0

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How to fry bacon without smoke?

Answered on August 19, 2014
Created December 07, 2011 at 5:25 PM

I understand oils are not supposed to get so hot as to smoke. But how do I fry bacon without it smoking?

The guides I've seen instruct to start with a cold frying pan, which I do and it helps. But for the 125-150 grams of bacon I usually prepare at a time requires 3-4 pans, and I'm not about to let the pan cool for each round.

I don't want to prepare bacon in the oven as it's a massive waste of electricity.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 09, 2011
at 12:26 PM

Shut it Richard! And don't look back in my FB pics for the one where I turned off the oven, forgot about it, and left the bacon in the oven for 3 days!

6714718e2245e5190017d643a7614157

on December 09, 2011
at 01:56 AM

Jules sounds like an expert when it comes to cooking bacon. I bet she NEVER burns her bacon. NEVER!!! :-)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 04:39 AM

youre right. the question really demands the groups full attention. stovetop or oven. oven or stovetop. will the fighting never end?

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on December 08, 2011
at 03:40 AM

I do the same thing, cook it in a pan over medium-low heat. The fat renders slowly and it becomes crispy without smoking. When the fat starts to bubble, it is about done.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 08, 2011
at 02:23 AM

Wisper, I keep cooked bacon in the fridge for a few days, but I've frozen it too and reheated it & it was totally fine.

9f54852ea376e8e416356f547611e052

(2957)

on December 08, 2011
at 12:32 AM

ffs take your petty squabbling to another thread - this is ridiculous.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 08, 2011
at 12:30 AM

It doesn't reach smoke point before you take it out? I think the smoke point is 370F

95eda9fa0cec952b482e869c34a566b6

on December 08, 2011
at 12:15 AM

akd -- That's really funny!

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 12:03 AM

http://www.youtube.com/watch?v=MqGy1CXUvL0

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 12:01 AM

really, kewpie? you're calling out another woman for "playing stupid" and using "poor grammar" in the same post that you use "LOL"?!?! (ps. thats not poor grammar. its just phonetic spelling. not to, you know....split hairs or anything.) you must be a lot of fun at parties.

B9cc28905ec54389c47cde031d709703

on December 07, 2011
at 10:01 PM

You can convert your crock pot to sous vide much eaiser with the same device.

B9cc28905ec54389c47cde031d709703

on December 07, 2011
at 10:00 PM

If you have an electric stove or a gas stove with electric triggers, you can buy one of these and rig each burner with a temperature gauge, just put the thermometer in the pan set the temp. Of course, you'll have to be handy. http://screwdecaf.cx/yatc.html

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 09:33 PM

Lol! That's pretty much exactly what it looked like, Aravind. How did you know? I never understood the girls who played stupid in high school (and beyond), either.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 09:32 PM

Lol! That's pretty much exactly what it looked like, Aravind. I never understood the girls who played stupid in high school (and beyond), either. But, they weren't "published professors" so the rules were probably different.

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 09:16 PM

It gets cold. ;)

6714718e2245e5190017d643a7614157

on December 07, 2011
at 08:51 PM

Uh oh, encouraging Aravind to post, be careful what you wish for!!!

9f54852ea376e8e416356f547611e052

(2957)

on December 07, 2011
at 08:28 PM

It set off my fire alarm once - not sure if steam would do that.

9f54852ea376e8e416356f547611e052

(2957)

on December 07, 2011
at 08:28 PM

I'll have to try the oven. I'm loathe to prepare food beforehand - fresh produce and all that. I wonder what happens to bacon if I keep it for a week or more in the fridge?

145d4b0f988af15acc6b26eccc1f4895

(1932)

on December 07, 2011
at 08:06 PM

Just a thought. Are you SURE it's smoke? Not moisture, aka steam? Even bacon has some water content, and it will cook off, which creates steam. I bet anything it's steam you're seeing, not smoke. Anyway, I use one of those contact grills. Quick and relatively clean, and the bacon fat collects in the drip pan. Smoke, no, but steam, yes, a little.

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 07:57 PM

...with awesome shoulder blades.

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 07:57 PM

Def -- don't fry it. Bake it, per Jules and Scrubjay. Only thing I'd add is that the higher the bacon quality, the quicker it seems to cook -- so, as a rule, regardless of the bacon type, I set the timer at 7-8 mins, check on it, flip it with some tongs, and then let it finish up. Comes out great. (rilly wanted to end this post with "Viola!" but it's looking like I prolly shouldn't...)

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 07, 2011
at 07:53 PM

Baked bacon FTW! Where's Aravind with a shrinkage video from Seinfeld?

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:45 PM

The next time someone writes "prolly", better hope Kewpie is not in the building. Here's the video of Kewpie's reaction - http://www.youtube.com/watch?v=61uWowYxzQ8

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 07:44 PM

yeh yeh i do cuz life is 2 short to half a stik up you're butt all da times.

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:43 PM

The next time someone writes "prolly", better hope Kewpie is not in the building. People on the Internet are so stupid

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:43 PM

The next time someone write "prolly", better hope Kewpie is not in the building. By the way, what does "lol" mean? I'm not familiar with that English word?

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 07:35 PM

So you purposely write it incorrectly? My brain just exploded, lol. To each their own.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 07, 2011
at 07:27 PM

#hairsplitting #poetic-license

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 07:24 PM

@ Kewpie: I understand the tendency as an educator myself; I am a published History professor. I am quite aware that the word is "voila"; however, I pronounce it "wa-lah" for fun, as my nieces pronounce it. Sometimes it is just fun and relaxing to write casually on the internets, don't you think? Especially when one spends a great portion of their day writing, as I do. I'm not offended, but perhaps you might consider in the future that lack of proper grammar doesn't necessarily indicate ignorance and the need for a grammar lesson.

6714718e2245e5190017d643a7614157

on December 07, 2011
at 07:04 PM

+1 I agree w/Scrubjay for agreeing w/Jules. ;-)

D67e7b481854b02110d5a5b21d6789b1

(4111)

on December 07, 2011
at 06:33 PM

you are a multi-tasking diva!

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:20 PM

@Scrubjay Not to be all grammar police-ish, but sometimes my inner English teacher seeps out. I like to know when I am spelling or using a word incorrectly--although I realize not everyone feels the same way. After all that build-up, here it is: I believe the word you are trying to use is voila. It is pronounced vwah-lah but the v sound often gets lost on the listening ear. Hope I'm not offending anyone--it's definitely not meant that way.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:19 PM

@Scrubjay Not to be all grammar police-ish, but sometimes my inner English teacher seeps out. I like to know when I am spelling or using a word incorrectly--although I realize not everyone feels the same way. After all that build-up, here it is: I believe the word you are trying to use is *voila*. It is pronounced vwah-lah but the v sound often gets lost on the listening ear.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:14 PM

This! If you are really concerned about the extra electricity usage, you could cook a couple of pounds at one time (using multiple cookie sheets) and then just quickly reheat the bacon as needed in the morning when you cook your eggs (or whatever).

A968087cc1dd66d480749c02e4619ef4

(20436)

on December 07, 2011
at 05:54 PM

Cook at a lower temp, perhaps?

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on December 07, 2011
at 05:44 PM

Yup, oven on, all your racks full of deep sheets of bacon. Once a week, you are set.

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 05:40 PM

I agree w/ Jules. Lay bacon out on a sheet pan (with deep enough sides so grease doesn't over-flow). Put the pan in a COLD oven. Set it to 400 F and walk away for 15-17 minutes. Wa-lah, that's it. I'm not sure how 15-17 mins. is a waste of electricity if you can do a bunch at one.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 07, 2011
at 05:40 PM

i have a real-time smart meter. it dosent waste massive amounts of electricity.

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5 Answers

27
24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 07, 2011
at 05:36 PM

I recommend wasting the electricity and making it in the oven; you can make mass quantities and it turns out fantastic.

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:43 PM

The next time someone writes "prolly", better hope Kewpie is not in the building. People on the Internet are so stupid

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:19 PM

@Scrubjay Not to be all grammar police-ish, but sometimes my inner English teacher seeps out. I like to know when I am spelling or using a word incorrectly--although I realize not everyone feels the same way. After all that build-up, here it is: I believe the word you are trying to use is *voila*. It is pronounced vwah-lah but the v sound often gets lost on the listening ear.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 08, 2011
at 02:23 AM

Wisper, I keep cooked bacon in the fridge for a few days, but I've frozen it too and reheated it & it was totally fine.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 07:35 PM

So you purposely write it incorrectly? My brain just exploded, lol. To each their own.

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 05:40 PM

I agree w/ Jules. Lay bacon out on a sheet pan (with deep enough sides so grease doesn't over-flow). Put the pan in a COLD oven. Set it to 400 F and walk away for 15-17 minutes. Wa-lah, that's it. I'm not sure how 15-17 mins. is a waste of electricity if you can do a bunch at one.

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:14 PM

This! If you are really concerned about the extra electricity usage, you could cook a couple of pounds at one time (using multiple cookie sheets) and then just quickly reheat the bacon as needed in the morning when you cook your eggs (or whatever).

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 09:32 PM

Lol! That's pretty much exactly what it looked like, Aravind. I never understood the girls who played stupid in high school (and beyond), either. But, they weren't "published professors" so the rules were probably different.

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:43 PM

The next time someone write "prolly", better hope Kewpie is not in the building. By the way, what does "lol" mean? I'm not familiar with that English word?

D1c02d4fc5125a670cf419dbb3e18ba7

on December 07, 2011
at 07:45 PM

The next time someone writes "prolly", better hope Kewpie is not in the building. Here's the video of Kewpie's reaction - http://www.youtube.com/watch?v=61uWowYxzQ8

0d2dec01a5ed9363a9915e111ae13f7e

(4583)

on December 07, 2011
at 05:44 PM

Yup, oven on, all your racks full of deep sheets of bacon. Once a week, you are set.

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 09:16 PM

It gets cold. ;)

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 12:01 AM

really, kewpie? you're calling out another woman for "playing stupid" and using "poor grammar" in the same post that you use "LOL"?!?! (ps. thats not poor grammar. its just phonetic spelling. not to, you know....split hairs or anything.) you must be a lot of fun at parties.

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 07:57 PM

Def -- don't fry it. Bake it, per Jules and Scrubjay. Only thing I'd add is that the higher the bacon quality, the quicker it seems to cook -- so, as a rule, regardless of the bacon type, I set the timer at 7-8 mins, check on it, flip it with some tongs, and then let it finish up. Comes out great. (rilly wanted to end this post with "Viola!" but it's looking like I prolly shouldn't...)

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 06:20 PM

@Scrubjay Not to be all grammar police-ish, but sometimes my inner English teacher seeps out. I like to know when I am spelling or using a word incorrectly--although I realize not everyone feels the same way. After all that build-up, here it is: I believe the word you are trying to use is voila. It is pronounced vwah-lah but the v sound often gets lost on the listening ear. Hope I'm not offending anyone--it's definitely not meant that way.

9f54852ea376e8e416356f547611e052

(2957)

on December 07, 2011
at 08:28 PM

I'll have to try the oven. I'm loathe to prepare food beforehand - fresh produce and all that. I wonder what happens to bacon if I keep it for a week or more in the fridge?

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 04:39 AM

youre right. the question really demands the groups full attention. stovetop or oven. oven or stovetop. will the fighting never end?

6714718e2245e5190017d643a7614157

on December 07, 2011
at 07:04 PM

+1 I agree w/Scrubjay for agreeing w/Jules. ;-)

13a44ea00b0c9af0b6d0f3d5f5c2cfca

(7223)

on December 07, 2011
at 09:33 PM

Lol! That's pretty much exactly what it looked like, Aravind. How did you know? I never understood the girls who played stupid in high school (and beyond), either.

9f54852ea376e8e416356f547611e052

(2957)

on December 08, 2011
at 12:32 AM

ffs take your petty squabbling to another thread - this is ridiculous.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 09, 2011
at 12:26 PM

Shut it Richard! And don't look back in my FB pics for the one where I turned off the oven, forgot about it, and left the bacon in the oven for 3 days!

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 07, 2011
at 07:27 PM

#hairsplitting #poetic-license

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 07:24 PM

@ Kewpie: I understand the tendency as an educator myself; I am a published History professor. I am quite aware that the word is "voila"; however, I pronounce it "wa-lah" for fun, as my nieces pronounce it. Sometimes it is just fun and relaxing to write casually on the internets, don't you think? Especially when one spends a great portion of their day writing, as I do. I'm not offended, but perhaps you might consider in the future that lack of proper grammar doesn't necessarily indicate ignorance and the need for a grammar lesson.

91fe5b7e10068df9f147ee84320e38f7

(614)

on December 07, 2011
at 07:44 PM

yeh yeh i do cuz life is 2 short to half a stik up you're butt all da times.

6714718e2245e5190017d643a7614157

on December 09, 2011
at 01:56 AM

Jules sounds like an expert when it comes to cooking bacon. I bet she NEVER burns her bacon. NEVER!!! :-)

14
Ce7e28769d92d5de5533e775b1de966e

on December 07, 2011
at 05:40 PM

the smoke point is 370f i believe - you could get nerdy and use a temp gauge to keep it below that point.

but...

if you're you're making 3-4 pans of bacon at a time then you have your entire stovetop going which probably isn't too far off of using your oven for 20 minutes. bake it all in 1-2 jellyroll pans and if you're eating tubers or sweet potatoes slide those in as well to multi-task the heat, or even do a pan of squash or root vegetables to roast.

400 for 20 minutes. i'll also start with a cold oven and let it go to temp until i get the desired crispiness.

it's actually an old argument that i've heard in the past - oven is better because it's more insulated. stove is better because you're heating less non-food materials.

imo think the bacon comes out much better, less shrinkage and perfect long strips evenly crispy via the oven.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on December 07, 2011
at 07:53 PM

Baked bacon FTW! Where's Aravind with a shrinkage video from Seinfeld?

D67e7b481854b02110d5a5b21d6789b1

(4111)

on December 07, 2011
at 06:33 PM

you are a multi-tasking diva!

0a2dd50f2d3951bf3fb83fc4638c9512

(1960)

on December 07, 2011
at 07:57 PM

...with awesome shoulder blades.

6714718e2245e5190017d643a7614157

on December 07, 2011
at 08:51 PM

Uh oh, encouraging Aravind to post, be careful what you wish for!!!

7
95eda9fa0cec952b482e869c34a566b6

on December 07, 2011
at 07:59 PM

Yes, start with a cold pan, but turn down the heat. If you're gentle with your bacon, it'll turn out crispy and chewy. I have an electric griddle that I like to use and usually set it at no higher than 250 degrees F for bacon. It takes more time, but it's worth it.

95eda9fa0cec952b482e869c34a566b6

on December 08, 2011
at 12:15 AM

akd -- That's really funny!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on December 08, 2011
at 03:40 AM

I do the same thing, cook it in a pan over medium-low heat. The fat renders slowly and it becomes crispy without smoking. When the fat starts to bubble, it is about done.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on December 08, 2011
at 12:03 AM

http://www.youtube.com/watch?v=MqGy1CXUvL0

2
66974b2cb291799dcd661b7dec99a9e2

(11121)

on December 07, 2011
at 11:50 PM

Bake it - I do. Put bacon on a cookie sheet, place in cold oven, turn to 400 degrees & set a timer for 17 minutes - perfect bacon every time.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 08, 2011
at 12:30 AM

It doesn't reach smoke point before you take it out? I think the smoke point is 370F

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 07, 2011
at 08:07 PM

I have an induction cooktop with 10 power levels; I cook bacon on 4. It takes longer, but IMO it comes out even better. Very crisp but not burnt. If I'm cooking a portion of beef too I leave it on 4 but I turn the power to 3 for any eggs, broth, veggies, etc.

When I re-heat a slow-cooked stew I start on 3 and go down to 2. In our fast-is-better society, we've forgotten how to do other little chores while our food cooks. Doing so leaves me with a much cleaner kitchen when I sit down to eat (no dishwasher.)

No rule is absolute--I do an occasional stir-fry but even then I use less heat than I used to.

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