On Sat, 23 May 2009 11:42:59 +0800, "phil..c" >
wrote:

>Kris wrote:
>> On May 22, 8:55 pm, "Robert" > wrote:
>>> "Mack A. Damia" > wrote in messagenews:qhce15dd5u151jtfsvds1r5r60pojsqmlt@4ax .com...
>>>
>>>
>>>
>>>> Put a large oven proof pan in the bottom of the oven.
>>>> Preheat oven - Medium temperature.
>>>> Hang bacon from the oven rack, close door and allow the fat to drip
>>>> into the pan.
>>>> The bacon is cooked evenly; you can monitor and vary its "doneness",
>>>> and you have the bacon fat collected to use or throw.
>>>> --
>>>> mad
>>> I use a bakers cooling rack placed in a large sheet cake pan. Both can go in
>>> the dishwasher for easy clean up.
>>>
>>> Robert
>>
>> Sounds like a good variation on the OP.
>>
>> Kris
>Similar Deal only in an electric fry pan with rack and
>a little water in the fry pan and bacon on a rack within
>the fry pan lid on and steam vent slightly open.
>
>Worms (in worm farms) love the left over fat

Maybe I'm not understanding this properly. Do you mean that you're
steaming the bacon?

I'm thinking that it never looks done!
--
mad