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Bakin' Bacon - An Experiment

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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    @Botch chastised us all, then we we respond answering his original question, he ignores us. Poor forum etiquette.  I just do not understand this place sometimes. 

    I would rather light a candle than curse your darkness.

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  • Botch
    Botch Posts: 17,345
    What makes you think I'm ignoring you?  :confused:  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • HeavyG
    HeavyG Posts: 10,380
    Silence speaks volumes sometimes.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    After thoroughly reading this thread.  I am trying 325, cookie sheet, single layer of foil.  1/3 overlap to fit all in one pan.

    I would rather light a candle than curse your darkness.

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    edited March 2021
    Ozzie_Isaac said:
    After thoroughly reading this thread.  I am trying 325, cookie sheet, single layer of foil.  1/3 overlap to fit all in one pan.
    Screwed up and only set my oven to 300.  Bacon came out flat, no splatter, but a bit on the crumbly side.  Flavor is not as good as on flat top at higher heat.  Cleanup was a jiff and poured flavor into some jars.

    I would rather light a candle than curse your darkness.

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  • caliking
    caliking Posts: 19,780
    Going back to the query of dredging vs. not, chicken fried bacon is a thing in TX. 

    The best bacon I’ve ever had was deep fried. Crispy deliciousness that melted in my mouth. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    caliking said:
    Going back to the query of dredging vs. not, chicken fried bacon is a thing in TX. 

    The best bacon I’ve ever had was deep fried. Crispy deliciousness that melted in my mouth. 
    Do they partially cook it prior to dredging and frying?  Seems you would want the fat rendered prior to frying, otherwise it would make the breading mushy.

    I would rather light a candle than curse your darkness.

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  • stv8r
    stv8r Posts: 1,127
    edited March 2021
    I cook bacon in the oven all the time.  425 on a foil lined baking sheet.  If bacon is thin sliced and overlapped other slices I wait a few mins until it starts to shrivel and then reposition until all is in a single layer.  Let cook until crispy and it's unbeatable. 
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