In article
>,
Nancy2 > wrote:

> On Aug 21, 8:10*am, jt august > wrote:
> > In article >,
> > *Kate Connally > wrote:
> >
> > > cybercat wrote:
> >
> > > > haha! I love doing bacon in the oven/broiler.
> >
> > > That's my one exception to the above rule. *I like to
> > > cook my eggs and potatoes in the bacon fat so I always
> > > do bacon in the skillet. *I also save all excess bacon
> > > fat and use it for frying things. *I guess you could
> > > do that if you cooked it in the oven. *Maybe I'll try
> > > it some time when I'm not making eggs and potatoes,
> > > just the bacon.
> >
> > I do my bacon in the oven, but I also DO save the the fat. *
> > Additionally, I use a spatula and scrape some fond into the grease so I
> > get that bit too. *Cooking in the oven, you don't get splater like you
> > do in the skillet, and if yours is a self clean oven (mine is), that
> > makes it ultimately even easier.
> >
> > jt
>
> If you get an Anchor Hocking microwave bacon tray, you can have
> totally crisp bacon (both sides without turning) and no splatters in
> the microwave (you cover it with one sheet of paper towel - perfect
> size), PLUS you can save all the bacon fat. I'm jus' sayin'....
>
> N.

I used to microwave bacon. But after "discovering" oven baking, I found
I like the flavor better. The dry oven air lends to a bit of crispness.
Also, most microwaves seem to have trouble with evenness if doing any
significant quantity of bacon. And with bacon, since thickness can vary
from batch to batch, even at times within the same brand, that has
impact. Oven just works easier for me.

jt