I never got on the bacon bandwagon until recently.
Oh yeah, I guess it turns out that bacon makes EVERY MEAL BETTER.
Shoot, I don’t know why it took me so long to figure that out.
I think I shied away from it for so long because I would always fry it to a crumbly crisp on the stove top.
Thanks to this technique I discovered in a past issue of Cooking Light I am now a whiz of this meat candy.
Lately I’ve been enjoying bacon in moderation as a breakfast treat in rotation with other protein sources, as a topping on burger patties, and wrapped around chicken thighs (recipe to come soon).
Here’s a method to cook it in the oven properly – clean up is easy, and no frying pans required.
Nom, nom, nom!
-peaches & cake
How to Cook Bacon (Without Burning it to a Crisp)
Technique slightly adapted from Cooking Light: “The Most Common Cooking Mistakes”
1 lb. bacon – Try to find bacon that is the most minimally processed, if possible. I prefer a sugar-free, nitrate-free bacon. See the reasons why here.
2 jelly roll pans
2 wire racks
Preheat oven to 400⁰ F.
If desired, line 2 jelly roll pans with aluminum foil or parchment paper to make cleanup easier. Set wire racks on the pans so the bacon doesn’t sit in fat. Place half of the bacon slices in a single layer on each racks, and bake at 400⁰ F for about 25-30 minutes or until cooked through (depending on bacon thickness and how crispy you like it).
Unless your oven has major hot spots, you don’t have to flip the bacon or turn the pans. You can even put the bacon in while the oven preheats—the gradual temperature increase will render the fat more slowly.
Carefully remove the pans from the oven. Line a serving platter with a paper towel and place the bacon on top using a pair of tongs. Add another layer of paper towels and another layer of bacon if necessary.
Cover platter tightly with aluminum foil to keep warm until ready to serve. You can also place the covered platter back in a warm 180⁰ F oven if making bacon ahead of time.
Let the rendered bacon fat on the jelly roll pan cool before throwing it away – remember to throw it in the trash, not the sink! Or, reserve it in an airtight container in the fridge for cooking later.