[CnD] How To Make Perfect Bacon in the Oven

Lanore emerald-lass at verizon.net
Fri Jul 17 23:18:52 EDT 2015

  pan and do the same thing and it will catch the grease. LenoreYou can 
also use a broiller

On 7/17/2015 5:56 PM, Helen Whitehead via Cookinginthedark wrote:
>          How To Make Perfect Bacon in the Oven
>   I think we can agree that crispy, smoky bacon is one of life's greatest
> pleasures. However, standing over a hot stove dodging sputtering bacon
> grease
> is not. Here is how we can have the best of both worlds: a hands-free,
> hassle-free method for cooking perfect bacon, all in the oven.
>   I was a skeptic of oven-baked bacon at first. Give up cooking the long
> strips in my beloved cast iron skillet? Really? There's just something that
> feels
> so nostalgic and right about cooking bacon that way - tenderly flipping and
> monitoring the progress of every slice, though yes, while nursing the
> occasional
> oil-spatter burn. For a few quick slices, I still think a skillet is the way
> to go; but when cooking a pound or more of bacon for a big Saturday brunch
> or for a week of easy meal add-ins, I am a total oven-baked bacon convert.
>   For one thing, it's just so easy. There's no flipping or monitoring
> involved. You just lay the bacon on a baking sheet, stick it in the oven,
> and set
> a timer. The strips of bacon bubble away in the oven (no splattering!) and
> gradually becomes the crispy, golden-hued, irresistible bacon we know and
> love.
>   For another thing, there's the convenience of cooking an entire batch of
> bacon in one pan and all in one go. I find that a pound of medium-thick
> bacon
> fits on a single baking sheet. To cook even more (or if your bacon doesn't
> all fit on one sheet), you can cook two baking sheets at once.
>   Bacon cooked in the oven definitely gets crispy, but I also find that it
> retains a bit of chewiness near the middle, especially when cooking
> thick-cut
> bacon. I love this, but if you love your bacon crispy through and through,
> then you might try baking it on top of a metal cooling rack set over the
> baking
> sheet. Lifting the bacon up lets it cook from all sides and get even
> crispier.
> Line a baking sheet with foil and lay the bacon in a single layer without
> touching.
> Bake the oven in a 400°F oven. Check halfway through - the bacon should be
> starting to render its fat and become golden on the edges.
> Bake the bacon until golden and as crispy as you like it, 15 to 20 minutes.
> Transfer the bacon to a paper-lined platter to drain.
> How To Make Perfect Bacon in the Oven
> What You Need
> Ingredients
>   1 to 2 pounds bacon
> Equipment
>   Aluminum foil
>   1 to 2 baking sheets
>   Tongs
>   Paper towels
>   Platter
> Instructions
> 1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a
> rack in the lower third of the oven. If you're cooking multiple sheets of
> bacon, position a second rack in the top third of the oven.
> 2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this
> makes clean-up easier). Lay the bacon on the baking sheet in a single layer.
> The bacon can be close together, but don't let it overlap or the bacon will
> stick during cooking. If necessary, use a second baking sheet.
> 3. Bake the bacon: Place the baking sheet of bacon in the oven and bake
> until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact
> baking
> time will depend on the thickness of the bacon and how crispy you like it.
> Begin checking around 12 minutes to monitor how quickly the bacon is
> cooking.
> The bacon fat will sputter and bubble as the bacon cooks, but shouldn't
> splatter the way it does on the stove top. Pour off the bacon grease as
> needed
> so the bacon isn't totally submerged in grease.
> 4. Cool the bacon: Remove the bacon from the oven and use tongs to transfer
> it to a paper-lined platter to drain and finish crisping. Serve immediately.
> You can also refrigerate leftover bacon for a week or freeze it for up to
> three months; warm the bacon in the microwave before serving.
> 5. Clean up: If you want to save the bacon grease, let it cool slightly,
> then pour it into a container and refrigerate. If you don't want to save the
> grease,
> let it solidify on the baking sheet, then crumple the foil around it and
> discard.
> Recipe Notes
> . Even Crispier Bacon: For even crispier bacon, set a metal cooling rack
> over the foil-lined baking sheet and lay the raw bacon over the cooling
> rack.
> Elevating the bacon allows it to cook from all sides and become
> extra-crispy.
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

More information about the Cookinginthedark mailing list