Bacon......baked or fried on the stove......

Discussion in 'Food & Cooking' started by chefross, Nov 23, 2014.

  1. chefross

    chefross

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    Many of us have countless experience baking sheet pan after sheet pan of bacon. The night before, we open a box of 18-22ct layer bacon and slip tow or three on a sheet pan, then a parchment then another pan. Repeat as necessary

    I never gave a thought to flavor profile of the bacon after it was baked. .

    Recently at work, I was making Quiche Lorraine for a brunch, and, like I always baked the bacon.

    In my particular situation, this keeps the bacon grease from splattering and also keeps the pieces of bacon flat.

    After I take the pan from the oven, I use a tongs to scoop up the bacon. I hold it over the pan for a moment and shake the bacon to get any last drops of fat. I place the bacon on a paper towel lined pan.

    Adversely, I would fry the pieces of bacon in a large pan on the stove top. I must stand over them and attend to them towards the end of cooking time, so that those that take longer to cook get moved around while the finished ones are removed.

    I found a taste difference between the 2. It really is more or a mouth feel difference, as opposed to flavor. The baked bacon tastes a bit more greasy then the pan fried. tried 3 different brands for the test, One as a maple smoked, one was Oscar Mayer, an the third was thick sliced

    Anybody else,find this to be true.
     
  2. pete

    pete Moderator Staff Member

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    I agree.  Baking bacon, especially when having to make a lot is very conveinent, but I find I prefer the taste of fried bacon.  I think it probably has to with with the fact that you can get a better carmelization with frying.  I also think that is why I usually prefer bacon made at home (I always fry mine) vs. the bacon I get at restaurants.
     
    Last edited: Nov 23, 2014
  3. chefbuba

    chefbuba

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    I cook about five lbs a day on the flat top for my burgers, 14-16ct. So much better than baked. Pete hit the nail on the head, it caramelizes better with the direct heat.
     
  4. jaynna

    jaynna

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    There's nothing earth shattering about oven cooked bacon. I usually fry well-crisped bacon in a frying pan on low heat. I like the oven method because it yields good results (when done right) and because it's very easy and low maintenance. Some people think that cooking in the oven is a revelation, but mostly because it works so well if you need to prepare bacon in any quantity. 
     
  5. eastshores

    eastshores

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    I always wondered how bacon would turn out if you threw it all into a deep fryer.. plus you get bonus bacon fat for frying french fries!
     
  6. teamfat

    teamfat

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    There is a place in Texas I heard about that started the chicken fried bacon idea. Not exactly a low fat plate - bacon that is battered and deep fried, topped with gravy. I'd like to try it at least once.

    mjb.
     
  7. chefross

    chefross

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    Been there and done that, but only as an emergency. Sausage links too.  Ruins the grease though....
     
  8. eastshores

    eastshores

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    Does it ruin it because it imparts that flavor in everything else you might fry? Or does bacon residue build up and end up burning?
     
  9. saucygirlb

    saucygirlb

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    We prefer to bake for all the reasons noted above although we use a broiler pan to allow the grease to drain as it cooks
     
  10. chefross

    chefross

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    It screws up the grease compounds and shortens its' life.
     
    eastshores likes this.
  11. mikelm

    mikelm

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    "...bacon that is battered and deep fried, topped with gravy. I'd like to try it at least once.

    mjb."

    That would be your Last Supper, right?

    Mike  /img/vbsmilies/smilies/surprised.gif
     
  12. amy123

    amy123

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    Has anyone tried baking most of the way through, then finishing in the pan to get the caramelization? When I bake it (rarely), I use three sheet pans--the bottom one to catch the fat, and the top two perforated to allow for drainage. I generally place a piece of parchment paper on the top sheet so it doesn't splatter and mess up the oven too badly.
     
  13. chefboyog

    chefboyog

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    Yes. I do this all the time. Par cook in oven. Finish bacon/ reheat it on flat top or a pan for short order breakfast.

    Batter some par cooked bacon in pancake batter. Cook on flat top ( or deep fryer). Throw a couple over easy eggs on Top, maple syrup; Hangover cured.
     
  14. amy123

    amy123

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    Ahh...Sounds great! I hadn't thought of it prior to reading this thread.
     
  15. teamfat

    teamfat

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  16. jaynna

    jaynna

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    Yes. I also tried that. I saw my mom doing it and so I got curious and copied it. :) The idea is really good because I got to minimize the mess when I baked. 
     
  17. amy123

    amy123

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    I have black appliances that show all the mess, it doesn't bother my husband, but it really bothers me.
     
  18. ordo

    ordo

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    Anyone tried the microwave method? I saw Pepin doing it.
     
  19. jaynna

    jaynna

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    Yes. Just when  I cook for quick reheats, melting, thawing. However, I really find it hard to use when baking because we have this convention microwave at home and it gets really hot so I can't touch it until I am done with it and it cools down. meh. It is really a pain. It never fails that I begin to heat it up to 350, then when it is almost at temp, I realize I need to melt butter or something.