Bacon

In article <[email hidden]>, [email hidden] says...

Quoted message said:

The first few slices after being cooked were long and straight. The second batch ended up quite
curled in a semicircle and certainly not as straight as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.

If you put something in a pan that's not heated up, it has a tendency to stick. So the first batch
of bacon stuck to the pan, thus keeping it from curling. By the time the second batch was added, the
pan was already plenty hot and the bacon didn't stick.

I no longer cook bacon on the stove top. Placing it on my broiler tray in the oven at 400F for about
15-20 minutes results in crisp, uncurled bacon every time, and I don't have grease spatters all over
the kitchen.
--
Donna A pessimist believes all women are bad. An optimist hopes they are.

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Dimiri said:

The first few slices after being cooked were long and straight. The second batch ended up quite
curled in a semicircle and certainly not as straight as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.

Comments,

Dimitri

Cold pan, cold bacon... fat gets hot, cold bacon added, more sizzle and curl. I like those 'bacon
presses' they sell at Lehman's.

Jill

"Donna Rose" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>, [email hidden] says...

Quoted message said:

The first few slices after being cooked were long and straight. The

second

Quoted message said:

Quoted message said:

batch ended up quite curled in a semicircle and certainly not as

straight

Quoted message said:

Quoted message said:

as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has

to

Quoted message said:

Quoted message said:

do with it.

If you put something in a pan that's not heated up, it has a tendency to stick. So the first batch
of bacon stuck to the pan, thus keeping it from curling. By the time the second batch was added,
the pan was already plenty hot and the bacon didn't stick.

I always start bacon in a cold pan (cast iron) and it never sticks. Because it is so fatty it does
not need the initial searing that most other meats do.

--
Peter Aitken

Remove the [censored] from my email address before using.

Dimiri said:

I probably already know the answer but: This morning I cooked up about a pound and a half of thick
bacon from the meat market on a large flat 2 burner griddle. The first batch was put on the
griddle when barely warm. The first few slices after being cooked were long and straight. The
second batch ended up quite curled in a semicircle and certainly not as straight as the first
batch. I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.

I like bacon cooked in the microwave. Bit less than 1 min per piece, lay flat, paper towel over &
under. Special rectangular plastic pan from sprawlmart about $2. Pretty soon you know just exactly
how long for how crispy you like it. Edrena

jmcquown said:

Dimiri said:

The first few slices after being cooked were long and straight. The second batch ended up quite
curled in a semicircle and certainly not as straight as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.

Comments,

Dimitri

Cold pan, cold bacon... fat gets hot, cold bacon added, more sizzle and curl. I like those 'bacon
presses' they sell at Lehman's.

I use mine for bacon (no curling at all) and boneless, skinless chicken thighs. Flattens them out
and helps them cook very evenly.

Pastorio

Quoted message said:

I like bacon cooked in the microwave. Bit less than 1 min per piece, lay flat, paper towel over &
under. Special rectangular plastic pan from sprawlmart about $2. Pretty soon you know just exactly
how long for how crispy you like it. Edrena

I also prefer bacon cooked in the microwave. They sell those bacon cooking plates for the microwave
which work well (be sure to put a piece of paper towel on top of the plate once you put the bacon on
it) and catch all the grease in the bottom of the plate which I then save and use later. It also
works best if you use thick sliced bacon.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct proportion to the intensity
with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".

Been frying in the pan, splatters and all, for many years but recently started cooking it in the
oven. What a dunce I've been all these years! The oven is so much easier, no big cleanup and it all
comes out nice and flat like you want it. No more skillet bacon frying for me!

Bob (this one) said:

jmcquown said:

Dimiri said:

The first few slices after being cooked were long and straight. The second batch ended up quite
curled in a semicircle and certainly not as straight as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.

Comments,

Dimitri

Cold pan, cold bacon... fat gets hot, cold bacon added, more sizzle and curl. I like those 'bacon
presses' they sell at Lehman's.

I use mine for bacon (no curling at all) and boneless, skinless chicken thighs. Flattens them out
and helps them cook very evenly.

Pastorio

CoastWatcher said:

Been frying in the pan, splatters and all, for many years but recently started cooking it in the
oven. What a dunce I've been all these years! The oven is so much easier, no big cleanup and it
all comes out nice and flat like you want it. No more skillet bacon frying for me!

I normally cook bacon in the oven, too. On an 80 year old cast iron griddle. It still tends to curl
a bit, so I do like the bacon press.

Jill

Quoted message said:

Bob (this one) said:

jmcquown said:

Dimiri wrote:

> The first few slices after being cooked were long and straight. The second batch ended up quite
> curled in a semicircle and certainly not as straight as the first batch.
>
> I wonder how much the heat of the griddle and the fat vs. meat ratio has to do with it.
>
> Comments,
>
> Dimitri

Cold pan, cold bacon... fat gets hot, cold bacon added, more sizzle and curl. I like those
'bacon presses' they sell at Lehman's.

I use mine for bacon (no curling at all) and boneless, skinless chicken thighs. Flattens them out
and helps them cook very evenly.

Pastorio

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
: CoastWatcher wrote:
: > Been frying in the pan, splatters and all, for many years but
recently
: > started cooking it in the oven. What a dunce I've been all
these
: > years! The oven is so much easier, no big cleanup and it
all comes
: > out nice and flat like you want it. No more skillet bacon frying for
me!
:
: I normally cook bacon in the oven, too. On an 80 year old cast
iron
: griddle. It still tends to curl a bit, so I do like the bacon
press.
:
: Jill
: ===========

I've been doing mine in the oven for years, too. Sometimes on broiler pans and sometimes in muffin
tins since they look so cute all curled up... ; )

Rick recently did up a batch in a George Foreman and was very pleased with the results...
--
Cyndi <Remove a "b" to reply