Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Bogie on May 05, 2022, 01:07:07 PM
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I just made some strips of thick-cut, and they turned out nicely on my grill... But I got to thinking... Most of the time, I end up just stirring the bacon, and I get... Bacon, but not in neat packages...
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No, I hardly ever pan fry bacon anymore. Thanks to folks on here, I bake it in the oven in a foil lined jelly roll pan.
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Nope.
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I do as Charby does except I line the pan with a silicone baking mat.
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I tried a press years ago but didn't really get what the positive was.
The oven is my preferred method. Some will cringe, but I have taken to using the microwave as well. Double layer of paper towels on the bottom, bacon, double layer of paper towels on top. You have to play with settings, but I get six slices of thick cut cooked just how I like it in 6min 15sec. I start it just before I start my eggs and toast, and everything ends up ready at the same time. =)
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Oven here. Foil-lined baking pan. Makes it easy to pour off the drippings and cleanup is a breeze.
Brad