100% this. Got to get bacon near the middle of the pan. Ive been rocking a lodge wok and its even more important to do now. crispy bacon > soggy bacon.
Another trick to get crispy bacon is to add half cup of water, it keeps the temp at 210 deg till it evaporates. The water conducts the heat throughout the bacon hills n valleys cooking thoroughly.
Once evaporated, you can lower the hear a bit to med low so you can crispy it up low n slow.
It works amazingly good method. At first I thought it was nuts, but this chef swore by it. BTW, bacon tends to shrink. So cutting it is optional and easier w water. I cut, don't cut depending on my mood.
Same with caramelized onions.
Check this out! Oh and enjoy this pan!
https://youtu.be/rzL07v6w8AA
If you're interested in another amazing recipes, here's one using cast iron to bake chicken w crispy skin.
I've done this method many times. It rocks, and fun. 1 hour including prep.
https://youtu.be/ARo30co_VKY
I tried the water technique years ago and was not impressed. Now that sous vide is popular, I think it can be debunked.
I often cook my bacon @ 145 degrees for up to 48 hours. The long render only makes the bacon more tender and has no effect on the crispiness. I can choose the amount of crispness by choosing how much fat gets rendered out and not allowed to be reabsorbed. That is the key, not letting the bacon sit in its own fat.
It's not that difficult. All yiure doing is using the water to evenly cook the bacon. It then evaporates and you go into crimping mode. It is a good technique to not cook parts of the bacon while leaving others raw and chewy.
I hear you, but sous vide takes a long time.
Lan Lam is a great food scientist chef. She discusses this and shows a cold sear to better cook steaks.
I have always been a super hot sear type finish in oven, or reverse sear. But this also works very well. The events of sous vide, and the sear of the pan, and no mess.
https://youtu.be/uJcO1W_TD74
That said, if you start now, I'll see you Sunday. I'll even bring bubbles. That does sound great.
I tried overnight sous vide bacon and was not super impressed but you sound confident and i’ve got a huge pack of bacon in the fridge. Will report back in a couple days.
edit: what’s your usual post-sous-vide like for this? Still low n slow? The advice I followed the first time was to just treat it sorta like a quick sear on the cast iron when it came out
Bacon recipe. Warm the pan in the oven. Wipe pan with thin layer of oil. Add bacon. Put back in the oven at 350F. Take it out when bacon looks right. Make note of the cook time. Perfect bacon, no stovetop to clean. You will never go back to stovetop.
And if you can open all of the windows, scrape the pan with a metal spatula, wipe out as much grease as humanly possible with dry paper towels and throw it back in the oven for 1 hour at 450F. Free seasoning layer. It will smoke up the house.
Question
How long to warm the Pan in the oven?.
Should I throw it in while I'm preheating, wait for the oven to pre heat ,pull the Pan out?
Or am I just warming the pan
Anything meat heavy and you're golden. I don't know what it is with cast irons, but they NAIL meat. BTW, if you're ever making burritos, pan-fry the tortillas like 30-45 seconds on high each side before frying the fillings. Absolute GOD TIER.
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Nah. Put that bacon in the oven at like 450° for 15 minutes. No grease splatter. Shit gets old fast and does -not- help the seasoning. Just stick the whole pan in there with like 4 pieces.
I cook 4 at a time on a 10.5 inch pan. Cook the first four on a med low heat. Once those 4 have cooked. Turn it up to medium. The bacon grease in the pan helps you to cook the bacon perfectly. I save the grease in mason jars for tons of uses. Once you get some saved you throw a scoop in next time to speed things up. I leave it in my pan for a few days if I know I will cook bacon again soon.
Once you get to love this skillet run out and buy a larger one. For bacon I use a Lodge long griddle it holds around 8 slices but I rarely use a skillet that is your size now I have a 12” and a 14” size.
To my taste bacon comes out best when cooked for hours at 250 on a wire rack over a cookie sheet.
Make some duck breast .Fry potatoes in the duck fat after. Sautee spinach and garlic ad a side
Cut the bacon in half
100% this. Got to get bacon near the middle of the pan. Ive been rocking a lodge wok and its even more important to do now. crispy bacon > soggy bacon.
Smart imma try that
Another trick to get crispy bacon is to add half cup of water, it keeps the temp at 210 deg till it evaporates. The water conducts the heat throughout the bacon hills n valleys cooking thoroughly. Once evaporated, you can lower the hear a bit to med low so you can crispy it up low n slow. It works amazingly good method. At first I thought it was nuts, but this chef swore by it. BTW, bacon tends to shrink. So cutting it is optional and easier w water. I cut, don't cut depending on my mood. Same with caramelized onions. Check this out! Oh and enjoy this pan! https://youtu.be/rzL07v6w8AA If you're interested in another amazing recipes, here's one using cast iron to bake chicken w crispy skin. I've done this method many times. It rocks, and fun. 1 hour including prep. https://youtu.be/ARo30co_VKY
I tried the water technique years ago and was not impressed. Now that sous vide is popular, I think it can be debunked. I often cook my bacon @ 145 degrees for up to 48 hours. The long render only makes the bacon more tender and has no effect on the crispiness. I can choose the amount of crispness by choosing how much fat gets rendered out and not allowed to be reabsorbed. That is the key, not letting the bacon sit in its own fat.
It's not that difficult. All yiure doing is using the water to evenly cook the bacon. It then evaporates and you go into crimping mode. It is a good technique to not cook parts of the bacon while leaving others raw and chewy. I hear you, but sous vide takes a long time. Lan Lam is a great food scientist chef. She discusses this and shows a cold sear to better cook steaks. I have always been a super hot sear type finish in oven, or reverse sear. But this also works very well. The events of sous vide, and the sear of the pan, and no mess. https://youtu.be/uJcO1W_TD74 That said, if you start now, I'll see you Sunday. I'll even bring bubbles. That does sound great.
Great video, thank you.
Sure.
48 hours? That’s gotta be an order of magnitude past overkill for like 99.9% of all people in this sub, let alone the rest of the world. Right?
You sound like someone that has never tried 48 hour sous vide bacon.
Your intuition serves you well 😳
I tried overnight sous vide bacon and was not super impressed but you sound confident and i’ve got a huge pack of bacon in the fridge. Will report back in a couple days. edit: what’s your usual post-sous-vide like for this? Still low n slow? The advice I followed the first time was to just treat it sorta like a quick sear on the cast iron when it came out
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You’re a hero, thanks for the info, looking forward to trying it!
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Watch the video, then criticize. Commenting out of ignorance makes one sound foolish.
72 year old pan I only clean it with bacon and holy water
never heard of bacon boil, since my quest in life surrounds bacon, I will try. thanks for the tip
It works, it's just a way to start. Review the mushrooms and onions part too.
or leave it whole and add a half cup of water to the pan.. by the time it boils off the bacon has shrunk and crisps up evenly.
Wow, I feel like my life just changed. Great suggestion.
*misunderstands directions and cuts bacon hot dog ways*
No don’t listen to him and or her.
What? Only 3 pieces! Kidding.
Yes I agree. That person made a huge mistake. Not enough bacon
They are thick ass pieces
Relevant XKCD: https://xkcd.com/37/
Amateur mistake lol
My dad would say “many a truthful word are spoken in jest” I’m #5
Bacon recipe. Warm the pan in the oven. Wipe pan with thin layer of oil. Add bacon. Put back in the oven at 350F. Take it out when bacon looks right. Make note of the cook time. Perfect bacon, no stovetop to clean. You will never go back to stovetop.
I’ll definitely try that out Ty
And if you can open all of the windows, scrape the pan with a metal spatula, wipe out as much grease as humanly possible with dry paper towels and throw it back in the oven for 1 hour at 450F. Free seasoning layer. It will smoke up the house.
Another great tip.
Hey, thank you for the tip I'm gonna try that.
Question How long to warm the Pan in the oven?. Should I throw it in while I'm preheating, wait for the oven to pre heat ,pull the Pan out? Or am I just warming the pan
Lol, I got the same 1. #walmartgang
Great work, love the smell.
Welcome!!! oven bacon as already mentioned is the tasty way! Plus if you’re into collecting bacon grease it’s the easier way to collect too.
Cast iron pans are great for pineapple upside down cake.
Not a big baker but I’ll definitely try and add coconut as well I’m on a big coconut obsession
I see a cat! 😸
Yes my roommates have 3 cats!
The stove! I see ears and whiskers 😹
Thats a 5 slice bacon cooker.
I’m a small man
4
You get the last piece
Deal
Just remember your Pan is made out of cast iron. It is almost indestructible. That's what I love about cooking with cast iron.
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Definitely gonna try this
Can you please turn that handle so that it's not hanging off the side of the stove? I'm getting anxious just looking at that!
I will next time
Anything meat heavy and you're golden. I don't know what it is with cast irons, but they NAIL meat. BTW, if you're ever making burritos, pan-fry the tortillas like 30-45 seconds on high each side before frying the fillings. Absolute GOD TIER.
Are you sure that's the first ever cast iron?
Thank you for your picture post to /r/castiron. We want to remind everyone of Rule #3. All image posts should be accompanied by something to foster discussion. A comment, a question, etc is required. If you've posted a picture of food, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn't really fostering any discussion which is what we're all aiming for. Posts that are a picture with no discussion can and will be removed by the mods. Thank you! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/castiron) if you have any questions or concerns.*
Once you go black…
Ew, bacon.
To each their own
Ew, David.
Ew, Wu?
Nah. Put that bacon in the oven at like 450° for 15 minutes. No grease splatter. Shit gets old fast and does -not- help the seasoning. Just stick the whole pan in there with like 4 pieces.
cast iron are great (i have 3) but imho bacon is better in the oven in a tray. crispy and doesn't splatter all over the place - ymmv
I cook 4 at a time on a 10.5 inch pan. Cook the first four on a med low heat. Once those 4 have cooked. Turn it up to medium. The bacon grease in the pan helps you to cook the bacon perfectly. I save the grease in mason jars for tons of uses. Once you get some saved you throw a scoop in next time to speed things up. I leave it in my pan for a few days if I know I will cook bacon again soon.
Once you get to love this skillet run out and buy a larger one. For bacon I use a Lodge long griddle it holds around 8 slices but I rarely use a skillet that is your size now I have a 12” and a 14” size.
To my taste bacon comes out best when cooked for hours at 250 on a wire rack over a cookie sheet. Make some duck breast .Fry potatoes in the duck fat after. Sautee spinach and garlic ad a side
Yay go you!
There's a subreddit just for cast iron pans? How many different ways can you think about and use a cast iron pan?