Thursday, July 14, 2011

Bacon and Waffles- Second Attempt in the Oven

Bacon and waffles warming in the oven, July 2011.
After my first attempt at keeping bacon and waffles warm in the oven, I promised I would report back on future experiments.  This time instead of putting a pile of bacon and waffles on a cookie sheet, I put everything on a cooling rack sitting on top of a pizza stone.  As you can see in the photo, I put the entire pile of bacon on a single paper towel.  I separated the waffles with layers of paper towels.  Here's what I've learned.

  1. Bacon stays pretty happy in a 200 degree oven.  It doesn't matter if you put the bacon directly on a baking sheet or on a paper towel on top of a cooling rack.  As long as you cook the bacon properly over a medium-low flame in a cast iron skillet, it's stays crispy without burning.  (Have I mentioned my obsession with CRISPY bacon?)
  2. Give up on the idea of keeping waffles crispy in the oven.  It can be done, but it dries them out.  (This batch of waffles was crispy on one side and steamy on the other.)  In my opinion, it's better to have a slightly steamy, soft waffle than a rock-hard waffle.
  3. Estimate the number of waffles you think your family can eat and only keep that many waffles in the oven.  
  4. Let any extra waffles cook on a plate on your kitchen counter, separated by paper towels.  Waffles reheat much better in the toaster oven if they haven't been dried out in the oven.
  5. Next time, I think I might slightly underbake any waffles I plan to reheat.