Scientific Approach To Shrinkage...

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Generic's picture
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Someone's doing some experiments...

http://lifehacker.com/a-scientific-approach-to-minimizing-bacon-shrinkage-1557875979

The most important sentence: "...to minimize bacon shrinkage, you should cook your bacon in the oven."

Full instructions are at http://www.instructables.com/id/Preventing-Bacon-Shrinkage-An-Experiment/?ALLSTEPS

 

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white pine's picture
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Speaking of different bacons, I baked a pound of store bought name brand, and went to the specialty meat shop in town and got a pound of their homemade.....Aside from a thicker cut, we noticed primarily that the specialty shop bacon was WAY less salty....more meaty..

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gillumhouse's picture
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I buy the lower sodium bacon.

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I use cookie sheet lined with parchment paper and bake it at 375 for about 25 minutes.  I don't have to flip it over.  It's beautiful and always missing a piece of two by the time it gets to the dining room Smiling

gillumhouse's picture
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It is not that I really have to flip it over so much as I can then add a couple more pieces - the ones that may not make it to the dining room. Since they go where the heat is already, they cook a bit faster.

seashanty's picture
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 i always cooked the bacon in the oven ...  no spatter all over the stovetop and kitchen ... drain after removing slices from the foil lined pan as serving.  and yes, american bacon is lots of fat - WAY different from the 'bacon' we had in scotland. that was like ... meat ... like canadian bacon sort of.  we were told it was proper bacon

 

white pine's picture
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I have never tried it direct on the foil, I use a rack...doesn't it splatter on the oven?  BTW what temp do you use, it seems to take too long in the oven at 350-375?

gillumhouse's picture
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I line a lipped cookie sheet with foil and bake for about 15 minutes, then turn it over and put back in the oven for about 5 mnutes. No splatter and perfect bacon. I put the bacon on paper towels to absorb the excess fat before serving. Easy peasy clean-up.

white pine's picture
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What temp do you use? 

gillumhouse's picture
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375. muffins first, then bacon, then egg bake and bread - bing ding-a-ling!!

 

I was off my rhythm this morning and forgot to put the yeast in the bread!! Wondered why it did not raise. Watching the clock so I could call the lady I rejected yesterday when I thought I was full through everything off. Nice people this morning went with the flow. Quickly mixed up another batch of bread but lost the AHHHHhhhh factor. Crap!

white pine's picture
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Glad the people this morning were nice!  So hard to cook when your mind is on other things!  Thanks for the info..

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10/07/2008

I guess I never understand this, I want it to shrink. I don't want to eat all the fat. which is what american bacon basically is anyway, fat.

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Tom
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Yes, and you can cook a couple pounds in the oven at once on a couple of half-sheet pans - not enough fry pans for that.

Shrinkage by itself is not the quality issue.  If you want the caloric value of the bacon, eat it raw - no shrinkage!  When we cook bacon, we want to a) eliminate most of the fat so it is less flabby, more meaty; b) eliminate most of the water, so it is crispy and so the temperature rises above 212oF into the Maillard reaction range for flavor - that is what happens when the bacon sizzles; c) keep it reasonably flat so it cooks evenly and it doesn't burn in spots.  You can't pour off all that fat and boil off all that water without shrinkage.

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