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Old 09-26-10, 07:28 PM   #1
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I'm cooking bacon tonight...

...and Inge is freaking out!

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Old 09-26-10, 08:07 PM   #2
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bastige! I want bacon. my doctor wouldn't approve at all.
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Old 09-26-10, 08:12 PM   #3
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bastige! I want bacon. my doctor wouldn't approve at all.
Don't worry, it really wasn't that good.

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Old 09-26-10, 08:14 PM   #4
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Don't worry, it really wasn't that good.

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Old 09-26-10, 08:18 PM   #5
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Applewood smoked bacon?
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Old 09-26-10, 08:23 PM   #6
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I take the bacon, lay it out on a cooling rack, put the cooling rack onto a sheet pan and put it into a cold oven set at 400 degrees. Turn on the oven and bake it for about 10 minutes or so. This gives a nice crispy bacon with minimal shrinkage and all the grease renders out and drips onto the pan below. You can save the bacon drippings and use them for cooking. This is now my favorite way to make bacon and it is far less messy than using a skillet on the stovetop.
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Old 09-26-10, 08:29 PM   #7
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Applewood smoked bacon?
Just cheap center cut. I will never buy cheap bacon again.

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Old 09-26-10, 08:37 PM   #8
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Cheap bacon does not make anything better.
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Old 09-26-10, 08:53 PM   #9
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bastige! I want bacon. my doctor wouldn't approve at all.
Your doctor is only saying that because he wants more for himself. Think about it.
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Old 09-26-10, 08:57 PM   #10
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Don't cook bacon naked
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Old 09-26-10, 09:04 PM   #11
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Don't cook bacon naked
What would you dress bacon with?
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Old 09-26-10, 09:08 PM   #12
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Your doctor is only saying that because he wants more for himself. Think about it.
Actually, she doesn't approve because my cholesterol is too high. Although Millcreek's method sounds like I have my bacon and keep my doctor happy.
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Old 09-26-10, 09:34 PM   #13
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Although Millcreek's method sounds like I have my bacon and keep my doctor happy.
Yup, I may pick up some bacon tomorrow and try Mill's method.

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Old 09-26-10, 09:53 PM   #14
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My mom had a microwave bacon tray that woked on a similar principle. It had a slope to it and channels to take the grease away. She would then use a little of the grease in waffles on occasion. My wife finds bacon repugnant, so we don't make or have any in the house.

Actually, the tray looked a lot like this: microwave bacon tray
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Old 09-26-10, 11:14 PM   #15
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I had one of those trays. The instructions on the bacon said 6 minutes.... after about 5, i noticed that the bacon had stopped 'crackling' in the microwave. I had to throw out the tray and it took a couple months for the smell to fully dissipate from the microwave. Do not overcook bacon in the microwave...
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Old 09-26-10, 11:16 PM   #16
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I had one of those trays. The instructions on the bacon said 6 minutes.... after about 5, i noticed that the bacon had stopped 'crackling' in the microwave. I had to throw out the tray and it took a couple months for the smell to fully dissipate from the microwave. Do not overcook bacon in the microwave...
Uhh... yeah. I want to say it was only like 2-3 minutes, and maybe you had to turn it over halfway through.
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Old 09-27-10, 05:56 AM   #17
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I take the bacon, lay it out on a cooling rack, put the cooling rack onto a sheet pan and put it into a cold oven set at 400 degrees. Turn on the oven and bake it for about 10 minutes or so. This gives a nice crispy bacon with minimal shrinkage and all the grease renders out and drips onto the pan below. You can save the bacon drippings and use them for cooking. This is now my favorite way to make bacon and it is far less messy than using a skillet on the stovetop.
Do this, but before placing in the oven, sprinkle with a mix of brown sugar and black pepper. You can thank me later.
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Old 09-27-10, 09:02 AM   #18
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Just cheap center cut. I will never buy cheap bacon again.

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Old 09-27-10, 09:46 AM   #19
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BACON!!!!!

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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 10-03-10, 09:49 AM   #20
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I tried MillCreek's baking method. My oven has a 10 minute timer for the pre-heat... the bacon didn't seem done then so I kept in in there for maybe another 10 after preheat was done. Maybe that was the intended method? MV's brown sugar and pepper idea worked well
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Old 10-03-10, 10:46 AM   #21
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When I make bacon, it's a 14 day process. 12 days brining the pork, 24 hours marinating in the black pepper coating, and 24 hours in the smoker at 180 degrees, wrapped in foil, 3 layers, after the core of the pork hits 140 degrees.
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Old 10-03-10, 01:48 PM   #22
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I tried MillCreek's baking method. My oven has a 10 minute timer for the pre-heat... the bacon didn't seem done then so I kept in in there for maybe another 10 after preheat was done. Maybe that was the intended method? MV's brown sugar and pepper idea worked well
That sounds like just the thing for your oven. Each oven has a unique preheat cycle. The point of putting it into the cold oven is to minimize shrinkage as the bacon gradually heats up during the preheat. I then bake it for however long it takes to reach my desired point of doneness. On my oven, depending on how many strips I am doing, it takes 10-20 minutes total.
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Old 10-03-10, 11:48 PM   #23
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I cook 3 or 4 slices at a time, gently turning as needed, with a medium flame. Turns out great every time. Used to use the micro with that tray but no more. We always keep some on hand. BLT's, salads, avocado sprinkled with bacon wrapped in a tortilla, you get the idea. Bacon is just plain good. Yum, Yum.
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Old 10-04-10, 10:56 AM   #24
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We use the George Foreman grill to cook bacon. Works really well. Grease drains off, and the bacon is easy to flip and there is no grease spatter to clean up.
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Old 10-04-10, 01:29 PM   #25
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I cook bacon in the microwave - no fancy pans needed. I just layer paper towels on a plate, take 2 - 3 slices of bacon and cover it again with towels. Generally 2 - 3 minutes does it (I don't like my bacon burnt). When the bacon is done, you remove the slices and throw away the paper towels that have absorded the grease. So much better than allowing the bacon to fry in grease and less mess. Also, more able to control how cooked the bacon is... I like it just browned, not to cooked.

BTW I generally buy good bacon, thick sliced if I can get it. 1 - 3 slices goes a long way.
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