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Posted: Wed Apr 30, 2008 3:16 am Post subject:

You've made a convert out of me... The only differences between how I did it and how you just documented how you do it is:

I had the oven set to 425 degrees, not 400
I think because of the higher temperature, the timing was a little different - I did it for 7 minutes, turn, and another 8 minutes, not 10 and 10.
I did use a cookie sheet - it didn't warp enough to cause any issue
I didn't empty the grease out of the aluminum foil, but rather just waited for it to solidify a little on the foil, then balled that alone up and threw it away - has the bonus of not even having to clean the cookie sheet
Instead of using a rack as you did at the last step, I went with the tried-and-true method of putting the strips of bacony goodness on a plate with a few layers of paper towels, with another layer of paper towels on top for soaking the grease off the top

One bonus is that this way I could keep cooking other things on the stove-top (like the eggs) while the bacon was cooking... In the past with pan-fried, I had to cook the bacon on the stove-top, then when it was done, start with the eggs. And of course, in the meantime, try and find a decent way to keep the bacon from getting cold while I finished the eggs.

Now I just do it all at once. It's a wonderful thing.

Posted: Wed Apr 30, 2008 3:54 am Post subject:

BamZipPow wrote:
10 slices of bacon ready to go into the oven...

Sodding 'ell, there's more meat on a butcher's pencil than in that bacon...

I prefer some of this:

EEps · Posted: Wed Apr 30, 2008 4:10 am Post subject:

The rack was only fer displaying it fer this instance (piccies) only... Wink Smile

I use a spaghetti jar only to keep the grease fer other things...or dump it when it gits full. Also, it allows you to make another batch if you only have the one pan or if you decide that you need more bacon cause someone ate the ones you just made and didn't leave you any. Blush Smile

BTW...what did the wife say? Did you git the super approval? Is there another mini-Alphi on the way now? Shocking Smile

Posted: Wed Apr 30, 2008 6:19 am Post subject:

BamZipPow wrote:
The rack was only fer displaying it fer this instance (piccies) only...

I use a spaghetti jar only to keep the grease fer other things...or dump it when it gits full. Also, it allows you to make another batch if you only have the one pan or if you decide that you need more bacon cause someone ate the ones you just made and didn't leave you any.

BTW...what did the wife say? Did you git the super approval? Is there another mini-Alphi on the way now?

Yes I got super approval, but no, we're very likely done with mini-Alphi's... A girl and a boy, yeah, we can be content with that, I should think.

Besides, these kids ain't cheap! I'm just glad one's out of diapers, and both are eating "real" food with the rest of us.

The idea of going back to baby formula and/or baby food, and doubling our diaper usage just makes me (and especially my wallet) shudder.

Posted: Wed Apr 30, 2008 7:10 am Post subject:

CMTG wrote:
BamZipPow wrote:
10 slices of bacon ready to go into the oven...

Sodding 'ell, there's more meat on a butcher's pencil than in that bacon...

I prefer some of this:

Seconded with a capital 2.

Posted: Wed Apr 30, 2008 11:45 am Post subject:

Jaymac wrote:
Got to be grilled for me...

Mmmmmm, breakfast

In the US that would be considered Canadian bacon.....more meat. less taste.

Posted: Wed Apr 30, 2008 4:16 pm Post subject:

Canadian bacon is made from the back meat (the choicest part of the pork loin). U.S. bacon is made from pork bellies.

Posted: Wed Apr 30, 2008 5:52 pm Post subject:

I usually go the pan fried route, but decided to try the oven baked last night. It was pretty darn good! I don't know if I'll switch over to it, but it was easy and evenly cooked.

Has anyone tried putting the bacon on a drying rack, then the rack on a cookie sheet? That would drain the grease as it cooks.

Also, the grilling method, does that mean fire up the grill like to barbecue, or am I missing something?

Posted: Thu May 01, 2008 3:16 am Post subject:

I have been converted to the greatness that is Oven Cooked bacon. It makes it easier to prepare and cook the rest of the breakfast since you don't have to constantly watch over the bacon. I put mine at 425 and rotate once at 6 minutes it's crunchy but not burnt.

Alphi wrote:
The idea of going back to baby formula and/or baby food, and doubling our diaper usage just makes me (and especially my wallet) shudder.

Yeah I got lucky with both of my girls they got the Milk straight from the Source. Also it's cheaper to buy the food(fruits Vegetables and meat) and then just puree them in a food processor or blender. Both girls were pretty much fed that way. And the finally money saving thing we did was do Cloth Diapers. It was a big cost up front but the amount of money we saved not having to buy diapers every month has been a godsend.

Posted: Thu May 01, 2008 5:23 am Post subject:

Back bacon is a lot nicer than streaky bacon.. But then again, I prefer to eat the meat as opposed to the fat.

Posted: Thu May 01, 2008 6:32 am Post subject:

Jaymac wrote:
Back bacon is a lot nicer than streaky bacon.. But then again, I prefer to eat the meat as opposed to the fat.

Some of it is what you are brought up with and get used to eating. While Canadian bacon is great, I wouldn't trade our 'fat' kind of bacon which, if cooked well has less fat than one might suppose. It also has lots of good minerals in it, I have read.

Posted: Thu May 01, 2008 6:38 am Post subject:

Bacon without fat? Thats like women wothout boobs! I prefer A cups myself. But when... what was the question again?

/Akely

EEps · Posted: Thu May 01, 2008 11:22 am Post subject:

Just made another batch working with 425°F instead of 400°F. I started with a cold oven as usual and turned the bacon at 10 min. Checked on it after 7 min and didn't see a difference so I went on to a full 10 min after the turn. Seemed to be okay. Seemed a little bit crisper. EEp still ate it all up. Shocking Smile

Anyone else gonna give the oven fried method a try? Wink Smile

Not sure how the English/Canadian bacon would turn out in the oven fried method. I think it would end up like fried beef jerky... Big Smile

Posted: Thu May 01, 2008 1:46 pm Post subject:

BamZipPow wrote:
Anyone else gonna give the oven fried method a try?

I've done that many many tymes. Way back when I started coming here I worked nights in a hotel. I made the breakfast and probably made ten pounds of bacon every morning. All was made in a (fan) oven at 180 centigrades for 12 minutes. No turning.

At home I usually use the pan unless I have to do large ammounts.

/Akely

EEps · Posted: Thu May 01, 2008 3:22 pm Post subject:

Akely wrote:
BamZipPow wrote:
Anyone else gonna give the oven fried method a try?

I've done that many many tymes. Way back when I started coming here I worked nights in a hotel. I made the breakfast and probably made ten pounds of bacon every morning. All was made in a (fan) oven at 180 centigrades for 12 minutes. No turning.

At home I usually use the pan unless I have to do large ammounts.

/Akely

Well..I was referring to the other chefs that haven't tried this method before. I mean who really wants to make bacon supervising whether or not the bacon needs turning or the spatter going everywhere.

I'm tempted to make it in my convection toaster oven next... Wink Smile

BamZipPow wrote:

BamZipPow wrote:

CMTG wrote:

BamZipPow wrote:

Jaymac wrote:

Alphi wrote:

anglachel wrote:

Jaymac wrote:

BamZipPow wrote:

Akely wrote:

BamZipPow wrote: