Jump to content
Forsaken

Best way to cook bacon

Recommended Posts

This is for cooking bulk bacon (1lb to 5lbs depending on your oven).

 

Slap 1lb or more of bacon on a tinfoil wrapped cookie sheet (With a lip to help keep fat from dripping off of it).

 

Turn oven up to 400°F (Do not preheat) and slide cookie sheets onto middle rack).

 

Cook for ~20 minutes (If you have sheets on the bottom rack, cook a minute or two longer after removing the sheets on the middle rack).

 

Enjoy the bacony goodness.

Share this post


Link to post
Share on other sites
I always grill bacon, too much grease if I fry it.

I am not a fan of greasy bacon either and prefer it to have some crispness to it.

Share this post


Link to post
Share on other sites

The best way to cook bacon???

 

This implies there are bad ways of cooking bacon.......There ARE no bad ways of cooking bacon, its all good ...well, provided you don't cook it till its ash...lol

Share this post


Link to post
Share on other sites
The best way to cook bacon???

 

This implies there are bad ways of cooking bacon.......There ARE no bad ways of cooking bacon, its all good ...well, provided you don't cook it till its ash...lol

 

I've done that in the past, oh yeah and me being a bit slow off the mark today, I just "got" your username :D

Share this post


Link to post
Share on other sites
I've done that in the past, oh yeah and me being a bit slow off the mark today, I just "got" your username :D

lol.....finally :)

Share this post


Link to post
Share on other sites

I usually dry fry it for a few minutes until it's just cooked.

 

I don't mind crispy bacon but frankly I can't wait for it to get crispy.

Share this post


Link to post
Share on other sites
I am not a fan of greasy bacon either and prefer it to have some crispness to it.

 

The only time I think I prefer greasy bacon if I'm using it to slap a few faces into place and/or looking good.

Share this post


Link to post
Share on other sites
I am not a fan of greasy bacon either and prefer it to have some crispness to it.

 

Tbh as long as its not burnt, i don't care how it arrives......lol

Share this post


Link to post
Share on other sites

Slap 1lb or more of bacon on a tinfoil wrapped cookie sheet (With a lip to help keep fat from dripping off of it).

 

If you use a proper jelly roll pan and not a cookie sheet (most people think they are the same thing), you don't have to worry about adding the lip to the foil as the jelly roll pan has sides to it.

Share this post


Link to post
Share on other sites
If you use a proper jelly roll pan and not a cookie sheet (most people think they are the same thing), you don't have to worry about adding the lip to the foil as the jelly roll pan has sides to it.

You are now making me question what exactly I have in my cabinets. :(

Share this post


Link to post
Share on other sites
You are now making me question what exactly I have in my cabinets. :(

LOL, I have both pans (I bake a LOT) so I knew the difference.

 

Cookie sheet: 2105-2644_l.jpg

 

Jelly Roll Pan: JellyRollPan4.jpg

Share this post


Link to post
Share on other sites
What on earth is a jelly roll pan? o_O

I've made a jelly roll...PITA to make but once made, really good

A wide, flat pan similar to a cookie sheet or baking sheet with sides. The sides are 1-inch (2.54 cm) deep. The most all-purpose size to have is a 12½ x 17½ by 1 inch Jelly Roll Pan.

 

These pans were intended for baking the sheet cake or sponge cake used in making jelly rolls. Jelly roll pans are handy for many other uses such as for roasting vegetables and baking cookies.

Share this post


Link to post
Share on other sites
LOL, I have both pans (I bake a LOT) so I knew the difference.

 

Cookie sheet: 2105-2644_l.jpg

 

Jelly Roll Pan: JellyRollPan4.jpg

I use Jelly roll pans, but most people don't have them, so I just put cookie sheets.

Share this post


Link to post
Share on other sites
And you lot call us strange with what we call stuff :p

Actually the jelly roll, also known as the Swiss Roll is not of our making. Altho we did rename the Swiss Roll to the Jelly Roll (since the filling is jelly or jam) and the pan, in Europe at the time, was called the sheet pan.

 

Well, a sheet pan can have sides or not have sides...calling them a jelly roll pan or a cookie sheet makes sense... :D

 

A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. A pan that has at least one side flat, so that it is easy to slide the baked product off the end, may be called a cookie sheet.

Share this post


Link to post
Share on other sites
Well, a sheet pan can have sides or not have sides...calling them a jelly roll pan or a cookie sheet makes sense... :D

When I worked in a bakery as a kid (at time time myself, my brother, and both sisters worked in the same bakery; one sister is still in the industry) we used to call the deep pans "sheet pans" since we used them for making sheet cakes and the rest were "cookie sheets" regardless of whether they were lipped or flat but were used for a number of different purposes. With the shallow lipped sheets we'd use them with cooling racks for glazing donuts & the such.

Share this post


Link to post
Share on other sites
Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.