Cooking Tip of the Day
Making bacon in the oven is a snap, with hardly any clean-up. I will never again stand there and cook bacon in a skillet on the stove.
I heard this tip several times on Food Network shows (Barefoot Contessa and Michael Chiarello’s Easy Entertaining…. to name two) …. although oven temperatures varied … and some laid the bacon on a rack in a baking pan, while others just laid the bacon on a baking pan…. the basic idea was the same. I tried it and couldn’t believe how easy it was.
Simply line a baking pan with foil and lay your bacon strips on it. (or lay them on a rack, so they won’t be in the grease)
Put it into a cold oven and set the oven on 400 degrees F. Use a full size oven only… DO NOT USE A TOASTER OVEN.
Check it after 15 minutes…. if you like your bacon crispier, then you will likely need to bake them for another 5 minutes, but keep a close eye on it, they can burn easily.
Remove the pan from the oven and immediately remove the bacon, drain on paper towels.
Let the pan cool, when cool, the bacon grease will gel and clean-up will be a snap… just throw away the foil.
4 comments:
Sweet! I'll have to try this one next time I'm making bacon.
I must try this.
You will never use a skillet to fry bacon again... trust me
I've used this method many times and it works great. I've cooked at temps anywhere between 325 and 450 with the lower temps being used for the thinner cuts and more controlled finish. The higher temps will burn quicker obviously. Being a bacon lover, sometimes I want the fond that's leftover on the bottom of the pan. It's almost impossible to reclaim the fond from the oven method so I will still use the fry pan when I want this bit of extra flavor.
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