Does Anyone Use a Bacon Press?

[Stimw]

I bought a nice bacon press for around 10 bucks hoping to keep the bacon from shriveling up and let it all brown.
It works BUT, when cooked the bacon gets hard instead of nicely crunchy.
Are there tricks to using one of these?
And don't tell me to bake it.

 

[Gary Fowler]

According to a bacon expert on TV he said bacon when properly cooked will fold around in an inverted U shape when laid across a knife. Most people seem to like bacon extra crispy but I like it more like ham when cooked. It is hard to cook it where there are not some over-cooked spots without using some kind of press to hold it straight.

I think that your problem is simply overcooking. Try doing it about half the time in the skillet from what you are currently doing.

 

[crash325]

I use a bacon press & a cement trowel. Both work fine. Cooking time will vary depending on how thick the bacon is.

Just keep checking it, when it looks right it is right.

 

[/pine]

IMO the secret/trick to perfect bacon (done in a skillet on top of the stove) is to fry it very slowly...The faster the fat renders the more likely it is to curl...

 

[deanocraft]

I use a bacon press we bought at the Lodge factory outlet. It is cast iron and so is the pot. I cook on a gas stove and bacon comes out crispy. /pine may have the secret...
I don't always cook bacon, but when I do I use a bacon press.

 

[Joe Malovich]

slow is key, I've used a bacon press and thawed bacon should take about 15 minutes of more under the press, 30 minutes without the press. 2 or 3 out of 10 on the dial. I prefer my bacon halfway floppy, once it cools down a bit it firms up.

 

[Firemanbuck82]

Sorry, but baked is the only way to go. You can put most of a full package (if you buy) on a foil lined cookie sheet, set it and forget it as you prepare the rest of the meal. 4 strips at a time in a pan is lunacy. That's my opinion, your mileage may vary.

 

[3Ts]

Never used a bacon press, so I can't help there. I used to fry it outside on the camp stove because of all the grease splatters. My daughter introduced me to baking it. It comes out flatter, cooks quicker, less mess, less attention and taste and texture are the same.

 

[tcreeley]

I don't like crispy bacon. I like it slightly undercooked. Delicious that way!

 

[300UGUY]

I learned something today. Never heard of a bacon press! Now I know��

 

[kthompson]

Sorry, but baked is the only way to go. You can put most of a full package (if you buy) on a foil lined cookie sheet, set it and forget it as you prepare the rest of the meal. 4 strips at a time in a pan is lunacy. That's my opinion, your mileage may vary.

Two suggestions to get flat crispy bacon: use oven much like suggested here but I use a rack that allows the heat around the bacon keeps it out of the grease in over no higher than 350. Works well can be crispy and flat. There is another way to do the same for smaller amounts and that is with microwave dish made for bacon cooking as it will have ridges to get the bacon above the grease. You can cook layers this way with paper towels between them, be sure to cover the bacon.

It is much easier to get the bacon crispy and flat if above the grease. Also allows you to have clean bacon grease for flavoring if you use that.

I have no problem with the Microwave cooking as described but normally I cook in microwave in spurts of couple of minutes to four minutes with a few seconds in between. Thinks that works better than putting it on high and letting it cook with no resting period.

 

[Doofy]

Ditto to Low and Slow. Craving bacon now...Thank You!

 

[lostcreekranch]

I use one of these copper racks to cook bacon in the oven. Works great and easy cleanup.

https://www.walmart.com/ip/Multi-Pu...opper-Colored-California-Home-Goods/434829646

During holidays, when we have lots of guests, I use a couple of 16” x 20” pans and cookie cooling racks like this.

 

[Doofy]

Not a good thread for fat guys on a low sodium diet! I haven't had bacon for over 3 years and dearly miss it.

 

[ning]

I use one of these copper racks to cook bacon in the oven. Works great and easy cleanup.

https://www.walmart.com/ip/Multi-Pu...opper-Colored-California-Home-Goods/434829646

During holidays, when we have lots of guests, I use a couple of 16” x 20” pans and cookie cooling racks like this.

View attachment 526205

I like this idea but am concerned about spatter inside the oven and therefore oven mess.
When I cook on the stove, I use a spatter shield (basically a screen that allows steam to get out, but stops spatter - until you pick it up to flip bacon, of course, so it's definitely not perfect, though I usually just tilt it up to get at part of the pan.

What happens to spatter in the oven? Do you have some sort of spatter shield in there too? (My spatter shield has a plastic handle, though I'd consider cutting it off to use over a baking pan for easy perfect bacon!)

 

[lostcreekranch]

400 degrees works best. I use thick cut bacon and it takes 15-20 minutes. Best part is no fry pan mess and splattering and you don’t have to constantly tend it.

If I’m cooking a lot I put 2nd pan in oven 3-4 minutes later than first pan so end up with some crispy bacon and some less crispy.

The Easiest, No-Mess Way to Cook Bacon - Allrecipes Dish

 

[lostcreekranch]

I like this idea but am concerned about spatter inside the oven and therefore oven mess.
When I cook on the stove, I use a spatter shield (basically a screen that allows steam to get out, but stops spatter - until you pick it up to flip bacon, of course, so it's definitely not perfect, though I usually just tilt it up to get at part of the pan.

What happens to spatter in the oven? Do you have some sort of spatter shield in there too? (My spatter shield has a plastic handle, though I'd consider cutting it off to use over a baking pan for easy perfect bacon!)

That’s what’s great about baking, you don’t get all the splatter.

 

[Doofy]

Ditto! Read rlgustofson's post above and check out his allrecipe's link. That about says it all!

 

[/pine]

Not a good thread for fat guys on a low sodium diet! I haven't had bacon for over 3 years and dearly miss it.

Actually the low sodium varieties are manageable unless your sodium intake restrictions are severe...and it costs a little more but the "center cut" packages are really lean...

 

[/pine]

Two suggestions to get flat crispy bacon: use oven much like suggested here but I use a rack that allows the heat around the bacon keeps it out of the grease in over no higher than 350. Works well can be crispy and flat. There is another way to do the same for smaller amounts and that is with microwave dish made for bacon cooking as it will have ridges to get the bacon above the grease. You can cook layers this way with paper towels between them, be sure to cover the bacon.

It is much easier to get the bacon crispy and flat if above the grease. Also allows you to have clean bacon grease for flavoring if you use that.

I have no problem with the Microwave cooking as described but normally I cook in microwave in spurts of couple of minutes to four minutes with a few seconds in between. Thinks that works better than putting it on high and letting it cook with no resting period.

Some of the best cooked bacon I've had was done in a MW oven...but you have to be extremely careful...especially with "hot" MW ovens...

I use parchment paper over and under the bacon and a stack of newspaper over and under that to absorb the grease...timing is critical and just a few seconds too long and you can have a nasty fire in a heartbeat...I do not recommend this method even though it makes what I would call perfect bacon...100% flat