Comments

You must log in or register to comment.

Justforthenuews t1_j917ncu wrote

Can’t eat bacon cooked like this, for some reason the texture of baked bacon on a tray feels off to me.

Edit: y’all have some issues if you can’t handle reading someone’s opinion about food. You can keep liking it, stop gate keeping people from not liking it baked, wtf.

Think about it: is your ego so fragile you can’t handle someone not liking food prepared the exact same way as you?

−10

Skysis t1_j918lhh wrote

Looks good. How different is baked bacon vs fried?

3

josh35767 t1_j91c31c wrote

“Homemade”: AKA “I put bacon on a tray and put it in the oven”

14

Urc0mp t1_j91epac wrote

People be bitching but you can absolutely have cooked but still a bit chewy bacon like this and now you’ve got a sheet pan with glorious bacon fat to roast some veg in later.

96

TossingToddlerz t1_j91fwjc wrote

Where's the pic after you put it on a plate with paper towels?

163

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.

70

midtnrn t1_j91h8fa wrote

I can smell this picture.

6

Lucreszen t1_j91hprb wrote

If the bacon is foamy, that means it's done, homey.

17

TheDkone t1_j91jh4j wrote

Try using a cookie rack. I do it this way with foil underneath so the grease is easy to clean, and the bacon doesn't sit in all the grease.

−3

T_Kt t1_j91l5js wrote

You shared with your hungry friend in the background right?!

2

DickPin t1_j91laej wrote

Dog: "We're sharing this right?... RIGHT?"

16

OldKermudgeon t1_j91mivn wrote

Replying to Urc0mp (#1,856,815)

This is the best way to prepare a lot of bacon at the same time, and the rendered bacon fat will be clear and be saved for later (roasted veg and potatoes, soup add-in, searing steak/pork, etc.).

Delicious!

27

miss_helll t1_j91n22g wrote

Inspiration for my morning 🥓👅💗

−2

hootievstiger t1_j91ovwe wrote

Do this but with a wire oven wrack above the foiled metal pan.

−1

invent_or_die t1_j91rb16 wrote

TIP: put baking cooling racks on the foil, so the bacon isn't swimming in grease, it's just above. Easy cleanup, all the grease is contained in the parchment or foil.

−2

darnspace t1_j91tqvp wrote

Replying to 7chp (#1,857,788)

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.

10

Atlars t1_j91xyqs wrote

Homemade as in you baked it?

1

LynxKuroneko t1_j91ynqn wrote

Damn. Imagine bacon being worthy of a post. 🤣

3

Slowcow7 t1_j91zo02 wrote

I've heard this called "Church Bacon". The idea was you'd put your bacon into the oven on a baking sheet at a lowish temp - 250 to 275 degrees. Go to church for an hour and when you come home, the bacon is cooked perfectly.

0

ownlife909 t1_j9211gh wrote

Replying to koalasarentferfuckin (#1,857,415)

My ideal bacon isn’t crispy. I prefer it to be fully rendered but have a little chew, and cooking in the fat is essential for that. Plus cleaning the rack sucks. But to each their own- not saying your way of doing it is wrong, I was just pointing out the juices vs fat difference.

4

stephen250 t1_j921sdw wrote

So, you butchered the pig, too?

−2

bigsnack4u t1_j922274 wrote

That dog is outside his mind. Does he ever get anything you post?

1

DJStillAlive t1_j9228er wrote

Since there are a bunch of conflicting recommendations in this thread, here is a link to Kenji, who has tried the various oven methods and outlines the results, with the pros and cons of each.

4

xthe_witch t1_j922ccu wrote

I think your dog wants some of your bacon

0

milesbeats t1_j92497z wrote

This is the best way to cook all that bacon to the exact same consistency.

1

zdada t1_j924fpj wrote

Replying to Burgoonius (#1,858,486)

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.

5

ex_oh t1_j926r0e wrote

Oven bacon for the win. Some kinds of bacon don't work great though for some reason, I'm still trying to figure it out. Not necessarily thick or thin cuts, just different brands.

1

v3sk t1_j92absw wrote

Replying to Skysis (#1,856,274)

It is the gold standard for me. It's bake-on, after all. A pan is convenient if you're just doing a strip or two but the oven is so fucking consistent and does as much as you want with no real effort.

3

smltor t1_j92ed9l wrote

Replying to darnspace (#1,858,159)

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!

6

MindfulBT t1_j92g2wk wrote

I recommend using a baking sheet lined with foil then setting a slotted tray on top. Once the slotted tray is placed down on top of the baking sheet, you place the bacon on it and bake it to your preference. After it’s cooked, all the fat falls from the bacon onto the baking sheet and you have much less greasy bacon.

1

windsofchange61 t1_j92gxnn wrote

When you say hot bacon - what is the alternative? I am from the UK and things sometimes get lost in translation so apologies. Also, you might find you get a crisper product if you cook it in smaller batches.

1

dearmax t1_j92jy0w wrote

This is the kind of pr0n I was hoping for.

1

GlassAmazing4219 t1_j92p3lq wrote

I like that OP wrote “[Homemade]”… the implication being that there is a restaurant out there that serves whole sheet pans of bacon straight from the oven. Why is no one doing this?

1

__System__ t1_j92pqaj wrote

ok ok ok I'll get some parchment. Good boy in the background. 😅

1

Justforthenuews t1_j930xr3 wrote

Replying to freeject (#1,861,766)

Nah, no worries it’s all good. Fake internet points don’t make or break me, that’s why I don’t delete downvoted posts. Instead I rather use the momentary negative spotlight to highlight to people their own actions.

My overall score on reddit being lower is a total win in my book if a single person sees that post and gains some self awareness of their actions. “why am I downvoting someone because of some food they don’t like?”

0

tempo1139 t1_j934aeg wrote

Replying to PryomancerMTGA (#1,857,232)

there was an old Australian film with Sam Niel and Judy Davis... 'Children Of The Revolution" (great film). At one point a bunch of prisoners go on a hunger strike. To break the strike the guards got a bbq, started sizzling bacon with fans blowing through the place to carry the odour. The strike soon ended lol

7

Ya-Mamma t1_j936kob wrote

I hope shared a piece with your fur baby!!!

0

Skalite4 t1_j93d7m0 wrote

Get a better result with Butcher paper instead of aluminum foil.

1

152centimetres t1_j93emud wrote

unless you cut the pig theres no way this can be considered homemade

its like putting a can of soup in a bowl and saying its homemade

2

JWOLFBEARD t1_j93k8s3 wrote

I miss when bacon was a reasonable price at the grocery store

1

Sighwtfman t1_j93u18k wrote

Best way to cook bacon is in the oven.

Only way to do it better is maybe add some water to the sheet before starting (which for all I know OP did).

Love the crispness too. If I'm not mistaken that will be crispy without being 'burnt'. Which is how I like it.

1

JDBCool t1_j93u3wv wrote

Replying to RealConcorrd (#1,861,994)

Dog knows what's up.

Hence why they got to it first.

Dog has had enough of "Owner using weird black brick that flashes light over the food". So they took the towel first, hoping that "Big human would pay attention to me and give me grub"

4

thesteveurkel t1_j943csq wrote

Replying to darnspace (#1,857,016)

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!

3

susieq15 t1_j94r9nj wrote

Replying to reachouttouchFate (#1,866,156)

It doesn’t splatter in the oven unless you are cooking it to high. I haven’t seen an oven in years that isn’t self cleaning but you can always wipe it out with wet paper towels when it is room temperature and get an oven pretty clean.

2

needaburnerbaby t1_j95mbp2 wrote

If you use parchment paper instead of tin foil it doesn’t stick as much

1