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-   -   baked bacon-- thanks Dawnyama (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/804872-baked-bacon-thanks-dawnyama.html)

Sunny7 05-27-2013 09:09 AM

baked bacon-- thanks Dawnyama
 
wow, is this stuff good, i believe Dawnyama had a post about it somewhere, and thenn to bake chicken thighs or legs in the left over grease, the bacon is so much better baked than fried, i can't stop eating it, and the chicken baked in is so tasty, i just sprinkled on some seasonings and baked till nice and crispy

thanks again Dawn

Ntombi 05-27-2013 09:41 AM

Yeah, I almost always bake my bacon. Have for many years. Simpler, less splatter, clearer bacon fat to cook with later (I keep it in a mug in the fridge), easier to cook more at once, and uniform bacon to eat. All wins. :)


And I very often coat my chicken in bacon fat before seasoning and roasting. Great flavor!

Blue Skies 05-27-2013 09:47 AM

Baked bacon really is, imo, the best thing since sliced bread---er, whoops. Better than sliced bread, much better, for every reason Ntombi states. But do be careful, as to tip or spill the pan in an oven that hot would cause a terrible grease fire. Not to be negative, just passing on a safety tip. Be VERY careful when taking the pan out, not something to do in a hurry.

Patience 05-27-2013 09:54 AM

Anyone microwave bacon? I used to have a pan just for doing this but I think it is long lost.

When you bake it, what kind of pan to do use?

Snickygirl 05-27-2013 09:56 AM

Does anyone bake their bacon in a toaster oven?

Or is the grease splatter too close to the heating elements this way?

Or would covering it with foil first, work in a toaster oven?

(My toaster oven has temp settings / broil / toast etc. And works quite well as a small oven for regular baking. I've just been hesitant to try bacon because of how small it is. Worried about the grease getting all over the heating elements.)


Any thoughts would be appreciated.

Ntombi 05-27-2013 10:00 AM

I hate microwaved bacon. Hate.

I use any kind of pan in the oven, as long as it has a little bit of a lip, but not too high. I tend to use my half sheet pan or jelly roll pan most often, but you can be flexible. I don't use a rack to lift the bacon up, but I know some people prefer that. I like the bacon to sit in the grease as it's cooking.

I haven't done it in a toaster oven, but it'd probably be fine. It doesn't splatter nearly as much as when you cook it on the stovetop.

Sunny7 05-27-2013 10:50 AM

i just used my cookie sheet, but i lined in with foil, i am saving the grease to bake some chicken in it for tomorrow---i put it in a cold oven, not preheated, baked it at 375 for about 15 minutes, i think depending on the thickness of the bacon---the longer you bake the crispier it will be, i did get it overdone the first time i tried it, so kept a close eye on it this time, just got done eating my last piece, its addicting---my son was here and had him try a piece and he agreed, better than fried----i love bacon anyway-----we had bacon cheeseburgers for lunch today---yummo...)

Sharon 05-28-2013 05:10 AM

I always bake my bacon
A pound of bacon separated on a rack
Cook at 425 for 24 minutes.
Sometimes I turn the bacon over and sometimes not.

Deosil 05-28-2013 09:37 AM

I tried this and it became ridiculously crispy charcoal sticks. I like my bacon still a little pliable. I used a cookie sheet with foil on it for easier cleanup and I baked for around 30 mins at something like 400. I must have screwed something up. I usually do it in the microwave and didn't mind the results but the paper towel can stick to the bacon and that is not cool so I really was hoping for good oven results. Maybe I need less time in the oven or less heat? I wasted the pack of bacon I tried as the results were inedible. I will try one more pack at the temps and time Sunny7 mentioned and see how that turns out.

Sunny7 05-28-2013 10:07 AM

Quote:

Originally Posted by Deosil (Post 16443710)
I tried this and it became ridiculously crispy charcoal sticks. I like my bacon still a little pliable. I used a cookie sheet with foil on it for easier cleanup and I baked for around 30 mins at something like 400. I must have screwed something up. I usually do it in the microwave and didn't mind the results but the paper towel can stick to the bacon and that is not cool so I really was hoping for good oven results. Maybe I need less time in the oven or less heat? I wasted the pack of bacon I tried as the results were inedible. I will try one more pack at the temps and time Sunny7 mentioned and see how that turns out.

yes, and keep a eye on it--i think at 400 for 30 was probably to much---i actually removed the end pieces before the rest and just moved them around a little on the pan, a couple minutes more and the rest was done perfect this time, my first round was quite crispy but still good, burned bacon is not good

Karerose 05-28-2013 10:11 AM

I usually bake my bacon, but I'm an equal opportunity bacon cooker. I bake, broil, fry, and microwave bacon. When I bake or broil it, I usually use a broiler pan, but sometimes I use a regular pan too. I usually save the microwave cooking for when I'm on vacation and have a room with a fridge and microwave.

I'm not sure why, but I never thought to use the grease to cook chicken with. I do use the grease to cook other stuff, but I don't think I've ever used it for chicken - I will though.
Quote:

Originally Posted by Deosil (Post 16443710)
I tried this and it became ridiculously crispy charcoal sticks. I like my bacon still a little pliable. I used a cookie sheet with foil on it for easier cleanup and I baked for around 30 mins at something like 400. I must have screwed something up. I usually do it in the microwave and didn't mind the results but the paper towel can stick to the bacon and that is not cool so I really was hoping for good oven results. Maybe I need less time in the oven or less heat? I wasted the pack of bacon I tried as the results were inedible. I will try one more pack at the temps and time Sunny7 mentioned and see how that turns out.

You should start out with less cooking time and then work from there. I usually set the timer at 15 mins and then depending on how cooked it is I cook more. Be careful though because the more cooked it is the faster the remaining cooking time is. It is never the exact same time when I cook. Maybe if I used the exact same bacon and exact same cut it would be.

Ntombi 05-28-2013 11:21 AM

I like mine still a bit pliable, right on the edge of crisp. I cook it at 325* for maybe twenty minutes, but I start checking about eighteen minutes in, and take it out when it looks right. The length of time depends on so many factors that I'd rather be safe than sorry.

No foil here. I don't see the point, as the pan is very easy to clean. I pour the grease into the mug, and the pan goes into the dishwasher, or gets a quick wash with hit soapy water. It's not baked in or anything.

cinglessofme 05-28-2013 11:44 AM

Thin sliced on 350 for 22-25 mins, thick sliced 375 for the same amount of time. Both always cooked in a cast iron skillet. Keeps the skillet "seasoned" and stick free and you dont have to worry about lining a pan or spills.

SkeeterN 05-28-2013 12:07 PM

I love baking my bacon

pocahontas 05-28-2013 01:14 PM

Quote:

Originally Posted by Ntombi (Post 16443884)
I like mine still a bit pliable, right on the edge of crisp. I cook it at 325* for maybe twenty minutes, but I start checking about eighteen minutes in, and take it out when it looks right. The length of time depends on so many factors that I'd rather be safe than sorry.

No foil here. I don't see the point, as the pan is very easy to clean. I pour the grease into the mug, and the pan goes into the dishwasher, or gets a quick wash with hit soapy water. It's not baked in or anything.

Ditto! But I buy thick cut applewood smoked bacon so I usually cook it at 400 for 20 min. It takes longer to cook but I still like mine meaty and pliable, just on the verge of crispy. Been baking my bacon for years! Wouldnt do it any other way.

Arctic_Mama 05-28-2013 05:43 PM

I bake my bacon as well - learned it from Dawn and the other hCG ladies on here, and I won't go back! No grease spatters, much less burning, no crispier, too. All yum!

cfine 05-28-2013 07:32 PM

Hummm I wonder if turkey bacon would come out as good? I think I might try it. I hate splatters, but I have to add fat to cook mine. Anybody else only eat turkey bacon??

Ntombi 05-28-2013 07:46 PM

Blech.



Sorry, I mean not me. :D

Casey 05-28-2013 08:36 PM

I use the rack that I cool cookies on, placed in a foil lined sheet pan.

Blue Skies 05-28-2013 08:51 PM

One other tip---crinkle up your foil and then spread it out over the pan. The crinkles make for a natural rack of sorts, allowing air in under the bacon. And like so many others here, I'm never going back to frying bacon on the stove top. So messy, and the result is no where near as even and the way I like it as baked.

cfine 05-28-2013 11:00 PM

Ntombi.....:laugh:

Mobear 05-30-2013 05:22 AM

I'm going to give this a try! I've been thinking about this for quite sometime but had to overcome fear of needing to clean my dang oven:hyst:.

What do you do with the bacon you don't use right away? I'm thinking I'll bake a pound but only use about 8 slices at a time. Do you freeze it?

Any ideas appreciated!

Ntombi 05-30-2013 05:31 AM

I put it in the fridge, but usually I eat it within a day.

emel 05-30-2013 07:03 AM

It isn't as messy as you think, as long as you use a pan with a lip. And definitely line the pan.

Deosil, 30 min at 400 is too long, imo.
I do 375 and check it after 15 minutes. When I have the oven loaded up (4 pans bacon, or a couple pans of bacon and another dish), the longest it has taken at 375 is 23 minutes. Don't overcrowd the pan. Sometimes you have to take out a few pieces that get done quicker while leaving those that need a minute or two more.

ETA... I do 4 cookie sheets full for my card party brunches for 12 to 16 people. 9 slices to a pan, so that's 36 slices. I have tons of food at my brunches, and the bacon always gets eaten, every last bite. Everyone loves it.

Ntombi 05-30-2013 07:14 AM

I don't get the point of lining the pan. :dunno:

I mean, are other people finding the pans so hard to wash otherwise? I must have different pans or something.

Karerose 05-30-2013 07:26 AM

I put leftovers in the fridge and they are ready to eat and grab. I seriously have an issue with portion control though when it comes to bacon, so there are not a ton of leftovers.

Cold bacon is good, but I do sometimes warm up the leftovers too. If I cook eggs, I just throw a few pieces of bacon in the hot pan after I cook the eggs and it heats up really quick without all the extra grease splatter.

emel 05-30-2013 08:14 AM

Quote:

Originally Posted by Ntombi (Post 16446821)
I don't get the point of lining the pan. :dunno:

I mean, are other people finding the pans so hard to wash otherwise? I must have different pans or something.

It cooks better for me if I line the pan. It kind of sticks to an unlined pan, and sometimes the strips break a little when I lift them off. With a lined pan they come off effortlessly and perfectly. That being said, I don't use my best cookie sheets when I'm baking bacon, because protein foods can mar their surface. So maybe my sticking issue is because my pans aren't the best.

ETA and it's handy to just ball the foil up and throw it away, when I'm cooking for a dozen people. I don't always save the grease.

Deosil 05-30-2013 08:29 AM

Well I took a pack of bacon out of the freezer and tomorrow I will take the good advice in this thread and try again. Thanks for the info emel! I will put it at 375 and just hang out in the kitchen and watch it like a hawk since I don't want to waste another pack of bacon. I will let you all know how it works out *fingers crossed*.

mimivac 05-30-2013 08:34 AM

I used to bake my bacon all the time, but now that I am usually just cooking for me, I throw a slice or two in a pan and crisp it up on the stovetop. I almost never use the grease, even when I'm making eggs and bacon in the same pan. Find it very unpalatable.

dawnyama 05-30-2013 11:39 AM

Quote:

Originally Posted by Sunny7 (Post 16442335)
wow, is this stuff good, i believe Dawnyama had a post about it somewhere, and thenn to bake chicken thighs or legs in the left over grease, the bacon is so much better baked than fried, i can't stop eating it, and the chicken baked in is so tasty, i just sprinkled on some seasonings and baked till nice and crispy

thanks again Dawn

Just seeing this now. Your welcome :o


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