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can bacon be cooked in a microwave??

  • m

i dont mean microwaveable bacon but the regular raw stuff. can it be nuked in a satisfactory way??
or is fry pan always the way to go??

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  1. It can, yes. Should it be, not really. You can make it crisp, but the crisp tends to be closer to hard and burnt then the pan-fried version. Its really hard to get it done right. Now if you were in the middle of cooking a bunch of stuff and all your burners were going and you needed 6 or less slices for some reason (lunchtime BLT or annoying inlaw) you could do it, but its just not going to be as good. My mom tried weekly for years before giving up and going back to only cooking it on the stove.

    Now you can pre-cook the bacon on the stove until its done, put it in the fridge and then microwave it for a few seconds at a time on a paper towel later to warm it back up. That works reasonably well.

    2 Replies
    1. re: Ariadanz

      You can also put it on a rack in the oven -- super easy, leaves all your burners free, and it doesn't spatter or shrink as badly.

      1. re: sunshine842

        This is what I like to do, too. I still prefer the stovetop as far as getting the best crispiness, but it can be messy. I love my bacon and I feel like microwaving it is a waste. I'm not averse to shortcuts once in a while but bacon is one of those things where I feel the need to either do it right or not at all.

    2. I remember when microwaves first came out, bacon was one of the things suggested for cooking. I tried it a couple of times but didnt like the texture and have never repeated the experiment. Much better to do it the traditional way under the grill.

      Scrambled eggs were another thing suggested and that proved to be awful. Much better cooked low and slow in a pan.

      10 Replies
      1. re: Harters

        oh yes.

        I tried and tried -- I really tried -- to cook in the microwave. I had a temperature probe, and recipe books, and...

        ...the final opinion (mine - it's my kitchen) is that cooking in the microwave is rubbish, for the most part. Grey food unevenly cooked with hot spots and cold spots, and all rather well steamed as a nice glaze. (several different microwaves over the years)

        Sometimes I steam vegetables if I'm in a hurry....but the microwave is pretty much only for reheating these days in my kitchen.

        1. re: sunshine842

          Sounds like y'all might need new microwaves...or maybe a recent American model?

          1. re: roxlet

            The convection microwaves cook very nicely. I had one with a metal interior when I was without a stove for a year or so, and loved it. Unfortunately I had to leave it behind, don't know if they still make them like that, but if my cheap-o model ever dies, that's what I'm searching for. It browned the food just like an oven.

            1. re: coll

              convection microwaves are like god's gift to renters.
              I stopped using the real oven, and just used that instead!
              pies, roasts in 1/4 of the time, cookies... just about anything.

              1. re: Chowrin

                I wish my microwave would die, but it's going strong since the early 1990s. Just my luck!

            2. re: roxlet

              I agree with you. My nuker rocks bacon pretty easily.
              As for cold / hot spots, ever since I learned about using the power levels, I don't have to experience that. I have a decent inverter model that actually modifies the power as entered. As I understand it, the old non-inverter models will run at full power 60% of the cook time entered if you use power level 6. They will then run at 0% power the other 40% of the time entered. So, basically, I can use my nuke to correctly take the chill out of something cold, and then heat it in one heating session. Example- yesterday lunch. I had a tupperware container full of rice and leftover homemade chicken with broccoli in oyster sauce in the fridge. Power level 5 for a minute and a half to take the chill out, then one minute at full power, and the whole thing is hot, not just the outside. As far as bacon goes, my FIL is a master at microwave bacon. and his simple secret is this - THICK CUT BACON WORKS BEST. I agree with him. Bacon in the microwave does work, soft or crisp, it totally works. IMO, however, regular oven on a cookie sheet is so much easier.

            3. re: sunshine842

              I don't even like using it for reheating. I'd much rather use the stove/oven.

              1. re: sunshine842

                I'm talking about American microwaves used in an American home when the price came down in the late 80s and everyone had to have one.

                I tried with every new model we had -- some large, some small -- over a period of years and finally came to the conclusion that the microwave is great for reheating things, but it basically sucks as a food cooking device.

                1. re: sunshine842

                  I'll mainly agree with you that the microwave sucks for cooking since the only thing I ever cook in the microwave is bacon. Just had some now-- crispy bacon, egg, and cheese on a Kaiser roll. The bacon was perfectly brown and crispy.

                  1. re: sunshine842

                    it's fine for watery dishes, as it heats water.

              2. I microwave bacon all the time, and I like the way it cooks in my microwave. In general, it cooks more evenly for me in a microwave. I pull off 3 sheets of paper toweling, and put two on the bottom of the dish. I put my bacon on top, and cover with the third piece. If the bacon is the usual thin-ish bacon, I will microwave for 2 minutes, and then check it. Usually it goes another 10-15 seconds to get to the texture I like.

                3 Replies
                1. re: roxlet

                  I agree. You have to watch the timing, but I see NO difference in the end result between pan on stove and microwave.

                  1. re: roxlet

                    for small amounts, like less than 6 pieces, i use the microwave too. we also have have one of those rotating dishes in there which helps for even cooking. this one needs about 1 minute per slice for perfect cooking, and no mess.

                    1. re: hotoynoodle

                      Yes, I love the easy clean up too. No grease spatters on the stove. I toss the paper towels I've used that have absorbed the bacon fat, and I throw the plate in the dishwasher. Easy peasy. Since I never cook with bacon fat, I'm not concerned with saving it.

                  2. Yes, you can. But, as you can see by the threads, you need the correct technique. I feel this applies to all things cooking.

                    My father sold Tappan microwaves and we had one of the original ones in our house in 1960. He was continuously working on his technique for in-store demos, and you would be surprised at the range of foods you can prepare in the microwave with great results. Whole turkey, meatloaf, stuffed green peppers and any type of casserole. I personally prefer steamed broccoli and asparagus in the microwave over any other cooking method.

                    A browning element in a microwave helps with the "grey" meat syndrome. The only things that I will not cook in a microwave are bread and cakes.