. The nuking cuts down the cooking time, the broiler puts the crispy on. and it doesn't hurt anything to slather with multi-dashes of Tabasco Red before putting it under the broiler.
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Post by newgulf on Nov 4, 2014 17:40:29 GMT -6
ive done it quite a few times and its ok but not better than the skillet and i always save the grease for different things and the grease outta the baked bacon isnt anywhere close to as good as the fried variety!
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Post by newgulf on Nov 4, 2014 17:43:37 GMT -6
I don't like floppy, limp  |
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