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Old 03-01-2009, 01:23 PM
 
Location: NJ
2,111 posts, read 7,244,652 times
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Quote:
Originally Posted by Gue View Post
Ok-So I guess I'm the only one who buys the bacon already cooked! LOL!

When we go camping a special treat is to have REAL bacon in the morning.

I just hate all that grease!
They compared real bacon to turkey bacon on healthy eating and Oprah. It's the same, in fact turkey bacon has more sodium.
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Old 12-02-2009, 07:11 PM
 
Location: where the moss is taking over the villages
2,178 posts, read 4,833,493 times
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Quote:
Originally Posted by carlitasway View Post
What degrees and for how long do you do it for?
400 degrees (not sure about calibration on oven). About 20 minutes covered in an old pyrex container: check ... continue if needed. It probably uses way too much electricity this way but there's no spattering & it turns out pretty flat.

The container cleans up beautifully although it has stained from smoke before we learned to do it covered.
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Old 12-02-2009, 07:32 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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I always cook bacon on a rack placed in a baking sheet at 400 for 15-20 minutes...this is for medium to thick cut bacon.
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Old 12-02-2009, 08:27 PM
 
Location: Casa Grande, AZ
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I almost always get the thicker-cut bacon, (unless for wrapping shrimp or something on the BBQ). I have never had a problem with the doing this in the oven, which I put down foil or parchment on the baking sheet under the rack and do at 350 to 375 for 20 to 30 minutes depending on the thickness. I find it really hard to stand with a frying pan and many batches on the stove. I just put on paper towels to drain and leftovers go in a baggie in the frig for later...
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Old 12-03-2009, 06:44 AM
 
Location: North Carolina
6,772 posts, read 11,866,602 times
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I always cook it in a pan on the stovetop. Microwaves don't give it the right texture. Too rubbery. Restaurants always cook it in the oven tho and it's good, just never had to cook a batch that big.
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Old 12-03-2009, 08:16 AM
 
Location: Bradenton, Florida
27,236 posts, read 41,277,312 times
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when I worked for HoJo's, we did it in the oven, but we didn't have a "degree" setting on it. It was more like 1 2 3...so I never really knew.
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Old 12-03-2009, 08:34 AM
 
Location: Pawnee Nation
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Large amounts get cooked in the oven (covered dish, 400 degrees). Three or four slices, on the stove top (I like hashbrowns and eggs fried in bacon fat). My favorite is on a grill on a campfire.....keep the grill high, it rends nicely and makes a lot of smoke so it is really really tasty.
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Old 12-03-2009, 11:43 AM
 
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We put the oven at 350 - and put the bacon on a cookie sheet with sides - and put it on that Release aluminum foil...works great.

We put it in for 20 minutes - and keep periodically checking on it. We like ours crispy.

Of course, everyone's oven is different - so keep an eye on it.
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Old 12-03-2009, 01:23 PM
 
Location: Wethersfield, CT
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I cook it in the over under the broiler.
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Old 12-03-2009, 02:56 PM
 
Location: Arlington Virginia
4,538 posts, read 8,141,394 times
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In my job I've worked overnight on Navy ships and have occasionally seen a very sleepy sailor in the galley around 3:00AM, peeling off strip after unending strip of bacon and placing them lined up on large flat pans, destined for the oven. I wonder how one gets this duty?
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