I’ll Never Fry Bacon Again

January 31, 2012 at 10:13 am 3 comments

I'm hungry just looking at this.

For the very first time last night, I made bacon in the oven. This could perhaps be one of the most genius ideas in cooking. I have never been any type of gourmet chef. I normally stick to what I know, and I’m constantly googling “Easy [chicken, beef, pork,whatever] recipe.”

Bacon is a constant favorite in most households, mine included. Who doesn’t love bacon? It’s probably my husband’s favorite food. For awhile now, I’ve just been getting microwave bacon because it’s easier and doesn’t splatter all over me while I try to cook it in the skillet.

That is, until yesterday. Regular bacon was on sale at our local Hy-Vee, so I picked up a pound. I brought it home and had to do an internet search on “oven cooked bacon” because I didn’t want to screw it up.

Here is the “recipe” I used from about.com: (I don’t know if you can actually call this a recipe because it’s so darn easy!)

How to Make Perfect Bacon

  1. Line a baking sheet with foil. This will make cleanup easier later.
  2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
  3. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
  4. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses.

That’s it! Even I could do it, and only burnt a few pieces that were in another pan on the bottom rack.

I’ll never fry bacon again.

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Entry filed under: Recipes. Tags: , , , .

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3 Comments Add your own

  • 1. Sharon  |  January 31, 2012 at 10:49 am

    Did it pop and make the oven smoke? I’ve never tried it because I was afraid it would do that.

    • 2. Bryn  |  January 31, 2012 at 2:27 pm

      It didn’t make the oven smoke at all, the bacon was just a little dark when we pulled it out of the oven. If you put your baking dish on the middle rack, this recipe works perfect!

  • 3. Sharon  |  February 1, 2012 at 1:21 pm

    Cool! I like to eat bacon (so does everyone else here) and I usually have to make at least 3 pounds when the boys are home. That would go a lot faster in the oven!


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