fried bacon troubles.

[Jerry Avins]

ghbt wrote:
> Hi, we live in a small flat with open plan kitchen joining with the living
> room. Our son is very fond of 'fried' bacon which he likes fried up so that
> it's very crispy.

Why crispy? Crispoid or crispish might be more to his taste. For my
part, I prefer it really crisp, rather than approximately so.
(I know it's a losing battle.)

> Consequently he really stinks the flat up, and the smell lasts for ages !
> Any suggestions please; as to how to either get rid of the smell once there
> or prevent it being too bad when he fries the bacon in the first place.

Bacon cooked in a microwave oven can be made just as crisp as bacon
cooked in a pan, with less odor and easier clean-up. Wrap the slices in
paper towel, at least two layers below and one over, but more might
reduce the odor in the kitchen.

> I know an extractor fan leading to the outside would be the answer, but i
> dont need the expense at the moment. We have a simple fan in the cooker hood
> which simply draws the air through some charcoal and a filter and then puts
> it back into the room, so i dont believe it is really of benefit.

When did you last replace the charcoal filter?

> grateful for any suggestions, thanks.

You're welcome.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[Jerry Avins]

mpoconnor7@aol.com wrote:
>>hormel has pre-cooked, and I think farmland does also.
>>
>>warm it in the micro wave
>>
>
> Has anybody tried this precooked bacon? I've seen it in the stores,
> but never bought it because the bonus to cooking bacon is that it also
> produces bacon grease, which is the best thing for frying eggs in. I
> also use bacon grease for sauteeing onions for soups ano other dishes.
>
> To cut down on the aroma, which I love, you may want to invest in one
> of those microwavable bacon dishes and nuke it instead. They sell those
> dishes at Walmart; they are pretty cheap. I prefer my bacon nuked,
> because it doesn't curl up like bacon fried on the stove, and the
> grease is collected in the bottom of the tray and there is less mess if
> you put a paper towel over the dish before putting it in the microwave.

It costs two or three times per slice what uncooked bacon does. I make
my own. I cook a pound or two at a time, save the bacon fat, and keep
unused slices in the freezer. I wouldn't fry up one slice to have bacon
bits for a salad of string beans, but with it in the freezer, I can have
them. I have a long rectangular plastic container that they just fit.

Sugar-cured bacon has a "bite" in my mouth. Two BLT sandwiches will
leave my palate a bit sore. I've been told that sugar is added to bacon
to make it brown up more readily; one certainly doesn't need the
sweetness. Most cooked bacon in the market -- all that I've seen -- is
sugar cured. What I cook myself is not.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[--]

"Bob Ward" <bobward@verizon.net> wrote in message
news:q7ve31l0qr40kmuoem675t6et27qj591lq@4ax.com...
> On Tue, 15 Mar 2005 14:55:37 -0600, "--" <dehoberg@comcast.com> wrote:
>
> >> Robert, there is no pre-cooked bacon.
> >
> >hormel has pre-cooked, and I think farmland does also.
> >
> >warm it in the micro wave
> >>
>
>
> No, that's bacon that is already cooked when you buy it - pre-cooked
> bacon is raw.
>

Ok, I'm easy -I'll bite -
how is it that your pre-cooked bacon is raw and your pre-cooked bacon is
not cooked, and my recommendation for pre-cooked bacon is not pre-cooked?
This better be good, or you'll have to put down the bong for the rest of
the day. :-)

>

[Jerry Avins]

ghbt wrote:
> <mpoconnor7@aol.com> wrote in message
> news:1110933335.562416.189950@g14g2000cwa.googlegr oups.com...
>
>>>hormel has pre-cooked, and I think farmland does also.
>>>
>>>warm it in the micro wave
>>>
>>Has anybody tried this precooked bacon? I've seen it in the stores,
>>but never bought it because the bonus to cooking bacon is that it also
>>produces bacon grease, which is the best thing for frying eggs in. I
>>also use bacon grease for sauteeing onions for soups ano other dishes.
>>
>>To cut down on the aroma, which I love, you may want to invest in one
>>of those microwavable bacon dishes and nuke it instead. They sell those
>>dishes at Walmart; they are pretty cheap. I prefer my bacon nuked,
>>because it doesn't curl up like bacon fried on the stove, and the
>>grease is collected in the bottom of the tray and there is less mess if
>>you put a paper towel over the dish before putting it in the microwave.
>
>
> thanks for all the responses. would you or anyone be able to give me the
> name or manufacturer of the above ' microwavable bacon dishes' since i am in
> london u.k. and may have to order one from the u.s. since i have not seen
> them here. many thanks
>

The one I have has ridges so that the food is supported as if on a
grill. I rarely use it. A glass or china plate works as well for bacon
and needs less room in the dishwasher.

Many microwave dishes are partly conductive, and so are heated by the
microwave radiation. This helps to brown the outside of some foods. It
makes no difference to bacon.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[Jerry Avins]

Amber Gibson wrote:
> PaPaPeng wrote:
>
>> Anyway here's a suggestion. Use one of those deep fryers for potato
>> chips and cook a whole batch of bacon. I think you can be frugal by
>> storing this oil with bacon fat for the next batch. My anticipation
>> is that deep frying bacon in oil will keep vaporizing the oil to the
>> minimum. Put the precooked bacon on a sieve to drain off the excess
>> grease. Prepack the precooked bacon in meal sized portions and store
>> in a fridge. To eat nuke the protion in a microwave oven in between
>> paper towels to absorb the excess grease and to minumize spatter. I
>> think that should result in hot crispy bacon strips that would have
>> only minimal grease.
>
>
> have you every tried deep-fried bacon? Back when I worked at a burger
> place in high school, the cooks would try that every so often, because
> it's faster. It's really gross tho.

I deep fry whenever I cook more than a few slices.By letting the oil
accumulate in the skillet, there is soon enough to completely submerge
the slices. The hotter the fat, the faster the cooking. When I get going
for a mob, the first slice is done by the time the last goes in. The
drill is one in, one out, as quickly as I can manage. By the time I get
to the third pound, it needs only about 3 minutes start to end.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[Jerry Avins]

PaPaPeng wrote:
> On Tue, 15 Mar 2005 21:41:09 -0600, Amber Gibson
> <beeblebrox01@cox.net> wrote:
>
>
>>PaPaPeng wrote:
>>
>>
>>>Anyway here's a suggestion. Use one of those deep fryers for potato
>>>chips and cook a whole batch of bacon. I think you can be frugal by
>>>storing this oil with bacon fat for the next batch. My anticipation
>>>is that deep frying bacon in oil will keep vaporizing the oil to the
>>>minimum. Put the precooked bacon on a sieve to drain off the excess
>>>grease. Prepack the precooked bacon in meal sized portions and store
>>>in a fridge. To eat nuke the protion in a microwave oven in between
>>>paper towels to absorb the excess grease and to minumize spatter. I
>>>think that should result in hot crispy bacon strips that would have
>>>only minimal grease.
>>
>>have you every tried deep-fried bacon? Back when I worked at a burger
>>place in high school, the cooks would try that every so often, because
>>it's faster. It's really gross tho.
>
>
> I agree. Greasy bacon is gross but I do get the itch to eat some once
> a month or so. That's why I suggested sieve draining the bacon while
> hot before packing. And putting them betweeen paper napkins when
> nuking so as to remove more grease.

Bacon deep fried in hot enough fat, held up by one end to drip as it's
removed, then cooled on absorbent paper (brown bag, paper towel, inkless
newsprint) is crisp enough to snap when cooled. Make bits for garnish by
crushing it in your hand; no need for a knife.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

[--]

"ghbt" <blue.star77@REMOOVEvirgin.net> wrote in message
news:9XTZd.56$667.16@newsfe5-gui.ntli.net...
>
> <mpoconnor7@aol.com> wrote in message
> news:1110933335.562416.189950@g14g2000cwa.googlegr oups.com...
> >
> >>
> >> hormel has pre-cooked, and I think farmland does also.
> >>
> >> warm it in the micro wave
> >> >
> >
> > Has anybody tried this precooked bacon? I've seen it in the stores,
> > but never bought it because the bonus to cooking bacon is that it also
> > produces bacon grease, which is the best thing for frying eggs in. I
> > also use bacon grease for sauteeing onions for soups ano other dishes.
> >
> > To cut down on the aroma, which I love, you may want to invest in one
> > of those microwavable bacon dishes and nuke it instead. They sell those
> > dishes at Walmart; they are pretty cheap. I prefer my bacon nuked,
> > because it doesn't curl up like bacon fried on the stove, and the
> > grease is collected in the bottom of the tray and there is less mess if
> > you put a paper towel over the dish before putting it in the microwave.
>
> thanks for all the responses. would you or anyone be able to give me the
> name or manufacturer of the above ' microwavable bacon dishes' since i am
in
> london u.k. and may have to order one from the u.s. since i have not seen
> them here. many thanks
> >

The bacon cooking dish - (replaced my slanted, ribbed, microwave "bacon
cooker" withn its paper towels because it was easier this way)

Get two sheets decent grade paper towel off roll, don't separate.

Place bacon on bottom sheet, fold top sheet loosely over bacon at towel
separator crease. (Bottom towel asbsorbs grease and helps fry, top towel
minimizes spatters.)

(For more than two strips bacon, add another sheet to the bottom.)

Set towel with bacon on that mini-stack (3) of decent plastic-COATED (Dixie,
e.g.) microwave safe paper plates you keep in the microwave so you don't
have to clean the wave or keep getting plates. (If the top paper plate gets
greasy and it doesn't wipe well enough with a paper towel, you can toss it.)

Zap on high for 1:20 for a 750 watt, about 1 minute for a 1000 watt, (about
12 seconds for a 5000 watt doesn't work as well, you need to fry a bit).
If you get different cooking in spots, and turning it halfway thru doesn't
help, IME it's usually old bacon.

>
>

[Jerry Avins]

-- wrote:
> "ghbt" <blue.star77@REMOOVEvirgin.net> wrote in message
> news:d6HZd.465$971.332@newsfe5-gui.ntli.net...
>
>>Hi, we live in a small flat with open plan kitchen joining with the living
>>room. Our son is very fond of 'fried' bacon which he likes fried up so
>
> that
>
>>it's very crispy.
>>
>>Consequently he really stinks the flat up, and the smell lasts for ages !
>>Any suggestions please; as to how to either get rid of the smell once
>
> there
>
>>or prevent it being too bad when he fries the bacon in the first place.
>>
>>I know an extractor fan leading to the outside would be the answer, but i
>>dont need the expense at the moment. We have a simple fan in the cooker
>
> hood
>
>>which simply draws the air through some charcoal and a filter and then
>
> puts
>
>>it back into the room, so i dont believe it is really of benefit.
>>
>>grateful for any suggestions, thanks.
>
>
> assuming you have changed the filter in the hood recently -
> here are some suggestions, in the order of drasticity:
>
> 1. turn on the bathroom fan just before frying - it exhausts outside.
> 2. Microwave the bacon - being under the paper towel, grease doesn't float
> around the room. (zap it about a minute a slice, btw). The hood can handle
> that small amount.
> 3. buy precooked bacon - it just needs a warmup in the microwave/broiler
> 4. get a countertop deep fryer with a metal lid and leave the grease in it
> on the countertop (like, what disease you fear can live in 400 F boiling
> oil?) - bacon cooks a lot faster once the oil is hot, and you can cap it
> except when its frying, keeping down the odor - (cook a piece of potato in
> it ocasionally to remove odor.) The hood should handle the small amount of
> odor ok.
> 5. Burn a candle in a candle chimney to get rid of odors - the air passing
> by the open flame gets air de-odorized rather quickly (a couple hours,
> usually - no need to have scented candles in a chimney. However - note that
> any electronics devices with lasers - DVDs, games, etc. will get a clouded
> laser rather quickly from unchimneyed candles)
> 6. buy a bottle of bacon crumbles and some bananas and introduce him to
> peanut butter.
> 7. Tell him his x-box, nintendo, etc, will die in about a year from bacon
> grease going into the box at the fan, clouding the laser and killing the
> machine. Bacon or games?
> 8. Get a hibachi and have him cook his bacon on a stick, out on the deck or
> on the roof.
> 9. Teach the boy the benefits of eating raw bacon
> 10. Take the boy to a petting zoo and get him to make friends with the
> cutest little piglet you can find and get the pig's name. Then each time he
> asks for bacon, say "Sure. Suppose this is little ____?". ( Ok, this may
> warp him a little, but then warping him like this has a bright side - he
> might go into politics and that warping will get him at the level of prime
> minister or president.)
> 11. Don't fry bacon.
> 12. Don't buy bacon
> 13. Get rid of the kid
>
> just about run out of ideas, there.

One more: wait for a nice day, open windows for cross ventilation, put a
fan in one, facing put, and cook two or three pounds of bacon for the
freezer. After an hour or so, you can turn off the fan.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯