You might like to try sous vide bacon. 8+ hours at 145-150F and it is cooked then just fry quickly on one side to crisp. Can be kept in the refrigerator and used as needed. Simple, low odour and almost foolproof. Added bonus your bacon fat is perfectly clean.
The best advice I can add is for newlyweds. Never fry bacon naked. It spoils the honeymoon. You'll appreciate my advice if you fail to take use it, but then it's too late.
I prime my pan with a tablespoon or two of bacon grease I keep frozen. Also, I use my steel potato-masher as a bacon-press and it works great. I cook in cast iron, med/low flame, turning frequently, and I dust the strips with a bit of red pepper a few seconds before pulling them off. May not be "right", but I always think it comes out good.
"The only negative thing about bacon is the lingering smell it leaves behind" -- BLASPHEMY. Bacon smell is not a stench but a perfume of the best things in life.
No time for greedy people to continue giving money to animal agriculture. The external costs are too much as health and many environmental problems will accelerate.
I like when bacon curls up in the pan. The parts that touch the pan get crispy, the parts steam cooking above those get a more floppy texture, I prefer the varying textures in a single bite. I feel im in the minority where I dont like it when my entire bacon strip is crispy. I like it "imperfect" with the texture changes.
I used to fry my bacon in a pan on the stove or in a square electric skillet. THEN, I finally learned how much easier it is to cook bacon in the oven!! It is such a time saver, and I can be preparing other parts of the meal while waiting on the bacon, or washing dishes, doing laundry, etc. By cooking it in the oven, it also makes clean-up much easier!
@@harrycurrie9664 I used to think the same thing. Kept visualizing grease splattered throughout oven. One day I tried using toaster oven to cook bacon (350° about 8-10 mins.). Worked beautifully. Strips were cooked perfectly and not curled up. No splatter and easy clean up. Might want to give it a try.
@@Mmtm1994 I used to use my toaster oven to cook chicken legs etc. but the oven is hard to clean so only use it for things like cheese on toast. I use my microwave to cook bacon, wrap a rasher in kitchen towel put it on a safe plate and cook on high for about 2 mins, fat free and as crisp as you want it to be. You would have to experiment with the bacon you like, times will vary according to thickness and type.
Thick cut (1/4 inch) hickory smoke, maple and steak house (no longer available) bacon. I took 1 1/2 lbs each to a friend in Edinburgh Scotland and she was delighted.
I like bacon on parchment paper...in the oven @ 300 degrees. The bacon cooks more evenly at the lower 300 degree temp. Cook until your crispy preference. No turning necessary. Try it...you'll like it.
that does work great, but what i do is it cook it part ways then wrap bundles up and place them in the freezer, when i need it I take it out and finish it on a skillet it does not splatter or burn and stays flat,
Try bacon in a carbon steel skillet - all the advantages of cast iron at half the weight and quicker heating. Seasons easier, too. The standard in Europe and in most pro kitchens
My grandpa saved all the bacon grease in a jar he kept on the back of the stove. He would strain it first and no one ever died. He used it when cooking eggs or making country gravy instead of using sausage grease. At thanksgiving he would use it to make a brown gravy too
same here, but Grandma kept two cannisters on the back of the stove - one for bacon fat and one for schmaltz (chicken fat) BUT she never started the chicken in chicken fat, it was always cooked in bacon fat and the resulting oil mix went into the chicken can - best fried chicken ever, best gravy. Thanks for sharing!
i use it on my blackstone griddle to cook bacon, but the problem is that the bacon grease gets all over it and drips everywhere, kind of a pain in the ass.
Thank you for sharing this video with the world (of TH-cam). I would have to say that bacon cooked in a cast iron skillet, on an open fire, is the best way to enjoy it. If you want to cook large batches of bacon, I've found that a non-stick cooking sheet, with the oven on a medium to low broil works best. You can even have the plump yet crispy results that Chefs achieve, by placing a bowl of water under the bacon as it cooks in the oven. The other thing I consider when cooking bacon, is the cut or size of the slices. For thick sliced bacon, if it's cut correctly, a bacon press should not be necessary. If the bacon is thin, and you don't have a press, consider cutting the bacon into 3 or 4 pieces. This will avoid the 'crinkled' and 'shrinking' effects that happen to a long thin slice of bacon. If you don't care how big the piece bacon is, consider cubing it up into small pieces. What you don't eat can be stored in the fridge and added to eggs, salads, potatoes, or any other dish that you want...if you have any leftover, that is.
I was recently preparing a major brunch to honor our preschool teachers who had done a great job during the pandemic keeping kids engaged and happy. This required cooking 6 lbs of bacon in the church kitchen. (Large cookie sheet method). The extractor fans were on and apparently there was almost chaos out in the play areas outside as the aroma of bacon swamped the entire neighborhood. Little kids and teachers all drooling at the mouth and complaining of being hungry …. after lunch that is …. Bacon aroma is surely a powerful thing.
My #1 tip - do not overcook! Bacon should still be "wet & limp" not "crispy" when removing from pan. The bacon will continue to crisp up once removed from pan. If you keep in until "crispy" your bacon will come out overdone & burnt tasting. Also #2, afterwards I use the bacon grease to cook sliced (or cubed) potatoes & onions. Then if desired, crumble bacon & add to potato/onions (after you pat all down with paper towels to get rid of excess grease.)
Growing up, my mom always put three slices of bacon on top of her meatloaf. She made the best meatloaf ever! FYI, I'm 67. Many of the best cooking/baking habits have been lost. We should really bring them back!
I bake at 400 on parchment paper, sprinkling each piece with ground black pepper and powdered ginger. Right before the bacon is done, garlic powder is added,...if you add it too soon it will burn before the bacon is finished. Learn when your "done window" arrives for your usual temperature, (it is a very short window of time, when it looks close to done, shut your heat OFF) ....all bacon will still be cooking on thermal momentum alone, that window is from the time you shut it off, until it is "your" perfect crispy. Bacon can still be cooking on a sheet pan after you take it out of the oven, so promptly remove it onto paper towels, or lay it in a non heated nonstick saute pan to stop the cooking. Once you go too far,...that golden caramel crisp will taste burnt. If the bacon looks like it needs more time in the oven, stay there and watch it to learn that timing,... it turns from an undone fatty raw look, to crispy perfect just LIKE THAT,...that stage only lasts for a minute or so until it is ruined. BE THERE, and enjoy your bacon.
Any bacon that will "stand up in a bowl" in a microwave (or anywhere else) would hardly be worth eating - this is obviously a completely ridiculous assumption.
My grandma ALWAYS had a tub of bacon fat on the stove top. For years I thought she was crazy. Now, decades later, I know she was ahead of her time. I should have learned more from her!
I enjoyed the video and learned some things. I am one who absolutely loves the smell of cooked bacon. When I was selling my house years ago, the realtor told me to cook bacon or bake a pie or some bread before she was going to show the house. She said cooking aromas gave a homey feel to the house. Must've worked, because the first people who looked at the house bought it. How thick is that bacon that will stand up in a bowl? Boiled bacon doesn't sound very appetizing. Seems like the water would take some flavor out of the bacon. Plus, even though you boil the water off, I am still imagining chewy bacon. I cook my bacon on medium-low heat in a skillet, but it takes forever, so I am going to try the oven method. For great scrambled eggs to go with that delicious crispy heavenly bacon...I start with a cold or barely warm skillet, then low & slow & just turn big portions as they cook instead of scrambling them around in the pan. You have to constantly turn large sections so the bottom doesn't overcook, but it's worth the effort. They're more fluffy this way. Also...to enrich the yellow color, use a little evaporated milk in the egg mixture instead of regular milk. I use either evaporated milk or nothing. A friend of mine uses water. I prefer the evaporated milk because it keeps the eggs more yellow and seems to add a little richness and moisture. A chef friend told me that there are people who hate seeing black flecks of pepper in their eggs, but eggs need salt & pepper. His solution? He uses white pepper. My grandkids got me into using tater tots instead of hashbrowns. They work nicely...always a lot of "crunchy" to go with the soft eggs. Now I am hungry for breakfast at midnight! Or do I want a BLT? Both sound delicious. Bacon makes everything better!
Here is the biggest mistake everyone makes when cooking bacon: "cooking in a frying pan." Do Not Cook Bacon In A Frying Pan! If you do, your bacon will shrink and curl up and buckle. To keep your bacon from curling up, use a baking sheet and cook it in the oven. It will remain flat and become crispy and better-looking. In the oven, the heat hits the bacon from all directions!
Ohhhh, so close. Cook the bacon on a rack on the baking sheet with some holes to drain the grease. Bake @400 10-12 min. turn over repeat. I like mine real crispy so I cook it a little longer, plus I use a toaster oven.
@@patfranks785 That's the very same concept. The type of cookware you use is irrelevant. You can even use a cast iron skillet, a roasting pan, or even a deep dish cookie sheet. The point is to make sure the bacon is cooked in an oven. I always line the bottom of a baking sheet with parchment paper. Incidentally, I never have to turn my bacon strips over because it cooks evenly on both sides. When my bacon is done sizzling in it's own natural smoky fat, I lay the strips on paper towels before enjoying.
@@alanmorris7669 The difference is I don't want my bacon cooking in fat. It always goes on to paper towels, I even dab the grease of of it. Yea, I'm anal.
My husband seasons bacon with every spice we have in the cupboard... Cinnamon, allspice, granulated garlic, celery salt, etc. it's delicious and different every time... He just fries it slowly... It's divine. Esp. On blt's. Yum!
I almost always bake ours in the oven sometimes near the end I'll switch to the broiler to crisp up some of the fatty pieces. Only time I fry it in a cast iron skillet is when I am making biscuits and gravy
After trying the oven method I can't imagine doing it another way, less shrinkage, even cooking, no flipping, flat bacon that doesn't curl up, and I can get it perfect every time the way I like it which is fully cooked but just on the side before it gets crispy.
Freeze cooked bacon? My cooked bacon never lasts a week in the fridge. I bake a pound a week and keep it wrapped in paper towel in a Ziploc bag in the fridge. Less than 30 seconds to warm up for BLTs, Bacon Cheeseburgers, bacon and eggs, etc. Or, just to snack on. 🥓
@DAVE ADAM usually 1.5 lb of thick cut. It doesn't always last the week. I bake it. I don't have to watch it and it lays flat. I make it after dinner, but I still eat about 3 slices.
It also depends on whether the bacon is dry or wet cured, dry cured tends to cook more evenly where if its wet cured you end up with white nitrate gloop oozing out of the bacon. As for what to cook the back in try a Tefal Optigrill which is similar to a Forman grill which cooks the bacon on both sides at the same time.
This works every single time resulting in crispy yummy bacon, I typically do 6-packs of bacon at a time (Hormel Center-cut) Preheat oven to 325 1. Line a cookie sheet with tin foil, place a metal rack on the cookie sheet 2. Lightly spray the rack with coconut oil (otherwise the bacon will stick) 3. Lay the pieces flat on the rack, its ok if some touch, but don’t lay on top of each other 4. Halfway through cooking, drain the oil 5. Once cooked, transfer to a single paper towel to soak up, keep layering the towels until all bacon is stacked 6. Then slip the layered bacon into freezer bags and freeze You will readily have yummy cooked bacon. Thank You!
3:11 "... there are no wire racks, aluminum foil, parchment paper or other tools required; just a rimmed baking sheet..." 3:18: Inserts pan with elaborate corrugated aluminum foil rack under bacon into oven...
ill do it my way, you do it your way! i load my cast iron with as much as it can hold and i put a lid on the pan and cook on high heat then flip it and turn the heat down
Hard to believe that you are the only one who knew this, very generous of you to share, however , I will continue to cook my bacon the way I want it in my no stick cast iron pan and save the day to use to fry other food.
hey that's my secret to success -- the bacon starts frying before the fat gets rendered -- the bacon is cooked from the outside and the inside. There's a popular nearby restaurant that will serve a pound of fried bacon -- it's deep fried -- you get a big pile of bacon on your plate -- restaurant is packed with customers. They go through tons of bacon each month.
#Sharon Hill Yep, I'd rather bake my bacon and put my oven on self clean than use a bottle of windex to clean the range top, backsplash, counters, and floor from splattered grease.
We cure our own bacon, started on this because we got sick of shit bacon from the shop. We bake in the barbecue on a rack super tasty and crunchy rind 😋🥓
1) NEVER BOIL BACON. 2) Never microwave bacon. 3) The secret to that perfect bacon texture & flavour is the bacon itself. Always buy bacon that you like the flavour of then cook it how YOU like it. Life is too short to cook bacon like everybody else, cook it how YOU like it the you will ALWAYS love your bacon!!
Cast iron HOLDS heat better than anything, it's actually really crappy at CONDUCTING it. It's sort of infamous for having random hot and cold spots, which is why preheating is so important. Aluminum conducts heat well, but doesn't hold it at all.
bacon press. here in UK. I am using the old fashioned small hand iron that was heated on a stove then to press your shirt. just the job for Bacon press.
Me: cooks bacon using the water method as described in this video. Takes a bite of the bacon when it is cooked to my liking... Me: I have made a terrible mistake
I cook my bacon in the oven on a pan with a grill grate so the fat drips off. .I keep it in the freezer and when I want some I just throw a few strips that I've separated in into the oven still frozen. Within a few minute I take it out of the oven, spread it out and then put it back to coo it to my desired state (soft with crispy ends only drizzled with maple syrup). Yummmm! Also, I love the lingering smell of the bacon after it's done.The smell is great!!!!
The water technique is really good. The bacon is cooked evenly to perfection a few minutes after the water evaporates and is very tasty. It even works in any pan type.
I agree. Sounds like the method for cooking raw pork sausage. Bacon has enough water in it as it is, I don't think adding water would make it come out crispy, and it would take even longer to cook. Low and slow is the way to flavorful, crispy bacon.
I use Danish thin rashers. Add them to a hot frying pan with no oil but a tiny splash of lemon juice and a little black pepper. I turn often until it is crispy enough for my family’s liking. I put them on a towel paper for a couple of minutes before serving. I sometimes do the same but under a grill.
I put mine on aluminum foil in a cookie sheet. Bake in the oven at 400 for 15 min rotating the pan halfway for even cooking. Stays flat. Gets crisp. Tastes delish!! I’ll never do it any other way. Try it and you’ll love it.
Bacon grease is a great fire starter. When camping, put your freshly-cooked bacon on paper plates or towels - then store those (maybe in a spare plastic bag) and use them that night or the next day, to start a fire. Clean up the fire spot, then put a few pieces of kindling, with the bacon-soaked paper product on top. Put more kindling on top, and stack a few logs around the outside. The paper will get the grease going, which will make enough heat to start the kindling, and those will get the logs going.
Even better is candied bacon. I wasn't much on bacon til I made candied bacon then I was in hog heaven. Still seriously the cholesterol and sugar and salt and fats are enough to make this a once in a blue moon treat for the family
Here is how to make perfect bacon every time: 1. Use iron skillet only 2. Let bacon sit until it comes to room temp 3. Preheat skillet at low flame for about 7 min. 4. Put a ton of bacon grease into pan and let melt. You should have enough grease to cover the whole pan to about 1/4" deep. 5. Put the bacon strips (only two at a time) into the pan, press them down and hold them flat with a metal spatula while they cook and turn them every 30 secs until done. 6. Remove bacon from pan and place on a paper towel. 7. Poor out bacon grease and save for next time. 8. Serve the perfect, juicy bacon!
I always cook my bacon in the microwave and I always use paper towels. I don't get why it is bad. It makes perfect, crispy bacon but it depends totally on what bacon I buy. Every brand and thickness comes out different. Once I figured out which one comes out right it's just a matter of staying with that product and it's always ready in three minutes.
Start with cold oven, the only other thing, I flip at the 11 minute mark. And all that nice rendered fat looking for biscuit dough. Two mintues to lay out the bacon, 1 minute to flip it. So, as much bacon as you want at 3 minutes and under...
My husband ‘boiled’ ours this morning and it was absolutely yummy without the gross after smell (well, it smells great for a few minutes, but then bacon is just too strong) this lets it fry for only a few minutes (after water is boiled out) try it
All you need to remember is one cookie sheet, line with parchment paper not foil, put your bacon on it, enter aforementioned sheet in a cold oven and set it to 400 Fahrenheit and cook until it starts turning mahogany. It will cook perfectly. Turn it over half way. Do not cook it crisp in the oven just a bit under crisp and it will crisp as it cools.
I do the iron on the bacon when I cook it. However I used to go to this breakfast shop in Douglas GA and they deep-fried thick cut bacon there. Amazing
I'll use bacon grease to fry more bacon with. If I have enough grease it's almost deep frying. I've found the low and slow works great. Cast iron is king, it's better for cooking meat/frying and easier clean up. I'll use a pot lid to cover or partly cover the pan if it starts to pop.
Stovetop on temp 2 from cold or oven 305', preheated, with parchment paper. (ofc, stovvetop and oven temps will vary) Freshly ground pepper before cooking, sometimes Sriracha. Rest between paper towels but don't crush the strips. If they're crispy, you screwed up somewhere. It does take significantly longer but for my tastes, it's worth the wait.
Thats exactly what I do. I used BOILED potatoes from left over supper and I cut them and some onions garlic in bacon grease then at the last MINUTE I will sautés green onions for about a min or two then serve.
I just bought a cast iron pan a couple weeks ago for steaks and made bacon for the first time a couple hours ago. I made 2 lbs. I started on low heat and I put oil in the pan. No pieces were over or under. I got to say “love” was the most important thing because love really just means care. I was very cautious and I learned so much and it tasted so good. I did get hot oil in my eye though. Oh and I cut the pieces in half because after dropping 2 pieces in the pan I realized how big they were and knew I would struggle if I continued that rout
So As the owner of around 20 pieces of cast iron may I give you some advice? Many Cast Iron cooks will suggest to not cook your bacon in the same cast iron as other foods. I have a strictly Bacon Cast iron. Its very porous and if you want to have a hint of bacon in all your dishes then no problem. I also have one that's only for eggs and Cornbread. Cast Iron will be the greatest nonstick skillet of your life. I almost never get water in my Cast Iron. I have maybe 5 or 6 that are over 100 years old. Welcome to the world of Cast iron chefs.
Some people just over think cooking Bacon. Just buy a M/W Bacon Rack, put up to 13 slices of bacon in it, cover with a paper towel (or two). Cooking time is about 1.5 minutes per slice depending on the power of your M/W. The grease drains into the rack bottom and the bacon is wonderfully crisp. Clean up is minimal and the grease can be reused or thrown away.
@@dominicoconner1973 I think you guys are missing the fact that the water evaporates and the bacon fat renders off which allows it to cook in the bacon fat
Step 1: Build a campfire. Step 2: Find a stick. Step 3: Wrap bacon on end of stick. Step 4: Hold bacon over campfire. Step 5: Eat bacon when you can't wait one more second.
Wait. What? Eliminate the cooked bacon smell????? WHY WOULD YOU WANT TO DO THAT??? Sometimes I cook bacon JUST FOR THAT AROMA. It's so homey. Yumm Room deodorizers ought to come in THAT SCENT!! There is FRESH LINEN, why not cooked bacon or popped corn or freshly baked bread. I don't want my house to smell like chemicals or lavender. Give me cooked bacon any time. 😋
Do you have any bacon-cooking tips to add?
You might like to try sous vide bacon. 8+ hours at 145-150F and it is cooked then just fry quickly on one side to crisp. Can be kept in the refrigerator and used as needed. Simple, low odour and almost foolproof. Added bonus your bacon fat is perfectly clean.
Yeah, cast iron does not heat evenly. It holds heat. Thats its job.
The best advice I can add is for newlyweds. Never fry bacon naked. It spoils the honeymoon. You'll appreciate my advice if you fail to take use it, but then it's too late.
I prime my pan with a tablespoon or two of bacon grease I keep frozen. Also, I use my steel potato-masher as a bacon-press and it works great. I cook in cast iron, med/low flame, turning frequently, and I dust the strips with a bit of red pepper a few seconds before pulling them off. May not be "right", but I always think it comes out good.
@@Mahaney82 when warming no, but once it's up to temp it's a uniform temp.
"The only negative thing about bacon is the lingering smell it leaves behind" -- BLASPHEMY. Bacon smell is not a stench but a perfume of the best things in life.
EXACTLY!!!!! 😋 😋 😋
Bacon is the food of the gods.
@SC EM The food of the gods. Hang it from every door, every lamp post. Morning, noon and night. BACON, BACON,BACON.
U
@@Greg042869 Bacon.....never barbaric to have that fabulous, versatile available.
I like a morning 'quickie' too. No bacon involved though.
( ͡° ͜ʖ ͡°)
@@sperckensiedoitch /Hahaha!!
Bet there's some porking involved.
Or as I like to call it the "breakfast massage"😁
😹😹😹
The biggest mistake is not cooking enough
Salmonella time :3
I eat salmonella and E. coli for breakfast
Not cooking enough bacon
I disagree a slightly undercooked bacon is bomb.
No time for greedy people to continue giving money to animal agriculture. The external costs are too much as health and many environmental problems will accelerate.
the number one thing to making the best bacon is the quality of the bacon!
Thick cut apple-wood is one of the best i've found.
That's me and a lot less clean up afterwards !!!!
I tried mine in the oven once and never looked back.
Less mess, no spat fat all over the top of the hob, less grease, & still crisps up lovely 💪🏻
Yep. My mum always cooked it in the oven so that's how I've always done it. When I got married, my hubby thought I was nuts.. until he ate it.
@@RR-VanityInKnickers is that all he ate?
I prefer softer, chewy bacon. Harder to get that in oven.
In an air fryer is the way to go, I use to use an oven, but not after the air fryer..
We started doing ours on the grill. Game changer. Perfect.
I like when bacon curls up in the pan. The parts that touch the pan get crispy, the parts steam cooking above those get a more floppy texture, I prefer the varying textures in a single bite. I feel im in the minority where I dont like it when my entire bacon strip is crispy. I like it "imperfect" with the texture changes.
Do you like steamed hams?
Damn straight. A little chew with the crisp. Perfect
If you cook it right in oven, you get this perfectly.
Yes
Yes..me too!!
Never drink the bacon grease while it's still hot, always wait for it to cool down
Yuck!!!!
The only mistake you can make with bacon is not eating it.
that's really vile
That warning is right up there with the one on a pizza box that said "Do not eat the box".
I used to fry my bacon in a pan on the stove or in a square electric skillet. THEN, I finally learned how much easier it is to cook bacon in the oven!! It is such a time saver, and I can be preparing other parts of the meal while waiting on the bacon, or washing dishes, doing laundry, etc. By cooking it in the oven, it also makes clean-up much easier!
Yeah but cleaning the oven is not easy. :(
@@harrycurrie9664 I used to think the same thing. Kept visualizing grease splattered throughout oven. One day I tried using toaster oven to cook bacon (350° about 8-10 mins.). Worked beautifully. Strips were cooked perfectly and not curled up. No splatter and easy clean up. Might want to give it a try.
@@Mmtm1994 I used to use my toaster oven to cook chicken legs etc. but the oven is hard to clean so only use it for things like cheese on toast. I use my microwave to cook bacon, wrap a rasher in kitchen towel put it on a safe plate and cook on high for about 2 mins, fat free and as crisp as you want it to be. You would have to experiment with the bacon you like, times will vary according to thickness and type.
@@harrycurrie9664 thanks. I used to do in microwave with success, but don't have one anymore. Always good to have options and experiment, right?
@@Mmtm1994 Of coarse it is, spice of life. Is the fact you don't have a microwave anymore based on health concerns ?
The biggest mistake people make is listening to a chef so everyone just enjoy the way you make your own food and enjoy bless you all ☮️😁
Thick cut (1/4 inch) hickory smoke, maple and steak house (no longer available) bacon. I took 1 1/2 lbs each to a friend in Edinburgh Scotland and she was delighted.
I like bacon on parchment paper...in the oven @ 300 degrees. The bacon cooks more evenly at the lower 300 degree temp. Cook until your crispy preference. No turning necessary. Try it...you'll like it.
that does work great, but what i do is it cook it part ways then wrap bundles up and place them in the freezer, when i need it I take it out and finish it on a skillet it does not splatter or burn and stays flat,
I was wondering if parchment works better than aluminum foil. I'll try it.
@@CitizenKate It may stick to the foil
It seems to reduce shrinking which leaves more bacon for us to eat.
Line with heavy duty aluminum foil first and then parchment paper. Easy cleanup after the bacon grease hardens.
The cast iron pan is basically the king of all frying pans
Amen to that, especially an old well used, seasoned cast iron pan
Try bacon in a carbon steel skillet - all the advantages of cast iron at half the weight and quicker heating. Seasons easier, too. The standard in Europe and in most pro kitchens
The only thing cast iron beats is 'arguably' disposable teflon pans.
Hmmm guess you guys never heard of a stone fry pan.
@@LearningFromYou What advantages? Tri-ply clad beats cast iron at everything.
My grandpa saved all the bacon grease in a jar he kept on the back of the stove. He would strain it first and no one ever died. He used it when cooking eggs or making country gravy instead of using sausage grease. At thanksgiving he would use it to make a brown gravy too
Yes indeed...
Good stuff, Akow -- Bacon grease is way more healthy for cooking than seed oils for sure. Seed oils high in omega 6 are killers.
same here, but Grandma kept two cannisters on the back of the stove - one for bacon fat and one for schmaltz (chicken fat) BUT she never started the chicken in chicken fat, it was always cooked in bacon fat and the resulting oil mix went into the chicken can - best fried chicken ever, best gravy. Thanks for sharing!
18 minutes in a 420 F degree oven, all done evenly and ready to enjoy...
The bacon press is fantastic. I've been a chef for 18 yrs. Use it daily. Always cooked great
i use it on my blackstone griddle to cook bacon, but the problem is that the bacon grease gets all over it and drips everywhere, kind of a pain in the ass.
Put it on a cookie sheet, put it in the oven, then set the oven to 425, when it’s done eat it. Nice and simple
I don't know a single person what would want to get rid of the smell of bacon. lol.
Cures a lot of vegans
Every one cooks bacon how they want it cooked, there’s no right or wrong way.......no lessons required thank you...
I get so sick of these videos and articles from people telling the rest of us all of the things we are doing wrong.
I've been cooking bacon for close to 50 years now, and if you know how to buy bacon, it doesn't really matter as much how it's cooked.
I've never had someone complain about my house smelling like bacon except for the fact I didn't save them any.
SAME AT MY HOUSE,DUSTIN❗BACON THEN, BACON NOW,FOREVER,BACON❗❗👆👈📢📢❗❗❗🙆
Popcorn popped in bacon grease is the bomb
Oooh....gonna have to try that. Thank you random person on the web !
Good idea. Ill try that tomorrow
I've done that since I was a kid and I'm now 71 years young. It's Excellent.
Definitely trying that, thanks.
Infamous BC b
Thank you for sharing this video with the world (of TH-cam). I would have to say that bacon cooked in a cast iron skillet, on an open fire, is the best way to enjoy it. If you want to cook large batches of bacon, I've found that a non-stick cooking sheet, with the oven on a medium to low broil works best. You can even have the plump yet crispy results that Chefs achieve, by placing a bowl of water under the bacon as it cooks in the oven. The other thing I consider when cooking bacon, is the cut or size of the slices.
For thick sliced bacon, if it's cut correctly, a bacon press should not be necessary. If the bacon is thin, and you don't have a press, consider cutting the bacon into 3 or 4 pieces. This will avoid the 'crinkled' and 'shrinking' effects that happen to a long thin slice of bacon. If you don't care how big the piece bacon is, consider cubing it up into small pieces. What you don't eat can be stored in the fridge and added to eggs, salads, potatoes, or any other dish that you want...if you have any leftover, that is.
#1 Bacon mistake ever is the creation of non-pork bacon if its not pork its not bacon
Say it again for the people in the back! Turkey bacon is NOT bacon! If it ain't pork, it ain't right!🤗
Let the church say Amen 👐
You get bacon from pork belly, someone tell me what part of the turkey is bacon.
@@schunter20 Not really important. It's just chopped turkey meat formed like bacon.
It's Facon.
I was recently preparing a major brunch to honor our preschool teachers who had done a great job during the pandemic keeping kids engaged and happy. This required cooking 6 lbs of bacon in the church kitchen. (Large cookie sheet method). The extractor fans were on and apparently there was almost chaos out in the play areas outside as the aroma of bacon swamped the entire neighborhood. Little kids and teachers all drooling at the mouth and complaining of being hungry …. after lunch that is …. Bacon aroma is surely a powerful thing.
A quickie first always, then breakfast.
My #1 tip - do not overcook! Bacon should still be "wet & limp" not "crispy" when removing from pan. The bacon will continue to crisp up once removed from pan. If you keep in until "crispy" your bacon will come out overdone & burnt tasting. Also #2, afterwards I use the bacon grease to cook sliced (or cubed) potatoes & onions. Then if desired, crumble bacon & add to potato/onions (after you pat all down with paper towels to get rid of excess grease.)
I just watched a 11min video about bacon....not even one regret.
FAR TOO MUCH INFO---I LOST INTEREST
My only regret is I don’t have any bacon in the house right now to go cook.
@@mirageseekr *_I'm bakin' Bacon right now... haa haaa, HAAA HHAAAAAA!_*
Growing up, my mom always put three slices of bacon on top of her meatloaf. She made the best meatloaf ever! FYI, I'm 67. Many of the best cooking/baking habits have been lost. We should really bring them back!
I do this too. From my grandmother!
I bake at 400 on parchment paper, sprinkling each piece with ground black pepper and powdered ginger.
Right before the bacon is done, garlic powder is added,...if you add it too soon it will burn before the bacon is finished.
Learn when your "done window" arrives for your usual temperature,
(it is a very short window of time, when it looks close to done, shut your heat OFF)
....all bacon will still be cooking on thermal momentum alone,
that window is from the time you shut it off, until it is "your" perfect crispy.
Bacon can still be cooking on a sheet pan after you take it out of the oven, so promptly remove it onto paper towels,
or lay it in a non heated nonstick saute pan to stop the cooking.
Once you go too far,...that golden caramel crisp will taste burnt.
If the bacon looks like it needs more time in the oven, stay there and watch it to learn that timing,...
it turns from an undone fatty raw look, to crispy perfect just LIKE THAT,...that stage only lasts for a minute or so until it is ruined.
BE THERE, and enjoy your bacon.
So you basically don't like the taste of bacon, eh?
Any bacon that will "stand up in a bowl" in a microwave (or anywhere else) would hardly be worth eating - this is obviously a completely ridiculous assumption.
Michael Byrnee
That crossed MY mind as well!
My grandma ALWAYS had a tub of bacon fat on the stove top. For years I thought she was crazy. Now, decades later, I know she was ahead of her time. I should have learned more from her!
Bacon fat for cooking has been around for thousands of years. Noah probably used it to lube the hinges on the Ark.
I enjoyed the video and learned some things.
I am one who absolutely loves the smell of cooked bacon. When I was selling my house years ago, the realtor told me to cook bacon or bake a pie or some bread before she was going to show the house. She said cooking aromas gave a homey feel to the house. Must've worked, because the first people who looked at the house bought it.
How thick is that bacon that will stand up in a bowl?
Boiled bacon doesn't sound very appetizing. Seems like the water would take some flavor out of the bacon. Plus, even though you boil the water off, I am still imagining chewy bacon.
I cook my bacon on medium-low heat in a skillet, but it takes forever, so I am going to try the oven method.
For great scrambled eggs to go with that delicious crispy heavenly bacon...I start with a cold or barely warm skillet, then low & slow & just turn big portions as they cook instead of scrambling them around in the pan. You have to constantly turn large sections so the bottom doesn't overcook, but it's worth the effort. They're more fluffy this way.
Also...to enrich the yellow color, use a little evaporated milk in the egg mixture instead of regular milk. I use either evaporated milk or nothing. A friend of mine uses water. I prefer the evaporated milk because it keeps the eggs more yellow and seems to add a little richness and moisture. A chef friend told me that there are people who hate seeing black flecks of pepper in their eggs, but eggs need salt & pepper. His solution? He uses white pepper.
My grandkids got me into using tater tots instead of hashbrowns. They work nicely...always a lot of "crunchy" to go with the soft eggs.
Now I am hungry for breakfast at midnight! Or do I want a BLT? Both sound delicious. Bacon makes everything better!
Here is the biggest mistake everyone makes when cooking bacon: "cooking in a frying pan." Do Not Cook Bacon In A Frying Pan! If you do, your bacon will shrink and curl up and buckle. To keep your bacon from curling up, use a baking sheet and cook it in the oven. It will remain flat and become crispy and better-looking. In the oven, the heat hits the bacon from all directions!
Ohhhh, so close. Cook the bacon on a rack on the baking sheet with some holes to drain the grease. Bake @400 10-12 min. turn over repeat. I like mine real crispy so I cook it a little longer, plus I use a toaster oven.
@@patfranks785
That's the very same concept. The type of cookware you use is irrelevant. You can even use a cast iron skillet, a roasting pan, or even a deep dish cookie sheet. The point is to make sure the bacon is cooked in an oven. I always line the bottom of a baking sheet with parchment paper. Incidentally, I never have to turn my bacon strips over because it cooks evenly on both sides. When my bacon is done sizzling in it's own natural smoky fat, I lay the strips on paper towels before enjoying.
@@alanmorris7669 The difference is I don't want my bacon cooking in fat. It always goes on to paper towels, I even dab the grease of of it. Yea, I'm anal.
My husband seasons bacon with every spice we have in the cupboard... Cinnamon, allspice, granulated garlic, celery salt, etc. it's delicious and different every time... He just fries it slowly... It's divine. Esp. On blt's. Yum!
Fine TH-cam.. You win! It's the middle of the night, but I will get up and cook me some damn bacon
Baking on a cookie sheet at 375 for 15 minutes without preheating. Perfection.
I almost always bake ours in the oven sometimes near the end I'll switch to the broiler to crisp up some of the fatty pieces. Only time I fry it in a cast iron skillet is when I am making biscuits and gravy
Pretty hard to fry your eggs if you do bacon in the oven
@@davidsignor7931 Not an issue for me. I use butter to fry my eggs. Bacon grease has way less flavor than butter.
After trying the oven method I can't imagine doing it another way, less shrinkage, even cooking, no flipping, flat bacon that doesn't curl up, and I can get it perfect every time the way I like it which is fully cooked but just on the side before it gets crispy.
basically why i do air fryer. typically 8min@400f. no curling, no flipping, no watching.evenly cooked, automated.
Freeze cooked bacon?
My cooked bacon never lasts a week in the fridge.
I bake a pound a week and keep it wrapped in paper towel in a Ziploc bag in the fridge.
Less than 30 seconds to warm up for BLTs, Bacon Cheeseburgers, bacon and eggs, etc. Or, just to snack on. 🥓
@Dustin Stein I don't work in a pork processing plant and I probably have 15 pounds in my freezer.
Amen my brothers!
@DAVE ADAM usually 1.5 lb of thick cut. It doesn't always last the week. I bake it. I don't have to watch it and it lays flat. I make it after dinner, but I still eat about 3 slices.
It also depends on whether the bacon is dry or wet cured, dry cured tends to cook more evenly where if its wet cured you end up with white nitrate gloop oozing out of the bacon.
As for what to cook the back in try a Tefal Optigrill which is similar to a Forman grill which cooks the bacon on both sides at the same time.
This works every single time resulting in crispy yummy bacon, I typically do 6-packs of bacon at a time (Hormel Center-cut)
Preheat oven to 325
1. Line a cookie sheet with tin foil, place a metal rack on the cookie sheet
2. Lightly spray the rack with coconut oil (otherwise the bacon will stick)
3. Lay the pieces flat on the rack, its ok if some touch, but don’t lay on top of each other
4. Halfway through cooking, drain the oil
5. Once cooked, transfer to a single paper towel to soak up, keep layering the towels until all bacon is stacked
6. Then slip the layered bacon into freezer bags and freeze
You will readily have yummy cooked bacon. Thank You!
3:11 "... there are no wire racks, aluminum foil, parchment paper or other tools required; just a rimmed baking sheet..."
3:18: Inserts pan with elaborate corrugated aluminum foil rack under bacon into oven...
Yeah, a champion of stupidity that one is.
ill do it my way, you do it your way! i load my cast iron with as much as it can hold and i put a lid on the pan and cook on high heat then flip it and turn the heat down
Bacon Grease for making a perfect Roux for Sausage Gravy recipe period, Thanks for sharing etc.
Damn straight!
Hard to believe that you are the only one who knew this, very generous of you to share, however , I will continue to cook my bacon the way I want it in my no stick cast iron pan and save the day to use to fry other food.
Best way is low,slow,flip an watch perfect every time 👍
Some people still put oil, before cooking even though the bacon already cooks in its own fat lol
Lol
English?? Do you speak it?
@@torqued666 his comment was fine. Just needs to move comma after "some people"
Mack V, Right you are, and bacon grease is healthier than cooking oil, and it gives a good flavor to what you're frying with it!
hey that's my secret to success -- the bacon starts frying before the fat gets rendered -- the bacon is cooked from the outside and the inside.
There's a popular nearby restaurant that will serve a pound of fried bacon -- it's deep fried -- you get a big pile of bacon on your plate -- restaurant is packed with customers. They go through tons of bacon each month.
I bake my bacon, crispy bacon mmmm
#Sharon Hill Yep, I'd rather bake my bacon and put my oven on self clean than use a bottle of windex to clean the range top, backsplash, counters, and floor from splattered grease.
We cure our own bacon, started on this because we got sick of shit bacon from the shop. We bake in the barbecue on a rack super tasty and crunchy rind 😋🥓
I bake my bacon using parchment paper and it always comes out evenly cooked and not shriveled up
I agree, the oven is the best way!
1) NEVER BOIL BACON.
2) Never microwave bacon.
3) The secret to that perfect bacon texture & flavour is the bacon itself.
Always buy bacon that you like the flavour of then cook it how YOU like it.
Life is too short to cook bacon like everybody else, cook it how YOU like it the you will ALWAYS love your bacon!!
Cast iron HOLDS heat better than anything, it's actually really crappy at CONDUCTING it. It's sort of infamous for having random hot and cold spots, which is why preheating is so important. Aluminum conducts heat well, but doesn't hold it at all.
bacon press. here in UK. I am using the old fashioned small hand iron that was heated on a stove then to press your shirt. just the job for Bacon press.
(3:35) try lining the pan with paper towel if you want to burn down the house...
:) sounds awesome
I had to back that up, to make sure she said that.
*I guess it would give it that smoked bacon flavor.*
I'm drunk af right now and hearing that "hey there thanks for joining me for a quickie" woke me tf up
Da Ze
That didn't go unnoticed here, either!
Me: cooks bacon using the water method as described in this video.
Takes a bite of the bacon when it is cooked to my liking...
Me: I have made a terrible mistake
cameron kinsey LOL!!! Cute answer❤️😆
Not if you love flavorless bacon, LOL!
I cook my bacon in the oven on a pan with a grill grate so the fat drips off. .I keep it in the freezer and when I want some I just throw a few strips that I've separated in into the oven still frozen. Within a few minute I take it out of the oven, spread it out and then put it back to coo it to my desired state (soft with crispy ends only drizzled with maple syrup). Yummmm! Also, I love the lingering smell of the bacon after it's done.The smell is great!!!!
The water technique is really good. The bacon is cooked evenly to perfection a few minutes after the water evaporates and is very tasty. It even works in any pan type.
I cook it in the oven it turns out perfect and cooks evenly.
Ummm that water thing I not sure about that one
I've tried it and it works as they say here.
@@grassroot011 oh wow ok
also use water when you want to make pork cracklings
I agree. Sounds like the method for cooking raw pork sausage. Bacon has enough water in it as it is, I don't think adding water would make it come out crispy, and it would take even longer to cook. Low and slow is the way to flavorful, crispy bacon.
The water evaporates and then the bacon crisps nicely. But she put a bit too much in the pan.
I love a morning quickie!
that woman was disurbing
Gari
Disurbing ? Sounds creepy, but not frightening.
With a heavy bottom
Hi Jeff,.... me too and after that,.... a nice pan of bacon..... ;)
Bacon and a morning quickie. What could be better
Thanks for the new way, Mary . I use a wire rack after using a cast iron since the late 1960's. The oven is less clean up
I use Danish thin rashers. Add them to a hot frying pan with no oil but a tiny splash of lemon juice and a little black pepper. I turn often until it is crispy enough for my family’s liking. I put them on a towel paper for a couple of minutes before serving. I sometimes do the same but under a grill.
That ending made my day. "Never add bacon, you ruin everything without bacon forever."
I want a hoodie with that on it.
Bacon grese work good with pinto refried beans 😉
Mr.Kardosović YES!!!🤗
I saw a meme that said "I want someone who looks at me the same way that I look at bacon."
I put mine on aluminum foil in a cookie sheet. Bake in the oven at 400 for 15 min rotating the pan halfway for even cooking. Stays flat. Gets crisp. Tastes delish!! I’ll never do it any other way. Try it and you’ll love it.
Bacon grease is a great fire starter. When camping, put your freshly-cooked bacon on paper plates or towels - then store those (maybe in a spare plastic bag) and use them that night or the next day, to start a fire.
Clean up the fire spot, then put a few pieces of kindling, with the bacon-soaked paper product on top. Put more kindling on top, and stack a few logs around the outside. The paper will get the grease going, which will make enough heat to start the kindling, and those will get the logs going.
Bacon: The candy of meats
Even better is candied bacon. I wasn't much on bacon til I made candied bacon then I was in hog heaven. Still seriously the cholesterol and sugar and salt and fats are enough to make this a once in a blue moon treat for the family
God's gift to us.
Here is how to make perfect bacon every time:
1. Use iron skillet only
2. Let bacon sit until it comes to room temp
3. Preheat skillet at low flame for about 7 min.
4. Put a ton of bacon grease into pan and let melt. You should have enough grease to cover the whole pan to about 1/4" deep.
5. Put the bacon strips (only two at a time) into the pan, press them down and hold them flat with a metal spatula while they cook and turn them every 30 secs until done.
6. Remove bacon from pan and place on a paper towel.
7. Poor out bacon grease and save for next time.
8. Serve the perfect, juicy bacon!
Another comment with excellent advice by nordattack. Can't beat cast iron over an open flame, for sure!
I'm going to the grocery store to buy 100 pounds of bacon to make bacon jerky for the year.
@DAVE ADAM 👀🤣😂🤣
My sister in law bakes bacon with sprinkles of brown sugar and it comes out perfect but it's a lot of work and cleaning.
Dar Blanchard maybe cover with parchment paper !🤷🏻♂️🥓🎅🏼
I always cook my bacon in the microwave and I always use paper towels. I don't get why it is bad. It makes perfect, crispy bacon but it depends totally on what bacon I buy. Every brand and thickness comes out different. Once I figured out which one comes out right it's just a matter of staying with that product and it's always ready in three minutes.
I will never ever cook my bacon in water. Other than that, great video.Thank you.
I cook it in the oven. Long cook and leftovers! 400° 17 minutes every time. Chewy or crispy. Don't matter.
Start with cold oven, the only other thing, I flip at the 11 minute mark. And all that nice rendered fat looking for biscuit dough. Two mintues to lay out the bacon, 1 minute to flip it. So, as much bacon as you want at 3 minutes and under...
"the biggest mistakes everyone makes when cooking bacon"
*proceeds to tell me boiled bacon is the best bacon*
My husband ‘boiled’ ours this morning and it was absolutely yummy without the gross after smell (well, it smells great for a few minutes, but then bacon is just too strong) this lets it fry for only a few minutes (after water is boiled out) try it
@Grim Reaper so, how did it go?
@Grim Reaper ?it is been week Yuo try?
@Grim Reaper oh alright no wurries
@Grim Reaper lppl
All you need to remember is one cookie sheet, line with parchment paper not foil, put your bacon on it, enter aforementioned sheet in a cold oven and set it to 400 Fahrenheit and cook until it starts turning mahogany. It will cook perfectly. Turn it over half way. Do not cook it crisp in the oven just a bit under crisp and it will crisp as it cools.
I do the iron on the bacon when I cook it.
However I used to go to this breakfast shop in Douglas GA and they deep-fried thick cut bacon there. Amazing
Why, oh why would I want to eliminate the smell of bacon in my kitchen?!
A thing NOT to do
Frying bacon naked. Ouch.
Sam Hancock lol I’ve often done this and I approve you message 😂
Sam Hancock
That gave me a good grin!
Cast iron skillet, low-med heat, with a lid. Be patient, flip often, timing is everything. Enjoy.
Cook hash browns in the leftover grease.
I'll use bacon grease to fry more bacon with. If I have enough grease it's almost deep frying. I've found the low and slow works great. Cast iron is king, it's better for cooking meat/frying and easier clean up. I'll use a pot lid to cover or partly cover the pan if it starts to pop.
Stovetop on temp 2 from cold or oven 305', preheated, with parchment paper. (ofc, stovvetop and oven temps will vary) Freshly ground pepper before cooking, sometimes Sriracha. Rest between paper towels but don't crush the strips. If they're crispy, you screwed up somewhere. It does take significantly longer but for my tastes, it's worth the wait.
Bacon grease is like gold fry some potatoes and onions in it is delicious
Thats exactly what I do. I used BOILED potatoes from left over supper and I cut them and some onions garlic in bacon grease then at the last MINUTE I will sautés green onions for about a min or two then serve.
Who lets bacon go in the freezer after cooking? mine wont last that long
Did they forget the lamb sauce
It's not lamb... it's pork.
*r/wooooshs himself*
I just bought a cast iron pan a couple weeks ago for steaks and made bacon for the first time a couple hours ago. I made 2 lbs. I started on low heat and I put oil in the pan. No pieces were over or under. I got to say “love” was the most important thing because love really just means care. I was very cautious and I learned so much and it tasted so good. I did get hot oil in my eye though. Oh and I cut the pieces in half because after dropping 2 pieces in the pan I realized how big they were and knew I would struggle if I continued that rout
So As the owner of around 20 pieces of cast iron may I give you some advice?
Many Cast Iron cooks will suggest to not cook your bacon in the same cast iron as other foods.
I have a strictly Bacon Cast iron.
Its very porous and if you want to have a hint of bacon in all your dishes then no problem. I also have one that's only for eggs and Cornbread.
Cast Iron will be the greatest nonstick skillet of your life. I almost never get water in my Cast Iron. I have maybe 5 or 6 that are over 100 years old. Welcome to the world of Cast iron chefs.
You
Some people just over think cooking Bacon. Just buy a M/W Bacon Rack, put up to 13 slices of bacon in it, cover with a paper towel (or two). Cooking time is about 1.5 minutes per slice depending on the power of your M/W. The grease drains into the rack bottom and the bacon is wonderfully crisp. Clean up is minimal and the grease can be reused or thrown away.
I'm sitting here cooking bacon on low heat just so I have a excuse to drink more.
No this is a man that thinks ahead.
That water method can go to hell
As soon as I saw that, I thought WTF!!
why would you boil bacon? or any other meat
@@dominicoconner1973 I think you guys are missing the fact that the water evaporates and the bacon fat renders off which allows it to cook in the bacon fat
Jordan 😂 hell yeah with gasoline on it!
@@djkaspikC yeah but why its perfectly good without it
I use a Nuwave Oven. It cooks up perfect every time and its on a rack so the grease drips to a pan.
Cutting up into smaller pieces before cooking in the pan makes it faster and easier and you can get more in the pan that way.
Cook it in the oven at 400*F. It'll be perfect between 16 and 20 minutes depending on thickness. And Wright is the best!!
Step 1: Build a campfire.
Step 2: Find a stick.
Step 3: Wrap bacon on end of stick.
Step 4: Hold bacon over campfire.
Step 5: Eat bacon when you can't wait one more second.
"...you will do what I do and believe what I believe, so butter your bacon!" -Homer Simpson.
Oven.
Easy, fast, very hands off, perfect bacon all the time.
Liked for the morning quickie line
I broil it for 20 minutes, on the middle shelf. Always perfect.
"The only negative thing about bacon is the lingering smell it leaves behind"--And this is when the video earned a thumbs down.
🤣
Wait. What? Eliminate the cooked bacon smell?????
WHY WOULD YOU WANT TO DO THAT???
Sometimes I cook bacon JUST FOR THAT AROMA.
It's so homey. Yumm
Room deodorizers ought to come in THAT SCENT!! There is FRESH LINEN, why not cooked bacon or popped corn or freshly baked bread.
I don't want my house to smell like chemicals or lavender. Give me cooked bacon any time. 😋
I have eaten badly prepared bacon about as many times as I have had a badly prepared Krispy Kreme glazed donut.
senorkaboom Great answer!!! Me too! NEVER!!! Yum!
Thanks for joining me for a morning quickie. Is she talking about food!