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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-17-2020, 08:09 AM   #31
1MoreFord
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Quote:
Originally Posted by LordRiffenstein View Post
No no nooooooooooooooooo, that's blasphemy!!!
Never in the oven and def don't use parchment paper.



The 2nd best thing about bacon is bacon grease!!! It has so many different uses.
Why not in the oven? If not in the oven how do you cook it?
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Old 02-17-2020, 08:12 AM   #32
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Still on the subject of bacon I prefer to cook it on a rack in a sheet pan in the oven. The rack keeps the bacon out of the grease and afterwards I can tilt the pan to drain the grease to one side and then pour Almost All the wonderful grease into a jar and store it in the fridge for other future uses.
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Old 02-17-2020, 08:17 AM   #33
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Another bacon tip.

Fryed or baked/roasted both have one problem. They take time.

If you need bacon in a hurry the microwave is the only way. While you can cook it in a plate on paper towels with a paper towel cover I prefer to use the utensil in the link below so I can save the grease. Put a paper towel over the bacon and its splatter free.

About a minute per piece of thick cut bacon. The only problem is you have to have a big microwave to use this thing.

https://www.nordicware.com/microwave...food-defroster
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Old 02-17-2020, 08:40 AM   #34
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Quote:
Originally Posted by LordRiffenstein

The 2nd best thing about bacon is bacon grease!!! It has so many different uses.
@LR - That is one of the benefits of cooking in the oven. I use the sheet pan set up in the first post. When the bacon is done, I set the pan on the stovetop with a wooden spoon under one end. When the grease has collected at the other end of the pan, I unwrap the foil at the corner to create a pour spout and pour the grease into the bacon grease jar I keep in my fridge.
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Old 02-17-2020, 08:41 AM   #35
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@LR - That is one of the benefits of cooking in the oven. I use the sheet pan set up in the first post. When the bacon is done, I set the pan on the stovetop with a wooden spoon under one end. When the grease has collected at the other end of the pan, I unwrap the foil at the corner to create a pour spout and pour the grease into the bacon grease jar I keep in my fridge.
Same with the parchment paper. I tear it a bit larger than the pan and each corner is a natural spout to pour off the grease.
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Old 02-17-2020, 09:32 AM   #36
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I got lazy and get the pre cut half pan size sheets of parchment. Fold in half and a quick cut for 1/4 size pan, fold and cut again for 1/8 size pan.
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Old 02-18-2020, 06:06 AM   #37
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Quote:
Originally Posted by 1MoreFord View Post
Why not in the oven? If not in the oven how do you cook it?
Skillet! It also seasons the skillet and I can save leftover grease.
I just had lunch: eggs and ham cooked in bacon grease, KILLER!

I've never tried cooking bacon in the oven...
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Old 02-18-2020, 06:08 AM   #38
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Quote:
Originally Posted by Stlsportster View Post
Same with the parchment paper. I tear it a bit larger than the pan and each corner is a natural spout to pour off the grease.
Parchment paper doesn't soak up the grease?
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Old 02-18-2020, 09:31 AM   #39
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Foil and Alzheimers

https://www.youtube.com/watch?v=epSXr7XNiiE



Quote:
Originally Posted by Swine Spectator View Post
I'll start. I like to foil my sheet pans for easy clean-up.

Start with a clean pan



Lay a sheet of foil over the top



Take a second pan and press down as a mold. Roll the sides tight.



Remove the pan

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Old 02-18-2020, 09:33 AM   #40
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Quote:
Originally Posted by frankenfab View Post
One type is a pitcher that has the inlet for the spout at the bottom, so all the grease that floats to the top just stays there. Very handy.


So what QUICK) about BULK removal?


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Old 02-18-2020, 09:40 AM   #41
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https://youtu.be/01rXXRKoMC0
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Old 02-18-2020, 10:08 AM   #42
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Quote:
Originally Posted by LYU370 View Post
I got lazy and get the pre cut half pan size sheets of parchment. Fold in half and a quick cut for 1/4 size pan, fold and cut again for 1/8 size pan.
I like the pre-cut sheets too.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Old 02-18-2020, 12:22 PM   #43
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I had no idea that those existed. When I finish the 3 rolls in storage, I know what I'm buying!
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Old 02-18-2020, 12:28 PM   #44
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Quote:
Originally Posted by LordRiffenstein View Post
Parchment paper doesn't soak up the grease?
Nope. Best part. Bacon crisps, doesn’t curl, doesn’t stick, and the grease pours off and throw the paper away.
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Old 02-18-2020, 01:11 PM   #45
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Nope. Best part. Bacon crisps, doesn’t curl, doesn’t stick, and the grease pours off and throw the paper away.
I had actually been using foil previously. Then this board schooled me on parchment. It sticks sooo much less than foil. I also stopped messing with the rack in the pan. Someone pointed out that it's not on a rack in a skillet, so I just drain on papertowels before serving. Even less cleanup!
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