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Bacon
Sept 1, 2024 8:08:12 GMT -5
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Post by olmucky on Sept 1, 2024 8:08:12 GMT -5
You ever buy some bacon and no matter how you cook it, it just doesn’t get crisp?
I always save bacon grease and throw a good glob into the iron pan to get the bacon started. But for some reason you get a batch of pre-packaged and it just won’t crisp up.
Never figured that out.
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Post by gardawg on Sept 1, 2024 8:20:38 GMT -5
cook it in the oven on a mesh rack at 400 degrees or until it's crisp ... or black  |
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Bacon
Sept 1, 2024 8:21:06 GMT -5
Post by cadman on Sept 1, 2024 8:21:06 GMT -5
Nope, but did see Publix now sells bacon grease in a tub. I thought that was different.
I haven't eaten bacon in a few years.
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Post by 4ward on Sept 1, 2024 8:35:21 GMT -5
You ever buy some bacon and no matter how you cook it, it just doesn’t get crisp? I always save bacon grease and throw a good glob into the iron pan to get the bacon started. But for some reason you get a batch of pre-packaged and it just won’t crisp up. Never figured that out. I’ll send my wife over, she will show you how to over cook it every time. |
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Post by 4ward on Sept 1, 2024 8:41:51 GMT -5
I cook it on med/low, It takes some time to get it just right( not limp and not too crispy).
I think some brands are pumping more water into it, it does take a little longer sometimes.
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Deleted
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Bacon
Sept 1, 2024 8:58:38 GMT -5
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Post by Deleted on Sept 1, 2024 8:58:38 GMT -5
Yes. I wonder how they manage to get so much water in the meat
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Bacon
Sept 1, 2024 9:03:38 GMT -5
Post by ferris1248 on Sept 1, 2024 9:03:38 GMT -5
Dry cured bacon shouldn't have any added water.
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Post by garycoleco on Sept 1, 2024 9:18:42 GMT -5
Yes. I wonder how they manage to get so much water in the meat That's the problem. You should never rush bacon if you want it to be perfect. Low and slow. Also stainless steel and teflon isnt good at crisping. Cooking slow will allow the water to evaporate and the natural grease to fry the bacon. Factory bacon is injection brined. |
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Post by Captj on Sept 1, 2024 10:26:43 GMT -5
Look at the label. IF it says water added that means 10% or less water added. If it contains a higher water content it has to state the percentage of added ingredient. If it states either no water added, or nothing at all then that is the better product. The water is actually cure that's injected or combined through vacuum massage processing. Other items to check for are phosphates, celery products, soy or other products which encapsulate the salt soluble protein and bind the water to the meat. If the product is what I consider adulterated with any of these products to actually cheapen the cured product I will pass on it. Throw some phosphate on a dirty floor and see what happens. Don't want that in my body. Excess water (cure) bound to the meat makes it harder to cook down to ready to eat.
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Bacon
Sept 1, 2024 10:34:29 GMT -5
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Post by tonyroma on Sept 1, 2024 10:34:29 GMT -5
Look at the label. IF it says water added that means 10% or less water added. If it contains a higher water content it has to state the percentage of added ingredient. If it states either no water added, or nothing at all then that is the better product. The water is actually cure that's injected or combined through vacuum massage processing. Other items to check for are phosphates, celery products, soy or other products which encapsulate the salt soluble protein and bind the water to the meat. If the product is what I consider adulterated with any of these products to actually cheapen the cured product I will pass on it. Throw some phosphate on a dirty floor and see what happens. Don't want that in my body. Excess water (cure) bound to the meat makes it harder to cook down to ready to eat. CaptJ knows his bacon, any brands you recommend? |
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Bacon
Sept 1, 2024 11:55:36 GMT -5
Post by gogittum on Sept 1, 2024 11:55:36 GMT -5
Before you start screaming, give this a try: Put 4 layers of paper towels on a plate, lay the bacon strips on them, then cover with 2 more layers. Do NOT use thick cut bacon.
Nuke them on high for...I forget...2 minutes...4..?? Can't remember but try increasing or decreasing the time. Bacon comes out flat and crisp, evenly cooked and delicious.
I love bacon but rarely eat it anymore.
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Bacon
Sept 1, 2024 12:03:31 GMT -5
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Post by Deleted on Sept 1, 2024 12:03:31 GMT -5
Before you start screaming, give this a try: Put 4 layers of paper towels on a plate, lay the bacon strips on them, then cover with 2 more layers. Do NOT use thick cut bacon. Nuke them on high for...I forget...2 minutes...4..?? Can't remember but try increasing or decreasing the time. Bacon comes out flat and crisp, evenly cooked and delicious. I love bacon but rarely eat it anymore. I have cooked bacon exactly like this with good results. Bonus is no splatter burns on my arms 😂 Six slices 5 minutes |
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Post by 4ward on Sept 1, 2024 12:12:15 GMT -5
The 80’s just called, they want their bacon back.
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Bacon
Sept 1, 2024 14:51:11 GMT -5
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swampdog likes this
Post by One Man Gang on Sept 1, 2024 14:51:11 GMT -5
I am not only a expert on Boca and Pompton, I'm a expert on bacon. If you're not getting crispy results, you aren't cooking it low and slow enough. As with most good things in life, don't rush to the finish line. Enjoy the process getting there.  |
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Bacon
Sept 1, 2024 14:57:27 GMT -5
Post by gardawg on Sept 1, 2024 14:57:27 GMT -5
If you are frying bacon then you are doing it wrong.
cook it in the oven @400 degrees EZPZ
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Bacon
Sept 1, 2024 15:12:45 GMT -5
Post by OhMy on Sept 1, 2024 15:12:45 GMT -5
If you are frying bacon then you are doing it wrong. cook it in the oven @400 degrees EZPZ This is how you cook bacon. I do 375 degrees though. Parchment paper under the bacon easy cleanup too. Made some yesterday, perfect. |
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Bacon
Sept 1, 2024 16:11:53 GMT -5
Post by johnnybandit on Sept 1, 2024 16:11:53 GMT -5
You ever buy some bacon and no matter how you cook it, it just doesn’t get crisp? I always save bacon grease and throw a good glob into the iron pan to get the bacon started. But for some reason you get a batch of pre-packaged and it just won’t crisp up. Never figured that out. What bacon are you buying?
Quality matters with bacon...
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Bacon
Sept 1, 2024 16:22:00 GMT -5
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Post by tonyroma on Sept 1, 2024 16:22:00 GMT -5
You ever buy some bacon and no matter how you cook it, it just doesn’t get crisp? I always save bacon grease and throw a good glob into the iron pan to get the bacon started. But for some reason you get a batch of pre-packaged and it just won’t crisp up. Never figured that out. What bacon are you buying?
Quality matters with bacon...
Who sells quality bacon? |
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Post by stc1993 on Sept 1, 2024 16:26:25 GMT -5
I don't even buy bacon anymore. It's not worth the price.
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Bacon
Sept 1, 2024 16:46:02 GMT -5
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olmucky likes this
Post by garycoleco on Sept 1, 2024 16:46:02 GMT -5
I don't even buy bacon anymore. It's not worth the price. Make your own. It's incredibly easy. I have bought bacon in years |
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Post by anumber1 on Sept 1, 2024 16:57:43 GMT -5
What bacon are you buying?
Quality matters with bacon...
Who sells quality bacon? Wright... look for sales when it's 6 or 7.99/lb and stock up. |
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Post by swampdog on Sept 1, 2024 16:58:04 GMT -5
Been frying bacon for a long time. As said above go low and slow. I’ve had it cooked in the oven and the microwave, but like the iron skillet and I’m usually going in the hot grease with some eggs afterwards. Have bought bacon with the rind on it back in the day from the local butcher. Even the rinds got digested some how.
I eat bacon in small quantities now, but cook a lot for the family and friends.
I don’t understand the need to add bacon to every dish including desserts (wife has a chocolate-chip bacon cookie recipe).
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Bacon
Sept 1, 2024 17:00:26 GMT -5
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Post by Crkr 23 on Sept 1, 2024 17:00:26 GMT -5
What he said👍, Wrights is great
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Bacon
Sept 1, 2024 17:04:27 GMT -5
Post by johnnybandit on Sept 1, 2024 17:04:27 GMT -5
What bacon are you buying?
Quality matters with bacon...
Who sells quality bacon? Where are you at? |
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Bacon
Sept 1, 2024 17:13:33 GMT -5
Post by johnnybandit on Sept 1, 2024 17:13:33 GMT -5
I don't even buy bacon anymore. It's not worth the price. Good bacon is always worth the price... |
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Bacon
Sept 1, 2024 17:22:39 GMT -5
Post by johnnybandit on Sept 1, 2024 17:22:39 GMT -5
If you have to make it in the oven.... to make it decent.....You are buying the wrong bacon...
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Post by walkerdog on Sept 1, 2024 17:28:41 GMT -5
Most bacon being cooked in the oven isn’t due to any lack of ability to cook it well in any other way.
The appeal of the method is in its ease, efficiency, and simple cleanup.
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Bacon
Sept 1, 2024 17:29:25 GMT -5
Post by johnnybandit on Sept 1, 2024 17:29:25 GMT -5
Wright... look for sales when it's 6 or 7.99/lb and stock up. Wright's is okay... And passable... But not the best... even close..
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Post by johnnybandit on Sept 1, 2024 17:31:44 GMT -5
Most bacon being cooked in the oven isn’t due to any lack of ability to cook it well in any other way. The appeal of the method is in its ease, efficiency, and simple cleanup.
And to fuck it up.... Properly cooking bacon is not about ease, efficiency or simple cleanup....
And no matter how good your oven cooked bacon is.... That same bacon would have been better.... If it was cooked in cast iron...
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Post by walkerdog on Sept 1, 2024 17:42:09 GMT -5
Your opinion is taken for what it’s worth….. an opinion.
I’ve eaten bacon that was cooked in a lot of different ways (including your preferred method), but I’ve never had bacon that I didn’t like the way it was cooked…. unless it was badly burned.
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