Comments on: bakin’ bacon

By: Jenny

Jenny — Tue, 13 Dec 2011 18:21:00 +0000

If I am cooking bacon for plain eating (not in something else), I use a broiler pan with the slats. Perfect cooked bacon and the grease is already separated from the solids, just pour it into a jar from the corner for flavoring other foods later.
The dog licks the pan when cool and it doesn’t take but a quick squish or 2 with a sponge to get it clean.

By: the_damsel

the_damsel — Mon, 27 Sep 2010 17:45:55 +0000

Good idea! I\’m going to try that.

By: Heather's Garden

Heather's Garden — Sun, 26 Sep 2010 19:23:29 +0000

We do this too, but instead of foil, we use metal cooling racks on top of a cookie sheet. Still flat, less greasy bacon.

By: Chris

Chris — Tue, 23 Feb 2010 04:25:42 +0000

As if we don’t already have enough reasons to love the Damsel, now she gives us this. Long live the Damsel!

By: damsel

damsel — Sun, 21 Feb 2010 03:07:35 +0000

Bacon caramels? Oh dear.

By: Jessica M.

Jessica M. — Sun, 21 Feb 2010 03:00:39 +0000

It’s funny you mentioned “Bacon = Meat candy” because I just found a recipe for Bacon Caramels… Hmmm.

By: sue heugly

sue heugly — Thu, 18 Feb 2010 12:02:53 +0000

I always bake my bacon, with a little brown sugar on top..yummo! it’s the best

By: Josi

Josi — Wed, 17 Feb 2010 19:21:04 +0000

I love bacon and have baked it many times, but never from a cold oven and always at 475–which probably explains why it ends up over-crisped. Thanks Damsel. And congrats for making it to Mormon Times!

By: Lady Ozma

Lady Ozma — Wed, 17 Feb 2010 16:56:48 +0000

MMMM Bacon! We’ve been baking our bacon for years! It’s the BEST!

And now I want bacon. Curse you, damsel!

By: Jocelyn

Jocelyn — Mon, 15 Feb 2010 00:11:00 +0000

Oh, Damsel – Even when everything in the world seems wrong, you come through with a post like this that is …just….so….right.

Thank you.