On 5/14/2025 12:30 PM, Ed P wrote:
For years, we made bacon in a frying pan. Always good, crispy and even
had fat to cook other things in.
Recent years, found that the oven is great too. Parchment paper on a
pan that holds eight slices works very well. Crispy and tasty.
Decided to try a quick shortcut I've read about often. Microwave.
Put two slices on a paper towel, folded it over to avoid splatter, put
the plate in the MW for three minutes. It was cooked, the ends were
crispy but the middle a bit less so. Flavor? Seems most of that was missing. The crispness was not the same either, texture off.
Won't ever try that shortcut again.
When I bought my first microwave (circa 1980), I also bought a slanted microwave-safe drip pan made specifically for cooking bacon. It was
slanted so the bacon grease would collect at one end of the pan. You
did have to turn the bacon at least once during cooking, and yes, cover
it with a paper towel to prevent splatters, but IIRC it came out nice
and crisp all the way through. That microwave and the bacon pan are
long gone.
I'll stick with the baked bacon method. I do mine on a slotted broiler
pan that allows the grease to drain off underneath. I don't cook with
bacon fat but if I did I could pour the collected grease into a jar from
the pan below. As it is, I line it with foil, crumple it up and toss
it. Very minimal cleanup required.
Jill
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