How do you cook bacon?

Okay I know this is a really weird question, but how do you cook bacon? Do you put it in the pan, slice by slice or do you just throw it all in?

I've always just thrown it all in at once, that way there is crispy and more raw parts, so nobody can complain about wanting crispy bacon or wanting it softer. Well once someone saw me cooking bacon and they thought it was the weirdest thing... They laid their bacon out all perfectly slice by slice and it was quite burnt. So , how do you cook yours?


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A couple ways actually! If I'm pan frying small batches, I do the lay out by slice thing, BUT I separate the slices before hand and let the pan heat up first. That way I can add them in at the same time/temperature so there isn't any variance in he cooking times. Also I watch and flip when necessary.

The second way is if I want to cook up a big batch of it all at once. Get a decent sized cookie sheet, line it with parchment paper or foil, spread all the slices out, and pop it the oven at 400 f for about 15 to 20 minutes!

I like microwave bacon. Hell I like all kinds of bacon but I hate cooking it so I just get the giant 72 slice pack at Sams and then I don't have to buy bacon for months! It's cheap, it's fast, it's good. Someone will probably object to the microwave kind being inferior but I don't care lol.

Depends on what I am cooking or using it for.
Baked or pan fried

I have been baking my bacon using the tin foil/cookie sheet method described above. It isn't as "perfect" as it is when you fry it slice by slice, but it requires a lot less babysitting, and the house doesn't develop such a strong bacon smell. It also allows me to work on other parts of the meal at the same time. Just remember to take it out and lay it on paper towels once it has cooled a little. Otherwise it will be greasy. The leftover fat can be wrapped up in the tin foil and thrown away.

I also bake mine, but put it on a rack over the cookie sheet or baking pan to elevate it over the dripped grease while it cooks.

I tried the microwave method once, not a fan.

According to my Nana the proper way to cook it is fried in a cast iron pan.

Oh man, my mom once found a microwave bacon tray at a garage sale. One of these things:

http://ecx.images-amazon.com/images/I/31GGQ2YES9L.jpg

So for a while in my middle school years, she would only ever microwave the bacon. It was awful; always limp and squishy, and this really unappealing washed out color. She later tried to give it to me as... I don't remember what, an anniversary present I think? I 'unno, one of those occasions you give housey focused items to couples. I was never more glad to dump a thing at a thrift store.

All in a non stick frying pan. Canadian Bacon is the only way. Go team canada world juniors against russia tomorrow 7 central for gold!!!!

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Originally Posted by Lizardlicks

Oh man, my mom once found a microwave bacon tray at a garage sale. One of these things:

http://ecx.images-amazon.com/images/I/31GGQ2YES9L.jpg

So for a while in my middle school years, she would only ever microwave the bacon. It was awful; always limp and squishy, and this really unappealing washed out color. She later tried to give it to me as... I don't remember what, an anniversary present I think? I 'unno, one of those occasions you give housey focused items to couples. I was never more glad to dump a thing at a thrift store.

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Oh wow that's weird how in the world do you make soggy microwave bacon?!? If you cook it for like 30 seconds is nice and crispy which is why I like it so much it's never ever soggy Lol. That's funny that she somehow found a way to make it soggy.

I'll eat bacon however it is served as long as it's not raw. I love bacon!! Lol

I buy it pre-cooked, wrap it in a paper towel, toss it in the microwave, and enjoy.

We separate the pieces and broil it. I use the 'Lo' setting and put it on a baking/broiler pan like the second rack down. Works great, great control over done-ness, because you do have to keep an eye on it and turn it. My bf has also grilled it over alder fire -- it's delicious, but super easy to burn that way.

This is going to be a very unpopular opinion, and I hope I don't get downvoted x1000 for it but I detest bacon. Can't stand the taste, and REALLY can't stand the smell. Fried, baked, microwaved, BBQ or other.

The only exception is when I'm camping. It's not concentrated and the smell mixing with nature isn't a bad thing. But the rest of the time it is.

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Originally Posted by Sirensong26

This is going to be a very unpopular opinion, and I hope I don't get downvoted x1000 for it but I detest bacon. Can't stand the taste, and REALLY can't stand the smell. Fried, baked, microwaved, BBQ or other.

The only exception is when I'm camping. It's not concentrated and the smell mixing with nature isn't a bad thing. But the rest of the time it is.

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I unfriend you!!!
Hang your head in shame and leave NOW!!!!

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Originally Posted by PitOnTheProwl

I unfriend you!!!
Hang your head in shame and leave NOW!!!!

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*hangs head in shame* I'm sorry, truly.

Depending how i am using it. If it is being used in a recipe that requires a little of the drippings i pan fry it in a cast iron or stainless steel pan, separating each slice, then draining on paper towel, just to make sure i don't add more of the drippings that are called for. Now if the bacon is for breakfast i lay the slices on the broiler pan that i lightly rub with a little olive oil and bake in a 400 degree oven for 15 or 20 min. bacon comes out even and crisp, and all the bad grease is in the bottom of the broiler and no splatter in the oven. i love bacon, but i am very cholesterol conscious.

Chocolate covered bacon is the BOMB!!!!!
Will be trying beed battered deep fried bacon soon.

The restaurant I cook at we put it on larch baking pans and into the oven they goes for about 15 minutes. for the salty sweet dessert lovers there's whats called pig candy. The 2 ways I know how to make it is
1. cook the bacon soft and let cool then coat it with a good layer of brown sugar on both sides and place back in the oven for a couple more minutes when it cools afterwards the bacon will have a nice candied coating.
2. make crispy bacon and when cool cover it with chocolate and cool again

Mmmmmmmmmmmmmm we love bacon at my house. Baked or pan fry but we rap alot of things in bacon too. Mmmmmmm I think I'm going to go make some bacon right now

*thinks about chocolate [favourite food] covering bacon [most detested food]*....
:puke2:

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Originally Posted by Sirensong26

*thinks about chocolate [favourite food] covering bacon [most detested food]*....
:puke2:

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haha, its not for every one. It's most popular in southern US, and I had my doubts once when a restaurant I worked at years ago got in bacon ice cream

I usually just fry it on my skillet with no oils because bacon is super greasy. Ive seen people fry everything with oil. I usually don't cook sausages or bacon with oil because they leak oils/liquid when cooking.

Have you tried frying asparagus wrapped with bacon? No oils needed to fry and it's so delicious.

I like to cook it on the grill or bake it in a broiler pan in the oven. My favorite is jalapeno poppers raped with bacon.

I bake in in the oven on cookie drying racks on top of cookie sheets. That way they don't soak in the grease the whole time.

Strangely enough I cook my bacon in the microwave lol :gj:

Ah this thread made me laugh out loud.

I cook mine in a properly prepared, pre heated cast iron skillet. A few slices at a time, however many will fit, until nice an crispy then put on a paper towel covered plate to cool and finish draining.

Chocolate cover bacon is delish, and so is caramelized bacon. You like brulee sugar on top of it like in a creme brulee...

I cook mine in a frying pan along with a couple handfuls of diced peppers and onions.

I cook mine in a pan, usually cast iron pan if it matters I have never noticed, my cast pan is one my mom had when she first left home. Bacon in the morning is one of those childhood memories and that particular pan is attached to that memory. I buy basic bacon (cheap stuff) and sometimes re-smoke it and just towards the end of the cook I add a drizzle of maple syrup to it.

I also love chocolate bacon.... There is a place that sells it on a stick ridiculously thick cut, Belgian chocolate, it is stupid expensive but.... thank goodness it is far far too rich to eat regularly.

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Originally Posted by ajmreptiles

haha, its not for every one. It's most popular in southern US, and I had my doubts once when a restaurant I worked at years ago got in bacon ice cream

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there is a burger joint near me that does a bacon and beer ice cream that is absolutely delicious!

and i usually cook mine in my cast iron skillet. i get some pretty thick stuff. 6 slices to a pound and no water added. Start the skillet off cold and cook a few slices. my wife doesnt eat bacon, so this method works great for just a few slices for me.
if i have company or need to cook a big batch, then into the oven it goes.Line a sheet pan with foil for easy clean up, put a couple cooling racks into the sheet pan to elevate the bacon so the grease drips away, and cook at 425 to desired crisp level.

I love the taste of crispy bacon fat but I like the bacon to be nice and tender so it's a constant battle to get the timing right . I'm always wary about over cooking bacon and having it tough like hard cardboard but I'm wary about it not being cooked through ... I've started cutting the bacon fat off and leaving it in the pan for longer so it's nice and crispy ...

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Originally Posted by AlexisFitzy

Oh wow that's weird how in the world do you make soggy microwave bacon?!? If you cook it for like 30 seconds is nice and crispy which is why I like it so much it's never ever soggy Lol. That's funny that she somehow found a way to make it soggy.

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So 30 seconds in the microwave gives you crispy bacon !?

I'll try it this morning .... I'm sure I've tried it before and it was just soft and soggy but I can't imagine cooking it for less than 30 seconds so maybe I was giving it too much time ??

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Originally Posted by Vypyrz

I buy it pre-cooked, wrap it in a paper towel, toss it in the microwave, and enjoy.

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How long for one slice ... Do you add time per slice ??

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Originally Posted by Zincubus

So 30 seconds in the microwave gives you crispy bacon !?

I'll try it this morning .... I'm sure I've tried it before and it was just soft and soggy but I can't imagine cooking it for less than 30 seconds so maybe I was giving it too much time ??

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Yupp :) you have the get the bacon that's specifically for the microwave though because it's already cooked. I feel like people may be trying to cook raw bacon in a microwave which would give you nasty soggy uncooked bacon lol. The pre-cooked bacon meant for the microwave is pretty fool proof. Depending on how many slices your trying to cook and the wattage of your microwave it's a whole lot easier burning it than having it be soggy. And to answer your other question it's good to check on it just to make sure it doesn't burn because it will haha 5 seconds could be the difference between perfect bacon and burnt bacon. But once you cool enough of it you get a good feel for how your microwave works with :) hope you get good results. It's much easier than frying it and you don't have to mess up any dishes just lay it on a paper towel, toss it afterward, and enjoy your yummy should be crispy bacon

Quote:

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Originally Posted by AlexisFitzy

Yupp :) you have the get the bacon that's specifically for the microwave though because it's already cooked. I feel like people may be trying to cook raw bacon in a microwave which would give you nasty soggy uncooked bacon lol. The pre-cooked bacon meant for the microwave is pretty fool proof. Depending on how many slices your trying to cook and the wattage of your microwave it's a whole lot easier burning it than having it be soggy. And to answer your other question it's good to check on it just to make sure it doesn't burn because it will haha 5 seconds could be the difference between perfect bacon and burnt bacon. But once you cool enough of it you get a good feel for how your microwave works with :) hope you get good results. It's much easier than frying it and you don't have to mess up any dishes just lay it on a paper towel, toss it afterward, and enjoy your yummy should be crispy bacon

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That makes sense .. Thanks ... Not sure I've ever seen cooked bacon though ... I'm in the Uk !?

I need to cook 2 lbs at a time with the members in this house! I use a large electric flat non-stick skillet at home. It has a grease catcher and I like to save the grease for making bread. It adds a nice touch to grilled or broiled asparagus too.

Now how many make their own bacon? It is just slightly more expensive than the cheap crap and much cheaper than expensive thick cut bacon. Pork bellies are usually $5/lb here. I have made corned venison then smoked to make something similar to pastrami too, that was amazing.

Curing
http://i3.photobucket.com/albums/y81...ps08fde3b0.jpg

Smoking in the old smoker. I now have a Bradley Original.
http://i3.photobucket.com/albums/y81...ps65bd8ad0.jpg

Cooking
http://i3.photobucket.com/albums/y81...ps255db6bb.jpg

I only use kosher salt and sugar to cure, it is safe as long as the amount is increased to at least 10% weight of the weight of the meat. It doesn't keep the meat a pink color but the taste is amazing.

Here is the corned venison, being sliced after being smoked and thoroughly cooled. I use saltpetre when corning meat. Measurements have to be precise using it but the bag I got will last long enough to pass onto my children.
http://i3.photobucket.com/albums/y81...ps819f31d1.jpg

Homemade Reuben sandwiches!
http://i3.photobucket.com/albums/y81...ps43597532.jpg

http://i3.photobucket.com/albums/y81...ps5396df2a.jpg

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Originally Posted by Monty's_Mom

I need to cook 2 lbs at a time with the members in this house! I use a large electric flat non-stick skillet at home. It has a grease catcher and I like to save the grease for making bread. It adds a nice touch to grilled or broiled asparagus too.

Now how many make their own bacon? It is just slightly more expensive than the cheap crap and much cheaper than expensive thick cut bacon. Pork bellies are usually $5/lb here. I have made corned venison then smoked to make something similar to pastrami too, that was amazing.

Curing
http://i3.photobucket.com/albums/y81...ps08fde3b0.jpg

Smoking in the old smoker. I now have a Bradley Original.
http://i3.photobucket.com/albums/y81...ps65bd8ad0.jpg

Cooking
http://i3.photobucket.com/albums/y81...ps255db6bb.jpg

I only use kosher salt and sugar to cure, it is safe as long as the amount is increased to at least 10% weight of the weight of the meat. It doesn't keep the meat a pink color but the taste is amazing.

Here is the corned venison, being sliced after being smoked and thoroughly cooled. I use saltpetre when corning meat. Measurements have to be precise using it but the bag I got will last long enough to pass onto my children.
http://i3.photobucket.com/albums/y81...ps819f31d1.jpg

Homemade Reuben sandwiches!
http://i3.photobucket.com/albums/y81...ps43597532.jpg

http://i3.photobucket.com/albums/y81...ps5396df2a.jpg

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Can I come over to your house?