Makin' Bacon ... in the Oven?
Like many people, I love bacon. What's not to love about it; right? The smell, the taste, the texture; mmmmm. But cooking bacon? Not so much. Grease spatters all over the stove and you. And there is only so much bacon that can fit into a skillet. We can put a man on the moon. Can we come up with a better way to cook bacon? Until a couple of years ago I didn't think so. Then I read about making bacon in the oven. It sounded to good to be true. Cook a whole pound at once and the oven doesn't become a greasy mess? Yeah, right.
I was skeptical at first. But then I read numerous comments to the blog post by PJ Hamel of King Arthur Flour and many, many, MANY cooks said that they have been making bacon in the oven for YEARS. Okay, okay. I decided to give it a try and I haven't looked back.
Bakin' your bacon is easy, peasy. Preheat your oven to 350 degrees. Line a rimmed baking sheet with foil then a sheet of parchment paper. Then place your bacon on the sheet. You do a whole pound of bacon at one time. Separate the pieces and overlap them slightly.
Slide the sheet in the oven and set your timer for 20 minutes. After 20minutes of baking, the bacon has started to shrink a bit but has remained flat on the sheet. Remove the baking sheet from the oven and separate the bacon strips a bit more a room will allow.
Put the sheet bake in the oven and continue baking for another 20-25 minutes until the bacon has reached the desired degree of doneness.
Have you noticed that the bacon has remained flat this whole time? No curly, twisty pieces. After the bacon is done, set it out to drain on paper towels and serve. Or you can store it for later use. I do this all the time. Cook a whole pound of bacon then after it has drained, I just roll it up in paper toweling, seal it in a bag and put it in the freezer. When I need a few pieces of cooked bacon for a recipe, I pull out what I need and put the rest back in the deep freeze.
The best part of making bacon in the oven is the clean up. Simply remove the foil from the baking sheet and throw it away. Quick wash the sheet with soapy water and your done. What's that?? What about the oven? No need to clean that because really, truly, the grease does not spatter like it does when you cook bacon on the stove. How can that be you ask? Well, the surface temperature of baking sheet in the oven is 350 degrees because the baking sheet is being heated indirectly in the oven. But the surface temperature of a skillet on the stove is much, much higher because the skillet is sitting directly on the flame or heating element.
So what did I make bacon for? Stay tuned, bakers, and you'll see! Have a great week!