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Bacon in the Oven - Page 2

post #31 of 45

I love  bacon in the oven ..   I  also love  green beans  cooked with bacon ..  I have a convection air oven   I take a pan with a rack  . spray with Pam ..  take a bag of frozen green beans ..during the summer I use  fresh green beans out of the garden  . . I shop at aldi   . I love their season's choice extra fine green beans  .  frozen .. of course ..

preheat oven to 350

baking  pan with rack 

cooking spray 

foil  

green beans 

bacon 

line the pan with the foil   (I hate to clean up)

spray with cooking spray  

green beans  in bottom of pan

rack in pan  .

bacon on top of rack 

bake  until  bacon  reaches  your desired level of crispmess  

I do put a little pepper on the beans  but no salt  

once done  place bacon on  paper towel to drain  

I sometimes toss the beans with balsamic vinegar     (I do this if  eating them as a snack)  

you can reheat in the oven   or  give them a warm up in a skilltet  

sometimes I serve them cold   

post #32 of 45

Jim's bacon/beans dish reminds me of an ancient family recipe (my mother learned it growing up in Missouri) where she par-cooked a batch of spaghetti, drained and spread it on a sheet pan, put that in the oven under a pork roast on a rack above, and roasted until everything was done.  Given the fatty pork of the day, the spaghetti was well-lubed with pork fat, and served with lots of pepper and some salt alongside the meat.   Known and loved by her family, my family, and our kids' families as...  Greasy Ol' Spaghetti.

 

Doesn't work today with The Other White Meat, though.  We have to cheat with olive oil when we get nostalgic for that dish. Next time we need to have it, I'm going to layer the roast with bacon.  Maybe that will take me back to my roots!

 

Mike  :lips: 

travelling gourmand
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post #33 of 45

I find that baking bacon in the oven is the only way to go. I didn't know so many people had been doing it for so long! I just discovered it a couple years ago. It really saves time.

 

I use foil to bake my bacon. I like the idea of tenting it to let the grease drip down. I've not tried that yet, but it also takes more time to set up.

post #34 of 45
So tis is better than stove-top/microwave?
post #35 of 45
Quote:
Originally Posted by TickTockTunnel View Post

So tis is better than stove-top/microwave?

In my opinion, yes. I just don't like it from the microwave and on the stovetop it splatters quite a bit when cooking.

post #36 of 45

Mmmmm, baked in a sheet pan at 350F for up to 15 minutes with a pinch of either maple sugar or black pepper or both sprinkled onto the goodness.  No parchement as I reclaim the fat/grease for future cooking.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #37 of 45
Pan fried only way to go for me.
post #38 of 45

I like the oven because it doesn't curl up

post #39 of 45
Flat top grilled bacon.
post #40 of 45

"12-15 minutes in a 350° convection oven. Hmm. "

 

How much energy does it take to bake bacon vs frying it. 

 

That is the question. 

post #41 of 45

less greasy splatter when you bake it. works for me.

post #42 of 45
Quote:
Originally Posted by jake t buds View Post
 

"12-15 minutes in a 350° convection oven. Hmm. "

 

How much energy does it take to bake bacon vs frying it. 

 

That is the question. 

 

Baked, bacon's flavor comes thru much better.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #43 of 45

I'm of the opinion that baked bacon does not have that carmelized undertone that pan fried bacon exhibits. Sure, when working at a restaurant sheet trays in the oven was obviously the way to go, but for just a few slices at home, no question.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #44 of 45
It is right in the name!

Baking -> bakin' -> bacon
post #45 of 45
Quote:
Originally Posted by teamfat View Post
 

Sure, when working at a restaurant sheet trays in the oven was obviously the way to go, but for just a few slices at home, no question.

 

mjb.

This is why I question the use of an oven for 4-5 slices of bacon. Electric toaster ovens can also be used to the same effect, but uses far less energy than firing up a gas oven to 350.

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