Makin’ Bacon By Bakin’

July 26, 2010 5:00 am Published by 5 Comments

 

We all know how it goes, when you are absolutely dying for a great bacon oriented meal when you are on the go, but you don’t want to have to fuss with the hustle and bustle of dealing with the mess.

Besides, you’re all dressed up and don’t want to have to worry about bacon spatter getting all over you, your clothes and the kitchen.

The solution = Bake the bacon instead of frying it.

Here’s exactly how you do it!

Line a baking sheet with aluminum foil, so that the shiny side is “up” and the foil has enough length to not only fully cover the entire baking sheet, but has enough additional length to wrap over the lip to hold the grease safely in place without the sheet coming loose or leaking through.

Trust me, take the time to make sure, as it will definitely save you a ton of time and hassle later on when you have to clean up!

Arrange your bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Do “NOT” preheat the oven,

Close the oven door and turn the oven on 400°F.

In 10 minutes, carefully take the hot sheet of bacon out of the oven with oven mitts and turn each slice of bacon over and place back into the oven for another 8 minutes, if you like your bacon flexibly soft or another 10 minutes if you want your bacon well done and crispy.

When the bacon has reached your preferred level of crispiness, carefully remove the sheet from the oven

Now using tongs of a fork, carefully remove the bacon from the baking sheet that you cooked it in, by placing the bacon on another separate baking sheet layered with paper towels or in not another baking sheet, then a plate with a couple of layers of paper towel on the plate to absorb the extra bacon grease.

Once all the bacon is on the plate, place another couple of layers of paper towel on top and pat the bacon down to remove as much excess grease as possible.

Eat the bacon! (I truly can’t overemphasize the vital and significant importance of this very critical step.)

When the bacon grease has cooled and hardened in the baking sheet that the bacon was cooked in, simply unwrap the foil from around the lips, lift the sheet of cold, hardened grease out of the sheet and wrap in into a ball and throw in the garbage can.

Then wash both of the baking sheets or sheet and plate at the next available time and get ready to cook and eat more bacon.

Mission Accomplished.

The End.


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This post was written by bacontodayadmin

5 Comments

  • Lars Vargas says:

    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.

  • Alex says:

    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.

  • Misthiocracy says:

    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.

  • BigTim says:

    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.

  • Beth says:

    Can I do the bacon in a turkey roasting pan without a lid? It’s the only pan I have that’s big enough.

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