Bacon in stoneware?

Page 2 of 2 FirstFirst 12
  1. #21
    whiteyteresa's Avatar
    Join Date
    Feb 2006
    Location
    Cumberland, MD
    Posts
    1,770
    My husband is the cook in our house about 80% of the time. (I fix food for me and Lucy (when he is at work) and for my shows) so when I received the bar pan and read on here about fixing bacon on it - I told him this. He LOVES bacon - okay I do, so he fixes the bacon all the time, so the next time he fixed bacon he use the bar pan and he was hooked. I asked him to clean the bar pan as soon as it gets cool because I had to make brownies in it (for a dessert I was making for a show) and he said NO WAY. The odor would get into the brownies - Well of course I had to prove him wrong, so as soon as he was done, I made brownies, when done and while still warm I gave him one small piece, he was amazed, then when it was nice and cooled, gave him another piece - he said after it sets there it would soak up the bacon odor - or maybe he just wanted more brownies - so after that brownie he was even more amazed.

    One more thng, I can make any dessert you have a recipe for and it will turn out perfect, but for brownies, that is another story, until I got the bar pan, the bar pan is amazing for brownies also. NO MORE HARD EDGES. It amazing, they are so good. I do make brownies at least once a month for my family - before the bar pan, I would have to ask someone else to do this because every time before they NEVER turned out, you couldn't eat them, they were always very nasty.

    I think, if you like/LOVE bacon/brownies. then this pan is for you.

    ~

  2. #22
    Smashie's Avatar
    Join Date
    May 2007
    Location
    Summerville, SC
    Posts
    319
    This is the best thing ever!! I have sold sooooo many bar pans because I have told people about the baked bacon. I think I posted on another thread that asked what do you sell the most of or something like that. Well, this is it. The large bar pan. Oh, and the small one, I tell people you can make two perfect burgers in their toaster oven in 15 minutes. Sells like hotcakes!!

  3. #23
    PC_CPR's Avatar
    Join Date
    Jan 2007
    Location
    Florida
    Posts
    264
    FYI the Selling the Collections CD talks about dong the bacon on parchment paper in 400 degree-oven for 20 minutes in the bar pan. That's how I do it, and it's pretty perfect! I've cooked on it since then and no lingering smells.

  4. #24
    KellyTheChef's Avatar
    Join Date
    Jan 2006
    Location
    Hartville, Ohio
    Posts
    7,786
    Quote Quote by MissChef
    Oh my! This is one of the very first posts I don't agree with you on! But hey, to each her own! I still love you anyway! Do you drain your bacon on papertowels?
    I do admit though that the grill press intrigued me! does this help to keep it from splatter a lot, as well as keeping the bacon flat? Do tell!
    Every time I see a big discussion on this, I get to feeling like I need to try the bacon in the bar pan again...perhaps I will give it ONE more try. I am pretty sure I drained it on paper towels....but I am not totally sure! I REALLY want to like the bacon that way, since it is soooooooo less time consuming and less messy!!

    The press really did seem to cut down on the splatter quite a bit! There really was only a few splatters on my stove when I was done...and I could have put them there when I was flipping the bacon over!

    So, I guess I will need to give the bacon on the LBP one more try and go from there! If I still don't like it, that's MY problem, right? And if I don't like it...I already have a good backup plan by using the grill press!!

  5. #25
    dwyerkim's Avatar
    Join Date
    Apr 2007
    Location
    Colorado
    Posts
    546
    Quote Quote by KellyTheChef
    Every time I see a big discussion on this, I get to feeling like I need to try the bacon in the bar pan again...perhaps I will give it ONE more try. I am pretty sure I drained it on paper towels....but I am not totally sure! I REALLY want to like the bacon that way, since it is soooooooo less time consuming and less messy!!

    The press really did seem to cut down on the splatter quite a bit! There really was only a few splatters on my stove when I was done...and I could have put them there when I was flipping the bacon over!

    So, I guess I will need to give the bacon on the LBP one more try and go from there! If I still don't like it, that's MY problem, right? And if I don't like it...I already have a good backup plan by using the grill press!!
    I like the bacon on the bar pan, but now that the splatter screen is coming out we should have one more option for the top of the stove--whether it is for bacon or burgers or whatever. When I do burgers on the grill pan, the splatter mess, even with the grill press, is pretty bad. I'm curious to see how the screen will work, and wonder if it will fit over the grill press and grill pan together. (maybe I should send in my sample order so I can find out!)

  6. #26
    katie0128's Avatar
    Join Date
    Apr 2007
    Location
    Cincinnati's WEST side - the BEST side!
    Posts
    3,694
    I hate cleaning grease off the LBP, so I use the parchment paper to cook bacon. I take the LBP out of the oven and put the bacon on a plate with a papertowel (to absorb the extra grease) and then wait for the grease on the parchment to cool, wrap it up and throw the whole mess away! If I'm careful, I get NO grease on my stone and have NO cleanup after!!!

  7. #27
    RuthV's Avatar
    Join Date
    Mar 2007
    Location
    N.C.
    Posts
    61
    Now y'all got me wondering if the LBP would be good for cooking fat back in the oven. I cook fat back in the oven now in my cast iron skillet but I have to do it in batches. Must test this out later this weekend. Too hot to turn on the oven right now. All these great iseas! I just wish I could actually get a few people to agree to host shows. Everybody wants to do a catalog show or just give me 3-5 orders for a catalog order. I so want to do the whole kitchen show and flex my creative muscles

  8. #28

    Join Date
    Jul 2007
    Location
    Birmingham, Alabama
    Posts
    781
    Fat back?? A good Southern girl you must be! I am sure the fat back will work great in the bar pan - just depends on how thick it is.

  9. #29

    Join Date
    Sep 2005
    Location
    West Michigan
    Posts
    20,725
    Quote Quote by dwyerkim
    I like the bacon on the bar pan, but now that the splatter screen is coming out we should have one more option for the top of the stove--whether it is for bacon or burgers or whatever. When I do burgers on the grill pan, the splatter mess, even with the grill press, is pretty bad. I'm curious to see how the screen will work, and wonder if it will fit over the grill press and grill pan together. (maybe I should send in my sample order so I can find out!)
    The splatter screen won't fit over the grill press - there is a handle on the press that sticks up way above the pan........the screen is made to fit flat over the top of the pan.

  10. #30
    MomToEli's Avatar
    Join Date
    May 2007
    Location
    Iowa
    Posts
    1,235
    I use the LBP for bacon all the time, but I fix thick sliced bacon. 350 for 30 minutes. I was never happy with the thick sliced until I started cooking it on stoneware! I tried the parchment paper once. I still had grease on the bar pan, so I've not bothered with it since. Like everyone else has said, really hot water is a must. I also use the scraper to get most of the grease out of the pan before I even start. If it feels like you aren't getting it all, use a paper towel to wipe it out.

    I haven't done it in the microwave on the bar pan.

    If it is getting too done for your family, just dial back the time a few minutes! But it comes out flat, evenly cooked and NO grease mess

  11. #31
    katie0128's Avatar
    Join Date
    Apr 2007
    Location
    Cincinnati's WEST side - the BEST side!
    Posts
    3,694
    Quote Quote by RuthV
    Now y'all got me wondering if the LBP would be good for cooking fat back in the oven. I cook fat back in the oven now in my cast iron skillet but I have to do it in batches. Must test this out later this weekend. Too hot to turn on the oven right now. All these great iseas! I just wish I could actually get a few people to agree to host shows. Everybody wants to do a catalog show or just give me 3-5 orders for a catalog order. I so want to do the whole kitchen show and flex my creative muscles
    What is this?

  12. #32
    RuthV's Avatar
    Join Date
    Mar 2007
    Location
    N.C.
    Posts
    61
    It's basically the back fat from the hog. When cooked up properly its delicious and crunchie. Here's the wikipedia definition: Fatback is the layer of fat along the back of a pig, used as a cut of meat. It is often used to make lard. Fatback is a traditional part of southern U.S. cuisine and soul food, where it is used for cracklings or cracklins, and to flavor stewed vegetables such as greens and black-eyed peas. Many people enjoy eating strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. This dish is also widely eaten in Ukraine, where it is called salo.

  13. #33
    Nell's-a-Cookin''s Avatar
    Join Date
    Jun 2005
    Location
    NW MO
    Posts
    66
    I always talk about the LBP being the "all day stone" and start with bacon or breakfast..... but when I do I share this TIP that I got off of Food Netwook (stuck with me b/c I talk about bacon at every show in the LBP) -- the cook on the show (don't remember who) said if you don't want the fat on the bacon just put the bacon in as your oven heats up - those lower temps will start cooking the fat on the bacon before the meat - cooking it away more so than if you put it in after it's preheated.

    Make sense how I explained it?!?!?!?

    Just 1 of those TIPS that I like to share to add some umph to the shows - had to share since bacon was the topic here!

  14. #34

    Join Date
    Mar 2006
    Location
    St. Louis, MO
    Posts
    44
    Quote Quote by Dawn4
    I've never done it myself, but I've had people complain that once they cook the bacon the pan becomes so greasey that they can't clean it well. Someone told me to put parchment paper on the bottom. Any opinions on this??
    I have never had any problems with my pan being too greasy to clean it well...it cleans up just like anything else I cook on it!

  15. #35
    riggs62's Avatar
    Join Date
    May 2007
    Location
    Tallahassee, Fl
    Posts
    311
    I just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.

  16. #36
    c00p's Avatar
    Join Date
    Dec 2006
    Location
    Independence, MO
    Posts
    1,276
    Personally, I really like doing bacon on my bar pans...either in the microwave or in the oven. I do ALWAYS use parchment paper - here's why: the grease is a real bear to get off if don't. Let the grease solitify on the parchment paper, and then you simply throw that away and your pan has very, very little leftover grease on it. Clean-up is a breeze that way!!!

  17. #37
    sfdavis918
    Guest
    Quote Quote by riggs62
    I just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.
    Wouldn't using foil negate the benefits of the stone?

  18. #38
    riggs62's Avatar
    Join Date
    May 2007
    Location
    Tallahassee, Fl
    Posts
    311
    Quote Quote by sfdavis918
    Wouldn't using foil negate the benefits of the stone?
    I don't know, I personally don't do it. I am just worried now about telling guests about cooking bacon that way ~ and then somehow be responsible for a kitchen fire. I will try to find out where I read that.

  19. #39
    riggs62's Avatar
    Join Date
    May 2007
    Location
    Tallahassee, Fl
    Posts
    311
    Oh, and btw, where ever it was that I read that...another suggestion was cooking meat on foil and using the LBP as a cover over it.

  20. #40

    Join Date
    Sep 2005
    Location
    West Michigan
    Posts
    20,725
    Quote Quote by riggs62
    I just read somewhere that you should cover your LBP with foil to avoid having a fire in the oven. I've cooked bacon many times with the LBP and never had a problem with splatters, but this was scary to read. So from now on I will tell my customers to cover it with foil to keep cooking safe.
    One of the best reasons for baking your bacon is that it DOESN'T splatter! I have been doing my bacon in the oven for 5 years - and never any splatters! I think that if oven fires were a possibility, the Test Kitchen would have said something about it.....and they recommend using a piece of parchment paper when doing bacon - but nothing about foil!

Page 2 of 2 FirstFirst 12

Similar Pampered Chef Threads

  1. Bacon in the bar pan~ how do you do it?
    By merego in Recipes and Tips
    Replies: 25
    03-11-2008, 07:11 AM
  2. Bacon in bar pan
    By quiverfull7 in Recipes and Tips
    Replies: 35
    02-16-2007, 07:47 AM
  3. Bacon in the bar pan
    By Amy In Ohio in Recipes and Tips
    Replies: 13
    06-08-2006, 05:40 PM
  4. Bacon on Stoneware!
    By sivlepa in Products and Tips
    Replies: 15
    05-07-2006, 01:11 PM
  5. Bacon in Bar Pan?
    By PCALISON437613 in Recipes and Tips
    Replies: 7
    08-21-2005, 06:59 PM

Tags for this Thread