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The new bacon rule
When the package is opened, every piece gets cooked. No more
returning raw bacon to the fridge. It goes off in days, and then gets wasted. Bacon "is a terrible thing to waste." --Bryan |
The new bacon rule
On 12/8/2012 9:26 AM, Bryan wrote:
> When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." > > --Bryan > Bacon is indeed a terrible thing to waste :) I bake the entire package on the rack of the broiler pan (the pan is lined with foil for easy cleanup). Jill |
The new bacon rule
On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote:
> On 12/8/2012 9:26 AM, Bryan wrote: > > > When the package is opened, every piece gets cooked. No more > > > returning raw bacon to the fridge. It goes off in days, and then gets > > > wasted. > > > > > > Bacon "is a terrible thing to waste." > > > > > > --Bryan > > > > > Bacon is indeed a terrible thing to waste :) I bake the entire package > > on the rack of the broiler pan (the pan is lined with foil for easy > > cleanup). > I use parchment paper. I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days. > > Jill --Bryan |
The new bacon rule
On 12/8/2012 9:59 AM, Bryan wrote:
> On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote: >> On 12/8/2012 9:26 AM, Bryan wrote: >> >>> When the package is opened, every piece gets cooked. No more >> >>> returning raw bacon to the fridge. It goes off in days, and then gets >> >>> wasted. >> >>> >> >>> Bacon "is a terrible thing to waste." >> >>> >> >>> --Bryan >> >>> >> >> Bacon is indeed a terrible thing to waste :) I bake the entire package >> >> on the rack of the broiler pan (the pan is lined with foil for easy >> >> cleanup). >> > I use parchment paper. I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days. >> I keep forgetting to put parchment paper on my shopping list. Jill |
The new bacon rule
Bryan wrote:
> When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." > > --Bryan That's always been the rule here. We store what's left in a zip-lock bag or a Tupperware-type container and it usually gets used within a few days. In fact, as often as not, I make two entire packages instead of one. -S- |
The new bacon rule
On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan
> wrote: > When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. My husband does that too and it drives me nuts. He'd rather cook it once and reheat what he wants for breakfast. If I'm using bacon for whatever, I want to start from raw. I'm thinking I need to make small packages of strips or chopped bacon and store them in the freezer (yet another thing taking up freezer space) for later use. -- Food is an important part of a balanced diet. |
The new bacon rule
jmcquown wrote:
> Bacon is indeed a terrible thing to waste :) I bake the entire package > on the rack of the broiler pan (the pan is lined with foil for easy > cleanup). If I'm not going to use it soon, I lay bacon out on wax paper and freeze it. That way I can keep it fresh until I need some. |
The new bacon rule
"George M. Middius" wrote:
> > jmcquown wrote: > > > Bacon is indeed a terrible thing to waste :) I bake the entire package > > on the rack of the broiler pan (the pan is lined with foil for easy > > cleanup). > > If I'm not going to use it soon, I lay bacon out on wax paper and > freeze it. That way I can keep it fresh until I need some. That's what I do too. Bryan is right....once opened, it's best to either cook it all then or freeze leftovers. Cooked bacon freezes fine too for a quick microwave heatup later. G. |
The new bacon rule
On 08/12/2012 11:04 AM, Gary wrote:
> That's what I do too. Bryan is right....once opened, it's best to either > cook it all then or freeze leftovers. Cooked bacon freezes fine too for a > quick microwave heatup later. That may be the case with supermarket bacon. I get mine from the local Dutch butcher and they smoke their own. Sometimes it is pre-sliced and vacuum packed and sometimes I get it fresh cut and wrapper in butcher paper. Either way, it stays in the fridge and we cook it up as we need it. |
The new bacon rule
Bryan wrote:
> When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." > > --Bryan It spoils so fast because of all that excess water they pump into it, and because it's wrapped in plastic. It *might* have a chance if you transfer it to unlined butcher paper (not freezer paper) so it can breathe a little -- keep the anaerobes from taking over. Or just cook the whole package since a pound of bacon is only about 11 ounces now (and most of that is water, see above) Bob |
The new bacon rule
Sqwertz wrote:
> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote: > >> That's always been the rule here. We store what's left in a zip-lock >> bag or a Tupperware-type container and it usually gets used within a >> few days. In fact, as often as not, I make two entire packages >> instead of one. > > Yeah, now that many packages of bacon are only 12 ounces. > > -sw 'zactly - with a pound, one package probably would suffice. -S- |
The new bacon rule
sf wrote:
> If I'm using bacon for > whatever, I want to start from raw. There's no need - it's great leftover. -S- |
The new bacon rule
On 12/8/2012 4:26 AM, Bryan wrote:
> When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." > > --Bryan > My brother-in-law will dump the entire pound of bacon in a cast iron pan and separate the slices as it cooks. The bacon ends up being deep fried in fat which is a good way to cook bacon. It sounds nutty but it actually works. I'm not into bacon but I've done this when I have to cook for a group. |
The new bacon rule
On 2012-12-08, dsi1 > wrote:
> and separate the slices as it cooks. The bacon ends up being deep fried > in fat which is a good way to cook bacon. It sounds nutty.... No, it's how you cook bacon in a skillet. nb |
The new bacon rule
On Saturday, December 8, 2012 9:50:01 AM UTC-6, Sqwertz wrote:
> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote: > > > > > That's always been the rule here. We store what's left in a zip-lock > > > bag or a Tupperware-type container and it usually gets used within a few > > > days. In fact, as often as not, I make two entire packages instead of > > > one. > > > > Yeah, now that many packages of bacon are only 12 ounces. > Which I prefer because I can just barely squeeze the 12 oz package onto one large baking pan. 16 oz. no way. > > -sw --Bryan |
The new bacon rule
On 12/8/2012 8:48 AM, notbob wrote:
> On 2012-12-08, dsi1 > wrote: > >> and separate the slices as it cooks. The bacon ends up being deep fried >> in fat which is a good way to cook bacon. It sounds nutty.... > > No, it's how you cook bacon in a skillet. > > nb > As far as I know, most people don't cook an entire pound of bacon by dumping the whole thing in a pan nor do they deep fry bacon. |
The new bacon rule
On Dec 8, 9:26*am, Bryan > wrote:
> When the package is opened, every piece gets cooked. *No more > returning raw bacon to the fridge. *It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." > > --Bryan If you like bacon that much don't buy it prepackaged but off the slab at the butcher's shop or deli. It tastes much better and lasts much longer in the refrigerator before needing to be frozen. http://www,richardfisher.com |
The new bacon rule
"Bryan" > wrote in message ... > When the package is opened, every piece gets cooked. No more > returning raw bacon to the fridge. It goes off in days, and then gets > wasted. > > Bacon "is a terrible thing to waste." Your fridge is not cold enough. |
The new bacon rule
On Sun, 9 Dec 2012 00:33:13 -0800, "Paul M. Cook" >
wrote: > >"Bryan" > wrote in message ... >> When the package is opened, every piece gets cooked. No more >> returning raw bacon to the fridge. It goes off in days, and then gets >> wasted. >> >> Bacon "is a terrible thing to waste." > >Your fridge is not cold enough. Seems that way, bacon should not go off that quickly. |
The new bacon rule
Steve Freides wrote:
> Sqwertz wrote: >> On Sat, 8 Dec 2012 10:24:32 -0500, Steve Freides wrote: >> >>> That's always been the rule here. We store what's left in a >>> zip-lock bag or a Tupperware-type container and it usually gets >>> used within a few days. In fact, as often as not, I make two >>> entire packages instead of one. >> >> Yeah, now that many packages of bacon are only 12 ounces. >> >> -sw > > 'zactly - with a pound, one package probably would suffice. > > -S- I made a single 12 oz package yesterday - all gone. I should have known better but all I had in the 'frig was one package. Will buy 2 on Monday. <sigh> -S- |
The new bacon rule
On Sunday, December 9, 2012 3:08:45 AM UTC-6, The Other Guy wrote:
> On Sun, 09 Dec 2012 20:07:27 +1100, Je�us > wrote: > > > > >On Sun, 9 Dec 2012 00:33:13 -0800, "Paul M. Cook" > > > >wrote: > > > > > >> > > >>"Bryan" > wrote in message > > .... > > >>> When the package is opened, every piece gets cooked. No more > > >>> returning raw bacon to the fridge. It goes off in days, and then gets > > >>> wasted. > > >>> > > >>> Bacon "is a terrible thing to waste." > > >> > > >>Your fridge is not cold enough. > It's about 33-34F > > >Seems that way, bacon should not go off that quickly. > > > > I'm guessing that's just an excuse for gluttony. > *As if* I'd ever feel the need to have an excuse for indulging in pleasures.. I think that folks who see lust and *gluttony* as vices are pathetic. --Bryan |
The new bacon rule
On 2012-12-09 09:54:16 +0000, Sqwertz said:
> On Sat, 08 Dec 2012 08:36:45 -1000, dsi1 wrote: > >> My brother-in-law will dump the entire pound of bacon in a cast iron pan >> and separate the slices as it cooks. The bacon ends up being deep fried >> in fat which is a good way to cook bacon. It sounds nutty but it >> actually works. I'm not into bacon but I've done this when I have to >> cook for a group. > > Who cooks sliced streaky bacon in a pan any more? Me. How to you cook it? |
The new bacon rule
On 09/12/2012 3:33 AM, Paul M. Cook wrote:
> "Bryan" > wrote in message > ... >> When the package is opened, every piece gets cooked. No more >> returning raw bacon to the fridge. It goes off in days, and then gets >> wasted. >> >> Bacon "is a terrible thing to waste." > > Your fridge is not cold enough. > > It doesn't have to be really cold for bacon. I used to get double smoked bacon to take on canoe trips and it would last 4-5 days without any cooling. |
The new bacon rule
On Sun, 9 Dec 2012 14:48:53 -0600, Sqwertz >
wrote: >On Sun, 9 Dec 2012 11:05:41 -0800, gtr wrote: > >> On 2012-12-09 09:54:16 +0000, Sqwertz said: >> >>> Who cooks sliced streaky bacon in a pan any more? >> >> Me. How to you cook it? > >Oven. I hate baby sitting bacon in the pan. > >-sw Never did well with the oven for some reason I use a two burner griddle, Bacon first, then the eggs. I always do a pound and use the leftovers during the week. |
The new bacon rule
I split a pound of bacon into quarters, then freeze in separate packets. Just enough for a BLT, bacon bits in clam chowder etc. No waste for THIS kid or overindulgence.
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The new bacon rule
On Dec 8, 8:59*am, Bryan > wrote:
> On Saturday, December 8, 2012 8:37:14 AM UTC-6, jmcquown wrote: > > On12/8/20129:26 AM, Bryan wrote: > > > > When the package is opened, every piece gets cooked. *No more > > > > returning raw bacon to the fridge. *It goes off in days, and then gets > > > > wasted. > > > > Bacon "is a terrible thing to waste." > > > > --Bryan > > > Bacon is indeed a terrible thing to waste :) *I bake the entire package > > > on the rack of the broiler pan (the pan is lined with foil for easy > > > cleanup). > > I use parchment paper. *I drain all the grease off, then stick the pan back in the oven in case I make bacon again within the next several days. > > > > > Jill > > --Bryan I use an Ancho Hocking microwave bacon tray which makes fabulous, crispy bacon. You can still find them on EBay...I've recommended that tray to several friends, and they tell me they absolutely love them. I spray the tray lightly with Pam before the first batch goes in, and it can go in the dishwasher when I have finished. N. |
The new bacon rule
On Dec 8, 2:37*pm, dsi1 > wrote:
> On12/8/20128:48 AM, notbob wrote: > > > On 2012-12-08, dsi1 > wrote: > > >> and separate the slices as it cooks. The bacon ends up being deep fried > >> in fat which is a good way to cook bacon. It sounds nutty.... > > > No, it's how you cook bacon in a skillet. > > > nb > > As far as I know, most people don't cook an entire pound of bacon by > dumping the whole thing in a pan nor do they deep fry bacon. It might be considered an old-timey way to cook it because of using a cast iron skillet...my farming grandma always did it that way. N. |
The new bacon rule
On Dec 9, 9:49*pm, Sqwertz > wrote:
> On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote: > > When the package is opened, every piece gets cooked. *No more > > returning raw bacon to the fridge. *It goes off in days, and then gets > > wasted. > > I just spotted this in the latest issue of "Meat & Poultry". *Just for > you, Bryan. *12 ounce packages of bacon in 6-ounce portion packs. > > http://www.smithfield.com/articles/a...uch-pack-bacon > > In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a > total of $2.51 billion for the year ending June, as compared to the > prior year period. *It's not clear wether that was due to increase in > retail prices or volume, or both. > > -sw It's a result of the drought news scaring folks by saying pork would be in short supply and very expensive, all of which really did not turn out to be as dire as predicted. Of course, the media running rampant with the prediction didn't help any. N. |
The new bacon rule
On 12/8/2012 9:37 AM, jmcquown wrote:
> On 12/8/2012 9:26 AM, Bryan wrote: >> When the package is opened, every piece gets cooked. No more >> returning raw bacon to the fridge. It goes off in days, and then gets >> wasted. >> >> Bacon "is a terrible thing to waste." >> >> --Bryan >> > Bacon is indeed a terrible thing to waste :) I bake the entire package > on the rack of the broiler pan (the pan is lined with foil for easy > cleanup). > I bake it on parchment paper. I've never tried on foil so I can't comment about any differences. |
The new bacon rule
On 12/10/12 9:42 PM, Cheryl wrote:
> On 12/8/2012 9:37 AM, jmcquown wrote: >> Bacon is indeed a terrible thing to waste :) I bake the entire package >> on the rack of the broiler pan (the pan is lined with foil for easy >> cleanup). >> > > I bake it on parchment paper. I've never tried on foil so I can't > comment about any differences. I bake it on a cooling rack over a jelly roll pan, a pound at a time. This also helps maximize the amount of bacon fat I get -- it's one of the most important cooking items in my reefer. -- Larry |
The new bacon rule
On 12/10/12 2:20 PM, Kalmia wrote:
> I split a pound of bacon into quarters, then freeze in >separate packets. Just enough for a BLT, bacon bits in >clam chowder etc. No waste for THIS kid or overindulgence. "Overindulgence"? With bacon? Impossible! -- Larry |
The new bacon rule
On 12/10/2012 9:42 PM, Cheryl wrote:
> On 12/8/2012 9:37 AM, jmcquown wrote: >> On 12/8/2012 9:26 AM, Bryan wrote: >>> When the package is opened, every piece gets cooked. No more >>> returning raw bacon to the fridge. It goes off in days, and then gets >>> wasted. >>> >>> Bacon "is a terrible thing to waste." >>> >>> --Bryan >>> >> Bacon is indeed a terrible thing to waste :) I bake the entire package >> on the rack of the broiler pan (the pan is lined with foil for easy >> cleanup). >> > > I bake it on parchment paper. I've never tried on foil so I can't > comment about any differences. > > Read what I wrote again. The pan is lined with foil but I don't bake the bacon *on* the foil. It's a broiler pan so it has a rack that sits on top of the pan. That's what I put the bacon on. Not directly on foil. Jill |
The new bacon rule
On 12/8/2012 10:48 AM, Sqwertz wrote:
> On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote: > >> When the package is opened, every piece gets cooked. No more >> returning raw bacon to the fridge. It goes off in days, and then gets >> wasted. >> >> Bacon "is a terrible thing to waste." > > The color goes off due to exposure to oxygen, but it's still just fine > for at least 2 weeks. After glancing at your post I just went down > and minced up 3 raw pieces I've had in the fridge for 2 weeks and made > breakfast tacos. > > Ever seen bulk bacon sold in loose bulk at the deli? It's brown since > it's out of it's packaging, rather than the red of the shrinkwrapped > stuff. > I've never seen bacon in the deli section. I'm going to have to look. |
The new bacon rule
On Mon, 10 Dec 2012 17:10:02 -0800 (PST), Nancy2
> wrote: > On Dec 8, 2:37*pm, dsi1 > wrote: > > On12/8/20128:48 AM, notbob wrote: > > > > > On 2012-12-08, dsi1 > wrote: > > > > >> and separate the slices as it cooks. The bacon ends up being deep fried > > >> in fat which is a good way to cook bacon. It sounds nutty.... > > > > > No, it's how you cook bacon in a skillet. > > > > > nb > > > > As far as I know, most people don't cook an entire pound of bacon by > > dumping the whole thing in a pan nor do they deep fry bacon. > > It might be considered an old-timey way to cook it because of using a > cast iron skillet...my farming grandma always did it that way. > Old timey? I use a cast iron skillet to cook bacon, but I don't deep fry it and I won't cook the entire pound at once in a skillet. If I do the whole pound, it goes onto a cookie sheet and into the oven. -- Food is an important part of a balanced diet. |
The new bacon rule
On Mon, 10 Dec 2012 17:13:46 -0800 (PST), Nancy2
> wrote: > On Dec 9, 9:49*pm, Sqwertz > wrote: > > On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote: > > > When the package is opened, every piece gets cooked. *No more > > > returning raw bacon to the fridge. *It goes off in days, and then gets > > > wasted. > > > > I just spotted this in the latest issue of "Meat & Poultry". *Just for > > you, Bryan. *12 ounce packages of bacon in 6-ounce portion packs. > > > > http://www.smithfield.com/articles/a...uch-pack-bacon > > > > In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a > > total of $2.51 billion for the year ending June, as compared to the > > prior year period. *It's not clear wether that was due to increase in > > retail prices or volume, or both. > > > > -sw > > It's a result of the drought news scaring folks by saying pork would > be in short supply and very expensive, all of which really did not > turn out to be as dire as predicted. Of course, the media running > rampant with the prediction didn't help any. > Aha! Like those good ole toilet paper scares. The good news is that I bought "good" lean, but not too lean, thick cut bacon from the butcher case for less than $5.99 a pound a couple of days ago. I learned the hard way that you don't want thick bacon to be as lean as you dream about because it turns out to be hard when you cook it up "crispy". -- Food is an important part of a balanced diet. |
The new bacon rule
On 12/10/2012 3:10 PM, Nancy2 wrote:
> On Dec 8, 2:37 pm, dsi1 > wrote: >> On12/8/20128:48 AM, notbob wrote: >> >>> On 2012-12-08, dsi1 > wrote: >> >>>> and separate the slices as it cooks. The bacon ends up being deep fried >>>> in fat which is a good way to cook bacon. It sounds nutty.... >> >>> No, it's how you cook bacon in a skillet. >> >>> nb >> >> As far as I know, most people don't cook an entire pound of bacon by >> dumping the whole thing in a pan nor do they deep fry bacon. > > It might be considered an old-timey way to cook it because of using a > cast iron skillet...my farming grandma always did it that way. > > N. > I suppose you don't have to use a cast iron skillet but that would be interesting if your grandma did it that way. I figured my brother-in-law learned to cook this way for a crew on board a ship. It's a pretty efficient way to cook bacon because you don't waste time separating the bacon before you stick it in the pan. Once the fat renders out and the bacon is swimming in it, things move pretty fast. My guess is that it's the fastest way to cook up a bunch of bacon. It also comes out looking more attractive. |
The new bacon rule
On 12/10/2012 10:31 PM, jmcquown wrote:
>>> Bacon is indeed a terrible thing to waste :) I bake the entire package >>> on the rack of the broiler pan (the pan is lined with foil for easy >>> cleanup). >>> >> >> I bake it on parchment paper. I've never tried on foil so I can't >> comment about any differences. >> >> > Read what I wrote again. The pan is lined with foil but I don't bake > the bacon *on* the foil. It's a broiler pan so it has a rack that sits > on top of the pan. That's what I put the bacon on. Not directly on foil. It wasn't completely clear to me. |
The new bacon rule
"Sqwertz" wrote:
>On Mon, 10 Dec 2012 19:52:26 -0800, sf wrote: > >> On Mon, 10 Dec 2012 17:13:46 -0800 (PST), Nancy2 >> > wrote: >> >>> On Dec 9, 9:49 pm, Sqwertz > wrote: >>>> On Sat, 8 Dec 2012 06:26:40 -0800 (PST), Bryan wrote: >>>> > When the package is opened, every piece gets cooked. No more >>>> > returning raw bacon to the fridge. It goes off in days, and then >>>> > gets >>>> > wasted. >>>> >>>> I just spotted this in the latest issue of "Meat & Poultry". Just for >>>> you, Bryan. 12 ounce packages of bacon in 6-ounce portion packs. >>>> >>>> http://www.smithfield.com/articles/a...uch-pack-bacon >>>> >>>> In other bacon news, U.S. refrigerated bacon sales are up 3.75% for a >>>> total of $2.51 billion for the year ending June, as compared to the >>>> prior year period. It's not clear wether that was due to increase in >>>> retail prices or volume, or both. >>>> >>>> -sw >>> >>> It's a result of the drought news scaring folks by saying pork would >>> be in short supply and very expensive, all of which really did not >>> turn out to be as dire as predicted. Of course, the media running >>> rampant with the prediction didn't help any. >>> >> Aha! Like those good ole toilet paper scares. >> >> The good news is that I bought "good" lean, but not too lean, thick >> cut bacon from the butcher case for less than $5.99 a pound a couple >> of days ago. I learned the hard way that you don't want thick bacon >> to be as lean as you dream about because it turns out to be hard when >> you cook it up "crispy". > >You're over-cooking your bacon. My mother-in-law insists on cooking >her bacon until all the moisture is evaporated and she literally burns >it. She leaves it in a 350F oven for 50-60 minutes and then complains >because it tastes "stale". Sounds like she more or less "incinerates" it. Blech! I bake it the way you do, Steve. -- bill_n |
The new bacon rule
On 2012-12-11 02:54:40 +0000, pltrgyst said:
> On 12/10/12 2:20 PM, Kalmia wrote: >> I split a pound of bacon into quarters, then freeze in separate >> packets. Just enough for a BLT, bacon bits in clam chowder etc. No >> waste for THIS kid or overindulgence. > > "Overindulgence"? With bacon? Impossible! I heard of a beer joint across from campus in a college town that for happy hour offered dollar beers and "all you can eat" bacon. I thought that was about the most focused marketing I ever heard of. |
The new bacon rule
On 2012-12-11 01:10:02 +0000, Nancy2 said:
> It might be considered an old-timey way to cook it because of using a > cast iron skillet...my farming grandma always did it that way. ....always DONE it that way. |
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