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ImprobableValue t1_jdfqct7 wrote

Reply to comment by Odin4456 in I made damn near perfect bacon today. by JCP5887

I prefer starting with a cold oven, cooking at a higher temp (400º F), and cooking for a slightly longer time (around 17 minutes with my oven).

Starting with a cold oven renders the fat more slowly, and in my experience, leads to more even cooking.

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Doggleganger t1_jdfyjnj wrote

This is also great because all the bacon is ready at once. When you cook in a pan, when the last batch is ready, the first is cold.

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kzlife76 t1_jdg655v wrote

And that's why I eat half the bacon while I'm cooking it. Lol

Oven is the way to go.

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the-denver-nugs t1_jdjgjo9 wrote

lol yeah, i'm single with no kids. cooking bacon is the meal, just continue to eat as you go. last batch there are 5 strips left. I do use the oven if i'm making sausage, bacon, egg and cheese biscuits tho.

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jimni_walker t1_jdhfpo3 wrote

Turn your oven on to the lowest temperature. Place an oven safe plate or pan inside lined with a paper towel or parchment. As you finish the bacon transfer to oven. You can also keep other food items like toast or eggs warm as well and having a warm plate to put toast on stops toast sweat.

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AppleTree98 t1_jdi8zcx wrote

oven bacon for the WIN. I love using the oven for bacon for multiple reasons. 1) less mess 2) all the slices are at the same temp 3) bacon

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SheeScan t1_jdgcm07 wrote

I bake the whole pound and put in the freezer to have when I want,

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Risethewake t1_jdh6nph wrote

Wait. You’re not supposed to eat it all at once?

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newjackcity0987 t1_jdhg4l2 wrote

Dont listen to that scrub. He posts rookie numbers and you are an old blood veteran. Show this person how its really done!

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jones5280 t1_jdhswp8 wrote

> Starting with a cold oven renders the fat more slowly

seems to be less spatter too... might be anecdotal though

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thesteveurkel t1_jdg8arx wrote

and add some water to the pan.

https://www.americastestkitchen.com/articles/3347-how-to-cook-bacon-skillet-add-water

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morganamp t1_jdhovsi wrote

ha that article says 1-2 tablespoons yet has a picture of someone pouring a full cup into the pan.....brilliant

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thesteveurkel t1_jdhpvxh wrote

i personally use ~ a quarter cup on my sheet pan in the oven

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Odin4456 t1_jdjmmo5 wrote

Exactly! Cold oven starts are the way to go. Unless you’re super bougie and have a industrial convection oven in your house

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itsme99881 t1_jdgflz0 wrote

I'm genuinely confused isn't every oven a cold oven before preheating?

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El-Grunto t1_jdgl1lg wrote

They put the bacon in when the oven is still cold instead of waiting for it to preheat.

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itsme99881 t1_jdgr11f wrote

Interesting I never thought it would have an effect on cooking

Edit: thanks for downvoting for trying to learn

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OptionalFTW t1_jdhgxa2 wrote

It's like putting potatoes in cold water and turning the heat on and not straight into boiling water. They cook more evenly instead of overcooked outside and raw inside.

Bacon, it allows the fat time to render before it gets blasted and crispy.

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itsme99881 t1_jdjlnr8 wrote

Interesting I'll have to give this a try next time, thanks for the info!

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delirio91 t1_jdfqo7z wrote

This! I start all my food in a cold oven as well. Never wait for the preheat cycle. I don't like the sudden change in temperature. Feel like it 'shocks' the food and makes a bit tough.

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Cladari t1_jdhjs7n wrote

Pre heating became a thing when people started blindly following recipes instead of learn to cook by feel. Pre heating makes timing easier because if the recipe calls for 20 minutes at 350 you can start the timer as soon as you put your food in the oven. If you don't preheat you have to watch it closely and learn to tell when it's done.

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