Community Forums

dbdreamers · 05-10-2016, 03:42 PM

Hi all -

I've just discovered pre-cooked bacon. Didn't think I'd
like it... Well, it is just fine and I'm ready to buy some more.

I thought surely 30 sec in a microwave on High was less
power used than 5-10 minutes on the induction plate.

Any of you electrical wizards have any idea on this? Have
I inadvertently uncovered the ultimate power-saving food
product?! BACON!!!

Thanks!

Dave C

Selah · 05-10-2016, 04:01 PM

We have had pre-cooked bacon before it is awsome. Probably one to the top ten inventions of mankind! Who ever came up with that should get some sort of Nobel Prize for something.

Gordon Dewald · 05-10-2016, 04:09 PM

Under the proper scenario pigs could be called HERO's for giving up their lives to make bacon.

ctbruce · 05-10-2016, 08:11 PM

1bigmess · 05-10-2016, 08:44 PM

Off Road · 05-10-2016, 10:11 PM

Pre-cooked bacon is great for backpacking but then I again I bought a trailer...

Arch Hoagland · 05-10-2016, 11:08 PM

I just cooked four pounds of bacon two days ago. I have a couple electric skillets and cook it outside.

Then my wife puts it in plastic bags, about 8 strips to a bag, and places it in the freezer.

We've been doing it that way for about 6 years now. Cooking it outside keeps the house from getting all smelly.

Tastes great.

OLYLEN · 05-11-2016, 09:17 AM

Costco has BIG packages of the precooked, we just take it out of the original package and put it in a zip lock. Between that and the big bag of bacon bits we are ready for the road.

LEN

oatmeal · 05-11-2016, 02:28 PM

I used the Costco pre-cooked bacon for years. It was better than the stuff that I got in the smaller boxes at the grocery store.

But neither is really very good. I'm with Arch Hoagland--cook up your own and freeze it. It works the same as the pre-cooked stuff when reheating, but tastes better, especially if you use thick-sliced bacon.

I can't cook outside, but I do pick a day when I can have the windows open and exhaust fan on and I cook a couple of pounds (in shifts) in the oven. You can just freeze it afterwards, or I use a vacuum sealer first because it's going to last me for several months and I detest freezer burn.

Statgeek · 05-11-2016, 02:32 PM

Never thought of cooking ahead of time and freezing it.

If you haven't tried it yet--consider BAKING your bacon. It cooks evenly and crispy and is just perfect. I lay it on a baking rack or use my broiler so that it doesn't sit in the fat the whole time.

dbdreamers · 05-11-2016, 09:41 PM

Thanks to all for your enthusiasm about bacon. (Who couldn't be enthusiastic about BACON!!!)
BUT!!

I'm still interested in the energy-used difference between
30 seconds on a microwave (full power ) and the 8-10 minutes it would
take to fry bacon on an electric stove, pan or induction cook top.

Anybody have the smarts to give us an idea?

Dave C

1bigmess · 05-11-2016, 10:20 PM

I have a propane stove and cast iron pans. No electricity needed to cook bacon. And that's pretty cool IMO.

oatmeal · 05-12-2016, 09:28 AM

Quote:

Originally Posted by dbdreamers

BUT!!

I'm still interested in the energy-used difference between
30 seconds on a microwave (full power ) and the 8-10 minutes it would
take to fry bacon on an electric stove, pan or induction cook top.

Your premise is faulty. The microwave is just heating the pre-cooked bacon.

The electric skillet is actually cooking the bacon--taking it from a raw state to cooked. That will obviously take a lot more energy.

Gordon Dewald · 05-12-2016, 09:28 AM

Quote:

Originally Posted by dbdreamers

Thanks to all for your enthusiasm about bacon. (Who couldn't be enthusiastic about BACON!!!)
BUT!!

I'm still interested in the energy-used difference between
30 seconds on a microwave (full power ) and the 8-10 minutes it would
take to fry bacon on an electric stove, pan or induction cook top.

Anybody have the smarts to give us an idea?

Dave C

I predict that the microwave will be more efficient and most of the energy goes into the bacon. There will be some parasitic loss as the bacon heats the container is it in and the fan exhausts some of the heat. The stove top will lose heat through the element and pan in radiated and convected energy.

In a microwave there is not much heat after the cooking cycle compared to cooking on a stove top where you can feel significant heat above and to the sides of the pan, as well as heat that is left in the stove top after the energy is turned off.