Comments on: Makin’ Bacon By Bakin’

By: BigTim

BigTim — Tue, 27 Jul 2010 23:04:32 +0000

I bake bacon a lot — I have a backing pan with deep sides that I use and tend to bake a pound at a time.

Also, throwing away bacon grease is a sin! A sin I tells ya! You save it in the fridge to use for cooking other tasty things with later.

By: Misthiocracy

Misthiocracy — Mon, 26 Jul 2010 15:12:54 +0000

I use a roasting pan instead. That way the excess fat drips down into the grease pan, and the bacon is just SLIGHTLY less fattening.

Plus, you can keep the collected bacon fat in the fridge and use it for other recipes. I use it instead of butter to grease a frying pan for scrambled eggs.

By: Alex

Alex — Mon, 26 Jul 2010 14:12:07 +0000

One trick I found that helps with bakin’ bacon this way is to crinkle the foil before you put the bacon on. If the foil sheet is flat, the bacon’s more likely to stick to it, but if it’s crinkled then that’s less of the bacon that’s in direct contact with the foil. It’ll peel off easier.

By: Lars Vargas

Lars Vargas — Mon, 26 Jul 2010 14:01:56 +0000

I’ve been baking my bacon for years and prefer it to fried. Baking yields more consistent, even results and the bacon doesn’t get all wrinkly.

Also, the times above are for “standard” thickness bacon. I tend toward thick-sliced bacon, which nearly doubles those times. I do about 15-18 minutes per side (but also like my bacon very crisp).

And don’t throw away the grease. Save it and use it to make amazing biscuits and gravy.