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Elovia

Discussion: The best way to make bacon

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I read a lot of stuff because I don't watch TV.  Some of it is boring, but some of it interesting.  And some, like this latest article about making bacon just makes me hungry.

According to the article author, my preferred method (non-stick pan) only rates a 6/10.  I do note the author did not give out any 9s ... not to mention the subject itself is hyper-subjective ... so she's simply wrong.  I've never heard of some of the methods she uses, and I've tried others but I like the compromise of speed and quality from my method.  I could cook the bacon slower in the oven but let's be real ... the point of cooking it is to eat it, and the sooner you can eat it, the better things are, amiright?  On the other hand, I've made microwave bacon, and I can attest to the finickiness of timing depending on the water content of the bacon slices in question.  It's just not worth the risk of destroying a succulent piece or two of precious bacon by microwaving it.

My method, as quirky as it is, works well by producing cooked slices that are crispy on the outside and meaty-chewy on the inside.  My wife doesn't like me to deodorize the house with bacon smoke, so I found that if I cook it low and slow the temperature doesn't get above the smoking point of the fats and oils.  I usually spray a square non-stick griddle pan with cooking spray (yeah, doubling up on the non-stick protection) which causes the bacon to not cling to the non-stick pan coating.  And a low temperature tends to render the fat from the slices so they fry and crisp in their own juice.  With the right cut, the slices don't curl ... much.  I flip each slice no more than twice.  The slices are pulled from the pan when they just start to begin foaming (those of you who've fried bacon in a pan should be able to recognize when this is).  And cleanup is a breeze.  I usually put the cooked bacon slices on a plate with paper towels, and them pat them down from the top with another set of paper towels.  After patting down the cooked slices, I send the top layer of paper towels to the pan to soak up the fats and oils, then simply toss it in the trash when it cools.

*tummy grumbles* ... /sigh ... I want a BLT for some reason ...

So ... how do you prefer to make your bacon (or have your bacon made)? 

 

Edited by Elovia

"Some cause happiness wherever they go; others whenever they go." - Oscar Wilde

"I'm not bad; I'm just drawn that way." - Jessica Rabbit

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Oh no! You're letting me down. Do we HAVE to wait till the weekend???

I'm gonna fry some up in the morning and make breakfast sammiches, and save some for burgers tomorrow night.

Weekend schmeekend.

Seems like a good time for one of my favorite TV quotes. From Supernatural, Dean - "If bacon is what kills me, I Win."

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/giggles ... "save some for burgers tomorrow night."  Right, like that'll happen.

You must have mighty will power.  I'd just make more for the burgers, but that's just me.  :)


"Some cause happiness wherever they go; others whenever they go." - Oscar Wilde

"I'm not bad; I'm just drawn that way." - Jessica Rabbit

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So ... I bought a new flat griddle pan for the stove top, and made a small batch of bacon for breakfast yesterday.  The new pan has a ceramic non-stick coating (new to me) rather than teflon.  The instructions said to use a light coat of vegetable oil rather than non-stick spray, and I did.  I soon realized that I need to level my stove, because I had migrating bacon.  It would start on one side of the pan and then migrate to the other by the sizzling action.  I'd put them back and sure enough migration commenced again.  I had not encountered that before.  The pan was definitely "non-stick".  The task seemed somewhat Sisyphean, but soon enough the bacon finished cooking and all was well.  It was awesome as usual.

The down side to using a stove top griddle is that the bacon oils splatter further than if the bacon is cooked in a frying pan with taller sides.  So a little bit of extra clean up is required.

(number of times the word "bacon" appears in this post = six, including the one in quotes)

Edited by Elovia

"Some cause happiness wherever they go; others whenever they go." - Oscar Wilde

"I'm not bad; I'm just drawn that way." - Jessica Rabbit

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Right ... well there's a new candidate for favorite bacon preparation method not previously discussed. 

"Quadruple-S" Candied Bacon! 1

It isn't for the faint of heart - or weak of palate.

It is a variant of the oven baked type ... only the bacon strips are doused/marinated with a mix of apple cider vinegar, brown sugar, maple syrup, and ground chipotle powder, then baked low and slow to crisp the bacon and caramelize the sugars.  The result is a tangy sweet, spicy, salty, and slightly smokey treat.

 

 

 

 

1 not related to Triple-S BBQ sauce

Edited by Elovia

"Some cause happiness wherever they go; others whenever they go." - Oscar Wilde

"I'm not bad; I'm just drawn that way." - Jessica Rabbit

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3 hours ago, Pasanda said:

Might molasses work in there too? I still have a pint of the stuff left over from you bbq sauce recipe about 4 years ago.

I can't attest to this random recipe found on the internet, for not having tried it, but it might work if you like molasses bacon.  If you don't want to use up your stock making more BBQ sauce or cookies (and why wouldn't you?), you can explore that site for additional recipe suggestions.


"Some cause happiness wherever they go; others whenever they go." - Oscar Wilde

"I'm not bad; I'm just drawn that way." - Jessica Rabbit

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