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Old 03-02-2012, 10:11 AM   #1
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How do you fry bacon without getting popped with grease??

I just got popped pretty bad. My hand (in between my fingers) and neck and face. My hand is very painful (I've had it in ice water), my face and neck hurt just a little.

I cook it with the lid on and I turn the heat down before lifting the lid, but I guess I didn't wait long enough this time and got a really big pop. Should I be turning the heat all the way OFF and waiting a minute before taking the lid off to flip the bacon? Cooking without a lid is out of the question because of all the grease splatters.

HOW can I prevent this? (I used to bake my bacon in the oven to prevent this, but my family prefers it fried.) I feel like I need a full body suit and face shield.
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Old 03-02-2012, 10:13 AM   #2
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Cookie sheet in the oven at 350-400. Thats the only way I know to avoid the pops.

Last edited by Heheher; 03-02-2012 at 10:14 AM..
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Old 03-02-2012, 10:16 AM   #3
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I don't fry it either, I bake it. There are little screen things you can buy that fit over frying pans, maybe that would help. I have never cooked bacon with a lid on it.
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Old 03-02-2012, 10:17 AM   #4
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We were doing fried eggs (fried in coconut oil) yesterday and my son (my assistant chef) got popped pretty bad with the oil. He's autistic and yelled "ouch! Bad eggs!!

I've cooked bacon in the oven before and it comes out great!! Nice and crispy. But, since they like it fried, I've seen a round screen type thing that goes over the pan and saves you from the oil pops. Mabe look on the BB&B or Kitchen ETC. sites, they may have it.

Last edited by Becky; 03-02-2012 at 10:20 AM..
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Old 03-02-2012, 10:21 AM   #5
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I agree....cooking bacon in the oven saves from ever being splattered, plus all the pieces of bacon remain flat and get nice and crispy. Racheal Ray did a segment on that just yesterday. Rachael Ray Show - On the Show - The "Back to Basics" Show

As for using a lid on the pan, the moisture will collect on the lid and then when it falls into the grease it will POP!!! Not a good idea. If you still want to make bacon in a frying pan, purchase a splatter screen - it lets out the steam (no popping) and keeps you and the stove top grease free.

If I'm in the mood for just a few pieces of bacon, I make it on a glass plate in the microwave - I just cover the pieces with paper towels to absorb the grease.
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Old 03-02-2012, 10:21 AM   #6
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cookie sheet with sides lined in foil into the oven.
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Old 03-02-2012, 10:24 AM   #7
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How long does the bacon stay in the over? Also does it make it crispy?
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Old 03-02-2012, 10:26 AM   #8
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I buy the wide rolls of foil just for completely covering a sheet pan (with edges) and it is the perfect size for a package of bacon. I cook at 375-400 and really watch it after 10 minutes. It goes from mostly done to super crisp in minutes.
No clean up at all, just throw away the foil.
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Old 03-02-2012, 10:28 AM   #9
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I use one of those deeper broiling pans that comes with most ovens, remove the top bit and cook the bacon right in that bottom pan at 350 degrees F.

I even store the bacon lard in it for the next baking (bacon seems to pop less if it's cooked in lard you've saved from the last batch.
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Old 03-02-2012, 10:47 AM   #10
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OVEN!!!!! Works every time. Pour off the grease into a cup for future egg cooking delighfulness.
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Old 03-02-2012, 11:08 AM   #11
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Another oven lover here!!! I do not cook bacon on the stove any longer. Much easier to do in the oven. And we have bacon all day, whenever we want it!
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Old 03-02-2012, 11:17 AM   #12
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Quote:
Originally Posted by AnDee View Post
I agree....cooking bacon in the oven saves from ever being splattered, plus all the pieces of bacon remain flat and get nice and crispy. Racheal Ray did a segment on that just yesterday. Rachael Ray Show - On the Show - The "Back to Basics" Show

As for using a lid on the pan, the moisture will collect on the lid and then when it falls into the grease it will POP!!! Not a good idea. If you still want to make bacon in a frying pan, purchase a splatter screen - it lets out the steam (no popping) and keeps you and the stove top grease free.

If I'm in the mood for just a few pieces of bacon, I make it on a glass plate in the microwave - I just cover the pieces with paper towels to absorb the grease.
I have always gotten great crispy or soft results with the Microwave also.. placed between two sheets of paper towel for soft.. and for crispy i cook it right on the plate with the paper towel over the top.. ya would never know it was not cooked in a frying pan.

Last edited by sterlinggirl; 03-02-2012 at 11:18 AM.. Reason: spell check not working lol
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Old 03-02-2012, 11:40 AM   #13
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I do mine in the oven too - extra-thick slices, 400* oven about 18 to 20 minutes.

BUT if your family likes it fried try this - oven cook a big batch but cook it like 14 minutes. Take out, let cool on paper-towel-lined racks, then bag up and freeze.

When you need to give the family their fried bacon, take out however many pieces you need and put them into the frying pan, finish up the cooking a couple minutes each side. MUCH less splatter as there is considerably less grease to worry about. EVERYBODY WINS!
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Old 03-02-2012, 11:52 AM   #14
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I use those jelly roll type pans that look really bad after using them a while, if you spray with Pam the bacon doesn't stick to the pan. Then let fat congeal and scrape into a container for other use. I have a convection oven and at 350 it works well. Like someone else suggested don't cook it all the way and then microwave it to crisp it up.
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Old 03-02-2012, 12:16 PM   #15
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Thanks for the replies.

I'm not going to type much because my hand/fingers still sting pretty badly two hours later. OUCH!

I have a screen thingy, grease still splatters through it while the bacon is cooking, so I use a lid.

I'm getting popped when I flip the bacon. It's when I take the lid off and FLIP the bacon that I'm in peril.

I want to go back to baking it, because that way I can't get hurt. The family doesn't prefer it. (Of course.) I will try the half-way thing and see if they like it, but it still involves grease and the frying pan and my hand (and face) in danger.
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Old 03-02-2012, 12:27 PM   #16
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I love the oven too it keeps the cook top clean. I use a sheet pan with foil. If I fry bacon I have a splatter shield to cover the pan. I does help to add some fat to the pan like Cleo mentioned seems to pop less with more fat. If you fry with a lid the steam collects and will cause more pops especially when you remove it.
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Old 03-02-2012, 01:39 PM   #17
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Bacon baker here too! 400 for about 20 min. You can do a whole bunch at a time.
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Old 03-02-2012, 01:53 PM   #18
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Let them fry their own and realize the perils of frying. They my come to understand that oven bacon is work the painless effort.

Try lying the bacon on a baking cooling rack (wire rack) inside the foil lined jelly roll pan so the fat drips down and the bacon doesn't stay soft from sitting in the fat. You won't have to drain it midway. I usually have to drain off the fat halfway through baking so it can crisp up. Then I tried this. Only I hate cleaning the wire rack, cause I don't have a dishwasher.
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Old 03-02-2012, 02:10 PM   #19
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Can we see "oven"!

Yep yep yep!
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Old 03-02-2012, 03:14 PM   #20
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Yes, I just discovered the oven method. I bake the whole package, let the grease get a bit cool and then pour it off into an old yogurt cup (used the yogurt as a starter for each batch of that and then froze that, then popped it out into a freezer bag and have bacon grease!). Wonderful way to cook it. No spatters on the skin, ouch The smell in the kitchen is amazing. I went to About.com to find out how to cook bacon. SoOOOOOo easy way to bake it. Put it in a pan lined with foil, put it into the oven, then turn it on to 400 and set your timer to 17 to 20 minutes. Peek inside, if golden brown, then it is done. Do be careful when taking it out. It did sputter at me the first time. Open the oven, let it set for a minute or two, then take it out. Put the bacon on a paper towel lined sheet to cool. This is when I want to eat it all!!!!!!!!!!!!!!! Or freeze it like normal people do.

Last edited by Tilly; 03-02-2012 at 03:20 PM..
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Old 03-02-2012, 03:22 PM   #21
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Oven baker here too
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Old 03-02-2012, 03:28 PM   #22
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I love the oven method. No preheating required with the method I found online!
  1. Put bacon in a cold oven.
  2. Turn oven to 400°.
  3. Set timer for 17 minutes.
  4. Go play with cats.
  5. BACONNNNNNNNNNNNNNNNNNN
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Old 03-02-2012, 04:41 PM   #23
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Oven baker here also, but I turn the bacon about 1/2 way through the time (around 20-25 minutes) until not quite as done as you want. Take off and put it on a plate with a paper towel. Drain the grease and save. Then I put in a 1 gallon ziplock bag in the fridge and take out as many as I want at a time and nuke it for another minute until the desired doneness, which is pretty crispy around here.
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Old 03-02-2012, 04:42 PM   #24
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IMHO - the severe popping is from the lid and moisture dripping into the hot grease.

Maybe try to find a brand with less water injected.

I'm an oven baker on rack. I spray the rack to try to keep it from sticking and easier clean up.

Hope your booboos get better soon.

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Old 03-02-2012, 05:15 PM   #25
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Get some Aloe gel! It doesn't go bad and lasts for Years! I've had a bottle of it, probably around 12-16 oz. for years and it's not even 1/4 gone out of it. It's Great stuff for any burns, green too.
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Old 03-03-2012, 01:06 AM   #26
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I layer 4 paper towel on a microwave plate lay out 6 or so bacon slices micro wave minutes 4 to 5 comes out great but have to watch until you know how long your microwave takes and can go longer like 6 minutes if using thick bacon. Cooks better on a paper towel like bounty or viva though can stick on cheaper brands. I also like to cut the bacon slices to fit on the plate better. I always avoided cooking bacon because of the popping and I would burn it. My mom taught me this a few years back. I always think of her when I make bacon she was such a good cook and wonderful person.
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Old 03-03-2012, 05:21 AM   #27
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I vote for microwave cooking! I always do mine in the microwave and it comes out perfectly flat and crispy. You can do the plate/papertowel method but I have a microwave safe bacon rack that I use and love. I cover with a papertowel and aim for 1 minute per slice. Voila! Perfect no-fuss bacon. And with the bacon rack you can drain off and save the grease.
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Old 03-03-2012, 05:36 AM   #28
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Sorry the screen doesn't work for you. I have a dollar store cheapy that works very well. Maybe it is the brand of bacon like someone else suggested.

I don't like to cook in the oven unless I have to for some reason. I've done the microwave in the past, but I always go back to stove top.
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Old 03-03-2012, 06:03 AM   #29
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Originally Posted by Heheher View Post
Cookie sheet in the oven at 350-400. Thats the only way I know to avoid the pops.
Yep, a LCF taught be this a few years ago, and it so much easier. I had never cooked bacon in the oven before, but it is super easy.
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Old 03-03-2012, 07:26 AM   #30
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Get some Aloe gel! It doesn't go bad and lasts for Years! I've had a bottle of it, probably around 12-16 oz. for years and it's not even 1/4 gone out of it. It's Great stuff for any burns, green too.
I didn't even think of that -- I had some for sunburns!

Thanks! Next time maybe I'll remember.

I feel better today.


I have been baking our bacon for the past 2 years, but compared to fried, my family doesn't like the texture of baked. It gets too crispy for them. I don't drain my bacon grease. I bake my bacon at 375 in a baking stone with a lip, around 25-35 minutes, and I think it comes out great. I don't know why my family thinks they're some kind of bacon conneseurs. I do save my bacon grease afterwards and use it for cooking other things.

I'll try baking half way and then frying to finish. I hope they like it --- it's double effort for me (double dirty pans.) (But if I'm going to pay $6 for a pack of bacon, I want them to enjoy it.)

Last edited by Beezer Louisiana; 03-03-2012 at 07:28 AM..
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