Baked BaconI don't like how my clothes smell like bacon when I cook bacon in a frying pan.
This method cooks the bacon in the oven on foil so
there is no spattering grease and it's an easy clean up. It's not quite as tasty but much easier.
Love this video by Jim Gaffigan about bacon.
- Line a baking sheet with foil. I like to crumble the foil and then line the pan. This gives a bumpy surface and the grease has a place to go.
- Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
- Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
- Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.
Tips:
- Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
- Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
- You can slightly under cook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
