Has anyone successfully used packaged pre-cooked bacon to roll around such things as scallops, chicken livers or water chestnuts? I usually make mine with Oscar Meyer bacon, but it takes forever to get crispy. If this worked, it would be a great running start. I stop short of the slimeyness of precooking it myself, which, in theory might be the perfect solution. Cold bacon is slippery enough.
Any experience you can share?
Why don't you just take a pound of bacon, lay the strips out on a baking sheet and partially pre-cook it before using to wrap whatever you're wrapping? Would allow you to use good bacon. Any excess could be frozen in the partially cooked state, if necessary.
I am extremely dubious about precooked bacon. Shelf-stable? Very fishy.
If I'm not mistaken, you can par-cook bacon in boiling water for applications where it won't have enought time to cook (like scallops). Weird to boil bacon, but there it is.
As for shelf-stable precooked bacon, just say NO!
I have just put bacon on a plate between 2 paper towels to soak up the bacon fat and nuke them until they are done. It only takes a few minutes and it comes out decent. Richie