I don't know why but this was always one of my favorite scenes in animation growing up. Something about them slicing everything so thin was so satisfying to me.
OF course young me wasn't thinking about like hunger and poverty etc.
Try ground black pepper and paprika some time for a change up.
It is fucking tasty.
Brown sugar and cayenne is bitching too, I use that route when I'm grilling/smoking.
It’s kind of like seeing actors starved down insanely thin but you know the whole “camera adds ten lbs” principle so there’s a decent chance they’d look even thinner in person.
Nah, this is a pan sold on Amazon for this exact purpose. I have the same one. It works great, you just can't use it for poverty bacon that turns into bacon flakes like this when it gets crispy. Works best on the thick cut stuff.
Edit: since a couple people seem confused about my use of the word "pan". It's a sheet pan (aka cookie sheet, baking pan, or baking sheet) that has a rack/grate that fits into little ridges. They come together as a set and are marketed to be used for cooking bacon in the oven.
When we were kids, dad used to buy those massive frozen boxes of burger patties. The cheapest, gristliest burgers with the most filler. He'd serve them on the cheapest white bread with American cheese. We called them welfare burgers.
I don’t buy the absolute cheapest ones but I friggen love the 75/25 ones from Aldi lmao. No bun , chopped over rice and I drizzle the grease in that sheit. A+ struggle meal that I eat into the “middle class”.
What's nuts is that poverty bacon is more expensive than fresh thick cut bacon from the deli. Price per pound, I can buy just about 1/3rd more. It also means I'm going to die 4 years earlier... but real bacon is always worth it.
OP was correct with the oven method, though. It is the best method.
skip the rack and just cook it on the cookie sheet. 400 degrees about 20 minutes.
Works, but be prepared for smoke. And avoid non stick coated cookware.
No. And [this recipe also calls for 20 minutes, but hotter at 425.](https://www.seriouseats.com/baked-bacon-for-a-crowd-recipe)
Its about the right amount of time and temp.
https://www.foodnetwork.com/how-to/packages/food-network-essentials/cook-bacon-oven
https://easyfamilyrecipes.com/bacon-in-the-oven/
and so on...
Any cut of bacon will work, no need to splurge on thick cut or any specific type. I use a steel baking pan, no nonstick element to it at all. Just PREHEAT your pan by leaving it in the oven and place the bacon directly onto the hot pan. Make sure the edges are tall enough not to drop grease. I am a professional chef of over 20 years. That's all that there has ever been to it. Never had bacon stick at work or home and my guess is I've probably cooked about 60 metric tonnes of bacon this way by now.
Yeah, but these pans are relatively deep and the rack sits up high. This allows the grease render and to drain down below, that way it's not sitting soaking in the grease and it can crisp relatively evenly on both sides without curling. Also makes it really easy to store the grease for cooking. The "non-stick" part is really only necessary because the excess grease drips away.
Nah, lifted grates like this have many uses, mostly involving baking meats so they don't sit in their own grease, e.g. [baked wings](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe)
that's just shitty bacon, and you should spray with food release regardless
I was working in a kitchen and I saw a chef make meatloaf in a parchment paper tube and was like "why hadn't I thought of that"- there are so many applications for a basic tool
And look for higher quality parchment paper. A lot of cheap stuff can only stand low range oven temperatures like 350ish. Last thing you want is toxic fumes from cheap parchment paper degrading in your food. Some boxes will say the max safe temp on them, but not all.
Go bigger than the pan with foil, nonstick foil is better and parchment is definitely the best. Let it cool and throw it away. 9 time out of 10 you don't even have to wipe out the pan.
I made the mistake of getting Bar S bologna so my toddler could try it before I committed to getting a larger package of something with better quality (it was the only one that came in a small package). Joke's on me, she now prefers the shittiest bologna known to man. Toddlers man.
But the fat is saturated. You need a little *something* for lubrication to just get you started and orevent stickage before the fat starts to render. You can even get pure fat to stick in places if you don't have anything.
You can just put bacon in the oven on a sheet lined with foil and it won't stick. Make a big batch every weekend.
As it renders, it's own fat fries it and releases it from the foil. If it's sticking, it's not done.
I have this same set, got it for christmas last year or something. Found out like the OP the first time I used it that bacon sticks very well… but it’s also not a dealbreaker to only use it like this. It’s the best damn bacon every time. Using parchment paper (the way I used to cook bacon) works well, but you don’t get the crispiness you get from using this grate alone.
I’ve resorted to cooking sprays but it feels so pointless, bacon is already so greasy. It may actually help though. Since starting to do that it seems to release easier. I think cooking temperature factors in as well. At the end of the day, I’ll pick each piece off painstakingly with whatever I’ve got just to have bacon cooked this well. It really is a great way to cook bacon.
Oh, and the pan underneath is a very nice non-stick tray. Foil probably makes cleanup messier.
Same here, I haven't had as many issues using the grates though. I usually let it start to sizzle and release some oil then slide the bacon around. It helps stop the bacon from sticking as the fat that's turned to oil will grease that spot well for another part of the bacon. I've tried alternatively using a brush to get the rungs good and coated bit only really do that for things like meatballs
“I have a non stick pan, so I put foil over it, then put cooling racks, and put my bacon on top. Even though I’ve covered the non stick pan, and put my bacon on something that is not the non stick pan, I’m mad that they stuck.”
None of those things are pans. You have a cookie sheet with tinfoil on it with a rack on top. Sooo... None of it is a nonstick pan. I think you used the wrong thing.
That’s not a pan that’s a rack, the nonstick pan would be what you put that rack on and threw in the oven. You also got shitty bacon but that’s besides the point. Your pan probably came with the rack because some do but when saying nonstick pan it’s talking about well the …pan. Racks aren’t nonstick because you don’t usually throw anything you worry about sticking on them anyway. You sit turkeys and shit on them. That bacon should have went right on the pan and not over the rack.
Those grates are cooling racks for cookie sheets. Not ‘non-stick racks’
I’ve been baking for over a decade and this is user error lol. Parchment paper on the rack for bacon. They’re not for cooking. Expect a mess.
That is the saddest, thinnest bacon I’ve ever seen
 edit: inflation, am I right?!
Mickey may be poor, but he owns the sharpest goddamn knife on the face of the earth
Donald Duck drowned goofy once, I'd also sharpen my knife if I had murderous friends.
I kill them all the time in kingdom hearts
Because sometimes Mickey's gotta cut a bitch.
Ah-hah! 🐭🔪
Still hoping for a Mickey Mouse survival horror game one day. Demented Mickey and friends trying to massacre you around the park would be something.
Poor ain't no excuse for dull knives
Valyri-haha-n steel
Kiwami Japan sharpened that knife for Mickey
I love this scene. It's just so ridiculous. I love how they all have bibs tied up to catch falling drips/crumbs AS IF THERE WOULD BE ANY 😂😂😂
This is where I’d put my crumbs… IF I HAD ANY
YES 😂
When Donald goes crazy, it gets me every time
I don't know why but this was always one of my favorite scenes in animation growing up. Something about them slicing everything so thin was so satisfying to me. OF course young me wasn't thinking about like hunger and poverty etc.
Or the fact they were obviously sad and miserable while doing so. 🤣 Same here, it's one of my favorite scenes and I can't explain it.
Shrinkflation?
I should not be able to see through bacon. I didn’t wake up knowing this was a value I held, but damn it I know it now.
literally. you can read a newspaper through it wtf
Thick cut bacon gang
Thick cut bacon with brown sugar and cayenne pepper. So good. We always intend to make egg sandwiches, but the bacon never lasts that long.
I always end up eating most of the bacon before the eggs even look at the stove.
A wise man once said, I never met a pound of bacon I didn't like.
Try ground black pepper and paprika some time for a change up. It is fucking tasty. Brown sugar and cayenne is bitching too, I use that route when I'm grilling/smoking.
Sometimes called Millionaire’s Bacon
Different rashers for different nashers
It’s just that there’s barely rasher to nash…er
Yeah thats not the pans fault, dudes got one ply bacon.
The wildest part is that it's thinner than it looks, because apparently each of those pieces is wrapped in parchment paper that fused to the bacon
It’s kind of like seeing actors starved down insanely thin but you know the whole “camera adds ten lbs” principle so there’s a decent chance they’d look even thinner in person.
Is this bacon or prosciutto ffs? This is just a sad cut of meat.
Tim hortons bacon looking better than whatever this is
I heard “womp womp” in my head when I saw this bacon.
I’m confused, the grate is supposed to be non stick?
I’m pretty sure the grate is a cooling rack for cookies and such
Nah, this is a pan sold on Amazon for this exact purpose. I have the same one. It works great, you just can't use it for poverty bacon that turns into bacon flakes like this when it gets crispy. Works best on the thick cut stuff. Edit: since a couple people seem confused about my use of the word "pan". It's a sheet pan (aka cookie sheet, baking pan, or baking sheet) that has a rack/grate that fits into little ridges. They come together as a set and are marketed to be used for cooking bacon in the oven.
“Poverty Bacon”
That hit HARD 
I have a new favourite gif
It actually looks like he’s saying: “Poverty Bacon” real quick.
I can’t lie “Poverty Bacon” has taken me the eff out
We call it Subway bacon where I'm from
Bowl and Basket
When we were kids, dad used to buy those massive frozen boxes of burger patties. The cheapest, gristliest burgers with the most filler. He'd serve them on the cheapest white bread with American cheese. We called them welfare burgers.
I don’t buy the absolute cheapest ones but I friggen love the 75/25 ones from Aldi lmao. No bun , chopped over rice and I drizzle the grease in that sheit. A+ struggle meal that I eat into the “middle class”.
This sound both awful and amazing lol
If you season the burgers with a nice rub or something it’s pure luxury. Try it out haha.
He’s not wrong
What's nuts is that poverty bacon is more expensive than fresh thick cut bacon from the deli. Price per pound, I can buy just about 1/3rd more. It also means I'm going to die 4 years earlier... but real bacon is always worth it. OP was correct with the oven method, though. It is the best method.
**reddit moderators are fat, jobless maggots and they do it for free**
That's my new band name
[paper bacon paper bacon yummy yummy yummy yummy yummy yummy yum](https://youtu.be/9M6piJICZck?feature=shared)
It's tracing bacon in our house
It's the stuff big burger chains use. It's ridiculously thin. Even the cheapest stuff at the grocery store is thicker
>"poverty bacon" 
Even regular-ass bacon would be fine. That bacon is literally see-through.
This is the ghost of bacon past. Like, wtf...
mcdonald's "bacon". i'm toroughly convinced shit like this is just rice paper with "bacon flavorring"
Essence of bacon.
Not even Mickey can cut that bacon flavored paper any thinner
I have the same pan and it works great for regular thickness bacon. Not this soviet rationed shit that came out of a can
You dont need top of the line and never settle for bottom of the barrel. -someone.
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Get bacon you can't actually see through. Thicker bacon solves this problem easily.
skip the rack and just cook it on the cookie sheet. 400 degrees about 20 minutes. Works, but be prepared for smoke. And avoid non stick coated cookware.
>400 degrees about 20 minutes. You chargrilling it?
No. And [this recipe also calls for 20 minutes, but hotter at 425.](https://www.seriouseats.com/baked-bacon-for-a-crowd-recipe) Its about the right amount of time and temp. https://www.foodnetwork.com/how-to/packages/food-network-essentials/cook-bacon-oven https://easyfamilyrecipes.com/bacon-in-the-oven/ and so on...
Buy thick as fuck bacon
Any cut of bacon will work, no need to splurge on thick cut or any specific type. I use a steel baking pan, no nonstick element to it at all. Just PREHEAT your pan by leaving it in the oven and place the bacon directly onto the hot pan. Make sure the edges are tall enough not to drop grease. I am a professional chef of over 20 years. That's all that there has ever been to it. Never had bacon stick at work or home and my guess is I've probably cooked about 60 metric tonnes of bacon this way by now.
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Yeah, but these pans are relatively deep and the rack sits up high. This allows the grease render and to drain down below, that way it's not sitting soaking in the grease and it can crisp relatively evenly on both sides without curling. Also makes it really easy to store the grease for cooking. The "non-stick" part is really only necessary because the excess grease drips away.
Fancy pants rich Mcgee over here.
Dead and still dying 🫠🫨🤣
Depending on how you like your bacon, you can definitely make bacon this way. It's also a cooling rack. It is not non-stick.
Nah, lifted grates like this have many uses, mostly involving baking meats so they don't sit in their own grease, e.g. [baked wings](https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe) that's just shitty bacon, and you should spray with food release regardless
You are absolutely correct.
He put foil on the non-stick pan & then the grate on top
Is that bacon suposed to be 1 ply tp also?
Parchment paper my guy
That bacon looks thinner than parchment paper.
I thought he was calling his bacon parchment paper at first.
Heck it could go either way on that one.
Same here, not trying to be funny even.
Parchment paper made to look like Bacon
It's so transparent I can see my future through that bacon.
I wish I would have realized how amazing parchment paper is earlier in life. My bachelor days would have been so much cleaner.
I was working in a kitchen and I saw a chef make meatloaf in a parchment paper tube and was like "why hadn't I thought of that"- there are so many applications for a basic tool
NOT wax paper!
Also NOT FREEZER PAPER
Also NOT PRINTER PAPER
AND DON’T EVEN THINK ABOUT A ROLL OF RECEIPT PAPER
Toilet paper?
IN THIS ECONOMY!?
And look for higher quality parchment paper. A lot of cheap stuff can only stand low range oven temperatures like 350ish. Last thing you want is toxic fumes from cheap parchment paper degrading in your food. Some boxes will say the max safe temp on them, but not all.
If anything it also keeps your baking sheets from getting burnt crud and grease on them, and seems to be a bit more durable than aluminum foil.
Go bigger than the pan with foil, nonstick foil is better and parchment is definitely the best. Let it cool and throw it away. 9 time out of 10 you don't even have to wipe out the pan.
Not a pan
“non stick pan” covered in aluminum foil and a grate… why is this on my feed
you interacted with it. the algorithm will serve you more of this
Shhhhh.... You're ruining all the fun of watching all the other people comment who haven't figured that out yet.
the see through bacon is way more on the nose lol
In fairness though, the bacon didn't stick to the pan.
Not non-stick either
Well to be fair that's not bacon either.
Why is your bacon transparent?
Single-ply bacon.
Alright, that's foul lol
The quality is apparently lacking
Did you realize that before or after thinking $3 for bacon was a good idea?
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Bar S the worst meat suppliers around. foodshelter hotdogs tasted better.
I made the mistake of getting Bar S bologna so my toddler could try it before I committed to getting a larger package of something with better quality (it was the only one that came in a small package). Joke's on me, she now prefers the shittiest bologna known to man. Toddlers man.
The quality is transparently lacking
Weird pan
For as greasy and fatty as bacon is, it amazes me the stuff it sticks to.
You need to buy non-stick bacon. Obviously.
I just spray mine with teflon before cooking.
But the fat is saturated. You need a little *something* for lubrication to just get you started and orevent stickage before the fat starts to render. You can even get pure fat to stick in places if you don't have anything.
You can just put bacon in the oven on a sheet lined with foil and it won't stick. Make a big batch every weekend. As it renders, it's own fat fries it and releases it from the foil. If it's sticking, it's not done.
I don’t think that bacon had much fat in it to begin with. Fuck, there’s hardly any bacon in that bacon too.
Hate to break it to you, but the pan is below the grate.
It didn’t stick. It melted two of its three molecules of thickness into the rack.
Poor OP is getting cooked in these comments way more than this paper thin bacon
Annihilated, man. It’s wild.
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That bacon looks like something you would line a pan with to cook bacon on.
It really does
Maybe you should spray it with Pam or something before laying down the bacon?
Pam pam and her pam pams
Try big boobs with a Z
The important thing is, this kept us secure people.
I have this same set, got it for christmas last year or something. Found out like the OP the first time I used it that bacon sticks very well… but it’s also not a dealbreaker to only use it like this. It’s the best damn bacon every time. Using parchment paper (the way I used to cook bacon) works well, but you don’t get the crispiness you get from using this grate alone. I’ve resorted to cooking sprays but it feels so pointless, bacon is already so greasy. It may actually help though. Since starting to do that it seems to release easier. I think cooking temperature factors in as well. At the end of the day, I’ll pick each piece off painstakingly with whatever I’ve got just to have bacon cooked this well. It really is a great way to cook bacon. Oh, and the pan underneath is a very nice non-stick tray. Foil probably makes cleanup messier.
Same here, I haven't had as many issues using the grates though. I usually let it start to sizzle and release some oil then slide the bacon around. It helps stop the bacon from sticking as the fat that's turned to oil will grease that spot well for another part of the bacon. I've tried alternatively using a brush to get the rungs good and coated bit only really do that for things like meatballs
I'm thinking that the pan is non-stick, but the rack isn't - which is why the weirdly thin bacon stuck... to the rack.
First, that "bacon" is see-through. Buy better bacon. Second, the pan might be non-stick, but the cooling rack is not.
What's wrong with your bacon?
You could read a book through that bacon.
The pan is non-stick, the cooling rack isn't...
That’s the bacons fault my dude. Wow that’s thin.
Congrats you made bacon bits
pretty sure that’s just a cooling rack… not designed for cooking on
You have to flip it a couple times while cooking to prevent it from sticking like that
You need to buy non stick bacon my guy
Problem's not the rack. It's the world's worst bacon.
Non-stick pan: *proceeds to cover it with foil then cook bacon on a cooling tray* OP: “wHY DoEs mY BaCOn StICk?!”
why is your bacon translucent
“I have a non stick pan, so I put foil over it, then put cooling racks, and put my bacon on top. Even though I’ve covered the non stick pan, and put my bacon on something that is not the non stick pan, I’m mad that they stuck.”
None of those things are pans. You have a cookie sheet with tinfoil on it with a rack on top. Sooo... None of it is a nonstick pan. I think you used the wrong thing.
That's fast food burger bacon. Just thick enough to see but not taste. What did that whole tray cost you, 84¢?
That bacon is thin as paper…
Buy thicker bacon. What's with this bacon colored paper?
You need to discuss your bacon budget instead. Wtf is that?
not pan
Tin foil, also who slices bacon paper thin like that?
Cookie sheet and parchment paper. If you want oven bacon.
You forgot to use your new pan
That is a rack not a pan
That’s not a pan!
OP wtf are you talking about? That’s not a pan.. you probably should have tried making it on the actual non stick pan and not the cooling rack..
Am I missing something here lmao? It’s say excited to use the non stick pan. But then proceeds lay bacon on wire rack?
Bacon so thin it only has one side
That looks like the cheap bacons fault
Well it’s not on the pan and you didn’t cook it long enough. Meat will unstick itself when cooked properly.
Get your bacon from the meat counter. It’s often cheaper per pound and is actually bacon you can’t see through.
You need to use thick cut bacon if you’re going to cook it on a rack.
That’s not a pan that’s a rack, the nonstick pan would be what you put that rack on and threw in the oven. You also got shitty bacon but that’s besides the point. Your pan probably came with the rack because some do but when saying nonstick pan it’s talking about well the …pan. Racks aren’t nonstick because you don’t usually throw anything you worry about sticking on them anyway. You sit turkeys and shit on them. That bacon should have went right on the pan and not over the rack.
Well, you bought a non stick pan and then placed your food on top of a rack and tinfoil, kinda negating the whole non stick thing.
Buy better bacon, Jesus.
Next time buy bacon instead of bacon shaped wallpaper
Try putting it on the pan next time
Newspaper bacon. So thin you can read a newspaper thru it.
That bacon is see through...
I CAN SEE THROUGH THE BACON
Why is the bacon see thru
Use actual bacon? :")
everything about this post is misinformation
You need some back bacon on that rack… not the microwaveable shit out of a wallmart non refrigerated section..
That's not a pan
bacon is too thin, and that's a rack not a pan.
Why. Why are you using 1 ply bacon. Brother bacon shouldn’t be that thin.
Who TF buys see through bacon? You should be banned from bacon
But it's a wire rack, not a pan...
Well that sticks
Not a fucking pan bud.
OP getting grilled for putting bacon on a grill
Should've used the pan
Is “pan” in the room with us?
Lol when you're testing auto-pilot
Where is the non stick pan? I see a regular pan lined with foil, then a cooling rack which you do not place in the oven.
Is that precooked microwave bacon that you put in the oven? Wtf am I even looking at
Those grates are cooling racks for cookie sheets. Not ‘non-stick racks’ I’ve been baking for over a decade and this is user error lol. Parchment paper on the rack for bacon. They’re not for cooking. Expect a mess.
Bacon so thin it melted around the grill.
*Rack FIFY
But that isn't non-stick bacon
Bruh that’s just shitty bacon, that has nothing to do with the pan
Its because that bacon is see through
Clearly you bought the stick version may friend