cathy wrote:

>>Ick.
>>I freeze bacon in individual servings.......
>>Even at 40 degrees in the Hobart, it'll get sour after about a week.
>>
>>K.
>
>
> See? That's my point. And if I'm going to go through the trouble of
> separating out a pound of bacon into individual servings to freeze it,
> I might as well just cook it all at once. Takes about the same amount
> of time.
>
> I find I prefer bacon cooked in the microwave. I've tried it every
> possible way - frying, broiling, baking, etc., and I find that
> microwaved bacon tastes best. Something about the way it nukes takes
> all the salt out of it. I don't like salty bacon.
>
> Cathy


I buy a fresh sliced slab bacon at the butcher, bring it home and
vacuum seal it in individual servings. Then, a few packages go into
the top freezer in the kitchen and the rest in the commercial job in
the basement that's kept around -15dF. Never had any problem.

If you forget to take it out simply put it into the nuker on defrost
and watch it carefully until it comes apart. Then onto the microwave
bacon tray on top of paper towels, cover with a paper towel and nuke.

Really not much fuss but to each their own I guess. No way that I'm
going to pre-cook a pound or two of quality bacon all at one shot.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.