BBBB Bashing thru the snow...

[Fishychix]

Well, 3+ hours later.... Let's see, I'm several pages behind & haven't skipped up to see if any replies or answers have occured; here goes another late night volley.....

Bacon. The safest method I have developed - not the only method out there mind you. The method is the same time and oven steps for both versions; with and without a bed of green beans on the cookie sheet.
1) standard full size cookie sheet add 2 ~10-12oz bags of frozen green beans (Kroger's are 12oz) spread them out as a single layer -as best as possible.
2) peel the strips from the bag and usually I will get the entire package on there *even if* I over lap them ever so slightly. You know they shrink anyways.
3) once all bacon strips are in place put the cookie sheet in the oven.
4) turn on oven to 350-375° (it depends on your oven really) and set timer for 15 minutes.
5) check the look of the bacon at the "gong" if they look too "ham-colored" still reset timer for 5 more minutes.
6) our convection oven is typically 20-25 minutes total time for the single sheet w/green beans from power on of oven.
*7) sometimes if it's a multi-tasking kitchen time window and it's at the 15 time marker, I turn off the oven and set timer for 10 minutes. That allows me time to make sure I have countertop space to bring it out.

Finished product it's nicely cooked, firm but not crispy and it almost never sticks to the cookie sheet. And by that I mean one or two strips might have a tip or corner that's baked to the pan but, very little pull and it's off the pan.

I never thought to put it on green beans or anything. I will defintiely have to try that. I'll have to hide it from the others though or they'll think I'm trying to poison them by putting raw meat on top of another food.

Thanks! This is really helpful and the green bean thing sounds delicious!! I tried to cook them in the skillet and completely murdered the first pieces I was paying attention but the pan was just really hot and also no grease or anything yet cause I hadn’t cooked it yet so they stuck to the pan and also didn’t really fit and yeah... totally black and shrunken and murdicated had to throw two pieces out and managed to salvage one that wasn’t that bad then the later pieces were better because they had the grease in it by then and I flipped them more often too which helped but yeah. I think cooking bacon is a bit of an art cause I am never seem to do it right but yet my dad can although sometimes I’ve cooked them and not burned them so idk if it’s this new kind I got or what. My dad and brother lately buy the precooked microwaveable bacon but that’s nasty so I didn’t get that

This is especially true for bacon, never go above medium heat. Let the pan heat up first. What type of pan do you use? Cast iron, non-stick or bare metal? It matters how you pre-heat, with or without oil.

 

[duluthralphie]

I am guilty of breaking the rule...

I feel bad. However, it was 100% dawgs fault.

I being old can never keep up on where and when these threads start.

Dawg used this thread to attack my 100% authentic real thread by calling it a faker thread ...

or something like that, so I responded without reading the rules. I apologize.

I think the next thread should be called “blame the dog.”


Here is my B

 

[R2elk]

I never thought to put it on green beans or anything. I will definitely have to try that. I'll have to hide it from the others though or they'll think I'm trying to poison them by putting raw meat on top of another food.

Bacon is not raw meat. It is cured and most often smoked but it is not raw.

 

[Nabiki]

sounds amazing!! Also can someone teach me how to properly cook bacon!? Cause I majorly failed tonight. oh btw I bought some today too plus lots of sausage so I had breakfast for dinner couple fried eggs, bacon, maple sausage links, homefries, pancakes, the works.

Also I need to parallel park and back up straight I just avoid doing both unless absolutely necessary.

I'd bet your pan was too hot. I cook my bacon on medium heat and it takes about 20 minutes. Cook it slow.

To parallel park, pull up next to the car in front so your rear ends are lined up. Back up while turning the wheel until you're at about a 45 degree angle to the curb. Straighten while still backing in. You should back in just about perfectly.

And OMG I’m actually like kind of obsessed with being between the lines and not too far forward or back well, not really obsessed... like I won’t spend an hour doing it or anything. but I usually do check quick and fix it if I’m out. But I also only park on the left side cause I can’t really do the right cause I never do also I always park away from other cars cause I’m scared I’m gonna hit them sometimes I park next to others, like today, and it’s fine but there was also a decent amount of room. If it’s like really tight then I won’t even try it

And I have a camera in this car and the sensors and stuff and still mess it up like when I try to back up our hill and I try to go to one side and end up in the middle

You park on the LEFT side of the road?! That is one of my pet peeves. It's illegal, for one, and it kind of says that you don't think the law applies to you.

 

[Kiki]

Bacon is not raw meat. It is cured and most often smoked but it is not raw.

It's not Raw when I buy it?

 

[Fishychix]

Bacon is not raw meat. It is cured and most often smoked but it is not raw.

I know that, but they .... giant eyeroll

It's not Raw when I buy it?

Nope. It's cured. I wouldn't eat it without cooking though, lol

 

[Fishychix]

This is from wikipedia, but it's actually a very good explanation:
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late-19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.


Think jerky or hanging meats in a traditional deli. All cured. Most of the regular lunch meat that is behind the deli counter at a grocery store is not cured, but cooked.

 

[electrycmonk]

I never thought to put it on green beans or anything. I will defintiely have to try that. I'll have to hide it from the others though or they'll think I'm trying to poison them by putting raw meat on top of another food.

This is especially true for bacon, never go above medium heat. Let the pan heat up first. What type of pan do you use? Cast iron, non-stick or bare metal? It matters how you pre-heat, with or without oil.

The 3 types of cookie sheets are in order of size:
Ribbed steel (small, from & for toaster oven)
20+ y/o aluminum large cookie sheet
3+ y/o non-stick (on its last legs)
All three styles I have done the same steps with them.

I have also figured out that if I'm going to use the oven I have been able to (extremely successfully) cook multiple trays of stuff with this same steps.
1) load pan
2) put pan in oven
3) turn it on to given heat & set timer for 12-20 minutes.
4) at timer check all trays.....

Been doing this for over 2 years now.
As well as the method of setting the timer for the additional 5-15 minutes with oven turned off as the heat doesn't truthfully go done like a light bulb when turned off.

 

[Fishychix]

Then pokie sheets are in order of size:
Ribbed steel (small, from & for toaster oven)
20+ y/o aluminum large cookie sheet
3+ y/o non-stick (on its last legs)
All three styles I have done the same steps with them.

I have also figured out that if I'm going to use the oven I have been able to (extremely successfully) cook multiple trays of stuff with this same steps.
1) load pan
2) put pan in oven
3) turn it on to given heat & set timer for 12-20 minutes.
4) at timer check all trays.....

Been doing this for over 2 years now.
As well as the method of setting the timer for the additional 5-15 minutes with oven turned off as the heat doesn't truthfully go done like a light bulb when turned off.

What's a "pokie sheet"?

 

[electrycmonk]

What's a "pokie sheet"?

Note my edit a moment ago.....
Dang auto-correct .......*grumbles*