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(The Consumerist)   Stove top bacon vs. oven bacon. And the winner is _______   (consumerist.com) divider line 184
    More: Interesting, Ina Garten, secret passage, bacon, delicious  
•       •       •

10002 clicks; posted to Main » on 04 Jul 2014 at 6:11 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



184 Comments   (+0 »)
   
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2014-07-03 11:36:00 PM  
Bacon on a rack in a baking sheet and sprinkled with brown sugar. Putting it on a rack keeps it out of the fat but can cause the bacon to stick to the rack as it cooks.

/microwave works fine if you want it extra crispy
 
2014-07-03 11:37:36 PM  
The winner is eating bacon
 
2014-07-03 11:44:46 PM  
I prefer the skillet because then you can cook your eggs in the bacon grease when you're done.
 
2014-07-03 11:52:43 PM  
Ever put bacon on the grill?
 
MBK [TotalFark]
2014-07-03 11:54:41 PM  
if I am making a breakfast sandwich, I like bacon in the oven.  They are straight and even and not as messy to deal with.
 
2014-07-04 12:04:55 AM  
I prefer cooking bacon in the oven. The strips stay straight and I don't have to deal with bacon grease spatters. Bonus: if you're cooking a large amount, say 2 or more pounds, it's faster to cook in the oven. Just use a large jelly roll pan.
 
2014-07-04 12:12:45 AM  
I'll typically do it in a skillet.

Or if I need bacon quick, I'll do it in the microwave. Not as good, but quick, easy and it tastes like bacon.
 
2014-07-04 12:31:40 AM  
There are a lot of different ways to cook bacon. Like, quite a lot. And despite what some people seem to think, there's no one right way.

My personal method that I use. Stovetop with a cast iron pan. I always use a thick cut hickory smoked bacon. Different cuts and thicknesses require different things. I turn the stove dial to a 4, so I think that's medium low? I'm not sure how that works. Put just a little oil or fat in the pan to get it wet, then lay down 4-6 strips of bacon. After some time, flip it. After some more time, flip it once more. When it looks done, take it out and lay it on some paper towels. To tell when to flip I usually go by the sound, it'll get quieter. I go by color to tell when it's done. I like my bacon crisp enough to shatter if you hit it, so that's a bit dark. Some people will go with a lighter shade. And then I repeat this for the rest of the three pounds of bacon. Takes about an hour to cook all of it, so the oven may be faster, but I like my method. Of course, by the last batch the bacon is pretty much getting deep fried in the fat of the previous bacons. I strongly recommend getting a splatter guard to set over your pan.

I do use the oven to make special bacons. I make some candied bacon that is pretty well received by my friends and family. Preheat the oven pretty hot. I think 400? Maybe 450? I'm not good with recipes, I make a lot of it up as I go along. I use a baking sheet lined with tin foil with one of those cookie cooling racks setting on it. Lay the bacon out as much as will fit on the rack. In a bowl mix together maple syrup and brown sugar until delicious. Brush that onto the bacon. Put it in for about 10-15, take it out, flip, brush, back in for about 10, and repeat. It makes it take longer to cook, but flipping and reapplying the sugar syrup has a, in my opinion, positive effect on the outcome. Keep doing that until it looks done. Usually the very corners of the bacon that didn't get enough sugar syrup will start to blacken and be in danger of burning. For these, I like to cut them into smaller pieces before serving. Be warned, they will be sticky.
 
2014-07-04 01:44:08 AM  

HawgWild: Ever put bacon on the grill?


No but I think I need to do that.

I like bacon on the stovetop. All you need is a splatter screen to keep the mess at a minimum. I use it every day.

ecx.images-amazon.com
 
2014-07-04 01:52:10 AM  
I'm sure I'll be accused of some sort of blasphemy, but let it be known that you can make nearly perfect bacon in the microwave in a very short time (~30sec; depends on thickness of bacon and power of the microwave). Put down a double layer of paper towels on a plate, put bacon on paper towels, put another layer of paper towels over the bacon, and nuke to desired crispiness.

Seriously, it works really well and saves a lot of time.
 
2014-07-04 02:52:17 AM  
Microwave bacon is not horrible, but you don't get the blackening you normally do in the pan.
 
2014-07-04 02:52:43 AM  
Sausage.  Bacon sausage.
 
2014-07-04 03:07:37 AM  
Steamed is actually surprisingly good. The bacon turns out crispy yet juicy. And because it's not sitting in its own oil it's very low fat.
 
2014-07-04 05:41:27 AM  
cdn.thebaconpage.com
i'll just leave this here....
 
2014-07-04 05:42:27 AM  
i1199.photobucket.com
 
2014-07-04 05:45:02 AM  
And the winner is ...

... the contest judge


/need moar evidence
//moar
 
2014-07-04 06:15:16 AM  
Eating microwaved bacon causes penis cancer.
 
2014-07-04 06:17:40 AM  
The winner is grilled bacon. Thick butcher cut with cracked pepper
 
2014-07-04 06:17:51 AM  
I thought we were cooking it on machine gun barrels these days?
 
2014-07-04 06:20:10 AM  
The winner is the one eating bacon in the first place.

/2nd the skillet/splatter screen method
 
2014-07-04 06:20:53 AM  
 I just left out the grease-covered foil to let it congeal a bit and then tossed, so clean-up is definitely a lot easier.

That's easily the most disgusting thing I've read in ages.
 
2014-07-04 06:21:36 AM  
Stove top. what kind of fagele puts it in the oven? The kind that chugs bac-os down their gullets?
 
2014-07-04 06:24:49 AM  
img4.wikia.nocookie.net
 
2014-07-04 06:25:38 AM  
If you buy double smoked bacon most of the fat is already rendered, it cooks faster and doesn't splatter, also it's drier so you can keep a small bag in the fridge for about 10 days without spoilage and dip into it for a couple of slices for a sandwich without having to cook the whole wet vacuum sealed mess of a package of 'regular' bacon.
 
2014-07-04 06:26:41 AM  
I prefer to use a sheet tray and a convection oven. That way you can retain the fat for other uses, and you get even cooking, in a quarter of the time. For some things, on a flat top or cast iron is serviceable, and even desired, depending on the purpose. It's bacon, not rocket science. Convection ovens also give you some gorgeous extra crispy bacon. Just sayin'...
 
2014-07-04 06:27:00 AM  

some_beer_drinker: i'll just leave this here....


Dude. NSFW warning before posting?
 
2014-07-04 06:29:16 AM  

enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.


Wrong.

That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.

The best bacon is the bacon in your mouth.
 
2014-07-04 06:36:57 AM  

doglover: enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.

Wrong.

That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.

The best bacon is the bacon in your mouth.


Stop eating the bacon out of my mouth, you sicko!
 
2014-07-04 06:40:16 AM  

danielscissorhands: doglover: enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.

Wrong.

That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.

The best bacon is the bacon in your mouth.

Stop eating the bacon out of my mouth, you sicko!


All your bacon belong to us
 
2014-07-04 06:41:54 AM  
Bacon is so last year. The real trend is chittlins. Only artisan free range ones of course.
 
2014-07-04 06:43:07 AM  

Land_of_the_Magic_Dragon: Bacon is so last year. The real trend is chittlins. Only artisan free range ones of course.


Weber can I get my hands on some of that?
 
2014-07-04 06:44:26 AM  
(crunch, crunch)

Just had some oven cooked bacon.  But I'm at work at a hotel, and virtually every hot dish we serve is oven ready.  We don't even have a stove.
 
2014-07-04 06:46:31 AM  

danielscissorhands: doglover: enry: Bacon on a rack in a baking sheet and sprinkled with brown sugar.

Wrong.

That's fancy LOOKING, sure. But as with most Fark.com headlines, the correct answer is not known by subby.

The best bacon is the bacon in your mouth.

Stop eating the bacon out of my mouth, you sicko!


You can make me stop eating the bacon out of your mouth, but you can't make me stop licking your toothbrushes before you buy them.

/works in a tooth brush factory

www.dnfever.co.za
 
2014-07-04 06:48:53 AM  

Land_of_the_Magic_Dragon: Bacon is so last year. The real trend is chittlins. Only artisan free range ones of course.


Just don't clean them in your house. Hell cook them outside if you can
 
2014-07-04 06:52:05 AM  
I like oven-cooked the best.  I can get that light crisp on the entire strip that I just can't get any other way.
 
2014-07-04 06:57:17 AM  

HawgWild: Ever put bacon on the grill?


I have and it burns.  It's a great way to waste bacon.
 
2014-07-04 06:58:08 AM  

some_beer_drinker: [i1199.photobucket.com image 725x447]


Listen, I like Canadian bacon. But it's not bacon, it's ham.
 
2014-07-04 07:00:06 AM  

mekkab: HawgWild: Ever put bacon on the grill?

I have and it burns.  It's a great way to waste bacon.


Only if you don't know how to cook.

images.tastespotting.com
 
2014-07-04 07:06:58 AM  
Bacon has its place. On sandwiches of all kinds (my favorite is with turkey, ranch dressing, and barbecue sauce...and a lot of provalone), for a snack, crumbled on top of homemade mac and cheese, and so much else. But when I sit down with eggs (scrambled) and orange juice and toast with blackberry jam, I prefer sausage.

Insert the Doctor: I'm so sorry.
 
2014-07-04 07:10:09 AM  
bacontoday.com
 
2014-07-04 07:11:30 AM  
Microwave bacon !

\Bacon Troll
\\Oven bacon for the win
 
2014-07-04 07:14:31 AM  
Electric griddle at 350. Minimal splatters. Use bacon press to keep it flat and cook evenly.
 
2014-07-04 07:14:58 AM  
Cardiologists.
 
2014-07-04 07:16:49 AM  

Publikwerks: some_beer_drinker: [i1199.photobucket.com image 725x447]

Listen, I like Canadian bacon. But it's not bacon, it's ham.


Yup, that`s ham, possibly gammon.

Real bacon has a medallion and no added water. Adding water to bacon should be a crime.

On a side note, I checked out the price of bacon at my local supermeerkat and found that the price of bacon was about £17 per Kilo and the added water bacon was much less and seemed a better deal but if I worked out the amount of water added then removed that and recalculated the per Kilo price then they were both £17 per kilo for the actual bacon...

Try it yourself, you may find yourself buying better bacon and not paying any more for your meat...
 
2014-07-04 07:17:47 AM  
It tastes better cooked on the stovetop, because you get more caramelization from the bacon touching the hot skillet. But frying it is such a pain in the ass that I usually cook it in the oven.
 
2014-07-04 07:22:48 AM  
Bacon in my mouth is best kind of bacon!  Had some bacon wrapped stuffed jalapeños last night. Yuuuum!
 
2014-07-04 07:22:53 AM  
s7d2.scene7.com
 
2014-07-04 07:26:52 AM  

TheOmni: There are a lot of different ways to cook bacon. Like, quite a lot. And despite what some people seem to think, there's no one right way.

My personal method that I use. Stovetop with a cast iron pan. I always use a thick cut hickory smoked bacon. Different cuts and thicknesses require different things. I turn the stove dial to a 4, so I think that's medium low? I'm not sure how that works. Put just a little oil or fat in the pan to get it wet, then lay down 4-6 strips of bacon. After some time, flip it. After some more time, flip it once more. When it looks done, take it out and lay it on some paper towels. To tell when to flip I usually go by the sound, it'll get quieter. I go by color to tell when it's done. I like my bacon crisp enough to shatter if you hit it, so that's a bit dark. Some people will go with a lighter shade. And then I repeat this for the rest of the three pounds of bacon. Takes about an hour to cook all of it, so the oven may be faster, but I like my method. Of course, by the last batch the bacon is pretty much getting deep fried in the fat of the previous bacons. I strongly recommend getting a splatter guard to set over your pan.

I do use the oven to make special bacons. I make some candied bacon that is pretty well received by my friends and family. Preheat the oven pretty hot. I think 400? Maybe 450? I'm not good with recipes, I make a lot of it up as I go along. I use a baking sheet lined with tin foil with one of those cookie cooling racks setting on it. Lay the bacon out as much as will fit on the rack. In a bowl mix together maple syrup and brown sugar until delicious. Brush that onto the bacon. Put it in for about 10-15, take it out, flip, brush, back in for about 10, and repeat. It makes it take longer to cook, but flipping and reapplying the sugar syrup has a, in my opinion, positive effect on the outcome. Keep doing that until it looks done. Usually the very corners of the bacon that didn't get enough sugar syrup will start to blacke ...


I've never felt such a connection to a stranger on the internet before.
 
2014-07-04 07:29:56 AM  

Publikwerks: some_beer_drinker: [i1199.photobucket.com image 725x447]

Listen, I like Canadian bacon. But it's not bacon, it's ham.


No, it's not farking ham, unless you've suddenly discovered a boneless pig. Ham has a bone running through the middle of it. It's pork loin. British bacon is "back bacon," which contains pork loin and side meat. American bacon is made from pork bellies.
 
2014-07-04 07:30:10 AM  
Bacon tastes better cooked in a pan by somebody else. Everything tastes better cooked by somebody else.
 
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