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darnspace t1_j91h2wi wrote

Pro tip: use parchment instead of foil.

Bacon can stick to foil. If you have a piece of parchment just a little bigger than the pan, not only is it nonstick, you can pour off the grease and throw it right into the trash without getting the pan dirty.

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Lars9 t1_j91q1e4 wrote

Or just crinkle up the foil before putting it on the pan and it won't stick.

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7chp t1_j91pmum wrote

Pour into a container to be used later to fry up veggies or the likes. Pure flavor, makes things taste better.

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darnspace t1_j91tqvp wrote

Agree. Always save bacon grease. It's good for so many things. We use it mostly for eggs and pancakes if you can believe it. And never ever pour it down the drain.

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smltor t1_j92ed9l wrote

In Norway (when I lived there anyway, Kristiansand, late 80's) bacon pancakes were pretty much a weekly dinner.

Slightly thicker than normal pancake cooked in bacon grease and with a couple strips of bacon added just after the pancake mix is dropped to the pan.

My in law family in Poland like it when I make it so it must cross boundaries (and Poland has even better bacon!).

Adding syltetoy (sour jam) is just a bonus in my books. Salty, Sweet and sour eggs and flour!

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CrossXFir3 t1_j91rjbx wrote

But my poor heart

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Minqua t1_j91wakw wrote

Here for a good time not a long time

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Elmodogg t1_j92cpzy wrote

Just don't have it every day (or every week) and you'll be good. As a once in a while treat, bacon is fine.

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CrossXFir3 t1_j9c6yci wrote

Yeah, but then saving the lard and cooking my veggies in it? That's hardly just once.

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Burgoonius t1_j91x5zi wrote

Nah I’ve used parchment and it is a bitch to handle. Potential for bacon grease spilling over onto the pan is high

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zdada t1_j924fpj wrote

I use parchment, the trick is to go longer than the baking sheet and fold a crease length wise. No stick, grease won’t flow over the paper, and you can use the crease to guide the grease into a mason jar. No mess.

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thesteveurkel t1_j943csq wrote

i use my silpat and add some water to the sheet tray (like a tablespoon or two). the steam helps keep the bacon tender, but the fat also reacts to the steam and it becomes wonderfully lacey and crisp around the edges.

i saw ethan chlebowski (youtube cook) do it once and decided to try it. now i can't turn back!

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v3sk t1_j929q4e wrote

I don't like the way the fat soaks into the parchment, I feel like I'm throwing a ton out into the trash.

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glyneth t1_j93s77d wrote

Or use non-stick aluminum foil!

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bryan_pieces t1_j93xgwx wrote

If you want forevee chemicals combined with your bacon

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130designs t1_j95yfob wrote

Throw in the trash?!?!?! Save that glorious fat for sautéing.

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