FRYING BACON!
I'm injured every.single.time.
I don't remember who turned me on to 'frying' bacon in the oven, but several years ago,
someone did.
I thank you, whoever you are!
I guess I figured pretty much everyone knew of this lil' trick until recently when a few of my friends said they'd never heard of it & wanted to know how.
Thought I'd share it with all of you in blogland.
It's genius.
I use one normal-sized cookie sheet for one pound of bacon.
{No, I never make just one pound of bacon!}
I sometimes have to squoosh the last couple pieces on, but I make 'em all fit.
I lightly spray my sheet with cooking spray.
This ensures that none of the thinner pieces stick to the pan.
Bake at pretty much whatever temp you'd like, somewhere between 350-425, depending on
how quick you want the bacon to be finished.
I generally go for 375 for about 20 minutes.
We like our bacon a teeny bit chewy, so this is just about right for us.
As you begin frying it this way, you'll figure out just how long to leave it in for your desired level
of crispiness.
Remove bacon from pan & lay on a paper towel-lined plate to soak up the grease.
No burns.No bacon grease splattered mess to clean.It's genius.
Oh yes...the best way to fry bacon is in the oven!
ReplyDeleteBut, doesn't it spatter all over your oven? Would it still get crispy if I lay a piece of aluminum foil loosely over the top?
ReplyDeleteDoesn't spatter at all! I think because the oven is more of an indirect, all around-type way of cooking. I've never tried it with a foil covering, so I can't say. I can say, with 99.9% assurity that you won't need it though. I did, out of curiosity, google several bacon in the oven recipes, & none of them mention covering the bacon. Give it a try ... I think you'll be pleasantly surprised =)
ReplyDeleteI tried it, and I love it! I'm hooked.
ReplyDeleteYay!! This makes me smile =))
ReplyDeleteAnother great thing about cooking bacon this way is being able to save more of the drippings in the bottom of the broiler pan.
ReplyDeleteBlessings, Gin