Um.. wow! Baking bacon rawks!

[Inchworm]

Who would have thunk? All the pieces are uniform and perfect!

Why didn't anyone tell me? lol

:blush:

[Paper Roses]

1. I thought everyone knew! No splatters, no mess. No smelly house.

Takes about 20 minutes, I turn it once. Tastes great, shrinks less.

[Inchworm]

3. I do now

hehe. I had a package getting close to date, saw on box "To Bake," and gave it a try.

I kinda missed the smell, but man! I'm making some Bacon and swiss burgers now :)

:hi:

[WhiteTara]

18. what temperature do you bake it? Thanks n/t

[cbayer]

2. I know!! I saw ti for the first time on a cooking show recently and can't believe

that I didn't already know this.

It's the only way!

:hi:

[Inchworm]

4. Never will fry again.. well, hmmm...

Unless I'm planning for gravy and biscuits too :)

I guess we may have missed the greatest thing ever all this time. I bet that's how they make it in restaurants. :shrug:

:woohoo:

:hi:

[AwakeAtLast]

5. I tried it, but didn't like it

I don't if I did something wrong, but I didn't like the texture or the flavor.

Even with the cleanup, I like frying it better. :shrug:

Now, if I were to ever have a houseful for breakfast - baking would be the only way to go!

[Denninmi]

6. The Martha Method

Saw Martha roll hers in brown sugar then bake it on a rack.

Tried it.

It was fantastic that way -- crispy sugary crust, all the grease dipped out of it. And yes, as others said here, it shrinks less and keeps its shape, perfect for sandwhiches and burgers.

Puts ordinary pan-fried stuff to shame.

[shanti]

19. omg, that is sinful!

bacon coated in brown sugar :)

[Tesha]

7. Maple Syrup and Brown Sugar

Baked to perfection - Mr Tesha's signature breakfast offering....

the family calls it Candy Bacon..

for me - the very best bacon is cooked in the microwave wrapped in paper towel for 1 minute per slice of an extra thick cut, then finished in a cast iron pan on the stove.
It keeps it's shape, gets that lovely open cell crispness fat gets when it's cooked just right.

oh... mmmmmm

[Stinky The Clown]

8. Zapping it is even better

Really. And since you do it on and under paper toweling, it is lower in fat.

[hippywife]

15. I know it's better for you, they say, but...

that is my absolute least favorite way of preparing it. My mom used to do that ALL the time when she first got a microwave and I hated it. Zaps all the flavor right out of it.

:hi:

[pengillian101]

9. Bacon-wrapped roasted turkey (!)

This photo taken Nov. 4, 2009 shows a bacon-wrapped roasted turkey. For anyone looking for a truly indulgent bird for their Thanksgiving feast this bacon-wrapped roasted turkey easily fits the bill. The bacon wrap keeps the bird moist while making the skin nice and crispy.
(AP Photo/Larry Crowe)

[Lasher]

17. Building, of course, on the classic bacon weave.

[TreasonousBastard]

10. Can't handle it-- that's the way they did it in the Army...

and I still have nightmares of huge sheet pans of bacon, all rubbery and cold by the time it's served. They had a maximum oven temperature they had to use to avoid nitrosamines, and it never cooked the stuff right.

However, if you want something else equally interesting, try dipping the bacon in some tempura batter and frying it.

(You might want to have your cardiologist on speed dial, but it's worth it.)

[Callalily]

11. When I'm making a quantity

of bacon, I always use the oven method. A few slices? On top of the stove.

If you're like me and only use bacon sparingly, I'll put the fresh slices on a baking sheet and freeze the individual slices. Once frozen, I just place in a good freezer bag. That way when a recipe calls for a slice or two, I've got them handy.

[Paper Roses]

12. Good idea. I cook just for myself. Never thought of freezing like this.

I usually freeze the pound then saw it in half when I need to cook some. I'd much rather just cook a few slices. Will try your idea next. Thanks

[Mind_your_head]

16. Yep, cooking breakfast for a crowd (or a sleepover of hungry teenagers in the morning)

the oven method is the way to go, for sure.

[pengillian101]

20. Freezing bacon

I separate a pound of bacon into 4 slices each pack, wrap each 4 slices in plastic wrap, then tin foil (aluminum foil, lol) and then freeze. If you don't do the plastic wrap first and just freeze it in foil, something happens - I don't know what, but the meat eats holes in the foil wrap and it's ruined. Other foods do similar when connecting to the foil wrap. Wrap in plastic wrap first.

Or, heck, just buy a Foodsaver. :hi:

[Jazzgirl]

21. Foodsaver is the best.

I am single and occasionally like bacon but it will definitely go bad before I can finish it. I freeze it 2-3 slices at a time. I just put the slices in the freezer bag and seal them. They are perfectly fresh whenever I am ready. It takes minutes for them to thaw. Great stuff!

[pengillian101]

22. I am the Foodsaver queen!

Truly, I never waste food anymore. We are just two, but we never know how to cook without leftovers. And who wants the same thing right away. Freezing leftovers are much better than frozen TV dinners, eh?

The biggest cost savings I first noticed was NO moldy cheese in years and years.

I wore out my first Foodsaver, but I also had a 1970's style Seal-a-Meal that was my start. They vacuum seal now too, I believe.

Now I see TV commercials for a small hand-held Foodsaver and small bags for really cheap. I haven't checked it out though.

I bought some Foodsaver containers. The round ones work great. The rectangle cheese-grater container doesn't hold a seal. I got a free replacement for that - same deal.

Happy bag-sealing holiday leftovers :-)

[Dyedinthewoolliberal]

13. Years ago as a hotel restaurant cook

I was shown the trick of laying the bacon out on a cookie sheet and putting it into the oven. I've cooked my bacon that way ever since.Yumm :)

[Fire1]

14. Ever try it nuked in the microwave? Fantastic! n/t

[Tab]

23. In some restaurants I worked at, that's how the morning people did it

Big convection ovens, heavy sheets (I hesitate to call them "cookie sheets" - each probably weighed at least 10 lbs), lined with parchment, I think, and lots of bacon laid out, then they'd cook it. It would take them forever frying in a little pan.