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Bacon......baked or fried on the stove......

post #1 of 19
Thread Starter 

Many of us have countless experience baking sheet pan after sheet pan of bacon. The night before, we open a box of 18-22ct layer bacon and slip tow or three on a sheet pan, then a parchment then another pan. Repeat as necessary

 

I never gave a thought to flavor profile of the bacon after it was baked. .

Recently at work, I was making Quiche Lorraine for a brunch, and, like I always baked the bacon.

In my particular situation, this keeps the bacon grease from splattering and also keeps the pieces of bacon flat.

 

After I take the pan from the oven, I use a tongs to scoop up the bacon. I hold it over the pan for a moment and shake the bacon to get any last drops of fat. I place the bacon on a paper towel lined pan.

 

Adversely, I would fry the pieces of bacon in a large pan on the stove top. I must stand over them and attend to them towards the end of cooking time, so that those that take longer to cook get moved around while the finished ones are removed.

 

I found a taste difference between the 2. It really is more or a mouth feel difference, as opposed to flavor. The baked bacon tastes a bit more greasy then the pan fried. tried 3 different brands for the test, One as a maple smoked, one was Oscar Mayer, an the third was thick sliced

 

Anybody else,find this to be true.

post #2 of 19

I agree.  Baking bacon, especially when having to make a lot is very conveinent, but I find I prefer the taste of fried bacon.  I think it probably has to with with the fact that you can get a better carmelization with frying.  I also think that is why I usually prefer bacon made at home (I always fry mine) vs. the bacon I get at restaurants.

post #3 of 19

I cook about five lbs a day on the flat top for my burgers, 14-16ct. So much better than baked. Pete hit the nail on the head, it caramelizes better with the direct heat.

post #4 of 19

There's nothing earth shattering about oven cooked bacon. I usually fry well-crisped bacon in a frying pan on low heat. I like the oven method because it yields good results (when done right) and because it's very easy and low maintenance. Some people think that cooking in the oven is a revelation, but mostly because it works so well if you need to prepare bacon in any quantity. 

post #5 of 19

I always wondered how bacon would turn out if you threw it all into a deep fryer.. plus you get bonus bacon fat for frying french fries!

post #6 of 19

There is a place in Texas I heard about that started the chicken fried bacon idea. Not exactly a low fat plate - bacon that is battered and deep fried, topped with gravy. I'd like to try it at least once.

 

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 #7 of 19
Thread Starter 
Quote:
Originally Posted by eastshores View Post
 

I always wondered how bacon would turn out if you threw it all into a deep fryer.. plus you get bonus bacon fat for frying french fries!


Been there and done that, but only as an emergency. Sausage links too.  Ruins the grease though....

post #8 of 19
Quote:
Originally Posted by Chefross View Post
 


Been there and done that, but only as an emergency. Sausage links too.  Ruins the grease though....

 

Does it ruin it because it imparts that flavor in everything else you might fry? Or does bacon residue build up and end up burning?

post #9 of 19

We prefer to bake for all the reasons noted above although we use a broiler pan to allow the grease to drain as it cooks

post #10 of 19
Thread Starter 
Quote:
Originally Posted by eastshores View Post
 

 

Does it ruin it because it imparts that flavor in everything else you might fry? Or does bacon residue build up and end up burning?

 

It screws up the grease compounds and shortens its' life.

post #11 of 19

"...bacon that is battered and deep fried, topped with gravy. I'd like to try it at least once.

 

mjb."

 

That would be your Last Supper, right?

 

Mike  :suprise:

travelling gourmand
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travelling gourmand
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post #12 of 19

Has anyone tried baking most of the way through, then finishing in the pan to get the caramelization? When I bake it (rarely), I use three sheet pans--the bottom one to catch the fat, and the top two perforated to allow for drainage. I generally place a piece of parchment paper on the top sheet so it doesn't splatter and mess up the oven too badly.

post #13 of 19
Quote:
Originally Posted by Amy123 View Post

Has anyone tried baking most of the way through, then finishing in the pan to get the caramelization? When I bake it (rarely), I use three sheet pans--the bottom one to catch the fat, and the top two perforated to allow for drainage. I generally place a piece of parchment paper on the top sheet so it doesn't splatter and mess up the oven too badly.

Yes. I do this all the time. Par cook in oven. Finish bacon/ reheat it on flat top or a pan for short order breakfast.

Batter some par cooked bacon in pancake batter. Cook on flat top ( or deep fryer). Throw a couple over easy eggs on Top, maple syrup; Hangover cured.
post #14 of 19
Quote:
Originally Posted by chefboyOG View Post


Yes. I do this all the time. Par cook in oven. Finish bacon/ reheat it on flat top or a pan for short order breakfast.

Batter some par cooked bacon in pancake batter. Cook on flat top ( or deep fryer). Throw a couple over easy eggs on Top, maple syrup; Hangover cured.

 

Ahh...Sounds great! I hadn't thought of it prior to reading this thread.

post #15 of 19

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 #16 of 19
Quote:
Originally Posted by Amy123 View Post
 

Has anyone tried baking most of the way through, then finishing in the pan to get the caramelization? When I bake it (rarely), I use three sheet pans--the bottom one to catch the fat, and the top two perforated to allow for drainage. I generally place a piece of parchment paper on the top sheet so it doesn't splatter and mess up the oven too badly.

 

Yes. I also tried that. I saw my mom doing it and so I got curious and copied it. :) The idea is really good because I got to minimize the mess when I baked. 

post #17 of 19
Quote:
Originally Posted by Jaynna View Post
 

 

Yes. I also tried that. I saw my mom doing it and so I got curious and copied it. :) The idea is really good because I got to minimize the mess when I baked. 

 

I have black appliances that show all the mess, it doesn't bother my husband, but it really bothers me.

post #18 of 19

Anyone tried the microwave method? I saw Pepin doing it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #19 of 19
Quote:
Originally Posted by ordo View Post
 

Anyone tried the microwave method? I saw Pepin doing it.

Yes. Just when I cook for quick reheats, melting, thawing. However, I really find it hard to use when baking because we have this convention microwave at home and it gets really hot so I can't touch it until I am done with it and it cools down. meh. It is really a pain. It never fails that I begin to heat it up to 350, then when it is almost at temp, I realize I need to melt butter or something. 

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