PING: DEE re: freezing bacon

Lefty said:

Dee, you posted this idea in another thread:

The last time I bought bacon, I tried what Cooks Illustrated suggested. I
like this idea.

I separated each slice and rolled about 2 or 3 slices in a loose roll and
put them in smaller baggies, and then ultimately in one large ziplock. Now
when I want a couple of slices, I take out of freezer and I have a slice or
two "GOOD TO GO" in no time.
Dee Dee

I bought a book about food storage yesterday. It suggests your method for
freezing bacon, and adds that if you partially cook the bacon it will keep
the fat parts fresh longer.

If you cook it until almost done, drain it, and separate the slices with
paper towels in the freezer bag, the book says it can be stored 4-6 weeksat
0°, compared to "a few weeks" uncooked.. Your way of using separate baggies
would also work, but when cooked there is the brittle-ality factor, ergo
padding. Just FYI.

Lefty

Four to six weeks? Why such a short time? You're talkin' freezer,
right?

This method sounds like lots of work and very time consuming. When I
get bacon home (I usually buy the pre-packaged pound packages of sliced
bacon) I cut it right down the middle, package and all, with some
kitchen scissors. If I know I won't use a half pound all at once, I
get out my Glad Press 'n Seal freezer wrap and pull off 4-6 half slices
at a time, put them in a PNS "packet," and then stack those in a single
freezer Ziploc. No mess, no fuss, no time.

N.

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Lefty said:

Dee, you posted this idea in another thread:

The last time I bought bacon, I tried what Cooks Illustrated suggested. I
like this idea.

I separated each slice and rolled about 2 or 3 slices in a loose roll and
put them in smaller baggies, and then ultimately in one large ziplock.
Now
when I want a couple of slices, I take out of freezer and I have a slice
or
two "GOOD TO GO" in no time.
Dee Dee

I bought a book about food storage yesterday. It suggests your method for
freezing bacon, and adds that if you partially cook the bacon it will keep
the fat parts fresh longer.

If you cook it until almost done, drain it, and separate the slices with
paper towels in the freezer bag, the book says it can be stored 4-6 weeks
at
0°, compared to "a few weeks" uncooked.. Your way of using separate
baggies
would also work, but when cooked there is the brittle-ality factor, ergo
padding. Just FYI.

Lefty

Four to six weeks? Why such a short time? You're talkin' freezer,
right?

This method sounds like lots of work and very time consuming. When I
get bacon home (I usually buy the pre-packaged pound packages of sliced
bacon) I cut it right down the middle, package and all, with some
kitchen scissors. If I know I won't use a half pound all at once, I
get out my Glad Press 'n Seal freezer wrap and pull off 4-6 half slices
at a time, put them in a PNS "packet," and then stack those in a single
freezer Ziploc. No mess, no fuss, no time.

N.

Lefty, I don't WANT to cook my bacon before I freeze it, and I hardly use
bacon. 2-3 pieces separated and rolled up in a little ball is exactly what
I want. It takes minutes to thaw even in the refrigerator -- actually
there is no need to even bother with thawing -- and I can cut it into
pieces, put some on top of a clam pizza, boil it, anything. I don't worry
about anything lasting in my freezer. If I think it's been in there too
long, I'll toss it out -- particularly BACON!.

I must admit rolling 3# of bacon is no big thrill, but DH and I have it done
in no time -- one of us rolls, the other packs. We're in no big darned
hurry either. - tee hee.

Miserable weather (raining and slightly cold) here for this time of year
while I'm waiting a package to be delivered from Cooking.com from DHL --
wondering all the time if it will show up after being run over by don't know
who. Need a forensic lab to do tire tracks.

Dee Dee

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Lefty said:

Dee, you posted this idea in another thread:

The last time I bought bacon, I tried what Cooks Illustrated suggested. I
like this idea.

I separated each slice and rolled about 2 or 3 slices in a loose roll and
put them in smaller baggies, and then ultimately in one large ziplock.

Now

Quoted message said:

when I want a couple of slices, I take out of freezer and I have a slice

or

Quoted message said:

two "GOOD TO GO" in no time.
Dee Dee

I bought a book about food storage yesterday. It suggests your method for
freezing bacon, and adds that if you partially cook the bacon it will keep
the fat parts fresh longer.

If you cook it until almost done, drain it, and separate the slices with
paper towels in the freezer bag, the book says it can be stored 4-6 weeks

at

Quoted message said:

0°, compared to "a few weeks" uncooked.. Your way of using separate

baggies

Quoted message said:

would also work, but when cooked there is the brittle-ality factor, ergo
padding. Just FYI.

Lefty

Four to six weeks? Why such a short time? You're talkin' freezer,
right?

This method sounds like lots of work and very time consuming. When I
get bacon home (I usually buy the pre-packaged pound packages of sliced
bacon) I cut it right down the middle, package and all, with some
kitchen scissors. If I know I won't use a half pound all at once, I
get out my Glad Press 'n Seal freezer wrap and pull off 4-6 half slices
at a time, put them in a PNS "packet," and then stack those in a single
freezer Ziploc. No mess, no fuss, no time.

N.

Yes, that is a good way. Your method is essentially the same as Dee Dee's.
Bacon is a pain for me because I cook for one and waste so much that I tend
not to buy it much. I have a package in my fridge now, waiting for action.

It's obvious this is better than cooking it first.
--
Lefty

Life is for learning
The worst I ever had was wonderful

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

Quoted message said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Lefty said:

Dee, you posted this idea in another thread:

The last time I bought bacon, I tried what Cooks Illustrated suggested.

I

Quoted message said:

Quoted message said:

like this idea.

I separated each slice and rolled about 2 or 3 slices in a loose roll

and

Quoted message said:

Quoted message said:

put them in smaller baggies, and then ultimately in one large ziplock.
Now
when I want a couple of slices, I take out of freezer and I have a slice
or
two "GOOD TO GO" in no time.
Dee Dee

I bought a book about food storage yesterday. It suggests your method

for

Quoted message said:

Quoted message said:

freezing bacon, and adds that if you partially cook the bacon it will

keep

Quoted message said:

Quoted message said:

the fat parts fresh longer.

If you cook it until almost done, drain it, and separate the slices with
paper towels in the freezer bag, the book says it can be stored 4-6

weeks

Quoted message said:

Quoted message said:

at
0°, compared to "a few weeks" uncooked.. Your way of using separate
baggies
would also work, but when cooked there is the brittle-ality factor, ergo
padding. Just FYI.

Lefty

Four to six weeks? Why such a short time? You're talkin' freezer,
right?

This method sounds like lots of work and very time consuming. When I
get bacon home (I usually buy the pre-packaged pound packages of sliced
bacon) I cut it right down the middle, package and all, with some
kitchen scissors. If I know I won't use a half pound all at once, I
get out my Glad Press 'n Seal freezer wrap and pull off 4-6 half slices
at a time, put them in a PNS "packet," and then stack those in a single
freezer Ziploc. No mess, no fuss, no time.

N.

Lefty, I don't WANT to cook my bacon before I freeze it, and I hardly use
bacon. 2-3 pieces separated and rolled up in a little ball is exactly

what

Quoted message said:

I want. It takes minutes to thaw even in the refrigerator -- actually
there is no need to even bother with thawing -- and I can cut it into
pieces, put some on top of a clam pizza, boil it, anything. I don't worry
about anything lasting in my freezer. If I think it's been in there too
long, I'll toss it out -- particularly BACON!.

I must admit rolling 3# of bacon is no big thrill, but DH and I have it

done

Quoted message said:

in no time -- one of us rolls, the other packs. We're in no big darned
hurry either. - tee hee.

I think that is great --a little bacon-rolling party. You have convinced me
that not cooking the bacon, and storing it in separate baggies is the way to
go.

Nancy1's post supported that hands down. She uses that Press-and-seal
instead of separate bags. I can picture lining up parallel groups of slices
separated by spaces, then you Press-and-seal it and just fold or roll it up.
When you need some you cut it loose with a scissors.

I have a pound of bacon in my fridge and I was just trying to figure out how
not to waste most of it as is usual.

Do they sell bacon pre-rolled? There is an untapped market for somebody -- a
fancy container with eight rolled-up bacon slices you can call SELECT, and
charge $18.99/lb. for it at the supermarket deli.
Lefty

Life is for learning
The worst I ever had was wonderful

Quoted message said:

Do they sell bacon pre-rolled? There is an untapped market for somebody --
a
fancy container with eight rolled-up bacon slices you can call SELECT, and
charge $18.99/lb. for it at the supermarket deli.
Lefty

Sounds like a job for Martha Stewart, Paula Dean or Ina Garten. I think
they could market anything.
Dee Dee

Lefty said:

Dee, you posted this idea in another thread:

The last time I bought bacon, I tried what Cooks Illustrated suggested. I
like this idea.

I separated each slice and rolled about 2 or 3 slices in a loose roll and
put them in smaller baggies, and then ultimately in one large ziplock. Now
when I want a couple of slices, I take out of freezer and I have a slice or
two "GOOD TO GO" in no time.
Dee Dee

I bought a book about food storage yesterday. It suggests your method for
freezing bacon, and adds that if you partially cook the bacon it will keep
the fat parts fresh longer.

If you cook it until almost done, drain it, and separate the slices with
paper towels in the freezer bag, the book says it can be stored 4-6 weeks at
0°, compared to "a few weeks" uncooked.. Your way of using separate baggies
would also work, but when cooked there is the brittle-ality factor, ergo
padding. Just FYI.

I only like the bacon from one store we go to (they have the meatier
rashers and it's NOT SALTY!), so I stock up on it every few months...
I choose the meatiest packet or three on the shelf, bring it home and
open them up, then I cut the rashers in half and make little stacks of
four to six pieces, and I put the stacks into a small ziplock bag and
freeze it flat. Once it's frozen the blocks won't stick together and I
can pull one or two out at a time to cook...