Comments on: Cooking Bacon, Part 1 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/?utm_source=rss&utm_medium=rss&utm_campaign=cooking-bacon-part-1 Tue, 07 Feb 2012 23:42:00 +0000 hourly 1 http://wordpress.org/?v=3.0.5 By: Cooking Bacon, Part 2 | Elegant Code http://elegantcode.com/2009/08/22/cooking-bacon-part-1/comment-page-1/#comment-48794 Cooking Bacon, Part 2 | Elegant Code Tue, 25 Aug 2009 04:24:49 +0000 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/#comment-48794 [...] after attempting to cook bacon in carbon dioxide, the next logical step was to repeat the experiment in a vacuum.  Would the absence of an [...] [...] after attempting to cook bacon in carbon dioxide, the next logical step was to repeat the experiment in a vacuum.  Would the absence of an [...]

]]> By: Dave Bush http://elegantcode.com/2009/08/22/cooking-bacon-part-1/comment-page-1/#comment-48779 Dave Bush Mon, 24 Aug 2009 13:20:35 +0000 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/#comment-48779 Tony, Cooking fatty food in general and bacon in particular produce free radicals. Free radicals contain oxygen molecules. Free radicals are carcinogenic. I wonder if oxygen-free cooking would eliminate or reduce free radicals in food. Dave Tony,

Cooking fatty food in general and bacon in particular produce free radicals. Free radicals contain oxygen molecules. Free radicals are carcinogenic. I wonder if oxygen-free cooking would eliminate or reduce free radicals in food.

Dave

]]> By: Arjan’s World » LINKBLOG for Aug 23 - 2009 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/comment-page-1/#comment-48756 Arjan’s World » LINKBLOG for Aug 23 - 2009 Sun, 23 Aug 2009 19:53:48 +0000 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/#comment-48756 [...] Cooking Bacon, Part 1 - Tony Rasa [...] [...] Cooking Bacon, Part 1 – Tony Rasa [...]

]]> By: Tony Rasa http://elegantcode.com/2009/08/22/cooking-bacon-part-1/comment-page-1/#comment-48694 Tony Rasa Sat, 22 Aug 2009 19:50:23 +0000 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/#comment-48694 <a href="#comment-48692" rel="nofollow">@Brian</a> Yeah that could be a factor. Next time I'll preheat the grill more, and maybe cook the control bacon first. @Brian
Yeah that could be a factor. Next time I’ll preheat the grill more, and maybe cook the control bacon first.

]]> By: Brian http://elegantcode.com/2009/08/22/cooking-bacon-part-1/comment-page-1/#comment-48692 Brian Sat, 22 Aug 2009 18:28:58 +0000 http://elegantcode.com/2009/08/22/cooking-bacon-part-1/#comment-48692 Fun! I hypothesize that it was temperature that affecte the crispiness of the bacon. Your cooking apparatus might have gotten chilled, along with the bacon, which would affect how long it took to cook. Also, when you are cooking and you want a good crust or sear, and you don't want it to be greasy or soft, you preheat your cooking surface and allow the meat to get closer to room temperature. Fun! I hypothesize that it was temperature that affecte the crispiness of the bacon. Your cooking apparatus might have gotten chilled, along with the bacon, which would affect how long it took to cook. Also, when you are cooking and you want a good crust or sear, and you don’t want it to be greasy or soft, you preheat your cooking surface and allow the meat to get closer to room temperature.

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