Let's talk about bacon

#9

Honestly I can’t fit the whole package on one sheet so sometimes I do both methods at the same time since the skillet does take less time. Then I can eat bacon while in waiting for my bacon to bake :joy:

(Chris) #10

Because I can cook more than 20 or so strips at a time this way. Oven takes too much effort. I can do 4 pounds in a single skillet and go sit on the couch, turn it every 5 minutes on low.

#11

I used to cook bacon in the microwave, but now I roast it, like mentioned above. However, for me it’s 30-40 minutes at 350. I drain the grease into a cup kept in the fridge for general frying use (hamburgers, steaks, eggs), just like Mom taught me!

#12

So you just let it all scramble around? I’m too neurotic for that. I need them all to lay flat or I get upset about uneven cooking :grinning:

#13

I had to stop using 350 because I kept burning it

#14

You guys are gonna hate me. :slight_smile:

bacon
bacon.jpg1399×982 282 KB

What did you Keto today? Part Deux!
(Robert C) #15

From the “when you just can’t wait” department.

A trick I learned on a podcast is to do a timing run on your oven starting “off” with the bacon inside.
Set it to 375 and watch every few minutes - when it is done to your liking - remember how long it took.
Now you can set a timer and have your bacon cooked exactly the way you want without waiting around for the pre-heat.

(Maybe all you cooks out there are laughing because this is such an obvious thing to do but, I am so far the opposite of a cook that it was like a pleasant surprise.)

(Jessica) #16

I rarely wait for preheat. I know it’s important for some stuff, like baking, but I don’t bake anymore so…

#17

That’s cheating!

#18

I never wait for the pre heat but I also never remember what time I put it in! I just know I have to come back in about a half an hour and then check it 2 more times after that then it’s five :joy:

(Chris) #19

The amount of fat the bubbles up from the bottom allows it to cook pretty evenly. It’s practically deep fried by the time it’s finished. :smiley:

#20

True, I watch it pretty closely. Sometimes I lay it flat in a large flat pan, and sometimes I’m too lazy and coil it up randomly in a cast iron skillet. As has been mentioned the latter method results in uneven cooking, I really try to stir it occasionally.

#21

No, that’s lazy. As in “lazy keto”. :slight_smile:

#22

SAME!! That would make me nuts!
Nice flat bacon sticks from the oven are perfect!

(Thurston ) #23

Cook 2 lbs. first to snack on while the second is in the oven.

I can eat a lot of bacon in one sitting but a lb is over that threshold I’d have a lb and 2 slices left when I was finished

#24

I’m starting to learn that one package is not enough for two adults

(Bob M) #25

I roast mine in an oven, but at a higher temperature, 375-400. I put them on parchment on cookie sheets. With my oven, I could easily roast 4 sheets, though we only use 3 sheets (have more, but they don’t look so hot, so we keep them for emergencies).

I rarely eat bacon anymore. I like ham better, more protein, less fat (gotta watch the one you buy, though, for carbs). I’m the “high protein = good” rebel. I will eat it if the family makes it. I also rarely eat breakfast, so I tend to eat more ground beef (drained) for my lunches.

(Bacon is a many-splendoured thing) #26

Um, Photoshop?

(Bacon is a many-splendoured thing) #27

Now that’s what I call bacon!

(Jessica) #28

Ok I’ll be honest. That’s a Google image and I’m not entirely sure where it came from. The only actual OM bacon I could find was in the package. Really, though it cooks up prettier than off brand bacon.