BACON- painlessly done in the oven

I just started baking my bacon about a month ago. I think I read about online somewhere and I bought a bacon rack and baking pan.

The flavor of the bacon is slightly different this way.

the parchment method gets the bacon to increase it thickness for some reason. It may be like "oven frying" with potatoes.

Im gonna try some thinner cuts of sugar cured ham .

The lady of the house here does bacon on parchment in the oven. It is irresistible.

I have never noticed parchment in any stores. Who sells it?

I think Mrs F gets it in the Aluminum foil section of the supermarket. (I went out to the pantry room and found a box of REYNOLS Genuine Parchment Paper). It says on the box that it WITHSTANDS OVEN TEMPS UP TO 450 degrees F.
1Do not put under the broiler (it is, after all PAPER which is a substance that generally is unfriendly with open flames )

2 ALWAYS preheat the oven first (I have no idea why this is listed as a caution).

3The parchment paper is made in Frnce and merely rolled up in a box here in the US.

Ill hqve to check and see what the hell's in that stuff

Lettuce not forget it could be all ova in a pan in half the time, while you're baking paper.

Egg and bacon rolls on.

That imparted a pork belly laugh (well maybe a snigger)


It appears that parchment is made by gelatanizing the Pulp in the pulping process. They take a solution of sulfuric acid which dissociates the pulp and it reorganizes with a tighter surface bonding when its put into the paper frames (the running deckle).

Apparently modern parchment paper is just a denser form of paper which imparts its resistance to charring in heat.

NO animals are used in the process.

I used to do fake calligraphy pages of medieval books (like the Domesday Book) and the parchment I used was an animl skin based "paper"

They also make a "Bakery paper" which is used in commercial cookie baking . Bakery papr i gelatinized papar but is coated with silicone (I dont like silicone polymers traipsing around my body

Mmm, egg bacon tomato and a mug with the morning parchment.

There are lots of links for parchment cooking.
http://www.rachaelray.com/2013/11/14/10-uses-for-parchment-paper/

I buyed a role. They had dem in bags too also.

I'm not sure who told me about parchment paper, some article somewhere, years ago, or ehBeth, a person to listen to.

I use it fairly often, and also re use it: it's washable (hot water from sink), and washable more than once, if somewhat mildly wrinkly. Still good for making peanut butter cookies. I've not tried boiling water over it, never have had the need.

I've had food poisoning, but never from my own cooking.

Turns out my wife uses it at work.

now dont go starting any fars

I like the idea of protecting a pan or cookie sheet with it. I just bought some new ones and hope they last a while.

I've not roasted bacon on parchment, so I'm not clear if your bacon sheet can be re used, but I suppose so.

best tasting and textured bacon doing them on parchment. Trust me. Im not interested in using it over because we get parchment at an AMISH market and its really cheap.

So, without all this preparation, breakfast and midnight chow always had delicious bacon (and sausage and homefries) with scrambled eggs. What did the civilian chow hall cooks do differently? I only eat bacon in a restaurant, since I think God will always spoil bacon made at home for a Jewish person.

I've used the parchment now, three times. For bacon, biscuits and cimanon rolls. Real good. Only thing for the bacon I should have checked it after almost fifteen minutes. After 20 minutes it was approaching charcoal. My oven must cook a little hotter. I will get a second chance on Sunday morning.

I found the same thing. I think it was the thinness of the cut of bacon. The last ones were "Thick cut" bacon where 20 min was perfect.