I sometimes do bacon in the oven. But when I'm in the mood to really watch the bacon I use what is called a bacon crisper. My bacon crisper is old, over thirty-five years old. I'm not sure you can get the kind I have ay more. The ones I've seen haven't been as good. It's a piece of metal with holes in it and a knob on top. You put the crisper with the knob up over the bacon in a cold pan. turn the pan to medium and then time it from there. You have to get to know your own stove. I've used my stove for over thirty years. The bacon doesn't curl or shrivel because the crisper keeps it straight. Another way is the way Dale showed on one of his shows. Put the bacon in a cold skillet and put a cover on the skillet. Again, turn your stove to medium. Time for about ten minutes, which is about the amount of time the crisper takes. but again, it depends on your stove. I've done it Dale's way as well, when I'm in the mood to fish out a cover to fit the skillet. Again, it minimizes the bacon curling or shriveling.
-----Original Message----- From: Victoria E Gilkerson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, February 28, 2016 11:17 PM To: cookinginthedark@acbradio.org Cc: Victoria E Gilkerson Subject: [CnD] Frying Bacon This may seem like a strange question, but do any of you have particular difficulty in frying bacon? Do you do it in the oven or in a skillet on the stove top? If the latter, how do you handle the fact that often the bacon shrivvles up in the cooking process? Victoria E Gilkerson _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
