I'm tired of burnt meat and raw fat and I want perfect partial cooked
bacon for inclusion in veggie dishes like grn beans and greens.
What's the optimum temp for cooking bacon in the oven? My old JOC
only gives instructions for broiling at 5 inches.

nb

notbob wrote:
I'm tired of burnt meat and raw fat and I want perfect partial cooked
bacon for inclusion in veggie dishes like grn beans and greens.
What's the optimum temp for cooking bacon in the oven? My old JOC
only gives instructions for broiling at 5 inches.

nb

I just happened to bake a package of bacon yesterday morning for this very
purpose. (Of course a few slices sneaked their way into my mouth.) I baked
them on a broiler pan at 350F for 20 minutes. No burnt, no raw rubbery fat.
Turned the slices after 10 minutes to ensure even cooking. Perfect!

Jill

I bake the entire package at 400(F) degrees for around 12 minutes,
turn the bacon over and cook it 10-12 more minutes. Comes out great.
Place in a ziploc bag and refrigerate.

Read the instructions on your bacon first.

Becca

On 2003-11-26, jmcquown wrote:

I just happened to bake a package of bacon yesterday morning for this very
purpose.

I knew a good ex-pat Southern girl would know these things.

Thanks, Jill. Have a happy T-day.

nb

notbob wrote:
On 2003-11-26, jmcquown wrote:

I just happened to bake a package of bacon yesterday morning for
this very purpose.

I knew a good ex-pat Southern girl would know these things.

Thanks, Jill. Have a happy T-day.

nb

Gee, I've always wanted to be called an ex-pat! Happy T-day to you, too!

Jill

Becca wrote:
Read the instructions on your bacon first.

Becca

Instructions? Oh, you mean cook before eating

Jill

On 2003-11-26, jmcquown wrote:

Gee, I've always wanted to be called an ex-pat! Happy T-day to you, too!

Jill

Yo Jill ...while I got you on the line... what is the classic Southern
green bean recipe? I've got my greens recipe down, but have never
made Southern-style green beans. I recall from my days in Nashville,
having been invited to a couple Thanksgiving's, that it was basically
just green beans, often French cut, onions, and bacon pieces. Are
they cooked in a broth? ...chicken? ...hock? Am I missing anything?

nb

notbob wrote:
On 2003-11-26, jmcquown wrote:

Gee, I've always wanted to be called an ex-pat! Happy T-day to
you, too!

Jill

Yo Jill ...while I got you on the line... what is the classic Southern
green bean recipe? I've got my greens recipe down, but have never
made Southern-style green beans. I recall from my days in Nashville,
having been invited to a couple Thanksgiving's, that it was basically
just green beans, often French cut, onions, and bacon pieces. Are
they cooked in a broth? ...chicken? ...hock? Am I missing anything?

nb

Surely you don't mean the green bean casserole recipe with cream of mushroom
soup and french fried onions?

Jill

On 2003-11-26, jmcquown wrote:

Surely you don't mean the green bean casserole recipe with cream of mushroom
soup and french fried onions?

Heaven's no! I thought about doing that recipe just for the heck of
it (Emeril did it last night), but just the thought of putting COMS
(which I love) over canned fried onions (whatever the Hell those are!)
was just too much. No, this was just a basic green bean dish I had
when I was in the service, stationed in Nashvill. It was basically
just green string beans (they may have been julienned), onions, and
soft bacon bits. It's been so long, I can barely remember it. I
think they may have been blanched and then pan fried with the onion.
No wait ...here's a recipe:

http://recipes.egullet.com/recipes/r577.html

Geez, looking at all the recipes online, it seems most cook the crap
outta perfectly good fresh green beans. I don't want that! I just
bought a buncha sweet crispy Blue Lake GB's and am not about to
soggify them to death. Hmmmm..... OK, I just found a recipe that is
similar to what I originally speculated, blanched and pan fried. It's
called "New Southern" green beans. WTH, I'll try both!

One thing I wanted to try was putting in dried cranberries, just
enough to provide a counterpoint to the sweet beans.

I can see I've got work to do.

nb

"jmcquown" wrote in
:

notbob wrote:
On 2003-11-26, jmcquown wrote:

Gee, I've always wanted to be called an ex-pat! Happy T-day to
you, too!

Jill

Yo Jill ...while I got you on the line... what is the classic
Southern green bean recipe? I've got my greens recipe down, but have
never made Southern-style green beans. I recall from my days in
Nashville, having been invited to a couple Thanksgiving's, that it
was basically just green beans, often French cut, onions, and bacon
pieces. Are they cooked in a broth? ...chicken? ...hock? Am I
missing anything?

nb

Surely you don't mean the green bean casserole recipe with cream of
mushroom soup and french fried onions?

Jill



Just jumping in... I think he means where your put a couple of strips of
raw bacon in a pot of cut string beans and a bit of onion, and stew the
hell out of 'em. Usually done with pole beans, shelly beans, etc.

Wayne

notbob wrote:

I'm tired of burnt meat and raw fat and I want perfect partial cooked
bacon for inclusion in veggie dishes like grn beans and greens.
What's the optimum temp for cooking bacon in the oven? My old JOC
only gives instructions for broiling at 5 inches.

nb


You can always just "cheat" and by real bacon bits, pre-made? :-)

K.

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In article eSaxb.236848$ao4.845625@attbi_s51, notbob
wrote:


Geez, looking at all the recipes online, it seems most cook the crap
outta perfectly good fresh green beans.

Uh . .like it or not, that's old-style southern cooking. If what you
had in Nashvegas was three beans on a plate with a sprig of parsley,
that's not old-style. When I first heard the term "blanching beans" I
asked who is Blanch.

On 2003-11-27, Stark Raven wrote:

Uh . .like it or not, that's old-style southern cooking. If what you
had in Nashvegas was three beans on a plate with a sprig of parsley,
that's not old-style. When I first heard the term "blanching beans" I
asked who is Blanch.

heh heh...

Yes, I've no doubt "cook to death" is the traditional way. I tried
both ways last night. I settled on simmering fresh beans and bacon in hock
broth till tender, but with a tad bit of crunch, and then a quick pan
fry with sauted onions and bacon fat. Came out very nice.

nb

In article w16xb.234929$275.879001@attbi_s53,
notbob wrote:
I'm tired of burnt meat and raw fat and I want perfect partial cooked
bacon for inclusion in veggie dishes like grn beans and greens.
What's the optimum temp for cooking bacon in the oven? My old JOC
only gives instructions for broiling at 5 inches.

Put the bacon in a cold oven on a baking pan with a rack, set
the oven to 400F, and start checking it every 3 minutes after
the oven preheats.

The nice thing about this method is that the bacon doesn't get
all curly.

--
Mark Shaw contact info at homepage -- http://www.panix.com/~mshaw
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