Bacon configuration

(Roxanne) #21

No, surprisingly it doesn’t. Much less mess/splatter/smell than cooking on the stovetop!

(Adam Chappell) #22

I find it oddly satisfying when it lays out perfectly and I get a rhythm going.

(Adam Chappell) #23

I’m sure I’ll eventually try the oven thing…I’m still enjoying using all my cast iron. It’s almost peaceful with the sight, sound, and smells.

(Griffin Mekelburg) #24

thats awesome!! know what im doing tonight lmao

(Kipp Howard) #25

No mess at all (or at least that I notice). It gets very moist in the oven and drips water from the roof when we open the oven door. But other than that, it is extremely easy. Cleanup isn’t too bad but parchment paper, as @ILoveBacon suggested, would probably help. I completely cover the baking sheet, even going up the sides at times, to get the whole 1lb of bacon on the sheet at once. My cleanup is to soak in hot water for a short time and then just use the back of a dish brush to scrape the bacon remains from the cookie sheet. It comes off easily.

(Ann) #26

These are pretty fancy. You could market them!

(Megan) #27

Ugh, I cooked some bacon on the stovetop tonight since I only needed four slices for some brussels sprouts and it splattered all over me and in my eye. Reminds me why I only cook it in the oven. Btw, Brussels sprouts and bacon are the bomb. Totally worth getting scalded.

#29

I use a large metal baking sheet, covered in foil (for cleanup/stick) and cook 1 pack (1 lb) of bacon on that, but I do it in 2 layers (lay out one long accross the width of the pan, then lay a layer on top long across the length of the pan). 400 F for about 23 minutes usually ( I preheat the oven as I prepare the bacon and put it in whenever I’m done with prep, and just check on it when the timer is done to see if I want more time or not).

It’s basically a lazy bacon weave that works for my family and makes it a bit easier to just cut along the top level, thus getting essentially 2 bacon strips per “strip”, also prevents the bacon from getting too crispy (though, when I want crispier, I just leave it in for an extra couple minutes).

(Griffin Mekelburg) #30

thats great to know! I just got a baking sheet and a Silpat mat so when I get back I am def going to make a batch of some nice oven crisp BACON!!!

(What The Fast?!) #31

I always cook bacon in a pan so that I can fry eggs in the grease.

(eat more) #32

i’ve used a baking sheet and a “broiler pan” (the kind with the wire rack).
i prefer the broiler pan for texture even tho i can fit more bacon on the sheet.

@KetoLikeaLady i pour my drippings into a jar (or 3 at this point) and store in the fridge so i always have bacon grease :slight_smile: