Guest my usernames always really suck Posted March 10, 2009 Share Posted March 10, 2009 It's like there's a SPLIT NANOSECOND difference between undercooked and overcooked bacon. Like if I take it off the pan just before it would be overcooked, it's still undercooked. And if I let it thoroughly cook, it's already overcooked. Next time I make carbonara or a BLT sandwich I want fucking awesome perfect bacon that's done just-right. Any suggestions? Link to comment Share on other sites More sharing options...
autopilot Posted March 10, 2009 Share Posted March 10, 2009 Hold it in your hand and hold a hairdryer on the highest setting over it for 30 minutes. Link to comment Share on other sites More sharing options...
Guest telikan Posted March 10, 2009 Share Posted March 10, 2009 400 degree oven on a rack over a drip pan. No flipping necessary, so it cooks evenly throughout. I feel like there's also a greater buffer zone between doneness levels once you take it out. Link to comment Share on other sites More sharing options...
Guest boo Posted March 10, 2009 Share Posted March 10, 2009 someone asked me this the other day (saying that i always cook it correctly), so i went and cooked a slice of bacon and let them watch seemed the problem was they weren't getting the pan as hot, but were then cooking the bacon for longer Link to comment Share on other sites More sharing options...
Guest my usernames always really suck Posted March 10, 2009 Share Posted March 10, 2009 400 degree oven on a rack over a drip pan For how long? Link to comment Share on other sites More sharing options...
Guest Mr Salads Posted March 10, 2009 Share Posted March 10, 2009 Drip tray, too much work Just tell us how to cook it on a pan, which is heated on a stove Link to comment Share on other sites More sharing options...
YEK Posted March 10, 2009 Share Posted March 10, 2009 eat it out of the pack NOM NOM NOM Link to comment Share on other sites More sharing options...
beneboi Posted March 10, 2009 Share Posted March 10, 2009 someone asked me this the other day (saying that i always cook it correctly), so i went and cooked a slice of bacon and let them watch seemed the problem was they weren't getting the pan as hot, but were then cooking the bacon for longer it's all about the temperature. also not all bacon is created equal. Link to comment Share on other sites More sharing options...
Fred McGriff Posted March 10, 2009 Share Posted March 10, 2009 it's going to keep cooking in its own grease after you take it out of the pan so either pat it dry or let it sit there and cook when you take it out. Link to comment Share on other sites More sharing options...
YEK Posted March 10, 2009 Share Posted March 10, 2009 i want this thread to beat now playing thread or the dubstep thread Link to comment Share on other sites More sharing options...
goffer Posted March 10, 2009 Share Posted March 10, 2009 i usually pour a small amount of beer (sometimes water if I dont have beer) on the pan before i heat it up. Turn the stove to medium setting and lay 'em out with a wee bit of salt. I like my bacon a bit flappy but with some crunch factor. Link to comment Share on other sites More sharing options...
Guest hahathhat Posted March 10, 2009 Share Posted March 10, 2009 reinstalling windows cleared everything up for me Link to comment Share on other sites More sharing options...
Guest boo Posted March 10, 2009 Share Posted March 10, 2009 why not just sear on a high heat then turn it down to medium? Link to comment Share on other sites More sharing options...
Guest hahathhat Posted March 10, 2009 Share Posted March 10, 2009 why not just sear on a high heat then turn it down to medium? i got memory errors doing it that way Link to comment Share on other sites More sharing options...
takeshi Posted March 10, 2009 Share Posted March 10, 2009 pat it dry wtf Never, never do you pat the grease out of a piece of bacon. I'd drink bacon grease if didn't coagulate so quickly. Link to comment Share on other sites More sharing options...
Guest boo Posted March 10, 2009 Share Posted March 10, 2009 yea that's quite fucked up Link to comment Share on other sites More sharing options...
autopilot Posted March 10, 2009 Share Posted March 10, 2009 I always pat the grease out of bacon. Especially at a diner or something where they serve it to you practically swimming in its own fat. Link to comment Share on other sites More sharing options...
Guest thanksomuch Posted March 10, 2009 Share Posted March 10, 2009 the best way i have found to make THE perfect bacon is to take a cookie sheet, cover it with tin foil and lay each piece of bacon flat in a row. then bake it in a convection oven at 350 degrees untill desired doness. once your bacon is cooked to your liking grab one corner and tip the cookie sheet so the oil runs off inot the trash. perfect flat evenly cooked bacon, unless your oven sucks. when i used to work in hotels, we'd have those retards that liked BURNT CRUNCHY SHITTY bacon, and they's send their bacon back cuz they wanted it cooked more. we'd drop thst shit in the fryer, yo! *edit best salad dressing ever is made with bacon grease, whole grain mustard, capers and a touch of vinegar. mix it well on low heat then pour over spinach. soooo good. Link to comment Share on other sites More sharing options...
Guest Drahken Posted March 10, 2009 Share Posted March 10, 2009 Pan Tinfoil Bacon Oven at 400 Take out when it looks done Pat dry Eat Link to comment Share on other sites More sharing options...
Guest boo Posted March 10, 2009 Share Posted March 10, 2009 but bacon grease is delicious... edit: anyway Link to comment Share on other sites More sharing options...
Guest hahathhat Posted March 10, 2009 Share Posted March 10, 2009 i will find you in the garden cooking bacon cooking bacon Link to comment Share on other sites More sharing options...
Guest KY Posted March 10, 2009 Share Posted March 10, 2009 posters mentioning baking the bacon know whats up. I always pan fry because it's easy, but that fine line between rubbery fat and shriveled over-crispiness is really easy to trip over when pan frying. Link to comment Share on other sites More sharing options...
Guest Drahken Posted March 10, 2009 Share Posted March 10, 2009 Im a lazy cook, and honestly I find baking in a oven a heck of a lot easier than messing around with a pan. With a pan you gotta deal with all that bacon grease, but in the oven you can just toss the tin foil and save some hassle. Perhaps the greatest advantage though is that you can cook a lot more bacon at once in an oven than on the stove. Link to comment Share on other sites More sharing options...
Guest no weed Posted March 10, 2009 Share Posted March 10, 2009 bacon log no beuno Link to comment Share on other sites More sharing options...
essines Posted March 10, 2009 Share Posted March 10, 2009 how can you not possess the ability to fry bacon properly? Link to comment Share on other sites More sharing options...
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