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Pre-cooked bacon

r
random amblings Oct 29, 2006 01:50 PM

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?

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  1. MMRuth RE: random amblings Oct 29, 2006 02:15 PM

    I've eaten pre-cooked bacon and don't like the taste ... so for me, that would make it less than a perfect solution. Maybe try freezing the bacon a little ahead of time - on a cookie sheet, already separated?

    1 Reply
    1. re: MMRuth
      katp RE: MMRuth Oct 29, 2006 06:37 PM

      Reminds me of my cousin. He precooks a pound or 2 at a time then freezes them so he can just nuke it for a few seconds to go with breakfast. But it's secretly for what we call "bacon pops." We eat them straight out of the freezer. May sound gross but they are soooo tasty!

    2. n
      Nyleve RE: random amblings Oct 29, 2006 04:30 PM

      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.

      1. Robert Lauriston RE: random amblings Oct 29, 2006 04:37 PM

        If you have a microwave oven, you can get bacon crispy in two minutes.

        3 Replies
        1. re: Robert Lauriston
          sandrina RE: Robert Lauriston Oct 29, 2006 06:29 PM

          Robert, please share your microwave method. I've been wanting to try this but haven't for fear of it creating a bacon grease splattery mess inside.

          1. re: sandrina
            jfood RE: sandrina Oct 29, 2006 10:47 PM

            three slices on a plate for 30 seconds. very KISS

            1. re: sandrina
              Robert Lauriston RE: sandrina Oct 30, 2006 03:11 PM

              We've actually got a microwave bacon tray, cheap plastic gizmo that lets the fat drain. To avoid splatter, put a paper towel on top. Beyond that, just high power until it's as crisp as you want it.

              http://www.discountcooking.com/store_...

          2. m
            mhoffman RE: random amblings Oct 29, 2006 08:36 PM

            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!

            1. javaandjazz RE: random amblings Oct 29, 2006 09:18 PM

              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

              1. a
                Anne H RE: random amblings Oct 29, 2006 10:32 PM

                I know the idea of shelf-stable bacon is repugnant, but I ate a bunch of it this summer because I must have a weekly BLT during tomato season, and DH is dieting, and I didn't want to make the house smell of bacon, which seemed too cruel. Honestly, it wasn't bad at all, if you are putting it in a sandwich or otherwise mixing it. You wouldn't want to eat it just straight, it is less tasty. But precooking your own is probably a better solution, except in the case of not wanting to impose a bacon smell on others.

                2 Replies
                1. re: Anne H
                  coll RE: Anne H Oct 30, 2006 08:48 AM

                  I think pre cooked bacon is perfect for rolling around appetizers, I wouldn't do it any other way. And as Anne H says, once you get over your prejudices, it tastes fine on a BLT or the like. Just not great on its own.

                  1. re: coll
                    m
                    mhoffman RE: coll Oct 30, 2006 03:46 PM

                    But a BLT is supposed to be a magical synergetic combination on elements that already taste omygod delish on their own!

                2. s
                  swsidejim RE: random amblings Oct 30, 2006 03:50 PM

                  bacon isnt really the most healthy item as it is, why would you want a form of bacon that can sit on a shelf @ room temperature loaded with preservatives, and other chemicals...?

                  1. Katie Nell RE: random amblings Oct 30, 2006 03:58 PM

                    I've had it, and it's just not as crispy and doesn't have the good bacony flavor! Wendy's and Applebee's both put it on their bacon cheeseburgers now... not good!

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