There is nothing like the sounds, aroma, flavours, and texture of perfectly cooked bacon.
Even adding a small amount to a dish can make such a delicious difference.
But, cooking it on the stove top, in a fry pan, can be a massive pain. The mess, the spitting, the curling bacon … ugh.
This technique will allow you to cook an entire pack of bacon without all the mess. Rest assured that the sizzle and smell of cooking bacon remains. As a bonus, there are no pans with crusted on bits to have to contend with.
I like cooking more bacon than I need because it lets me freeze what I don’t use. This makes portion control, and adding just a little to a dish, possible.
Give this technique a try, it will save you so much mess and frustration.
- Using foil on the pan limits the messy cleanup
- Refrigerate or freeze any leftovers
- Preheat oven to 400 °F (204 °C)
- Line a rimmed baking sheet with foil and place a cooling rack on top
- Place bacon on racks in a single layer. The bacon will shrink a lot, so a little overlap in the beginning is fine
- Bake for 10 minutes and check to see if the tray needs to be turned. You can flip the slices at this point, but it is not necessary
- Bake for another 10 minutes or until they are done to your desired crispness
- Remove from oven and allow them to cool
- Refrigerate or freeze any leftover cooked slices
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