deliciousdiva
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deliciousdiva said:What are the steps for baking the bacon? thanks!
how funny! you and I were posting at the same time and our first line of our post is almost identical! Great minds think alike, I always say! :thumbup:pamperedmom24 said:Bacon on the bar pan is the ONLY way we cook the bacon now. My husband says it should be a sin for bacon (a food he already loved) to melt in your mouth like cotton candy!! There's no grease splatter, no constantly standing over the stove, no yelling at the kids to get away from the hot pan in case the grease pops, I love it.
I preheat the oven to 425, put the bacon right on the pan and place in oven. Then I get the kids up, brush teeth, get dressed, then go start the eggs. Everything comes out hot and at the same time, without me babysitting it. I've baked cookies on the pan the same day and never had a bacon flavored cookie!
Jennifer
KellyTheChef said:The few times I did this...I lined the pan with parchment paper. Let the pan cool and lifted off the paper into the trash. Then, using the HOTTEST tap water that comes out of the faucet, scrub with the kitchen brush.
I am one of the *FEW* that doesn't like the bacon cooked like this. I think it tastes like it's soaked in grease.
I make my bacon in my grill pan using the press! Lay bacon out flat, put press on, once it needs turned the first time you don't need to put the press back on (it will stay flat at that point). Cooks FLAT and evenly! I hate the clean up (on the top of my stove...) but the bacon tastes soooooo much better than on the bar pan.
**I do NOT tell customers this, since I am in the minority about this!....I tell them that the bar pan is "perfect for their bacon and will help keep their kitchen free of grease splatters!"
MissChef said:how funny! you and I were posting at the same time and our first line of our post is almost identical! Great minds think alike, I always say! :thumbup:
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! :love: Do you drain your bacon on papertowels?KellyTheChef said:The few times I did this...I lined the pan with parchment paper. Let the pan cool and lifted off the paper into the trash. Then, using the HOTTEST tap water that comes out of the faucet, scrub with the kitchen brush.
I am one of the *FEW* that doesn't like the bacon cooked like this. I think it tastes like it's soaked in grease.
I make my bacon in my grill pan using the press! Lay bacon out flat, put press on, once it needs turned the first time you don't need to put the press back on (it will stay flat at that point). Cooks FLAT and evenly! I hate the clean up (on the top of my stove...) but the bacon tastes soooooo much better than on the bar pan.
**I do NOT tell customers this, since I am in the minority about this!....I tell them that the bar pan is "perfect for their bacon and will help keep their kitchen free of grease splatters!"
I'll buy that!! My 11 year old son has been calling me "the best cooker ever" since he was 2 or 3! You got to love kids! He now calls me that, as our special joke! He's such a great kid! I only pray his wife, in at least 14-15 years!, had better know how to cook because he will send her to me and that will cause a lot of grief! :blushing: Us girls do not always like to here how wonderful of cooks our MIL was/is! :grumpy:pamperedmom24 said:That's funny!!! I went back and saw your post and thought it was mine for a second ! Maybe it's great cooks that think alike!
Jennifer
pamperedmom24 said:I'm sure you have thought about this but just in case, do you drain the bacon with paper towels. I also hate grease on my bacon, but I take each piece I eat and wrap it in a paper towel first to soak up all the grease. I do this with everything that has grease on it not just bacon.
Jennifer
MissChef said: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!
MissChef said: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! :love: 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!
KellyTheChef said: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! :blushing: 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!!
dwyerkim said: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!)
RuthV said: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
Dawn4 said: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??
riggs62 said: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.
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.sfdavis918 said:Wouldn't using foil negate the benefits of the stone?
riggs62 said: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.
Yes, it is true that you can bake bacon on stoneware in the oven. Pampered Chef offers a Stoneware Bacon Pan specifically designed for this purpose.
Yes, baking bacon on stoneware is very easy. Simply place the bacon on the stoneware and bake in the oven for perfectly crispy bacon every time.
No, baking bacon on stoneware does not make a mess. The stoneware is designed to absorb excess grease and prevent splatters, making clean-up a breeze.
No, the stoneware does not taste like bacon. It is made of natural clay and does not retain any flavors from the food cooked on it.
Absolutely! The Stoneware Bacon Pan is one of our top-selling products and is highly recommended for cooking bacon in the oven. It produces evenly cooked, crispy bacon every time and is easy to clean.