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Food & Wine Ground >> How do I get CRISPY bacon?


3/21/08 3:59 PM
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THAGE
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Edited: 21-Mar-08
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Whats the best way to cook bacon so that its light and crispy, golden brown and fucking delicious?
3/21/08 4:52 PM
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crescentwrench
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Edited: 21-Mar-08
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Lay bacon strips on a cooling rack and slide a cookie sheet underneath.  Then cold oven, set to 400, wait until it's cooked.  Enjoy.  That's how I do it anyway.  It's also one of the few foods that you can do pretty damn good in the microwave. 
3/23/08 6:22 PM
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cbgrappler
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Edited: 23-Mar-08
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I second crescentwrenchs comment about bacon in the microwave , great way to prepare bacon with very little mess
3/24/08 8:43 AM
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Tys
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Edited: 24-Mar-08
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What's wrong with a frying pan?
3/24/08 11:06 AM
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THAGE
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Edited: 24-Mar-08
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I just like it to be really crispy and light, not soaked in its own grease.
3/24/08 7:27 PM
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crescentwrench
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Nothing wrong with a frying pan.  Well, not if you have the right frying pan.  If you have a non-stick skillet that's barely thicker than aluminum foil then you'll have soggy parts surrounding black carbon that used to be pork.  If you have a well-seasoned cast iron skillet then you'll get mighty fine bacon.  You just cook it pretty low and slow and you'll get as good a result as the oven methods. 

I still prefer the oven, however, because you only get a few strips of bacon in a pan vs. an entire pack at a time in the oven.  Or in the microwave you can rotate out a batch every 6 minutes or so.  If you're cooking for a crowd (or 2 of my BLTs) then the logistics work better for the oven. 
3/25/08 1:42 AM
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alley
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Edited: 25-Mar-08
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What's a cooling rack, crescent?
3/25/08 1:45 AM
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shootfightermike
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Edited: 25-Mar-08
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lol @ 2 of my blt's!!!!! same here budro!
3/25/08 7:29 AM
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crescentwrench
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Edited: 25-Mar-08 07:36 AM
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Cooling rack.  That's what its main purpose is but I use mine more in the oven.  It fits right on top of a cookie sheet and elevates the food out of the grease that cooks out.  I use it for bacon, chicken, steaks if I'm doing the oven-first method, anything that you want out of the grease or away from the hot contact of the pan.

And sfm must share my philosophy, a BLT that has lettuce as its thickest layer is not a BLT. 
3/26/08 9:31 AM
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Tys
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Edited: 26-Mar-08
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My grandmother has always cooked it on a broiler pan in the oven, I use the frying pan because I like my eggs to swim in the bacon juice as they cook.
3/31/08 9:57 AM
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Lou Dukes
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Edited: 31-Mar-08
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I always made my bacon stovetop, but after seeing this thread last week and baking it on a cookie sheet... i'm hooked. Thanks
4/2/08 4:53 AM
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Cowsgomoo
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Edited: 02-Apr-08
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I started cooking bacon in the oven about 3 weeks ago and fuck I cant believe I never tried it before. Comes out perfect.
4/2/08 1:22 PM
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kot1k
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Edited: Apr 2 2008 12:00A
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How long does it have to cook in the microwave?
4/2/08 1:30 PM
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crescentwrench
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 Maybe 5 minutes?  Start checking after that, it can scorch pretty quick. 

4/3/08 7:35 PM
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crescentwrench
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Edited: Apr 3 2008 12:00A
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 NNNNNNNNOOOOOOOOOOOOOOOOO!!!!!!!!!!!!      You have to have a cookie sheet or a baking pan underneath to catch the drippings.  If you use foil grease will spill over and you'll start a fire and ruin your bacon. 

Yeah you don't have to worry about preheating.  I'll turn it on as I'm getting everything set up and just toss the bacon in.  The oven is up to about 100 by then.  But have something underneath definately. 

5/25/08 11:15 PM
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jarva
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ttt
6/25/08 12:07 AM
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WizzleTeatsv2
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crescentwrench - Nothing wrong with a frying pan.  Well, not if you have the right frying pan.  If you have a non-stick skillet that's barely thicker than aluminum foil then you'll have soggy parts surrounding black carbon that used to be pork.  If you have a well-seasoned cast iron skillet then you'll get mighty fine bacon.  You just cook it pretty low and slow and you'll get as good a result as the oven methods. 

I still prefer the oven, however, because you only get a few strips of bacon in a pan vs. an entire pack at a time in the oven.  Or in the microwave you can rotate out a batch every 6 minutes or so.  If you're cooking for a crowd (or 2 of my BLTs) then the logistics work better for the oven. 


Glad you mentioned the cast-iron skillet, that is my preferred way. MmmmmmMMMmmmmm...fuck, cutting weight sucks.

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