The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on February 20, 2014, 04:17:21 PM
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http://www.democraticunderground.com/115739266
Oh my.
So help me; I'm desperate. There ain't nuthin' goin' on on Skins's island today.
rdharma (5,213 posts) Wed Feb 19, 2014, 09:06 PM
Cooking bacon with water?
It sounded crazy to me at first. But watch this ..............
after which a youtube thingamajig
Kali (37,054 posts) Wed Feb 19, 2014, 09:14 PM
1. makes some sense
see also: carnitas
^^^not to be confused with the bitter old Vermontese cali primitive.
rdharma (5,213 posts) Wed Feb 19, 2014, 09:44 PM
3. I don't like carnitas....... no, no.....
I LOVE 'EM!
This braise then brown/fry is used a lot (I used it recently with pork tinga) .......... but I never thought of it for frying bacon.
Who says you can't teach an old dog new tricks?
Kali (37,054 posts) Wed Feb 19, 2014, 09:47 PM
5. I was sort of like
is there something WRONG with slightly overcooked bacon? I mean is that really something broke that needs fixing?
but the tecnique does make sense (off to google "pork tinga")
Kali (37,054 posts) Wed Feb 19, 2014, 09:52 PM
6. holy crap
I consider myself practically northern Mexican and I never heard of this. I thought it was going to be another part of the world (Asia?) It is kind of shredded adobado with chorizo? huh, thought I knew my local food!
rdharma (5,213 posts) Wed Feb 19, 2014, 10:15 PM
7. I made it with canned adobo chipotles and a cut of Boston butt.
Easy on the canned chipotles (they are HOT) and save the ham stock from the braise for other projects.
Arkansas Granny (15,757 posts) Wed Feb 19, 2014, 09:25 PM
2. Hmmm.. Interesting. I'm sure I'll have to try this the next time I fix bacon.
^^^franksolich's other candidate to replace dear old sweet but lazy Lu as hostess of the cooking and baking forum. (The first choice is the fizzy one.)
rdharma (5,213 posts) Wed Feb 19, 2014, 09:47 PM
4. I just pulled some bacon from the freezer......
I'm going to try this in the next couple days. Let's share results.
Arkansas Granny (15,757 posts) Thu Feb 20, 2014, 05:14 AM
10. ok. I'll have to get some bacon first.
laundry_queen (5,815 posts) Wed Feb 19, 2014, 10:18 PM
8. I'm totally going to try this
My oldest daughter loves crunchy bacon, but I find it too crumbly and salty (even the low salt stuff) when I fry it. I prefer to microwave it on a special plate and I keep it soft (can't seem to get it crunchy in the microwave even on the bacon plate). I bet cooking it in water in the pan fixes that! Definitely going to try it.
Major Nikon (13,582 posts) Thu Feb 20, 2014, 05:16 AM
11. You can also cook bacon in the oven and it will turn out perfectly
Just put it on a rack on top of a sheet pan and bake at 350F. It takes about 20-30 minutes depending on how much bacon you are doing.
rdharma (5,213 posts) Thu Feb 20, 2014, 12:19 PM
12. That's a good method too.
I've seen it done on a baking sheet covered with aluminum foil without using a rack.
Is there an advantage to using the rack rather than just placing the bacon on the foil?
Major Nikon (13,582 posts) Thu Feb 20, 2014, 12:28 PM
13. That's just always the way I've done it
If you don't use a rack then you are essentially frying the bacon in lard which wouldn't be that much different than doing it in a skillet.
rdharma (5,213 posts) Thu Feb 20, 2014, 12:35 PM
14. I suspect there may be more "spattering" without the rack as well.
And if there is one thing I truly hate, it's oven cleaning.
This guy has a good technique......
after which a youtube thingamajig
Major Nikon (13,582 posts) Thu Feb 20, 2014, 12:42 PM
15. That's pretty much how I do it
I prepare my racks exactly the same (I think I even have the exact same racks). I do it at 350F. It takes much longer, however the problem you sometimes run into with doing it at higher temps is that the thinner part of the bacon will be done while the thicker parts aren't. This won't be as much of a problem if your bacon is sliced evenly and the fat content is consistent end to end, but quite often it isn't.
Major Nikon (13,582 posts) Thu Feb 20, 2014, 05:13 AM
9. That's the way I do it
I don't use quite that much water because it just takes longer to evaporate and the bacon won't brown until it does.
laundry_queen (5,815 posts) Thu Feb 20, 2014, 12:46 PM
16. Tried it.
It worked REALLY well, but I'd use less water next time...it took a long time to get rid of the water so I dumped some out. Still...nice crispy bacon, not crumbly or too salty. I'll definitely try this cooking method again.
Jazzgirl (3,537 posts) Thu Feb 20, 2014, 03:21 PM
17. I read about this a long time ago.
I tried it and have been frying it this way ever since. It's just right!
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Now is that messing up a wet dream or what.....wet bacon... :mad:
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Now is that messing up a wet dream or what.....wet bacon... :mad:
I vaguely recall hearing of it a long time ago, but didn't pay any attention.
Do you suppose it's any good?
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The water evaporates, unless you're one of those who covers the bacon with it & what doesn't, you can still separate from the grease by putting it in the fridge. I usually cook mine in the oven, but if you pan fry this does prevent the grease from flying around.
Cindie
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Makes as much sense as microwaving ice cream.
Boiled bacon.. :puke:
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You can tell that bacon chef doesn't wash his own pots and pans.
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I just use a 60+ year old cast iron skillet (my mother's). Never a problem. Why make something simple so complicated?
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I just use a 60+ year old cast iron skillet (my mother's). Never a problem. Why make something simple so complicated?
Because they're liberals.....
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I just use a 60+ year old cast iron skillet (my mother's). Never a problem. Why make something simple so complicated?
Still have my mama's black iron skillet that she made fried pork chops and fried green tomatoes. That thing is so smooth you can see yourself in it.
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I just use a 60+ year old cast iron skillet (my mother's). Never a problem. Why make something simple so complicated?
I have my Nana's. Besides, when I fry bacon in a pan it's because I want my eggs saturated in bacon grease!
Cindie
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http://www.democraticunderground.com/115739266
Oh my.
^^^franksolich's other candidate to replace dear old sweet but lazy Lu as hostess of the cooking and baking forum. (The first choice is the fizzy one.)
The fizzy one, with her shaven head, is a "special needs" DUmmy.
It makes me nervous to have her around open flame and hot grease.
I'd much prefer to have DUmmy NJCher at the helm.
She's the master of soups and stews.
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The fizzy one, with her shaven head, is a "special needs" DUmmy.
It makes me nervous to have her around open flame and hot grease.
I'd much prefer to have DUmmy NJCher at the helm.
She's the master of soups and stews.
I agree. The other day, the fizzy one's "What's For Dinner" choice was beer and more beer. She also throws together dehydrated boxed meals she calls "gut bombs".
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I tried one of those microwave racks the other day and it actually worked quite well. You have to watch it close to get it just the right crispness, but it was much quicker and less messy than pan frying.
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I like mine well-done, so I'm not going to lose sleep over boiling any bacon.
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I just use a 60+ year old cast iron skillet (my mother's). Never a problem. Why make something simple so complicated?
Have I told you lately that I love you, Sue?
:heart:
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After reading the thread title, I initially envisioned this:
(http://cache.reelz.com/assets/content/repFrame/40792/betteroffdeadbacon_med.jpg)
(hat tip to the movie "Better Off Dead" - great 80s flick)
After watching the video, it actually looked like it would work pretty well...
Making bacon tomorrow night, I'll try it, and report back with pics!
CMD
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I like mine well-done, so I'm not going to lose sleep over boiling any bacon.
The one time I heard about it--and paid little or no attention--I think I was told its purpose is merely to lessen the splatter of grease, nothing more than that.
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The only time I use water first is if I forget to take it out of the freezer the night before. It thaws it out in the boil, evaporates off, then fries up normally. It never struck me to start an internet thread about it. Just make the bacon and eat it up, for God's sake.
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Have I told you lately that I love you, Sue?
:heart:
Awww . . . :shucks:
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Awww . . . :shucks:
And in your honor, I'm cooking up two pounds of bacon tonight!
:heart: :heart: :heart:
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This wouldn't work for me, I like to have bacon grease leftover to fry my taters.
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This wouldn't work for me, I like to have bacon grease leftover to fry my taters.
I used the oven to make bacon. Two broiler pans, one pound on each. 375 degrees for 30 minutes.
I have a just-filled jar of fresh bacon grease cooling right now!
The house smells like bacon. Oh, yeah.
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I used the oven to make bacon. Two broiler pans, one pound on each. 375 degrees for 30 minutes.
I have a just-filled jar of fresh bacon grease cooling right now!
The house smells like bacon. Oh, yeah.
It's funny how buried memories come to the surface today.
I remember one time in college popping popcorn (on the top of the stove) using bacon grease instead of the usual bottled grease.
It didn't turn out very well; I speculated it was because bacon grease doesn't get hot enough to pop popcorn.
Is that true?--is its burning point lower than that for regular bottled grease?
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This wouldn't work for me, I like to have bacon grease leftover to fry my taters.
Works really good for re-fried beans. :drool:
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It's funny how buried memories come to the surface today.
I remember one time in college popping popcorn (on the top of the stove) using bacon grease instead of the usual bottled grease.
It didn't turn out very well; I speculated it was because bacon grease doesn't get hot enough to pop popcorn.
Is that true?--is its burning point lower than that for regular bottled grease?
Bacon grease does tend to burn pretty easy, you'd probably have better luck with peanut or canola oil.
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Bacon grease does tend to burn pretty easy, you'd probably have better luck with peanut or canola oil.
I just tried it that one time, when in college.
After all, bacon-flavored popcorn doesn't sound like a bad idea; in fact, it'd be interesting.
But alas the grease wouldn't get hot enough.
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I tried this "water method" the other night. 4 test strips were chosen, because I just couldn't see committing a whole pan full to this. Believe it or not, it did in fact make really nice evenly done bacon. Almost perfect, in fact. The problem is, it takes a long time. It about doubled my cook time. Didn't seem to effect the flavor at all though.
CMD