Does Anyone Use a Bacon Press?

[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