Saturday, December 12, 2009

Baked Bacon

I love bacon; I mean, who in their right mind doesn't? But it's such a mess to cook! There's avoiding hot popping grease, cleaning up splatters, smoking oil, and the burnt-on bits left in the pan.... The remedy? Baked bacon.

Blasphemy, you say? No, it's bliss. Here's why: no popping messes, no cooking in batches, no flipping, no scrubbing pans afterwards, no muss, no fuss. Oh, and all the bacon is done at the same time!

Baked Bacon

Ingredients
1 lb of bacon

Directions
Place a rack on a large cookie sheet (do not attempt this with a "rimless" cookie sheet unless you want a horrible mess in your oven! Bacon grease will spill out all over everywhere! If you don't have a rack, use aluminum foil that has been crinkled and then mostly smoothed out. If you don't crinkle the foil you'll have sticking issues. Even if you do have racks, you might want to put foil under the rack (between the rack and the sheet, not between the rack and the bacon) to prevent grease from burning onto the pan.

Lay out your bacon on the rack in a single layer. I had to use two sheets and two racks to fit one pound of bacon. Slide the bacon into a cool oven.

Set the oven to 400F and cook bacon for 17-20 minutes. Check for doneness--you might go as long as 25 minutes depending on the thickness of the bacon and the speed at which your oven heats up. Be careful not to overcook; there's a fine line between crispy bacon and dried hunks of meat-that-was-formerly-bacon.

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