I turn the pan and let it cool till I can touch it. Then I check. If I need more time, then I give it a minute or two.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Katie Chandler Sent: Thursday, December 23, 2010 2:54 AM To: [email protected] Subject: Re: [CnD] Bacon? I imagine it would be according to the thickness of your bacon and how crisp you may want it to be. You can smell the bacon and I can usually tell when it is getting done. However, you can just take off the lid after few mins, and depending on how many slices of bacon you are cooking and the thickness, would be how long it would take to get to the doneness you would prefer. I take a fork or spatchla and remove a piece or two, laying it on a paper towel to check out how crisp it is, it not done enough, return it to the pan. I make a whole pound of bacon up at a time when cooking it this way and it really doesn't take to long. I don't use thick slice bacon though. So can't time it, just check it out. Dale could maybe tell you better what he does. Katie I can't do it never yet accomplished anything. I will try has accomplished wonders ----- Original Message ----- From: "Brittany Simpson" <[email protected]> To: <[email protected]> Sent: Thursday, December 23, 2010 1:36 AM Subject: Re: [CnD] Bacon? > Hi, > This method of cooking bacon on the stovetop sounds interesting to me, > but > how long do you cook it for on medium heat? Thank you for the suggestion > and for any answers to the question. > Brittany > > ----- Original Message ----- > From: "Katie Chandler" <[email protected]> > To: <[email protected]> > Sent: Thursday, December 23, 2010 1:28 AM > Subject: Re: [CnD] Bacon? > > >> >> >> I learned from Dale Campbell once he said you can cook bacon in a >> skittle and put a lid on it, cooking it, on medium heat. You don't have >> to turn it and it will brown. The heat rising and hitting the lid >> causes it to bounce back down and the bacon fry's and gets brown with out >> even turning it. No popping with the lid on it to protect you from the >> popping grease. It works and is easy. I do it that way now all the time >> when frying bacon. Katie >> >> I can't do it never yet accomplished anything. >> I will try has accomplished wonders >> ----- Original Message ----- >> From: "Kimberly Ruf" <[email protected]> >> To: <[email protected]> >> Sent: Wednesday, December 22, 2010 10:35 PM >> Subject: Re: [CnD] Bacon? >> >> >>>I have to agree with May, >>> I make my bacon on the George Foreman grill and I love it. It can >>> come out crispy or a little soft, depending on how you like it. >>> Kim >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
