Skip to comments.Mess-Free Bacon
Posted on 07/11/2015 8:47:38 PM PDT by Morgana
This article, entitled "Mess-Free Bacon" comes from MomsEveryday correspondent Taryn Vanderford.
Taryn is in the kitchen with Chef Judy learning how to make bacon, without making a mess.
VIDEO ONLY ON LINK
(Excerpt) Read more at momseveryday.com ...
Good idea. I hate all the grease that splatters when you fry them or cook them in the microwave. But then again I don’t know if I want to heat up the house with the oven or wait 20 minutes for them to get done.
Why have I been popping bacon grease all over my kitchen (and arm) all these years?
I have a George Forman Grill. It cooks from both sides and is fast and easy to use for many things. Use it for bacon all the time.
20 minutes is about the same about of time it takes to fry it in a pan. I know it seems faster but really it’s not. BY the time you’ve turned on the oven, then started to line the pan with tin foil and put the bacon on it the oven should be hot. Really I think the cooking time is the same and the best part is hot grease is not flying everywhere and burning you.
Have worn out a few of those. Never used it for bacon.
My Mother made bacon in the oven this way all the time.
I used to use the microwave Spunky. I would put paper towels on a ‘safe’ plate, put the bacon on top and cover the bacon with another paper towel. No spatter that way.
I’m heading off to bed ladies, have fun. ;)
Yeah, I’m on my second one. Does bacon great. I sometimes slice potatos and lay them all on the grill and cook them that way. Easy and good!
I found an easy solution to my problem. I line my cookie sheets with foil, lay the strips of bacon side by side as described in the video, then bake them in the oven at about 300 degrees. I can't fit the sheets side by side, so have to use two racks while cooking. I set the timer for 25 minutes, and when the alarm goes off, I switch the cookie sheets on the racks. Top one goes down, bottom one comes up. Set the timer for another 20 minutes. The bacon isn't crisp, but I don't want it to be. I layer the bacon on paper toweling, stacking the layers as I go. I can usually get six slices per layer. I then put the whole stack...paper towels and all, into a rectangular-shaped plastic container, and throw the whole thing in my fridge.
When I feel like having bacon with breakfast, I take out three slices, throw them on low in a frying pan, and use the small amount of bacon grease that's left to cook my egg in. If I want to have a BLT, I can wrap the slices I need in toweling paper, put it on a paper plate, and nuke it for a short time. It works perfect for me, and clean-up is easy. By cooking at the lower temperature, I don't get the spattering in the oven either.
So, does it splatter all over the inside of the oven, just moving the the mess to an even harder area to clean?
For bacon, any mess is ok. Anything for bacon.
My dogs, who are Bacon Retrievers, will go slide down the slide on the backyard swing set for bacon.
“Bacon is undisputedly one of the greatest inventions in the history of mankind. Thats right, MANkind. We men cant live without bacon.”
Seriously. Great post.
Improvements: Start with a cold oven, put your bacon on the foil covered cooking sheet, set the oven at 450. Most of the time, as soon as I smell bacon (and my mind starts drooling), I know it is ready, 14-16 minutes for my oven.
Alternative, if you have a criss cross rack that will fit in your cooking sheet, place the bacon on that. (still foil wrap the top of the pan.)
Either way, it’s easy to pour off the bacon grease into a small container for later use (can’t beat it for oiling up the pan for frying eggs.)
I can't imagine having the problem of bacon lasting too long in my frig. I bow to your self control.
And of course, while you're getting the bacon, ask if there's any upcoming deals or specials - nothing beats being friendly with the meat counter staff.
(Bonus tip: Most meat counter sliced sandwich meats are cheaper than pre-packaged, especially when on sale. In this case, it's 8oz and 9oz packages for most sandwich meats.)
You’re right. I always use this method. It cooks evenly and you can do other things while the bacon is in the oven instead of standing over it turning it so it doesn’t burn.
“I used to use the microwave Spunky. I would put paper towels on a safe plate, put the bacon on top and cover the bacon with another paper towel. No spatter that way.”
This is the exact “technique” I have used for years. Works like a charm.
I get my regular meat from the butcher department at Price Chopper here. They're very nice and accommodating. They're shaved steak is excellent, as are their Angus beef standing rib roasts.
LOL! I love bacon, and could eat it everyday, but I've got to watch my cholesterol, even though I take medication to control it. I had to cut out the home fries too. I was buying the packages of fresh (not frozen) shredded hash browns. I could get 3-4 servings out of a package. Melt the butter, throw in the potatoes, add chopped onions, Lawry's Seasoned Salt and Pepper, and brown on both sides. Yum, yum. Bad habit to get into, because I'm diabetic too, but so far only take oral meds for it.
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