Makin' Bacon, Jill's Way

S'mee in WA said:

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

Nancy1 said:

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 <[email hidden]>,

notbob said:

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 said:

On 2005-09-26, S'mee in WA <[email hidden]> wrote:

Quoted message said:

Quoted message said:

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.

Quoted message said:

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 said:

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 said:

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
<[email hidden]>.)

Quoted message said:

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 *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.

Sheldon

Sheldon said:

S'mee in WA said:

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

Quoted message said:

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

S'mee in WA said:

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
<[email hidden]>.)

Quoted message said:

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. said:

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

Quoted message said:

Sheldon said:

S'mee in WA said:

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

Quoted message said:

Jean B. said:

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:

Quoted message said:

Jean B. said:

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 said:

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

Quoted message said:

Jean B. said:

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 <[email hidden]>,

Damsel said:

Jean B. said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jean B. said:

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 said:

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

Quoted message said:

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 said:

S'mee in WA said:

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 said:

In article <[email hidden]>,

notbob said:

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 said:

One time on Usenet said:

On 2005-09-26, S'mee in WA <[email hidden]> wrote:

Quoted message said:

Quoted message said:

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!)

Quoted message said:

Quoted message said:

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