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August 8, 2013

Helpful Hints from joeeze: Even better bacon in your oven

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Cognoscenti know that bacon is best prepared in the oven — the real oven, not the microwave.

From Shannon Friedman Hatch's excellent "Quick Tips" feature in the latest (September & October 2013) issue of Cook's Illustrated comes the nice hack up top, submitted by reader Betty Pfeifer of Bay Village, Ohio.

August 8, 2013 at 08:01 PM | Permalink


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Comments

There's nothing wrong with the fat at all -- but do try this method before you knock it. I can say with all certainty that you will not be sorry. Not one bit.

Posted by: Mike Harney | Aug 9, 2013 4:20:55 PM

What's wrong with the bacon fat? That's the best part. The "dietary cholesterol is bad for you" myth was busted long ago.

Posted by: Ian Butterworth | Aug 9, 2013 2:48:04 PM

For example:

http://img443.imageshack.us/img443/8347/1t66.jpg

http://img708.imageshack.us/img708/3733/dqc9.jpg

Posted by: Mike Harney | Aug 9, 2013 3:12:56 AM

Use this crimped foil method and bake it at 250F for 90 minutes. Why? Because cured bacon gets bitter notes at 300F and higher. With this low and slow method, 75% of the fat drips away and you're left with wafer-like bacon that's the baconiest you've ever had. This is how I make BLTs, though I use a half-sheet pan lined with aluminum foil and a close-mesh (1/2") nonstick baking/cooling rack so the rashers remain uniformly flat.

Posted by: Mike Harney | Aug 9, 2013 3:00:57 AM

Also can bake on paper grocery bag turned inside out, on low oven, 325 or so, lower and slower works best.

Posted by: Kay | Aug 8, 2013 9:22:00 PM

Ya just can't talk about bacon without talking about Epic Meal Time and their legendary bacon weaves:

http://youtu.be/86eVxuBkqeU

Well, bacon -AND- bourbon...

...AND foul language!

Posted by: Rob O. | Aug 8, 2013 8:17:19 PM

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