Bacon.

[TheHoff]

Originally Posted by SantosLHalper

I have better success putting it under the broiler. If you keep an eye on it, you can hit that balance between crispy and chewy.

Bacon is the reason I stopped being a vegetarian. Poor vegetarianism never stood a chance. I'm convinced that bacon really isn't meat at all - it's achieved some plane of existence beyond meat.

You've got to watch it carefully under the broiler -- I'm too busy with coffee, eggs, etc, to stand guard that closely. I do mine (almost every morning) at 425 degrees, convection on a foil covered sheet pan, about 6 or 8 minutes for thick-slice.

I was also a vegetarian -- strict for over 10 years. My first meal after defecting? Bacon and eggs... second? Bacon cheeseburger.

 

[Renault78law]

Originally Posted by Connemara

Someone posted a recipe for cooking bacon in the oven. I can't find it, but tell me if this is right:

Put bacon on a wire rack, with a baking sheet underneath. Heat up the oven with the bacon in there to about 350. Cook to desired crispiness.

375+ is better. 350 will take forever.

 

[Ludeykrus]

Originally Posted by Connemara

Please tell me that's a joke.

Not at all.

Bacon grease makes a great hair product, as well.


I have perfected cooking bacon.....I have a largish cast iron skillet that holds 5 strips of bacon comfortably. The first batch is always screwy, so I use it to eat while cooking the rest. Once some grease gets in the pan, cook it on medium at first then immediately cut down to med/low. Cooking at low will let the meat stay thick without turning all thin and crispy. Pull it out RIGHT when it turns that dark reddish color from being done.

I swear, I'm pretty sure that if I cooked up some extra-thick cut bacon this way, it would be like eating a bacon-steak.....

 

[eg1]

Broiler (around 400) is best, if only for sheer volume of bacon that can be cooked on a large sheet at once

If you're busy, set the timer for about 8 minutes to signal your first check

 

[Arethusa]

Originally Posted by DMcG

I'm not sure of all the reasons but here is what Cook's Illustrated has to say on the matter: "One product, the nitrite-free Applegate Farms Sunday Bacon, took tasters by surprise. Complaints arose about its unexpectedly pale color and particularly mild flavor, which led to a rating of "not recommended." A little knowledge of nitrites explains these characteristics. Sodium nitrite helps fix the red shade of the meat from its raw state by combining with the pigment myoglobin. According to Jay Wenther, director of science and technology for the American Association of Meat Processors, nitrites also contribute to bacon's characteristic cured flavor. "Nitrite-free bacon will both look and taste different from traditional bacon," he said. It makes sense, then, that Applegate Farms neither looked nor tasted the way most tasters expected. Having conducted hundreds of blind tastings over the years, our test kitchen has found that most folks prefer the familiar to the unfamiliar. Although Applegate received positive ratings from a couple of tasters, for most of us, nitrite-free bacon is clearly an acquired taste." And yes, bacon and all its relatives from around the world are fantastic.
What is this ******* nonsense? Nitrites are traditional now? Die in a fire. Applegate fo' life, homes. Low and slow in a pan ftw.

 

[Connemara]

I love burnt, crispy bacon so much. The other day I had a killer homemade breakfast sandwich...hard roll, egg, bacon, some nice cheddar cheese. It was so delicious.

 

[injung]

And just in case you guys can't get enough,

www.baconsalt.com

 

[VMan]

Originally Posted by injung

And just in case you guys can't get enough,

www.baconsalt.com

"Why would you have fries if you could have BACON FRIES?"

 

[JetBlast]

"Everything should taste like bacon."
******* genius.

JB

 

[rxcats]

Originally Posted by injung

And just in case you guys can't get enough,

www.baconsalt.com

....and it's kosher!!!

 

[DNW]

Originally Posted by rxcats

....and it's kosher!!!

kosher bacon

 

[dirk diggler]

Originally Posted by Augusto86

I take a subversive joy in frying up a pan of bacon every saturday morning before the eyes of my 4 Jewish roommates, two of whom keep kosher.

The prohibition on bacon alone would be enough to drive me to worship at the altar of Baal...

+10,000

reminds me of college and this very kosher jewish chick next door that got sick when my roommates and I cooked bacon on saturdays.

 

[andyw]

I'm simply amazed, 5 pages of blogs on bacon.......

 

[Gus]

This is rather amazing, all of this about bacon. But, what better food to fill your house with a great smell?

 

[Connemara]

I woke up to the smell of my dad frying up some bacon this morning. I like to think that Heaven will offer this feeling on a perpetual basis.