Pre-heat oven to 350 Degrees.
1.) Line a rimmed cookie sheet with aluminum foil, making sure the foil rides up the pan slightly so grease won't leak into pan.
2.) Line strips of bacon close together across the pan.
3.) Bake in center of oven for 20-25 minutes.(Mine is always done in 20)
4.) Drain bacon on papertowel lined tray or plates.
Allow the grease to cool a bit, then carefully wrap the foil around the grease and toss into the basket. No grease down your drain and no pan to clean!
Your bacon will be perfectly crispy and straight, not all shriveled up like it gets when you pan fry it. It is perfect for making BLT's. The best part is that you don't have to deal with any splattered greasy stovetop mess, or risk getting grease burns or grease stained clothing from the splattering of the hot grease. Using the oven method, the grease does not splatter.
Another reason I love this method is because I don't have to stand at the stove for 20 minutes monitoring the bacon. Instead I just set the timer, then set the table, cook the eggs, pour the juice and get other things done while the bacon takes care of itself! You will never fry your bacon again!
Tip: Cooked bacon freezes well too. You can warm it up in the toaster oven, oven or microwave and it will crisp back to life again. I normally cook the entire package and warm it up again for BLT's, breakfast, or chop it up for twice baked potatoes.
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My friend and co-worker Gayle tried this last night. She said she cooked thick bacon instead of the regularly sliced bacon and she had the same results. She just had to cook it a little longer. So go ahead and try this method with thick bacon. So happy Gayle had such great results!!!
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