Post by: DoubleJ on June 25, 2017, 10:18:13 AM
Post by: KFhunter on June 25, 2017, 10:28:00 AM
let the bacon melt and it will release, don't turn until it's loosed up in the pan (released). use a press helps keep the ends flat, but use caution a press will burn bacon quick
Post by: Bigshooter on June 26, 2017, 11:23:20 PM
Post by: vandeman17 on June 27, 2017, 04:09:37 AM
Try an egg. Bacon can be a little sticky even in a really good cast iron pan.
:yeah: my cast iron skillet is over 75 years old and bacon can still be a struggle sometimes.
Post by: gaddy on June 29, 2017, 08:38:13 AM
My son decided to cook up some bacon one day, Got the pan to hot. Tossed in a cold piece of bacon and BOOM!! Split the pan in two. Haven't found another like it so I have not replaced it.
Post by: fireweed on June 29, 2017, 08:42:10 AM
Post by: 7mmfan on June 29, 2017, 08:45:12 AM
Post by: DoubleJ on June 29, 2017, 10:15:13 AM
Post by: Fl0und3rz on June 29, 2017, 10:19:32 AM
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
Post by: 7mmfan on June 29, 2017, 10:43:50 AM
I know I will be cast out as a heretic for suggesting it, but best way* to cook bacon is a 400 degree oven, on foil over a half sheet cookie pan. 20 minutes to yummy bacon, then fold up the foil and toss the mess in the garbage.
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
I can't disagree with this. I just like the grease in the pan for cooking other stuff
Post by: DoubleJ on June 29, 2017, 11:08:59 AM
I know I will be cast out as a heretic for suggesting it, but best way* to cook bacon is a 400 degree oven, on foil over a half sheet cookie pan. 20 minutes to yummy bacon, then fold up the foil and toss the mess in the garbage.
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
I can't disagree with this. I just like the grease in the pan for cooking other stuff
This
Post by: Southpole on June 29, 2017, 11:34:17 AM
I know I will be cast out as a heretic for suggesting it, but best way* to cook bacon is a 400 degree oven, on foil over a half sheet cookie pan. 20 minutes to yummy bacon, then fold up the foil and toss the mess in the garbage.I periodically cook bacon in the oven too. Especially if I sprinkle brown sugar and cracked pepper on, the oven is the only way to cook it with those ingredients on it. Or if there's limited space on the stove, bacon will go in the oven. See Fl0und3rz, you not a total out cast :P
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
Post by: Fl0und3rz on June 29, 2017, 12:26:35 PM
I have cast iron too, mostly just for corn bread, and I use the bacon grease, too.
Post by: Southpole on June 29, 2017, 12:40:14 PM
Very good. *sniffs*By the way, who let you out the off topics area, get back in there where you belong :chuckle:
I have cast iron too, mostly just for corn bread, and I use the bacon grease, too.
Post by: Fl0und3rz on June 29, 2017, 12:45:10 PM
:chuckle:
Post by: pianoman9701 on June 29, 2017, 01:13:20 PM
I know I will be cast out as a heretic for suggesting it, but best way* to cook bacon is a 400 degree oven, on foil over a half sheet cookie pan. 20 minutes to yummy bacon, then fold up the foil and toss the mess in the garbage.
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
I do like the oven method to cook bacon, but use baking sheets/paper instead of foil. We now know that using foil to cook food releases heavy metals into the food - it's really bad for you and especially the little ones. Also, using it to store foods that contain acids (tomato sauce, citrus, fruit salad), will also release the metals into your food. Baking paper works great and it's also easier to handle. You can buy rolls or sheets of it. The sheets are normally the right size for a half baking sheet.
Post by: Southpole on June 29, 2017, 01:21:05 PM
I use a cookie cooling rack or something like on a baking sheet to keep the bacon from sitting in grease.I know I will be cast out as a heretic for suggesting it, but best way* to cook bacon is a 400 degree oven, on foil over a half sheet cookie pan. 20 minutes to yummy bacon, then fold up the foil and toss the mess in the garbage.
I may be cast out, but I'll be eating bacon twice as fast, while your still washing dishes.
* OK the best way is to have a hot blonde do it.
I do like the oven method to cook bacon, but use baking sheets/paper instead of foil. We now know that using foil to cook food releases heavy metals into the food - it's really bad for you and especially the little ones. Also, using it to store foods that contain acids (tomato sauce, citrus, fruit salad), will also release the metals into your food. Baking paper works great and it's also easier to handle. You can buy rolls or sheets of it. The sheets are normally the right size for a half baking sheet.
Post by: Fl0und3rz on June 29, 2017, 01:24:38 PM
Now who's the heretic?
Use baking sheets, and you're still cleaning the sheet pan. I'll take my risk with aluminum foil.
Post by: pianoman9701 on June 29, 2017, 01:29:29 PM
Post by: 7mmfan on June 29, 2017, 01:34:22 PM
Post by: Southpole on June 29, 2017, 01:34:54 PM
"Sitting in grease?"I had a feeling I was gonna get it with the "not sitting in grease" :P
Now who's the heretic?
Use baking sheets, and you're still cleaning the sheet pan. I'll take my risk with aluminum foil.
Post by: Southpole on June 29, 2017, 01:36:40 PM
I'll admit, I was a baking paper skeptic for a long time. I started doing my potatoes on it recently though and I was impressed. I don't think it folds well enough around the edges of cookie sheets to actually trap the grease though, it usually ends up in the bottom of the sheet and you have to clean it out. I like the idea of the cooling rack to suspend it. If you have convection, it probably cooks both sides fairly well.Are you talking about parchment paper?
Post by: Fl0und3rz on June 29, 2017, 01:42:52 PM
It's not a good trade off. :dunno:
I'm open to convincing.
I have not seen convincing evidence of the dangers of cooking with aluminum, and I have seen countless examples of things that were known to kill me to the point it was common knowledge, only to have that retracted or walked back, and still other examples where pseudoscience or later revealed to be falsified or poorly conducted "science" (glycogen/Roundup*) was pushed for political or commercial reasons.
Start another thread on the dangers of aluminum and I'll follow along.
* http://www.sciencedirect.com/science/article/pii/S0278691512005637
Post by: pianoman9701 on June 29, 2017, 01:45:38 PM
I'll admit, I was a baking paper skeptic for a long time. I started doing my potatoes on it recently though and I was impressed. I don't think it folds well enough around the edges of cookie sheets to actually trap the grease though, it usually ends up in the bottom of the sheet and you have to clean it out. I like the idea of the cooling rack to suspend it. If you have convection, it probably cooks both sides fairly well.Are you talking about parchment paper?
Baking paper is the same as parchment paper. And, an even better one is Saga baking paper.
Post by: pianoman9701 on June 29, 2017, 01:48:19 PM
It's not a good trade off. :dunno:
I'm open to convincing.
I have not seen convincing evidence of the dangers of cooking with aluminum, and I have seen countless examples of things that were known to kill me to the point it was common knowledge, only to have that retracted or walked back, and still other examples where pseudoscience or later revealed to be falsified or poorly conducted "science" (glycogen/Roundup*) was pushed for political or commercial reasons.
Start another thread on the dangers of aluminum and I'll follow along.
* http://www.sciencedirect.com/science/article/pii/S0278691512005637
I'm talking specifically about foil, not aluminum pans. I may start a thread on it or may PM you a link. :tup:
Post by: Alchase on June 29, 2017, 02:05:19 PM
There is something about cooking in camp with cast iron, that sill has a place in my heart.
But I have found I usually go for the quicker meals cooked over a grill over the meals cooked in cast iron.
I no longer believe cast iron cook better then your average non-stick pots and pans.
I still use the roaster most of the time when I want to braise something.
I find using my grill, sears meat better, with a higher temp, with less cleanup or hassle then a cast iron.
My cast iron set (with the exception of the large skillet and roaster) have been in storage since we moved to OKC two years ago.
Some good truth about cat iron here:
http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html
most of the time
Post by: 7mmfan on June 29, 2017, 02:06:44 PM
I'll admit, I was a baking paper skeptic for a long time. I started doing my potatoes on it recently though and I was impressed. I don't think it folds well enough around the edges of cookie sheets to actually trap the grease though, it usually ends up in the bottom of the sheet and you have to clean it out. I like the idea of the cooling rack to suspend it. If you have convection, it probably cooks both sides fairly well.Are you talking about parchment paper?
yes
Post by: gaddy on June 29, 2017, 02:07:12 PM
Post by: Fl0und3rz on June 29, 2017, 02:09:16 PM
Post by: Southpole on June 29, 2017, 02:13:28 PM
I am liking the oven idea. A bit of brown sugar and black pepper on my bacon sounds good.Haggen Grocery used to send little recipe pamphlets to customers years ago, that bacon cooking tip was in their brunch edition. Thick bacon or thin it's all good.
Post by: Southpole on June 29, 2017, 02:14:37 PM
Is it bad form to cook in cast iron that is coated in enamel? Asking for Southpole.Whaaat :yike:
Post by: Southpole on June 29, 2017, 02:22:13 PM
Post by: pianoman9701 on June 29, 2017, 02:24:46 PM
Post by: pianoman9701 on June 29, 2017, 02:26:05 PM
Post by: Fl0und3rz on June 29, 2017, 02:29:45 PM
I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.
That's the stuff that Southpole was talking about, I think. Seems kind of girlish.
*slides coated Dutch Oven out of sight*
Post by: pianoman9701 on June 29, 2017, 02:30:55 PM
I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.
That's the stuff that Southpole was talking about, I think. Seems kind of girlish.
*slides coated Dutch Oven out of sight*
:chuckle: I do feel prettier when I use it.
Post by: Southpole on June 29, 2017, 02:31:59 PM
I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.Love the Le Creuset, it is expensive but I look classier when I use it. When I use my old Griswolds I just look like another ol' red neck gal cookin' grub.
Post by: Southpole on June 29, 2017, 02:33:35 PM
Thanks!!! I resemble that remark :-* Nice try Fl0und3rz :chuckle: :chuckle:I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.
That's the stuff that Southpole was talking about, I think. Seems kind of girlish.
*slides coated Dutch Oven out of sight*
Post by: gaddy on June 29, 2017, 02:37:36 PM
Post by: pianoman9701 on June 29, 2017, 02:56:57 PM
Post by: Southpole on June 29, 2017, 03:05:17 PM
Post by: Special T on June 29, 2017, 03:10:32 PM
Start a threadIt's not a good trade off. :dunno:
I'm open to convincing.
I have not seen convincing evidence of the dangers of cooking with aluminum, and I have seen countless examples of things that were known to kill me to the point it was common knowledge, only to have that retracted or walked back, and still other examples where pseudoscience or later revealed to be falsified or poorly conducted "science" (glycogen/Roundup*) was pushed for political or commercial reasons.
Start another thread on the dangers of aluminum and I'll follow along.
* http://www.sciencedirect.com/science/article/pii/S0278691512005637
I'm talking specifically about foil, not aluminum pans. I may start a thread on it or may PM you a link. :tup:
Sent from my SAMSUNG-SM-G930A using Tapatalk
Post by: Special T on June 29, 2017, 03:13:50 PM
Is it bad form to cook in cast iron that is coated in enamel? Asking for Southpole.I bought my wife a Dutch oven coated in enamel From costco... All I can tell you is WOW! Clean up is easy and the meat just falls off the bone... I have a normal Dutch oven and I find it is better used outdoors in a camping scenario w/ a fire
Sent from my SAMSUNG-SM-G930A using Tapatalk
Post by: Okanagan on June 29, 2017, 04:24:10 PM
I use a flap wheel angle grinder, a soft surface grinding pad on an electric drill and a dremel for the inside corners. I planned to go to 400 grit but it was extremely smooth at 200 (220?) grit so I quit though did a bit of hand touch up with 400 in spots. Then wash in soapy water and season. End the wash with cold water and ASAP dry and oil the smooth iron surface. If warm the bare iron will flash rust in seconds. I like a 3 step season, each stage hotter and finish with oil wiped off and 300 degree heat allowed to cool slowly without opening the oven door. It gives it a golden hue that is hard and non sticky or gummy at all to the touch. The non-stick smooth finish is not as good as commercial non-stick ceramic coated pans but it is close, so good that I am intending to smooth up my best ancient old cast iron skillet.
Post by: Special T on June 29, 2017, 04:29:49 PM
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Post by: Southpole on June 29, 2017, 06:03:20 PM
Post by: DaveMonti on June 29, 2017, 10:16:43 PM
Post by: Okanagan on June 30, 2017, 09:40:34 AM
I came up with the idea to grind and polish my cast iron smooth, and then discovered that it is an old idea. :chuckle: Many others have done it and there is info on YouTube on smoothing cast iron.
Post by: magnanimous_j on June 30, 2017, 09:45:46 AM
Best bacon I've ever cooked myself was on my grill. Put a cookie cooling rack on the grill and tend the bacon, it will cook fast. The grease smoking adds a great flavor. My old grill used to get pretty messy with the grease, but the new Webers really manage grease well.
+1 for this.
Try threading the bacon like ribbon candy on a metal skewer and then cooking really low on the grill
Post by: JimmyHoffa on June 30, 2017, 09:57:05 AM
Bacon wraps on the grill are good. Take a bunch of slices all in line with a skewer. Then toss in a few onion slices and jalapenos. Wrap everything tight with more bacon and pin in place with toothpicks. Grill. The outermost bacon is crunchy, the innermost is still soft.Best bacon I've ever cooked myself was on my grill. Put a cookie cooling rack on the grill and tend the bacon, it will cook fast. The grease smoking adds a great flavor. My old grill used to get pretty messy with the grease, but the new Webers really manage grease well.
+1 for this.
Try threading the bacon like ribbon candy on a metal skewer and then cooking really low on the grill
Post by: JDHasty on June 30, 2017, 11:13:53 AM
Post by: KFhunter on June 30, 2017, 09:44:24 PM