I like bacon but I can never cook it without shredding it as it glues itself
to the pan, no matter how much oil or butter I put in first. It sticks
within seconds and trying to turn it over causes it to rip into pieces. I'm
begining to think that even if I deep fried the rashers in a pot the depth
of the Marianas Trench that it would still glue itself to the bottom.

As I'm using olive oil (usually) with a stainless steel professional pan
(18/10) I'd like to know what I'm doing wrong or if its the quality of pig
we have in Australia.

J

Don't know about the quality of pig in Oz land but I don't have any
problems frying bacon if I start with cold rashers in a cold pan and
heat it slowly until some of the fat releases its grease. Then, I can
raise the heat and cook it. Of course, extremely lean bacon may require
a little added oil.

A few years ago, a 100 year old gentleman who still did most of his own
cooking told me that in his culture a little vinegar was added to the
skillet both to decrease the spattering of hot grease and to help
prevent very thin slices of bacon from sticking to the pan.

Kacey

schachmal wrote:

> I like bacon but I can never cook it without shredding it as it glues itself
> to the pan, no matter how much oil or butter I put in first. It sticks
> within seconds and trying to turn it over causes it to rip into pieces. I'm
> begining to think that even if I deep fried the rashers in a pot the depth
> of the Marianas Trench that it would still glue itself to the bottom.
>
> As I'm using olive oil (usually) with a stainless steel professional pan
> (18/10) I'd like to know what I'm doing wrong or if its the quality of pig
> we have in Australia.
>
> J
>

--
Outgoing messages checked with Norton Antivirus 2003.

schachmal wrote:

> I like bacon but I can never cook it without shredding it as it glues itself
> to the pan, no matter how much oil or butter I put in first. It sticks
> within seconds and trying to turn it over causes it to rip into pieces. I'm
> begining to think that even if I deep fried the rashers in a pot the depth
> of the Marianas Trench that it would still glue itself to the bottom.

Heat the pan, *then* put in a tiny bit of bacon fat saved from the
last batch. Let that get hot and *then* add the bacon. And leave it
alone. No poking or prodding. Turn once.

OR: Lay it out not touching each other on a baking sheet with sides
and pop it into a 350F oven. Watch it because it'll go relatively
quickly. The bacon will cook nicely with less curling than skillet frying.

OR: Lay a paper towel on a microwave-safe plate and lay out strips of
bacon side by side. Cover with another paper towel. Nuke.

> As I'm using olive oil (usually) with a stainless steel professional pan
> (18/10) I'd like to know what I'm doing wrong

The pan needs to be hot before adding oil and before adding the bacon.
That goes for anything to be cooked in the pan.

> or if its the quality of pig we have in Australia.

Pastorio

"Bob" > wrote in message
...

> Heat the pan, *then* put in a tiny bit of bacon fat saved from the
> last batch. Let that get hot and *then* add the bacon. And leave it
> alone. No poking or prodding. Turn once.

Interesting. IIRC all the packages of bacon I saw as a kid had "For best
results start in a cold pan" (or words to that effect) written on them...
That's always been the way I've done it (cold pan) but then I've always had
at least on properly seasoned skillet around.

--
Bob
Kanyak's Doghouse
http://kanyak.com

On Thu, 12 Feb 2004 01:27:08 GMT, schachmal >
wrote:

>I like bacon but I can never cook it without shredding it as it glues itself
>to the pan, no matter how much oil or butter I put in first. It sticks
>within seconds and trying to turn it over causes it to rip into pieces. I'm
>begining to think that even if I deep fried the rashers in a pot the depth
>of the Marianas Trench that it would still glue itself to the bottom.
>
>As I'm using olive oil (usually) with a stainless steel professional pan
>(18/10) I'd like to know what I'm doing wrong or if its the quality of pig
>we have in Australia.

I guess bacon might stick in a perfectly clean stainless pan. I've
*never* added any fat to cook bacon (US bacon -- thin, fatty rashers).
I guess I use a cold pan; turn on medium heat; lay in bacon; change
heat to low once the pan is hot; and turn the bacon several times.
Sometimes I m'wave -- newspaper to absorb grease with a couple of
layers of paper towels under and one over the bacon (to prevent
splattering) on top.

In article >, schachmal
> wrote:

> I like bacon but I can never cook it without shredding it as it glues itself
> to the pan, no matter how much oil or butter I put in first. It sticks
> within seconds and trying to turn it over causes it to rip into pieces. I'm
> begining to think that even if I deep fried the rashers in a pot the depth
> of the Marianas Trench that it would still glue itself to the bottom.
>
> As I'm using olive oil (usually) with a stainless steel professional pan
> (18/10) I'd like to know what I'm doing wrong or if its the quality of pig
> we have in Australia.
>
It's not the quality of the pig, but the quality of the curing
(although the pig may not have seen much sky). Your bacon has been
pumped full of water during the cure to make it weigh more. If any -
repeat /any/ liquid comes out while you're trying to fry it, it's duff
bacon. It's the stuff dissolved in this liquid which glues everything
to the pan.

Unfortunately it's very difficult, even in London, to buy decent bacon.
I have to go to a market stall. But look for "dry cure" bacon.

Lazarus

If you have decent bacon it doesse

--
Remover the rock from the email address

Lazarus Cooke wrote:
> In article >, schachmal
> > wrote:
>
>> I like bacon but I can never cook it without shredding it as it
>> glues itself to the pan, no matter how much oil or butter I put in
>> first. It sticks within seconds and trying to turn it over causes it
>> to rip into pieces. I'm begining to think that even if I deep fried
>> the rashers in a pot the depth of the Marianas Trench that it would
>> still glue itself to the bottom.
>>
>> As I'm using olive oil (usually) with a stainless steel professional
>> pan (18/10) I'd like to know what I'm doing wrong or if its the
>> quality of pig we have in Australia.
>>
> It's not the quality of the pig, but the quality of the curing
> (although the pig may not have seen much sky). Your bacon has been
> pumped full of water during the cure to make it weigh more. If any -
> repeat /any/ liquid comes out while you're trying to fry it, it's duff
> bacon. It's the stuff dissolved in this liquid which glues everything
> to the pan.
>
> Unfortunately it's very difficult, even in London, to buy decent
> bacon. I have to go to a market stall. But look for "dry cure" bacon.
>
> Lazarus
I totally concur with what was written above, but would add that there's a
trick that can help, but is absolutely not guaranteed, it depends on the
amount of water that was pumped into your bacon, but just quickly rinsing
each cut in running cold water before patting them dry with absorbing paper
can largely diminish the amount of stickyness, by removing the surface
buildup of foreign matter, as can starting your frying in a hot pan,
lightly greased, in order to seal as quickly as possible the lower surface
of the bacon and make it sweat by the upside and not the downside where the
sugars used to retain water *will* stick to the pan, but if your bacon was
highly watered look out for heavy spatter of scalding fat.

And yes if you can look for dry-cured bacon.

Hope this helps,

--
Salutations, greetings,
Guiraud Belissen, Chteau du Ciel, Drachenwald
Chris CII, Rennes, France

Try baking it in the oven, it always comes out perfect. If you only want to
fry it, usually it sticks because your heat is up too high. Also, try a
nonstick pan.
Peg
From the capitol of bacon grease, the midwestern United States. Our motto
is "We Dig On Swine".

"schachmal" > wrote in message
...
> I like bacon but I can never cook it without shredding it as it glues
itself
> to the pan, no matter how much oil or butter I put in first. It sticks
> within seconds and trying to turn it over causes it to rip into pieces.
I'm
> begining to think that even if I deep fried the rashers in a pot the depth
> of the Marianas Trench that it would still glue itself to the bottom.
>
> As I'm using olive oil (usually) with a stainless steel professional pan
> (18/10) I'd like to know what I'm doing wrong or if its the quality of pig
> we have in Australia.
>
> J
>

On Thu, 12 Feb 2004 01:27:08 GMT, schachmal >
wrote:

>I like bacon but I can never cook it without shredding it as it glues itself
>to the pan, no matter how much oil or butter I put in first. It sticks
>within seconds and trying to turn it over causes it to rip into pieces. I'm
>begining to think that even if I deep fried the rashers in a pot the depth
>of the Marianas Trench that it would still glue itself to the bottom.
>
>As I'm using olive oil (usually) with a stainless steel professional pan
>(18/10) I'd like to know what I'm doing wrong or if its the quality of pig
>we have in Australia.
>
>J
As a breakfast cook I do two or more kilos of bacon every morning, all
of it fairly stock-standard Australian bacon. Generally, it doesn't
stick to the pan, but there are a few things to consider.

I wouldn't use a stainless steel pan unless it had a really thick
bottom, at least 5mm. My first set of pans 25 years ago was stainless
steel and I hated the frying pan. I only use the SS for boiling
water, brothy soup etc. For frying pans a heavy bottom is the way to
go: cast iron, heavy aluminium, whatever. They distribute the heat
more evenly and food is less likely to stick.

"Hot pan, cold oil, food doesn't stick." Heat the pan (not too hot,
it doesn't need to be incandescent :-) ), then add a light smear of
whatever fat you are using, then add the food.

Don't try picking the bacon rashers up to turn them with the tongs,
use a spatula to slide under them first.

If you're using extra-virgin olive oil you should be aware it has a
low smoke point and will itself burn fairly easily. Better to use
vegetable oil or bacon fat.

Don't have the heat up too high. One way to train yourself to so this
is to cook the bacon in the nude. This way you have an incentive to
avoid splatters :-) Otherwise, use low to medium heat.

Hope this helps
CJ

Heck, guys---put the bacon in the microwave! fold it loosely between a
couple of paper towels to catch the grease and cook it about 3 minutes.
No pan, no sticking, no cleanup. Its a middle class American solution, I
know. But it works with my American bacon every morning.

phbp

In rec.food.historic I read this message from schachmal
>:

>I like bacon but I can never cook it without shredding it as it glues itself
>to the pan, no matter how much oil or butter I put in first. It sticks
>within seconds and trying to turn it over causes it to rip into pieces. I'm
>begining to think that even if I deep fried the rashers in a pot the depth
>of the Marianas Trench that it would still glue itself to the bottom.
>
>As I'm using olive oil (usually) with a stainless steel professional pan
>(18/10) I'd like to know what I'm doing wrong or if its the quality of pig
>we have in Australia.
>
>J

I have this plastic thingy that is used in the microwave called
Makin Bacon. On the back is a URL: www.makinbacon.com. I have
never followed the URL, so can't vouch for it.

You drape the bacon over plastic supports, cover with a paper
towel, and cook in the microwave. Works very well. Goes in the
dishwasher.

Susan Silberstein

The other thing about microwaving bacon is that the paper towel soaks up
a lot of extra grease as its cooking, so its easy to clean up. I only
fry bacon in a pan in an emergency, any more. Microwaving is just more
convenient all round.

> The other thing about microwaving bacon is that the paper towel soaks up
> a lot of extra grease as its cooking, so its easy to clean up. I only
> fry bacon in a pan in an emergency, any more. Microwaving is just more
> convenient all round.
>
Maybe this is a British thing, but I always grill my bacon. (IIRC is
called something different in the states, I do not mean bar-b-que.)
Nice crisp bacon, grease and white salt/water goo (can't afford dry-cure
all the time) in the grill pan.

Also for whoever was asking about dry-cure in the UK, Tesco actually
sells decent stuff for the same price as their 'Wilshire cure'.
Different weight / packet but the difference is the water and salts.

Helen

It sounds as though you are referring to the use of the "broiler" of a
US stove - heat source above the food by approx. 4 - 6 inches. Food on
a pan with a slotted, open top.

I usually do my bacon on a panini grill.
Kacey

Kacey

Helen McElroy wrote:
> Maybe this is a British thing, but I always grill my bacon. (IIRC is
> called something different in the states, I do not mean bar-b-que.)
> Nice crisp bacon, grease and white salt/water goo (can't afford dry-cure
> all the time) in the grill pan.
>
> Also for whoever was asking about dry-cure in the UK, Tesco actually
> sells decent stuff for the same price as their 'Wilshire cure'.
> Different weight / packet but the difference is the water and salts.
>
> Helen

--
Outgoing messages checked with Norton Antivirus 2003.

in article , Kacey Barriss at
wrote on 16/2/04 1:57 PM:

> It sounds as though you are referring to the use of the "broiler" of a
> US stove - heat source above the food by approx. 4 - 6 inches. Food on
> a pan with a slotted, open top.
>
> I usually do my bacon on a panini grill.
> Kacey
>
> Kacey
>
> Helen McElroy wrote:
>> Maybe this is a British thing, but I always grill my bacon. (IIRC is
>> called something different in the states, I do not mean bar-b-que.)
>> Nice crisp bacon, grease and white salt/water goo (can't afford dry-cure
>> all the time) in the grill pan.
>>
>> Also for whoever was asking about dry-cure in the UK, Tesco actually
>> sells decent stuff for the same price as their 'Wilshire cure'.
>> Different weight / packet but the difference is the water and salts.
>>
>> Helen

panini grill? I've a chausser skillet. Is that the same? Please go on.

J

After reading the start of that post again...
Yes, broiling. Generally a wire rack within a tray to catch drips.
Do American folk cook using this often?
It is a fundamental part of British cookery, and the government
encourage it as an alternative to frying.
If you guys don't, does anyone know where that cultural divergence came
from?

Helen

schachmal wrote:

> in article , Kacey Barriss at
> wrote on 16/2/04 1:57 PM:
>
>
>>It sounds as though you are referring to the use of the "broiler" of a
>>US stove - heat source above the food by approx. 4 - 6 inches. Food on
>>a pan with a slotted, open top.
>>
>>I usually do my bacon on a panini grill.
>>Kacey
>>
>>Kacey
>>
>>Helen McElroy wrote:
>>
>>>Maybe this is a British thing, but I always grill my bacon. (IIRC is
>>>called something different in the states, I do not mean bar-b-que.)
>>>Nice crisp bacon, grease and white salt/water goo (can't afford dry-cure
>>>all the time) in the grill pan.
>>>
>>>Also for whoever was asking about dry-cure in the UK, Tesco actually
>>>sells decent stuff for the same price as their 'Wilshire cure'.
>>>Different weight / packet but the difference is the water and salts.
>>>
>>>Helen
>
>
> panini grill? I've a chausser skillet. Is that the same? Please go on.
>
> J
>

Hi, J

I don't believe so. A panini grill is constructed in a manner similiar
to an electric waffle iron or pizzelle iron - both "plates" are grooved
so as to interlock when closed; slightly angled so the grease drips into
the drain groove. It cooks both sides at once. They are most commonly
used to do sandwiches. In the US there's a copy cat principle product
referred to as a George Foreman grill (only because he decided to
down-size the equipment use various plastics, etc. to decrease the price
and promote it as a "healthy alternative to the use of a BBQ".

Takes about 6 minutes to do a US lb of pork bacon to the fairly crisp stage.

Kacey

schachmal wrote:

>
> panini grill? I've a chausser skillet. Is that the same? Please go on.
>
> J
>

--
Outgoing messages checked with Norton Antivirus 2003.

I can't speak for most American folks; but, in this particular area of
the States (SE Texas), it's rather taken a backseat to the use of the
BBQ grill - whether charcoal, electric, or gas. Years ago, when I lived
in a different part of the US, broiling was a common way to do steaks,
chicken pieces, etc. during the winter months.

Of course, traditionally, bacon is fried in a skillet (in this area) and
"drained" on a couple layers of paper towels. Some of the "geriatric"
people here also put a little vinegar in the skillet when frying bacon -
something I had never experienced when I lived north of the Mason-Dixon
line.

I don't have the expertise to answer the question the cultural
divergence of broiling/grilling. Perhaps some of our more learned
posters can enlighten us.

Kacey

Helen McElroy wrote:

> After reading the start of that post again...
> Yes, broiling. Generally a wire rack within a tray to catch drips.
> Do American folk cook using this often?
> It is a fundamental part of British cookery, and the government
> encourage it as an alternative to frying.
> If you guys don't, does anyone know where that cultural divergence came
> from?
>
> Helen
>

--
Outgoing messages checked with Norton Antivirus 2003.

Kacey Barriss wrote:

> Hi, J
>
> I don't believe so. A panini grill is constructed in a manner similiar
> to an electric waffle iron or pizzelle iron - both "plates" are grooved
> so as to interlock when closed; slightly angled so the grease drips into
> the drain groove. It cooks both sides at once. They are most commonly
> used to do sandwiches. In the US there's a copy cat principle product
> referred to as a George Foreman grill (only because he decided to
> down-size the equipment use various plastics, etc. to decrease the price
> and promote it as a "healthy alternative to the use of a BBQ".

In the early 50's in my parents' restaurant, we had a "sandwich press"
that we used to make grilled cheese sandwiches and the like. It was
two flat plates about a foot square that opened like a waffle iron,
both sides heated to brown the bread most wonderfully.

My parents sometimes cooked other things in it like steaks and bacon.
There was a drip tray (small) that had to be emptied several times a
day. But the sandwiches were wonderful, brown and crisped at the
surface, cheese all meltingly smooth inside.

Pastorio

> Takes about 6 minutes to do a US lb of pork bacon to the fairly crisp
> stage.
>
> Kacey
>
> schachmal wrote:
>
>> panini grill? I've a chausser skillet. Is that the same? Please go on.
>>
>> J

Bob (this one) muttered....


>
> In the early 50's in my parents' restaurant, we had a "sandwich press"
> that we used to make grilled cheese sandwiches and the like. It was
> two flat plates about a foot square that opened like a waffle iron,
> both sides heated to brown the bread most wonderfully.

Ahhh, the classic applaince of Calle Ocho in Miami, necessary for the
preservation of the Cuban Sandwich as an art form.


>
> My parents sometimes cooked other things in it like steaks and bacon.
> There was a drip tray (small) that had to be emptied several times a
> day. But the sandwiches were wonderful, brown and crisped at the
> surface, cheese all meltingly smooth inside.
>

I still have an ancient "home model", smaller, with detachable uppper and
lower "plates" replaceable with "waffle iron
versions. Theres a little grease drip (under which some sort of open
container is required).

Classic road food/diner cuisine requires cooking bacon on a griddle, often
using a "bacon press", a flat surfaced, weighted, brick-sized object which
helps the cooking bacon the stay flat. Many were homemade, although
obscure restaurant service firms may still offer them. Also used for
"grilled cheese" in cafes without "sandwich presses" (the version used for
better Cuban sandwiches).

TMO

Olivers wrote:

> Bob (this one) muttered....
>
>>In the early 50's in my parents' restaurant, we had a "sandwich press"
>>that we used to make grilled cheese sandwiches and the like.
>
> I still have an ancient "home model", smaller, with detachable uppper and
> lower "plates" replaceable with "waffle iron
> versions. Theres a little grease drip (under which some sort of open
> container is required).
>
> Classic road food/diner cuisine requires cooking bacon on a griddle, often
> using a "bacon press", a flat surfaced, weighted, brick-sized object which
> helps the cooking bacon the stay flat. Many were homemade, although
> obscure restaurant service firms may still offer them. Also used for
> "grilled cheese" in cafes without "sandwich presses" (the version used for
> better Cuban sandwiches).

I have a bacon press that's sorta Food Network TV "nifty." It's cast
iron and about 8" across. A flat plate with a wooden handle. The face
of the plate has a bas relief of a pig with the words "Bacon Press"
debossed around it. No more the simple functional utility of a flat
sheet of cast iron. Now we have to have them decorated. Hilarious.

OTOH, The bacon stays flat. My other major use for it is to flatten
boneless, skinless chicken thighs when cooking them.

Pastorio

On Thu, 12 Feb 2004 22:57:44 +0100, "Christophe Bachmann"
> wrote:

>I totally concur with what was written above, but would add that there's a
>trick that can help, but is absolutely not guaranteed, it depends on the
>amount of water that was pumped into your bacon, but just quickly rinsing
>each cut in running cold water before patting them dry with absorbing paper

About30-40 years ago here in Norway when bacon was far more salted
than today, bacon pieces was simmered in hot water for a few minutes
to remove excess salt and then water poured out of pan and bacon
fried.
Then stickiness was no problem whatsoever.