Back in 2001, Jill posted her method for cooking bacon in the oven:

(If anyone would like to view to see the original, the Message-ID is
>.)

> I place a pound of it (actually, it comes in 12 oz. packages these days,
> what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
> in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
> of bacon.

I remember when she posted this; I thought "what a great idea", but
we didn't do bacon much, so I didn't try it.

We finally got around to making bacon this way a couple of weeks ago,
and again yesterday (seved with Miguel's Sunday waffles and fried eggs
for lunch, yum!). I'll tell ya, I won't cook bacon slices any other
way again! It's soooo easy, although we use one of those double burner
griddles instead of the cookie sheet. So a belated "thank you" to
Jill for this suggestion, it's very handy... :-)


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

On 2005-09-26, S'mee in WA > wrote:


> way again! It's soooo easy, although we use one of those double burner
> griddles instead of the cookie sheet.

This is a very good idea as using the wrong cookie sheet could be
quite dangerous. I tried this oven technique once using an steel
cookie sheet. After the bacon was nearly done the cookie sheet
started to warp, to twist ever so slightly along the long axis. It
was enough to cause all the grease to run down to one corner and
almost run over onto the heating (elect) element. It could have
caused a dangerous fire. Fortunately, it didn't, but I never used
that cookie sheet for bacon again. Why this warping didn't occur with
cookie dough, I can't say. I went back to cooking bacon in my no. 10
Wagner.

nb

notbob wrote:
> On 2005-09-26, S'mee in WA > wrote:
>
>
> > way again! It's soooo easy, although we use one of those double burner
> > griddles instead of the cookie sheet.
>
> This is a very good idea as using the wrong cookie sheet could be
> quite dangerous. I tried this oven technique once using an steel
> cookie sheet. After the bacon was nearly done the cookie sheet
> started to warp, to twist ever so slightly along the long axis. It
> was enough to cause all the grease to run down to one corner and
> almost run over onto the heating (elect) element. It could have
> caused a dangerous fire. Fortunately, it didn't, but I never used
> that cookie sheet for bacon again. Why this warping didn't occur with
> cookie dough, I can't say. I went back to cooking bacon in my no. 10
> Wagner.
>
> nb

I have a microwave bacon tray - the thing is slanted from top to bottom
and has diagonal ridges which flow to a center trough and then down to
the bottom collection tray. I lightly spray it with a grease spray
before I put the bacon on so it's easier to clean - the bacon turns out
perfectly crisp and the grease drains away from the strips so it
doesn't sit in the grease.

N.

On 2005-09-26, Nancy1 > wrote:

> perfectly crisp and the grease drains away from the strips so it
> doesn't sit in the grease.

I've done bacon in my microwave a few times, usually when I only want
to do a couple pieces. I put the slices between a some paper towels.
Works ok.

nb

In article >,
notbob > wrote:


> This is a very good idea as using the wrong cookie sheet could be
> quite dangerous. I tried this oven technique once using an steel
> cookie sheet. After the bacon was nearly done the cookie sheet


My wife is the breakfast cook for a 2 week church camp in the summer.
She cooks the bacon in the oven. It's really the only way for that much
bacon. They have some pans that are the size of large cookie sheets,
but with a much higher lip (between one and two inches). She still
needs to be careful when taking them out, since they have a lot of
grease in them.

One time on Usenet, notbob > said:
> On 2005-09-26, S'mee in WA > wrote:

> > way again! It's soooo easy, although we use one of those double
> > burner griddles instead of the cookie sheet.
>
> This is a very good idea as using the wrong cookie sheet could be
> quite dangerous.

Good point -- I should mention that more recently, Jill suggested
using a cast iron griddle instead.

> I tried this oven technique once using an steel
> cookie sheet. After the bacon was nearly done the cookie sheet
> started to warp, to twist ever so slightly along the long axis. It
> was enough to cause all the grease to run down to one corner and
> almost run over onto the heating (elect) element. It could have
> caused a dangerous fire. Fortunately, it didn't, but I never used
> that cookie sheet for bacon again. Why this warping didn't occur with
> cookie dough, I can't say. I went back to cooking bacon in my no. 10
> Wagner.

I have a couple of large cookie sheets that warp like crazy when
I bake pork chops or game hens, but not when I make cookies. Maybe
the meat & grease conduct more heat?


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

Dan Abel wrote:
>
>
>
> My wife is the breakfast cook for a 2 week church camp in the summer.
> She cooks the bacon in the oven. It's really the only way for that much
> bacon. They have some pans that are the size of large cookie sheets,
> but with a much higher lip (between one and two inches). She still
> needs to be careful when taking them out, since they have a lot of
> grease in them.

This is the perfect way to cook a large amount of bacon for a crowd for
breakfast or doing BLT sandwiches. I've done this many times and
really cuts down on the cooking time as opposed to doing a few pieces
in a skillet.

S'mee in WA wrote:
> Back in 2001, Jill posted her method for cooking bacon in the oven:
>
> (If anyone would like to view to see the original, the Message-ID is
> >.)
>
> > I place a pound of it (actually, it comes in 12 oz. packages these days,
> > what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
> > in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
> > of bacon.
>
> I remember when she posted this; I thought "what a great idea", but
> we didn't do bacon much, so I didn't try it.
>
> We finally got around to making bacon this way a couple of weeks ago,
> and again yesterday (seved with Miguel's Sunday waffles and fried eggs
> for lunch, yum!). I'll tell ya, I won't cook bacon slices any other
> way again! It's soooo easy, although we use one of those double burner
> griddles instead of the cookie sheet. So a belated "thank you" to
> Jill for this suggestion, it's very handy... :-)

Actually that's an extremely dangerous practice, creating a situation
ripe for a horrendously explosive grease fire... if anyone attempts
this (essentially deep frying bacon at *400=BAF* [which in of itself is
hillybilly stoopid] in an enclosed chamber [schmuck-dumb]), especially
with such a large quantity. Lower the temperature to 350=BAF. Be
certain to raise the bacon up out of the fat, use a slotted broiler
pan, so that when you open the door and fresh oxygen rich air rushes in
there'll be far less chance of igniting the hot fat -- WHOOSH-- blow
torch city! So far Jill's been very lucky... not to worry... she'll
only get unlucky once.

Sheldon

Sheldon wrote:
> S'mee in WA wrote:
> > Back in 2001, Jill posted her method for cooking bacon in the oven:
> >
> > > I place a pound of it (actually, it comes in 12 oz. packages these da=
ys,
> > > what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
> > > in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
> > > of bacon.
>
> Actually that's an extremely dangerous practice, creating a situation
> ripe for a horrendously explosive grease fire... if anyone attempts
> this (essentially deep frying bacon at *400=BAF* [which in of itself is
> hillybilly stoopid] in an enclosed chamber [schmuck-dumb]), especially
> with such a large quantity. Lower the temperature to 350=BAF. Be
> certain to raise the bacon up out of the fat, use a slotted broiler
> pan, so that when you open the door and fresh oxygen rich air rushes in
> there'll be far less chance of igniting the hot fat -- WHOOSH-- blow
> torch city! So far Jill's been very lucky... not to worry... she'll
> only get unlucky once.

I've cooked my bacon on a cookie sheet many times, thankfully with no
explosions. I never thought to use the broiler pan. Perfect! Thanks
so much, Sheldon.

Carol

S'mee in WA wrote:

> Back in 2001, Jill posted her method for cooking bacon in the oven:
>
> (If anyone would like to view to see the original, the Message-ID is
> >.)
>
>
>>I place a pound of it (actually, it comes in 12 oz. packages these days,
>>what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
>>in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
>>of bacon.
>
>
> I remember when she posted this; I thought "what a great idea", but
> we didn't do bacon much, so I didn't try it.
>
> We finally got around to making bacon this way a couple of weeks ago,
> and again yesterday (seved with Miguel's Sunday waffles and fried eggs
> for lunch, yum!). I'll tell ya, I won't cook bacon slices any other
> way again! It's soooo easy, although we use one of those double burner
> griddles instead of the cookie sheet. So a belated "thank you" to
> Jill for this suggestion, it's very handy... :-)
>
>
I like cooking bacon that way. I cook as much as my pan will
hold and then freeze the excess, wrapping it in such a way
that the slices can be separated. Then you can reheat them
(from their frozen state) for ?30? seconds or so and have nice
crisp bacon.

--
Jean B.

Jean B. wrote:
>
> I like cooking bacon that way. I cook as much as my pan will
> hold and then freeze the excess, wrapping it in such a way
> that the slices can be separated.

Excess bacon? I'm not familiar with that concept. Can you elaborate?


Carol

Damsel wrote on 26 Sep 2005 in rec.food.cooking

>
> Sheldon wrote:
> > S'mee in WA wrote:
> > > Back in 2001, Jill posted her method for cooking bacon in the
> > > oven:
> > >
> > > > I place a pound of it (actually, it comes in 12 oz. packages
> > > > these days, what a rip off!) it on a sheet of foil on a baking
> > > > sheet at 400 F and in 10-15 minutes, I have perfectly cooked,
> > > > flat, fairly crispy strips of bacon.
> >
> > Actually that's an extremely dangerous practice, creating a
> > situation ripe for a horrendously explosive grease fire... if anyone
> > attempts this (essentially deep frying bacon at *400ºF* [which in of
> > itself is hillybilly stoopid] in an enclosed chamber
> > [schmuck-dumb]), especially with such a large quantity. Lower the
> > temperature to 350ºF. Be certain to raise the bacon up out of the
> > fat, use a slotted broiler pan, so that when you open the door and
> > fresh oxygen rich air rushes in there'll be far less chance of
> > igniting the hot fat -- WHOOSH-- blow torch city! So far Jill's
> > been very lucky... not to worry... she'll only get unlucky once.
>
> I've cooked my bacon on a cookie sheet many times, thankfully with no
> explosions. I never thought to use the broiler pan. Perfect! Thanks
> so much, Sheldon.
>
> Carol
>
>

The broiler pan will also reduce the chance of spilling hot grease all over
you and your oven as well.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel wrote on 26 Sep 2005 in rec.food.cooking

> Jean B. wrote:
> >
> > I like cooking bacon that way. I cook as much as my pan will
> > hold and then freeze the excess, wrapping it in such a way
> > that the slices can be separated.
>
> Excess bacon? I'm not familiar with that concept. Can you elaborate?
>
>
> Carol
>
>

That's when you have more bacon than cookie sheet space.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Mon 26 Sep 2005 04:00:24p, Damsel wrote in rec.food.cooking:

> Jean B. wrote:
>>
>> I like cooking bacon that way. I cook as much as my pan will
>> hold and then freeze the excess, wrapping it in such a way that the
>> slices can be separated.
>
> Excess bacon? I'm not familiar with that concept. Can you elaborate?
>
>
> Carol

Don't let her kid you, Carol. There's no such thing! :-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Wayne Boatwright wrote:
> On Mon 26 Sep 2005 04:00:24p, Damsel wrote in rec.food.cooking:
>
> > Jean B. wrote:
> >>
> >> I like cooking bacon that way. I cook as much as my pan will
> >> hold and then freeze the excess, wrapping it in such a way that the
> >> slices can be separated.
> >
> > Excess bacon? I'm not familiar with that concept. Can you elaborate?
> >
> >
> > Carol
>
> Don't let her kid you, Carol. There's no such thing! :-)

Sing it, brother!
Carol

In article .com>,
"Damsel" > wrote:

> Jean B. wrote:
> >
> > I like cooking bacon that way. I cook as much as my pan will
> > hold and then freeze the excess, wrapping it in such a way
> > that the slices can be separated.
>
> Excess bacon? I'm not familiar with that concept. Can you elaborate?
>


Sure. That's when you make bacon for a dozen people and then there's a
snowstorm and all the roads get closed, so it's just the two of you, so
you have enough bacon for *two* meals!

:-)

"Damsel" > wrote in message
oups.com...
> Jean B. wrote:
>>
>> I like cooking bacon that way. I cook as much as my pan will
>> hold and then freeze the excess, wrapping it in such a way
>> that the slices can be separated.
>
> Excess bacon? I'm not familiar with that concept. Can you elaborate?
>

(laugh) That's what I was thinking, I can't leave bacon alone until
it's gone. I made bacon for my quiche last week, I had to cook up
another batch because I kept picking at it until it wasn't enough for
two quiches.

nancy

Mr Libido Incognito wrote:
> Damsel wrote on 26 Sep 2005 in rec.food.cooking
>
> > Excess bacon? I'm not familiar with that concept. Can you elaborate?
> >
>
> That's when you have more bacon than cookie sheet space.

Nuh-uh ... the bacon that doesn't fit in the cookie sheet is merely
bacon that will be cooked as soon as the other stuff is removed from
the pan.

Carol

notbob wrote:
> On 2005-09-26, S'mee in WA > wrote:
>
>
>> way again! It's soooo easy, although we use one of those double
>> burner griddles instead of the cookie sheet.
>
> This is a very good idea as using the wrong cookie sheet could be
> quite dangerous. I tried this oven technique once using an steel
> cookie sheet. After the bacon was nearly done the cookie sheet
> started to warp, to twist ever so slightly along the long axis. It
> was enough to cause all the grease to run down to one corner and
> almost run over onto the heating (elect) element. It could have
> caused a dangerous fire. Fortunately, it didn't, but I never used
> that cookie sheet for bacon again. Why this warping didn't occur with
> cookie dough, I can't say. I went back to cooking bacon in my no. 10
> Wagner.
>
> nb

Maybe my use of the term "cookie sheet" was incorrect. This was actually a
rather deep-sided jelly-roll type pan and heavier than your average cookie
sheet. I've also baked bacon this way on my cast-iron griddle.

Jill

Dan Abel wrote:
> In article >,
> notbob > wrote:
>
>
>> This is a very good idea as using the wrong cookie sheet could be
>> quite dangerous. I tried this oven technique once using an steel
>> cookie sheet. After the bacon was nearly done the cookie sheet
>
>
> My wife is the breakfast cook for a 2 week church camp in the summer.
> She cooks the bacon in the oven. It's really the only way for that
> much bacon. They have some pans that are the size of large cookie
> sheets, but with a much higher lip (between one and two inches). She
> still needs to be careful when taking them out, since they have a lot
> of grease in them.

That's what mine is like - more like a jelly-roll pan with 1" sides and
heavier than "now-a-days" cheapo cookie sheets. Yes, care must be used but
that's true with anything that has hot drippings in it.

Jill

S'mee in WA wrote:
> One time on Usenet, notbob > said:
>> On 2005-09-26, S'mee in WA > wrote:
>
>>> way again! It's soooo easy, although we use one of those double
>>> burner griddles instead of the cookie sheet.
>>
>> This is a very good idea as using the wrong cookie sheet could be
>> quite dangerous.
>
> Good point -- I should mention that more recently, Jill suggested
> using a cast iron griddle instead.
>
Yep I'm glad the method worked for you (and safely!)

>> I tried this oven technique once using an steel
>> cookie sheet. After the bacon was nearly done the cookie sheet
>> started to warp, to twist ever so slightly along the long axis. It
>> was enough to cause all the grease to run down to one corner and
>> almost run over onto the heating (elect) element. It could have
>> caused a dangerous fire. Fortunately, it didn't, but I never used
>> that cookie sheet for bacon again. Why this warping didn't occur
>> with cookie dough, I can't say. I went back to cooking bacon in my
>> no. 10 Wagner.
>
> I have a couple of large cookie sheets that warp like crazy when
> I bake pork chops or game hens, but not when I make cookies. Maybe
> the meat & grease conduct more heat?

Probably so.

Jill

Nancy1 wrote:
> notbob wrote:
>> On 2005-09-26, S'mee in WA > wrote:
>>
>>
>>> way again! It's soooo easy, although we use one of those double
>>> burner griddles instead of the cookie sheet.
>>
>> This is a very good idea as using the wrong cookie sheet could be
>> quite dangerous. I tried this oven technique once using an steel
>> cookie sheet. After the bacon was nearly done the cookie sheet
>> started to warp, to twist ever so slightly along the long axis. It
>> was enough to cause all the grease to run down to one corner and
>> almost run over onto the heating (elect) element. It could have
>> caused a dangerous fire. Fortunately, it didn't, but I never used
>> that cookie sheet for bacon again. Why this warping didn't occur
>> with cookie dough, I can't say. I went back to cooking bacon in my
>> no. 10 Wagner.
>>
>> nb
>
> I have a microwave bacon tray - the thing is slanted from top to
> bottom and has diagonal ridges which flow to a center trough and then
> down to the bottom collection tray. I lightly spray it with a grease
> spray before I put the bacon on so it's easier to clean - the bacon
> turns out perfectly crisp and the grease drains away from the strips
> so it
> doesn't sit in the grease.
>
> N.

I have one of those someplace. Problem is, with my el-cheapo microwave
there is no OFF switch for the turntable and the pan is square and bigger
than the turntable. I sure miss my old super-duper dual-rack 1980's
programmable microwave.

Jill

Damsel wrote:
> Sheldon wrote:
> > S'mee in WA wrote:
> > > Back in 2001, Jill posted her method for cooking bacon in the oven:
> > >
> > > > I place a pound of it (actually, it comes in 12 oz. packages these =
days,
> > > > what a rip off!) it on a sheet of foil on a baking sheet at 400 F a=
nd
> > > > in 10-15 minutes, I have perfectly cooked, flat, fairly crispy stri=
ps
> > > > of bacon.
> >
> > Actually that's an extremely dangerous practice, creating a situation
> > ripe for a horrendously explosive grease fire... if anyone attempts
> > this (essentially deep frying bacon at *400=BAF* [which in of itself is
> > hillybilly stoopid] in an enclosed chamber [schmuck-dumb]), especially
> > with such a large quantity. Lower the temperature to 350=BAF. Be
> > certain to raise the bacon up out of the fat, use a slotted broiler
> > pan, so that when you open the door and fresh oxygen rich air rushes in
> > there'll be far less chance of igniting the hot fat -- WHOOSH-- blow
> > torch city! So far Jill's been very lucky... not to worry... she'll
> > only get unlucky once.
>
> I've cooked my bacon on a cookie sheet many times, thankfully with no
> explosions. I never thought to use the broiler pan. Perfect! Thanks
> so much, Sheldon.

Also, no reason regardless which method to cook bacon at temperatures
above it's smoke point, then bacon tastes burnt and easy to start a
grease fire. I've cooked literally tons of bacon in the oven, works
fine, but use some common sense, employ a broiler pan and no higher
than 350=BAF. Grease fires are horrendous. No matter how prepared you
think you are to deal with it a grease fire will always be a total
surprise, most everyone just freezes and most suffer bad burns. Unless
you're a very experienced professional cook I don't recommend the
roasted bacon thingie, especially not in a home kitchen... when I did
it there were high tech fire control systems in place, all ovens and
deep fryers were equipt with built in automatic CO2 extinguishers. At
home I cook bacon in a pan, on the stove top... I have a 14" diameter
brazier, easily accomodates a pound of bacon, and with it's high sides
there's very little spatter. For small amounts I use the same pan I
use for frying the eggs, or when all I want is a few rashers I nuke em.
I really don't see the benefit of doing bacon in an oven unless you're
literally running a commissary, which I did, and then the only times I
did bacon in the ovens were those times the deep fryers were needed for
some other breakfast food, like donuts/fritters. Regardless which
method bacon cooks best at moderate temps... a four hundred degree oven
is ridiculous.

Using an oven to cook bacon is just not very safe... not to mention how
all that grease spatter fercockts your oven, which of course increases
the odds of a grease fire.

Sheldon

Damsel wrote:
> Jean B. wrote:
> >
> > I like cooking bacon that way. I cook as much as my pan will
> > hold and then freeze the excess, wrapping it in such a way
> > that the slices can be separated.
>
> Excess bacon? I'm not familiar with that concept. Can you elaborate?
>

Excess beer, excess chocolate, excess... nope, better not.

Sheldon Cleavage

Sheldon wrote:
>
> Damsel wrote:
> > Jean B. wrote:
> > >
> > > I like cooking bacon that way. I cook as much as my pan will
> > > hold and then freeze the excess, wrapping it in such a way
> > > that the slices can be separated.
> >
> > Excess bacon? I'm not familiar with that concept. Can you elaborate?
> >
>
> Excess beer, excess chocolate, excess... nope, better not.
>
> Sheldon Cleavage

Are you telling us you have man-boobs?

Carol, ducking and running

Sheldon wrote:
> Damsel wrote:
>> Sheldon wrote:
>>> S'mee in WA wrote:
>>>> Back in 2001, Jill posted her method for cooking bacon in the oven:
>>>>
>>>>> I place a pound of it (actually, it comes in 12 oz. packages
>>>>> these days, what a rip off!) it on a sheet of foil on a baking
>>>>> sheet at 400 F and in 10-15 minutes, I have perfectly cooked,
>>>>> flat, fairly crispy strips of bacon.
>>>
>>> Actually that's an extremely dangerous practice, creating a
>>> situation
> Using an oven to cook bacon is just not very safe... not to mention
> how
> all that grease spatter fercockts your oven, which of course increases
> the odds of a grease fire.
>
> Sheldon

Funny. I'm not going to bother Googling but I'm 95% sure back in 2001 when
I posted about it you said you prefer to bake bacon.

Jill

"jmcquown" > wrote in message
...

> That's what mine is like - more like a jelly-roll pan with 1" sides and
> heavier than "now-a-days" cheapo cookie sheets. Yes, care must be used
> but
> that's true with anything that has hot drippings in it.
>
> Jill

"For damned sure," says the lady who tipped the pan of bacon and sent hot
grease down her arm.

Felice

"S'mee in WA" > wrote in message
...
> Back in 2001, Jill posted her method for cooking bacon in the oven:
>
> (If anyone would like to view to see the original, the Message-ID is
> >.)
>
>> I place a pound of it (actually, it comes in 12 oz. packages these
>> days,
>> what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
>> in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
>> of bacon.
>
> I remember when she posted this; I thought "what a great idea", but
> we didn't do bacon much, so I didn't try it.
>
> We finally got around to making bacon this way a couple of weeks ago,
> and again yesterday (seved with Miguel's Sunday waffles and fried eggs
> for lunch, yum!). I'll tell ya, I won't cook bacon slices any other
> way again! It's soooo easy, although we use one of those double burner
> griddles instead of the cookie sheet. So a belated "thank you" to
> Jill for this suggestion, it's very handy... :-)
>
>
That there is how we cooked bacon in the mess hall back in basic training
at Fort Knox in the winter of '70, as I was getting trained in love, the
spirit of the bayonet and other essentials for repelling viet cong. Made
bacon for 200 so much easier.

Sheldon wrote:
> Damsel wrote:
>
>>Sheldon wrote:
>>
>>>S'mee in WA wrote:
>>>
>>>>Back in 2001, Jill posted her method for cooking bacon in the oven:
>>>>
>>>>
>>>>>I place a pound of it (actually, it comes in 12 oz. packages these days,
>>>>>what a rip off!) it on a sheet of foil on a baking sheet at 400 F and
>>>>>in 10-15 minutes, I have perfectly cooked, flat, fairly crispy strips
>>>>>of bacon.
>>>
>>>Actually that's an extremely dangerous practice, creating a situation
>>>ripe for a horrendously explosive grease fire... if anyone attempts
>>>this (essentially deep frying bacon at *400ºF* [which in of itself is
>>>hillybilly stoopid] in an enclosed chamber [schmuck-dumb]), especially
>>>with such a large quantity. Lower the temperature to 350ºF. Be
>>>certain to raise the bacon up out of the fat, use a slotted broiler
>>>pan, so that when you open the door and fresh oxygen rich air rushes in
>>>there'll be far less chance of igniting the hot fat -- WHOOSH-- blow
>>>torch city! So far Jill's been very lucky... not to worry... she'll
>>>only get unlucky once.
>>
>>I've cooked my bacon on a cookie sheet many times, thankfully with no
>>explosions. I never thought to use the broiler pan. Perfect! Thanks
>>so much, Sheldon.
>
>
> Also, no reason regardless which method to cook bacon at temperatures
> above it's smoke point, then bacon tastes burnt and easy to start a
> grease fire. I've cooked literally tons of bacon in the oven, works
> fine, but use some common sense, employ a broiler pan and no higher
> than 350ºF. Grease fires are horrendous. No matter how prepared you
> think you are to deal with it a grease fire will always be a total
> surprise, most everyone just freezes and most suffer bad burns. Unless
> you're a very experienced professional cook I don't recommend the
> roasted bacon thingie, especially not in a home kitchen... when I did
> it there were high tech fire control systems in place, all ovens and
> deep fryers were equipt with built in automatic CO2 extinguishers. At
> home I cook bacon in a pan, on the stove top... I have a 14" diameter
> brazier, easily accomodates a pound of bacon, and with it's high sides
> there's very little spatter. For small amounts I use the same pan I
> use for frying the eggs, or when all I want is a few rashers I nuke em.
> I really don't see the benefit of doing bacon in an oven unless you're
> literally running a commissary, which I did, and then the only times I
> did bacon in the ovens were those times the deep fryers were needed for
> some other breakfast food, like donuts/fritters. Regardless which
> method bacon cooks best at moderate temps... a four hundred degree oven
> is ridiculous.
>
> Using an oven to cook bacon is just not very safe... not to mention how
> all that grease spatter fercockts your oven, which of course increases
> the odds of a grease fire.

What a load of standard Sheldon crap.

Cooking bacon on baking sheets is what most restaurants do. It's faster,
safer and less messy than frying. Heat the oven to 300°F-325°F, put the
bacon in a single layer on a sheet with sides and bake. If it's very
thick-cut bacon, put it on a rack over a sheet so fat will drip off. Do
the whole pound, drain and store in the fridge in zipper bags. Cooked,
it'll last for months chilled.

Save the fat for flavoring and cooking.

Pastorio

Bob (this one) wrote:
> Sheldon wrote:
>> Damsel wrote:
>>
>>> Sheldon wrote:
>>>
>>>> S'mee in WA wrote:
>>>>
>>>>> Back in 2001, Jill posted her method for cooking bacon in the
>>>>> oven:
>>>>>
>>>>>
>>>>>> I place a pound of it (actually, it comes in 12 oz. packages
>>>>>> these days, what a rip off!) it on a sheet of foil on a baking
>>>>>> sheet at 400 F and in 10-15 minutes, I have perfectly cooked,
>>>>>> flat, fairly crispy strips of bacon.
>>>>
>>>> Actually that's an extremely dangerous practice, creating a
>>>> situation ripe for a horrendously explosive grease fire... if
>>>> anyone attempts
>>>> this (essentially deep frying bacon at *400ºF* [which in of itself
>>>> is hillybilly stoopid] in an enclosed chamber [schmuck-dumb]),
>>>> especially with such a large quantity. Lower the temperature to
>>>> 350ºF. Be
>>>> certain to raise the bacon up out of the fat, use a slotted broiler
>>>> pan, so that when you open the door and fresh oxygen rich air
>>>> rushes in there'll be far less chance of igniting the hot fat --
>>>> WHOOSH-- blow torch city! So far Jill's been very lucky... not to
>>>> worry... she'll
>>>> only get unlucky once.
>>>
>>> I've cooked my bacon on a cookie sheet many times, thankfully with
>>> no explosions. I never thought to use the broiler pan. Perfect!
>>> Thanks
>>> so much, Sheldon.
>>
>>
>> Also, no reason regardless which method to cook bacon at temperatures
>> above it's smoke point, then bacon tastes burnt and easy to start a
>> grease fire. I've cooked literally tons of bacon in the oven, works
>> fine, but use some common sense, employ a broiler pan and no higher
>> than 350ºF. Grease fires are horrendous.
(snippage)
>> Using an oven to cook bacon is just not very safe... not to mention
>> how all that grease spatter fercockts your oven, which of course
>> increases
>> the odds of a grease fire.
>
> What a load of standard Sheldon crap.
>
> Cooking bacon on baking sheets is what most restaurants do. It's
> faster, safer and less messy than frying. Heat the oven to
> 300°F-325°F, put the bacon in a single layer on a sheet with sides
> and bake. If it's very thick-cut bacon, put it on a rack over a sheet
> so fat will drip off. Do
> the whole pound, drain and store in the fridge in zipper bags. Cooked,
> it'll last for months chilled.
>
> Save the fat for flavoring and cooking.
>
> Pastorio

He's objecting to the fact that I used a 400 degree oven. So perhaps next
time I'll crank it down and just wait longer for the bacon to cook. I don't
cook bacon very often.

Jill

notbob wrote:
> On 2005-09-26, Nancy1 > wrote:
>
> > perfectly crisp and the grease drains away from the strips so it
> > doesn't sit in the grease.
>
> I've done bacon in my microwave a few times, usually when I only want
> to do a couple pieces. I put the slices between a some paper towels.
> Works ok.
>
> nb

I had a friend who did that but hers was never as crisp as mine. Maybe
she just didn't cook it long enough.

N.

One time on Usenet, "Bob (this one)" > said:

<snip>

> Cooking bacon on baking sheets is what most restaurants do. It's faster,
> safer and less messy than frying. Heat the oven to 300°F-325°F, put the
> bacon in a single layer on a sheet with sides and bake. If it's very
> thick-cut bacon, put it on a rack over a sheet so fat will drip off. Do
> the whole pound, drain and store in the fridge in zipper bags. Cooked,
> it'll last for months chilled.
>
> Save the fat for flavoring and cooking.

It's also very good for removing fir pitch from one's skin. Sis
and I were tree climbers as kids and we used to raid Mom's bacon
grease pot to clean up...


--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

jmcquown wrote:
> Bob (this one) wrote:
>
>> Sheldon wrote:
>>
>>> Damsel wrote:
>>>
>>>
>>>> Sheldon wrote:
>>>>
>>>>
>>>>> S'mee in WA wrote:
>>>>>
>>>>>
>>>>>> Back in 2001, Jill posted her method for cooking bacon in
>>>>>> the oven:
>>>>>>
>>>>>>> I place a pound of it (actually, it comes in 12 oz.
>>>>>>> packages these days, what a rip off!) it on a sheet of
>>>>>>> foil on a baking sheet at 400 F and in 10-15 minutes, I
>>>>>>> have perfectly cooked, flat, fairly crispy strips of
>>>>>>> bacon.
>>>>>
>>>>> Actually that's an extremely dangerous practice, creating a
>>>>> situation ripe for a horrendously explosive grease fire... if
>>>>> anyone attempts this (essentially deep frying bacon at
>>>>> *400ºF* [which in of itself is hillybilly stoopid] in an
>>>>> enclosed chamber [schmuck-dumb]), especially with such a
>>>>> large quantity. Lower the temperature to 350ºF. Be certain
>>>>> to raise the bacon up out of the fat, use a slotted broiler
>>>>> pan, so that when you open the door and fresh oxygen rich air
>>>>> rushes in there'll be far less chance of igniting the hot
>>>>> fat -- WHOOSH-- blow torch city! So far Jill's been very
>>>>> lucky... not to worry... she'll only get unlucky once.
>>>>
>>>> I've cooked my bacon on a cookie sheet many times, thankfully
>>>> with no explosions. I never thought to use the broiler pan.
>>>> Perfect! Thanks so much, Sheldon.
>>>
>>>
>>> Also, no reason regardless which method to cook bacon at
>>> temperatures above it's smoke point, then bacon tastes burnt and
>>> easy to start a grease fire. I've cooked literally tons of bacon
>>> in the oven, works fine, but use some common sense, employ a
>>> broiler pan and no higher than 350ºF. Grease fires are
>>> horrendous.
>
> (snippage)
>
>>> Using an oven to cook bacon is just not very safe... not to
>>> mention how all that grease spatter fercockts your oven, which of
>>> course increases the odds of a grease fire.
>>
>> What a load of standard Sheldon crap.
>>
>> Cooking bacon on baking sheets is what most restaurants do. It's
>> faster, safer and less messy than frying. Heat the oven to
>> 300°F-325°F, put the bacon in a single layer on a sheet with sides
>> and bake. If it's very thick-cut bacon, put it on a rack over a
>> sheet so fat will drip off. Do the whole pound, drain and store in
>> the fridge in zipper bags. Cooked, it'll last for months chilled.
>>
>> Save the fat for flavoring and cooking.
>
> He's objecting to the fact that I used a 400 degree oven.

Obviously. If that were all he'd said, no problem. But a 400°F oven
isn't going to cause bacon fat to burst into flame, and if watched, is a
perfectly good, if fussy, way to cook bacon. He did his normal demented
ranting and I thought it would be good if I helped keep his blood
pressure elevated. Public service.

> So perhaps next time I'll crank it down and just wait longer for the
> bacon to cook. I don't cook bacon very often.

Lay it out on parchment sheets. Makes for easier cleanup and the bacon
won't stick to the pan. It also minimizes any scorched flavor if cooked
very well done (if you do it that way).

It stores very well in the fridge. I cook bacon monthly.

Pastorio

(S'mee in WA) wrote in news:dh9pgi$20ao_002
@news.zipcon.net:

> I have a couple of large cookie sheets that warp like crazy when
> I bake pork chops or game hens, but not when I make cookies. Maybe
> the meat & grease conduct more heat?

Absolutely. That's the whole point of deep-frying, to let the heat conduct
as rapidly as possible to the food.

I'm wondering how a 13x9 cake pan would do.

"Nancy1" > wrote in message
oups.com...
>
> notbob wrote:
>> On 2005-09-26, Nancy1 > wrote:
>>
>> > perfectly crisp and the grease drains away from the strips so it
>> > doesn't sit in the grease.
>>
>> I've done bacon in my microwave a few times, usually when I only want
>> to do a couple pieces. I put the slices between a some paper towels.
>> Works ok.
>>
>> nb
>
> I had a friend who did that but hers was never as crisp as mine. Maybe
> she just didn't cook it long enough.
>
> N.
>============

I've done mine on cookie sheets, broiler pans, and muffin tins. The muffin
tins make cute little bacon rings that kids (of all ages!) adore.

Syssi