Don't deepfry the bacon!

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ces1948
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2013/01/13 00:37:11 (permalink)

Don't deepfry the bacon!

Unfortunately I have run into a couple of Mom and Pop breakfast places around here that I've observed cooking bacon in the deep fryer. Please restaurant cooks don't do it! It doesn't take that long to cook bacon properly.
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    cavandre
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    Re:Don't deepfry the bacon! 2013/01/13 18:23:23 (permalink)
    A place that does that goes on my "Never Return" list.
    #2
    kaszeta
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    Re:Don't deepfry the bacon! 2013/01/13 18:30:43 (permalink)
    Yeah, this has been an epidemic floating through the restaurant industry.  I've even been to some places that do that that really should know better (i.e. if you've got a "local charcuterie plate", you should know how to cook bacon).
     
    This is how bacon looks when properly cooked:

    #3
    Michael Hoffman
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    Re:Don't deepfry the bacon! 2013/01/13 19:51:56 (permalink)
    Too well done.
    #4
    RKB
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    Re:Don't deepfry the bacon! 2013/01/16 13:41:53 (permalink)
    My every-Sunday breakfast place (when I am not traveling), 68 Family Restaurant in Lumberton OH, will deep-fry a bacon order, unless you tell them to do it on the grill, as I do.
    #5
    Pigiron
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    Re:Don't deepfry the bacon! 2013/01/16 14:37:52 (permalink)
    RKB

    My every-Sunday breakfast place (when I am not traveling), 68 Family Restaurant in Lumberton OH, will deep-fry a bacon order, unless you tell them to do it on the grill, as I do.

     
    They make it on a grill or the griddle?  I would think the flat top griddle is the most common place for the bacon in restaurants.  Deep-frying sounds like a lazy short-cut to me.  You absolutely do not need to ADD fat to the bacon cooking process. Same goes for sausages.
     
    I personally think the oven is the best venue for bacon making.  
    #6
    brisketboy
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    Re:Don't deepfry the bacon! 2013/01/16 15:04:27 (permalink)
    Cooks in the Navy used to put the bacon on a cookie sheet and bake it, can't decide which is worse deep fried or baked bacon.
    #7
    Pigiron
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    Re:Don't deepfry the bacon! 2013/01/16 15:54:41 (permalink)
    brisketboy

    Cooks in the Navy used to put the bacon on a cookie sheet and bake it, can't decide which is worse deep fried or baked bacon.

     
    In my opinion, if you cook bacon in the oven on a rack above a cookie sheet, it comes out perfect every time.  It's got so much fat that it essentially fries itself crisp, but the excess grease drains away.  Plus, it doesn't curl up.  I would suspect the Navy cooks let it sit in the grease in the pan- which would make it soggy with grease.
    #8
    ChrisOC
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    Re:Don't deepfry the bacon! 2013/01/16 20:16:10 (permalink)
    I haven't seen deep fried bacon, they have it partially cooked then throw it on the grill to order, but I do see that many diners today deep fry the sausage and the scrapple.
    #9
    ChrisOC
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    Re:Don't deepfry the bacon! 2013/01/16 20:16:10 (permalink)
    I haven't seen deep fried bacon, they have it partially cooked then throw it on the grill to order, but I do see that many diners today deep fry the sausage and the scrapple.
    #10
    ces1948
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    Re:Don't deepfry the bacon! 2013/01/16 20:28:01 (permalink)
    Many years ago I was a short order cook for the Sambo's chain. We would blanch several lbs of bacon prior to the breakfast rush so we could cook it faster on the grill. This deep frying abomination is just a short cut as is deep frying sausage. Why would you take something that is already mostly fat and dump it in a vat of boiling oil?
    #11
    Foodbme
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    Re:Don't deepfry the bacon! 2013/01/16 22:23:43 (permalink)
    Put a thick pad of paper towel on a microwave proof plate.
    Lay out your strips of bacon on it.
    Cover with 1 sheet of paper towel to avoid splattering.
    Nuke for 1 minute per slice. 6 slices = 6 minutes, give or take depending on the wattage of your MW.
    Serve flat, uncurled, well drained bacon to yourself, family & friends. 
    Easy cleanup. Just throw the towel away & stick the plate in the dishwasher.
    #12
    FriedClamFanatic
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    Re:Don't deepfry the bacon! 2013/01/17 09:31:01 (permalink)
    Foodbme
    I have used the nuke-em trick at times, usally for a sandwich topping.  I like an extra thick piece of bacon so I add one minute to the 1min perslice rule.  It's good, but sometimes they come out a bit leathery; I still prefer skillet or oven baked.  Now that I am making my own "bacon" (actually boneless spareribs cured and smoked), the micro trick doesn't work as well.  The meat comes out more like jerky.  And if I pan-fry, I don't let it go to the "crisp" stage that I might do with bacon(some in the house want i stiff...I prefer limp and fatty for the taste)
    #13
    ces1948
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    Re:Don't deepfry the bacon! 2013/01/17 10:04:05 (permalink)
    I also use the micro method on occasion, Usually if I'm in a rush. I prefer pan fried by far for the texture.
    #14
    ann peeples
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    Re:Don't deepfry the bacon! 2013/01/17 10:41:02 (permalink)
    While pan frying bacon is my favorite, I have had great success at baking it.
    #15
    love2bake
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    Re:Don't deepfry the bacon! 2013/01/17 17:52:40 (permalink)
    I agree with Ann!  If you want to make a bunch of bacon without having to tend it, baking works well.  It's also a little easier to clean up afterwards.
    #16
    tkitna
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    Re:Don't deepfry the bacon! 2013/01/18 01:17:40 (permalink)
    I used to be a short order cook for a small place that catered to business groups. We put the bacon on a sheet pan and threw it in the oven. Ironically, we deep fried the french toast. Only place I have ever seen that done. Texas styled toast dipped and thrown into the basket. Wasnt my cup of tea, but people seemed to like it.
    #17
    SeamusD
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    Re:Don't deepfry the bacon! 2013/01/18 09:50:34 (permalink)
    Michael Hoffman

    Too well done.

    I concur. Mom used to worry that I was going to "get worms" when I was younger, because I wouldn't cook the hell out of it. Now I bake it, I can get the chew that I like and it's cooked through enough to prevent "getting worms" or whatever mom was afraid of.
    #18
    lleechef
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    Re:Don't deepfry the bacon! 2013/01/18 12:43:54 (permalink)
    I also bake it.  In the restaurants we did sheet pans upon sheet pans of bacon in the oven.  On the boat in Alaska I had to cook it in a cast-iron skillet and was always wishing I had an oven to do the job!  The clean-up is easier too.
    #19
    kland01s
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    Re:Don't deepfry the bacon! 2013/01/18 14:21:12 (permalink)
    I'm ducking the stones that are going to be thrown at me, but I have been buying pre cooked bacon for a few months now. I just put a paper towel on a plate and microwave it for 20 seconds. My partner is vegetarian so I'm not about to make a big mess for the 2 strips I eat maybe once or twice a week. So far I like Hormel Brand the best.
    #20
    lleechef
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    Re:Don't deepfry the bacon! 2013/01/18 14:40:11 (permalink)
    No stones thrown by me.  I agree with you about the mess for 2 measly strips of bacon.  I would do the same myself. 
    #21
    Texascajun
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    Re:Don't deepfry the bacon! 2013/01/18 22:05:45 (permalink)
    I ate breakfast at a place recently that dredged the bacon in flour and then fried it. I didn't really care for it cooked that way but my friends liked it.
    #22
    mhill95
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    Re:Don't deepfry the bacon! 2013/01/18 22:18:06 (permalink)
    I've had sliced side pork dredged in flour and fried, then served
    with country style gravy....very tasty.
    mike
    #23
    Texascajun
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    Re:Don't deepfry the bacon! 2013/01/18 22:32:54 (permalink)
    I would try it.
    #24
    ann peeples
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    Re:Don't deepfry the bacon! 2013/01/19 08:03:34 (permalink)
    mhill95, I too, would try that!
     
    #25
    Adjudicator
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    Re:Don't deepfry the bacon! 2013/01/20 05:00:52 (permalink)
    COUNTRY FRIED BACON
    Ingredients
      1/2 cup all-purpose flour
      1 1/2 teaspoons ground black pepper
      1/2 teaspoon kosher salt
      1/2 teaspoon garlic powder
      1/2 cupbuttermilk or sour milk*
      2 tablespoons milk
      6 slices thick-cut bacon
        Peanut oil or vegetable oil for frying


    Directions
    1. In a shallow dish combine flour, pepper, salt, and garlic powder. Combine buttermilk and milk in a second shallow dish.
    2. Cut bacon in half crosswise; separate slices. Working with one piece at a time, coat bacon in flour mixture, shaking off excess. Coat with buttermilk mixture; coat in flour mixture again, adding additional flour, if needed.
    3. Line a baking sheet with paper towels. In a Dutch oven heat 1-1/2 inches oil over medium heat to 350 degrees F. Fry bacon in batches about 4 minutes or until golden and crisp, turning once halfway through cooking. Drain on paper towels. Serve warm with country style cream gravy for dipping.

    post edited by Adjudicator - 2013/01/20 05:04:25
    #26
    ann peeples
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    Re:Don't deepfry the bacon! 2013/01/20 09:05:11 (permalink)
    That sounds good!
    #27
    chewingthefat
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    Re:Don't deepfry the bacon! 2013/01/20 12:49:00 (permalink)
    I've seen some guy who has a place in some little town in Texas, on TV a couple of times, he sells Country fried Bacon as an app or with your breakfast order. As I recall, he said he goes thru hundreds of pounds a week. I've made it here for myself, it is indeed really good, even Michael Hoffman would like it!
    #28
    chewingthefat
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    Re:Don't deepfry the bacon! 2013/01/20 12:50:51 (permalink)
    The best way to cook bacon is in the oven, IMHO!
    #29
    ann peeples
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    Re:Don't deepfry the bacon! 2013/01/20 13:12:31 (permalink)
    I think it turns out the best, Tom. i like pan frying in my Mom's cast iron skillet, but much less mess and uniformly cooked bacon in an oven.
    #30
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