What to do with turkey bacon?
l pinkmountain
2 years ago
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plllog
2 years agolast modified: 2 years agogardengal48 (PNW Z8/9)
2 years agoRelated Discussions
what brand of bacon do you buy?
Comments (26)My daughter taught me how to cook bacon in the oven then freeze it. Here is how: Pre-heat oven to 325 degrees. Cover a short-lipped large sheet pan with aluminum foil. Lay out strips of bacon on the foil-covered pan and put into the oven. Check occasionally for doneness. We like our bacon crisp so cook it for about 30 minutes - just keep checking it through the glass on the door. When done, carefully remove from oven and put on stovetop to cool off. When somewhat cooled, remove bacon to a paper towel. When bacon has completely cooled and drained, lay out on a cookie sheet and put into the freezer. When bacon has frozen, put into Ziploc bag and put in freezer. The rendered fat is very clear and you can pour it into a container to keep for when you need bacon fat. Edited to change oven temp. This post was edited by walnutcreek on Thu, Jan 31, 13 at 14:29...See MoreHow do you cook lots of bacon?
Comments (23)Like naughtykitty..I have baked mine for years in the oven. However-I have cookie sheet sized mesh cooling racks, so I place one of them on my silver baking tray then place the bacon on it. The grease drips into the tray, no need to flip the bacon. Once 2/3rds done, I remove & place on paper toweling. To reheat-I put whatever amount I need on a tray & place under the broiler for a minute. Hate the microwave & freezer for cooked bacon. Call me old fashioned-I'd rather make it fresh, when needed....See MoreTurkey bacon recall
Comments (2)I hadn't heard of this either. I did read about contaminated cucumbers but was in a hurry so I guess I'd better go back and re-read the article. Fortunately I don't have any turkey bacon, but thanks for posting....See MoreWhat do you do with all the "stuff" you pull out of a turkey?
Comments (21)I'm with everyone else. I just roasted a chicken last night and did what I do for turkeys. Plopped the cut off tail, heart, neck, and gizzard into a small pot with some water to begin a stock. After the chicken had cooked and was cut up, I added all the collected drippings and juice. When we finish the leftover tomorrow, I'll put the stock beginnings and carcass in the pressure cooker with some water for making a final stock. And I never use the liver. Unfortunately, none of my cats will eat it -- raw or cooked. So it gets tossed. But I personally love to chew on crispy chicken wing tips, so those are gnawed on and not included in the stock fixings....See Morecooper8828
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2 years ago
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