Well! The post about making cups out of bacon got quite popular on teh internets. It was linked to from a bunch of sites and I had a nice little spike of traffic. The fifteen minutes is over now, and life can continue as usual.
I have a bunch of bacon cup things I wanted to follow up with:
- Alternate name suggestions: bacon basket and, my favorite, bacontainer.
- From Laura: “If you run bacon under cold water before frying, it won’t shrink. I bet if you refrigerate or put the bacon cups in the freezer to get really cold before baking, it’ll reduce shrinkage.”
- From Luke: “To reduce shrinkage, you need bacon that has not had water injected into it following the curing process…Ideally you want properly dry-cured bacon. only this will not shrink when cooked.”
- Lots of suggestions for using turkey bacon since it will shrink less while cooking.
- Kim advised: “According to America’s Test Kitchen, a generous amount of salt in the pan to catch the drippings will help cut down on the smoke.”
- William suggested putting a tray or dish with cold water below the bacon to catch the drips, that way the won’t flare when they hit and the oven won’t get smoky.
- DavidG suggested using the non-stick foil from Reynold’s.
- Kara wondered if something could be set up using carefully molded parchment and those silicone tying bands.
- Jamaila considered using silicone baking cups. I have some of these but I feared that they would never get clean afterwards.
- A few people suggested using the microwave – either forming hot bacon after it comes out of the microwave or making it on paper cups. I don’t have a microwave (tiny kitchen, no space) so this will go untested.
- There were a few mentions of bacon clothing, and somewhere out there I found a picture of a bacon bikini which I will not be linking to from here. It looked slimy.
- Filling suggestions included: pecan pie, scrambled eggs, mini quiche, chocolate ice cream, mashed potatoes, meat loaf and a number of requests for simply more bacon.
- Doing a little post-creation research I found examples of using a slice of Canadian bacon or pancetta in a muffin tin as a cup for a baked egg. In San Francisco I had the baked eggs at Doidge’s a few times, it came in a ramekin that had a ring of bacon on the inside. All this to say, I’m certainly not the first to make shaped pork prodcuts.
- Annaramma made a very successful bowl out of veggie bacon (more photos).
- I came across some photos of scrambled eggs in small bacon cups on Flickr, made by getthebubbles.
- Pancetta Cups with an egg baked inside at Iron Stef, see also eggs in a Canadian bacon cup.
- I also found Beer Cheese Cupcakes W/ Bacon Cheddar Cream Cheese Frosting, and the Bacon Cheese Baconburger.
The excuse I had to make bacon was because I was invited to a delightful bacon themed pot luck held by Gluten-Free Girl and her husband, The Chef. You can see pictures of all the bacon-y food on her site. It was all absolutely, amazingly delicious. A few people in the comments suggested adding croutons to my bacon bowls as the bread part of the BLT, and keeping it gluten-free was my reason for not doing that. Though, somebody else was smarter than I and bought gluten-free croutons at Whole Foods for their fabulous BLT on a romaine leaf.