Viewing a single comment thread. View all comments

Odin4456 t1_jdfkyz1 wrote

350 degrees, 12-15 minutes in the oven. Put it on parchment paper. Makes perfect bacon every time. May need oven at 375 depending on oven

108

ImprobableValue t1_jdfqct7 wrote

I prefer starting with a cold oven, cooking at a higher temp (400º F), and cooking for a slightly longer time (around 17 minutes with my oven).

Starting with a cold oven renders the fat more slowly, and in my experience, leads to more even cooking.

80

Doggleganger t1_jdfyjnj wrote

This is also great because all the bacon is ready at once. When you cook in a pan, when the last batch is ready, the first is cold.

23

kzlife76 t1_jdg655v wrote

And that's why I eat half the bacon while I'm cooking it. Lol

Oven is the way to go.

30

the-denver-nugs t1_jdjgjo9 wrote

lol yeah, i'm single with no kids. cooking bacon is the meal, just continue to eat as you go. last batch there are 5 strips left. I do use the oven if i'm making sausage, bacon, egg and cheese biscuits tho.

4

jimni_walker t1_jdhfpo3 wrote

Turn your oven on to the lowest temperature. Place an oven safe plate or pan inside lined with a paper towel or parchment. As you finish the bacon transfer to oven. You can also keep other food items like toast or eggs warm as well and having a warm plate to put toast on stops toast sweat.

3

AppleTree98 t1_jdi8zcx wrote

oven bacon for the WIN. I love using the oven for bacon for multiple reasons. 1) less mess 2) all the slices are at the same temp 3) bacon

3

SheeScan t1_jdgcm07 wrote

I bake the whole pound and put in the freezer to have when I want,

2

Risethewake t1_jdh6nph wrote

Wait. You’re not supposed to eat it all at once?

1

newjackcity0987 t1_jdhg4l2 wrote

Dont listen to that scrub. He posts rookie numbers and you are an old blood veteran. Show this person how its really done!

3

jones5280 t1_jdhswp8 wrote

> Starting with a cold oven renders the fat more slowly

seems to be less spatter too... might be anecdotal though

2

thesteveurkel t1_jdg8arx wrote

and add some water to the pan.

https://www.americastestkitchen.com/articles/3347-how-to-cook-bacon-skillet-add-water

1

morganamp t1_jdhovsi wrote

ha that article says 1-2 tablespoons yet has a picture of someone pouring a full cup into the pan.....brilliant

1

thesteveurkel t1_jdhpvxh wrote

i personally use ~ a quarter cup on my sheet pan in the oven

1

Odin4456 t1_jdjmmo5 wrote

Exactly! Cold oven starts are the way to go. Unless you’re super bougie and have a industrial convection oven in your house

1

itsme99881 t1_jdgflz0 wrote

I'm genuinely confused isn't every oven a cold oven before preheating?

0

El-Grunto t1_jdgl1lg wrote

They put the bacon in when the oven is still cold instead of waiting for it to preheat.

7

itsme99881 t1_jdgr11f wrote

Interesting I never thought it would have an effect on cooking

Edit: thanks for downvoting for trying to learn

0

OptionalFTW t1_jdhgxa2 wrote

It's like putting potatoes in cold water and turning the heat on and not straight into boiling water. They cook more evenly instead of overcooked outside and raw inside.

Bacon, it allows the fat time to render before it gets blasted and crispy.

1

itsme99881 t1_jdjlnr8 wrote

Interesting I'll have to give this a try next time, thanks for the info!

2

delirio91 t1_jdfqo7z wrote

This! I start all my food in a cold oven as well. Never wait for the preheat cycle. I don't like the sudden change in temperature. Feel like it 'shocks' the food and makes a bit tough.

−11

Cladari t1_jdhjs7n wrote

Pre heating became a thing when people started blindly following recipes instead of learn to cook by feel. Pre heating makes timing easier because if the recipe calls for 20 minutes at 350 you can start the timer as soon as you put your food in the oven. If you don't preheat you have to watch it closely and learn to tell when it's done.

1

FunkDaddy t1_jdfqq6q wrote

Baking is the way to go

I do 400 starting in a cold oven. Bacon on a cooling rack on a rimmed baking sheet. once it comes up to temp, cook until bacon fat is foaming.

7

NecroJoe t1_jdh3pkh wrote

I used to use a rack every time, but in my oven, it takes nearly twice as long, and you have to pay much more attention to flipping and rotating individual strips around the pan to get it all even. Straight on parchment, I think I switched around a couple of pieces once, and got great results.

1

Odin4456 t1_jdjmgum wrote

I forgot to add that in. Everything I cook in the oven always goes in cold and cooks as it’s preheating. I’ve been doing that since I was in middle school lol.

1

mrhorse77 t1_jdfqyvu wrote

I do 400 for about 17mins total, turn them halfway. always use foil.

I also get thick cut bacon, the thin stuff take way less time/heat.

5

Odin4456 t1_jdfuu8i wrote

No foil, parchment paper. Easier to clean, bacon doesn’t cook to the foil, and the grease can be easily poured into a jar to keep for other uses

5

mrhorse77 t1_jdg4yqx wrote

I only have issues with bacon sticking to foil if I get crappy bacon, which I dont really buy.

1

gt4rc t1_jdg6vry wrote

Not an issue with parchment paper

2

Odin4456 t1_jdjlueo wrote

Exactly. I’ve yet to experiment with wrapping it in foil, but I like cooking by eye. And when I can’t see it I get nervous lol

1

gt4rc t1_jdkvuqu wrote

Yeah, not all bacon cooks the same. I need to figure out how to do it in the air fryer.

1

rad0909 t1_jdfuv8f wrote

Oven bacon is very effective and efficient but the best bacon Ive made is super slow cooked in a thick cast iron skillet. Cant be in a rush though.

2

Odin4456 t1_jdfvdcq wrote

I’m about easy, consistent and as little cleanup/mess as possible. I used to cook 8 sheet trays of bacon a morning for breakfast and oven bacon is the way for me at home now. Lol you can always go the easiest route and microwave the sumbitches. You’d be pleasantly surprised how well it turns out. Only problem is you can only cook a few at a time

3

tacknosaddle t1_jdfxy3f wrote

>as little cleanup/mess as possible

When the pan cools a bit but the bacon fat is still liquid throw a handful of oatmeal into the pan and get it all coated in that fat to remove most of it. Then throw it out in the yard for the birds and squirrels to get a bit of a high calorie treat. After that the pan cleanup is nothing.

2

Odin4456 t1_jdg0hnn wrote

Or you save it in a mason jar and make stove top popcorn with it. Or use it to deep fry homemade French fries

3

philthebrewer t1_jdg4cg2 wrote

I sop it with a paper towel, then put the paper towel in a jar in the fridge. Instant grill greasers.

3

tacknosaddle t1_jdg4bnu wrote

Yeah, you can also use it to brown meat and vegetables when starting a braising dish. When they said they were looking for as little cleanup/mess as possible I figured they probably weren't the type to save it for stuff like that which is why I made that suggestion.

I'm the type that buys slabs of pork belly and makes my own so am definitely down with saving it for other use. I always get the skin on belly because a few squares of that skin is a great way to add a bit of fat & some smoke flavor to a soup or stew.

2

Odin4456 t1_jdjkqyx wrote

Lol it was me. I can make good bacon in a cast iron or on a range top as well, but the time/effort/mess of that method isn’t usually something I’ve got time for. I also use it when I make sausage gravy to make my roux in the pot. Brown up the sausage, put some bacon fat in there and mix the flour in to a dough ball. Then I add my cream to proper consistency and taste

2

the-denver-nugs t1_jdjh53g wrote

or just use aluminum foil and throw it away when your done?

1

tacknosaddle t1_jdjndfv wrote

You'd just throw perfectly good smoked pork fat in the trash?

For shame...for shame....

1

the-denver-nugs t1_jdjnzwf wrote

I'm single, not someone holding house parties smoking a whole pig lol.

1

tacknosaddle t1_jdjvvgm wrote

Bacon is cured smoked pork belly, there's no smoking a whole pig required (though store bought bacon is usually just pork belly injected with smoke flavored salt water).

1

OptionalFTW t1_jdhhbjy wrote

Just can't make enough. 3-4 slices at a time. Not worth it lol

2

Odin4456 t1_jdjlopn wrote

Exactly! It is the best most intimate way to make bacon, but takes hours to make enough lol

1

Zerowantuthri t1_jdg6jim wrote

Try adding some water. Not a lot but enough to just cover the bacon.

As the water boils it renders the fat. You let the water boil off and the bacon fat is left behind which then fries your bacon.

1

HotSalsaAssFire t1_jdfq9jm wrote

What kind does it make? Crispy or floppy?

1

Narcotique t1_jdg3we1 wrote

Depends on the bacon and how long you leave it in. I’ve had it come out crispy or kind of in between crispy/pleasantly chewy if it’s a thicker cut.

2

Odin4456 t1_jdjm5yp wrote

Depends on how long you cook it and that’s why I said 12-15 for perfect bacon. I like mine mid way, not crunchy but not overly chewy

1

suckercuck t1_jdghb0d wrote

I use the same method of parchment paper and oven tray (365 for 22 minutes in my weird oven). Perfection.

1

Odin4456 t1_jdjllnb wrote

Exactly! Much like cooking you gotta find what your oven likes. I’ve used some that say they’re 375 but they’re way hotter than that and the recommended times turn my food into hockey pucks. Also had some that say they’re 375 and I need to add another 15 minutes to it to complete. Once you find the sweet spot it is heaven on earth

2

Odin4456 t1_jdjmc2x wrote

Lmao have you ever tried cooking the bacon in the microwave?

1

suckercuck t1_jdjmrp0 wrote

No, about the only thing I use the microwave for is the timer ⏲️ when I’m cooking multiple dishes on the stove and in the oven/bbq😆

Does it work? I picture rubbery bacon

1

Odin4456 t1_jdjne1i wrote

It does work, it is either super crispy or super rubbery. Haven’t taken the time to find the sweet spot. Doesn’t make as much as the oven so I don’t mess with it too much lol. You can cook steak and baked potatoes in the microwave as well

Edit: and by steak I mean cook just enough to finish with a sear in the cast iron when it’s done. I don’t hardly use this method unless it’s freeze your balls off cold in the winter and I really want a steak

Edit 2: freeze your balls off cold for me is -10F and colder with a 10-20 mph wind

2

suckercuck t1_jdjs6ku wrote

My brother, get yourself a decent cast iron pan and never look back. I only cook steak in a cast iron pan, on the grill outside, (or sometimes in a cast iron pan on the grill outside)😆

I joined the steak subreddit and the cast iron subreddit and enjoy the pictures and the tips and tricks given there.

Cast iron steak!🤌 🥩 😋

1

Odin4456 t1_jdk2lkh wrote

I do have a pretty good cast-iron pan. But I’m not a huge fan of using it to cook my steaks mainly for the cleanup factor involved lol

2

suckercuck t1_jdk33tm wrote

I hear you. I usually wipe it out after with a paper towel then I use dish soap and a nylon brush after a little soak.

Re-season with heat and oil and viola!

It was nice chatting with you today. Cheers 🍻

1

salted_sclera t1_jdghrft wrote

How to prevent grease popping and splattering all over the oven though? Please advise!

1

Odin4456 t1_jdjlcsc wrote

I don’t usually have too much of an issue with it, but I like messy ovens lol. You could move a rack above the center one and put another sheet tray above, but that’s more cleaning. Could lay a sheet of saran wrap over top of the bacon but then you would have to worry about it potentially sticking to the bacon.

But honestly I don’t notice a ton of grease popping when it cooks on the sheet tray with the parchment paper.

1

Treehaus_user t1_jdjlxnd wrote

Firstly, start with a cold oven and adjust the timing based off the thickness of the bacon. Secondly parchement is great but a good bacon rack is amazing for saving the bacon grease.

1

Odin4456 t1_jdjn7nm wrote

I agree. I should edit the comment to say put it in a cold oven then cook it while preheating. Lol I ain’t got the time for a bacon rack and cleaning corners

1

Gloomheart t1_jdfn3ap wrote

How can something be called "perfect" with a 3 minute variable?

−1

jayleetx t1_jdfo4cm wrote

The result, not the prep. Everyone’s oven is different.

7

Odin4456 t1_jdfupq4 wrote

Your perfect in your oven might be 12 minutes. My perfect in your oven might be 14. I don’t know your preference but that’s a good range to be in

6