11 Jun 2014

Bacon: Perfect Every Time

Submitted by susan
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Anyone who has ever fried bacon has sworn out loud after being burned by popping, spattering bacon grease, and while swabbing it off the stovetop and surrounding cabinets. But, bacon is bacon, so we cook it and swear. 

Next time, try this method: Preheat oven to 375ºF. Flatten strips of bacon on a baking sheet and roast for 20 minutes undisturbed (the bacon will stick a bit, making it easier to drain). Carefully remove the pan from the oven and tilt to drain fat into a small bowl; set drippings aside for other uses. Return the bacon to the oven and roast an additional eight minutes or until bacon is browned and crisp. Drain on paper towels; gloat over your spatter-free arms and stovetop.


Thanks for posting. This is the only way I cook bacon. I usually lay parchment paper on the baking sheet and then lay the bacon. Nothing sticks and the pan is clean.

Better than baked is microwaved. Place bacon on paper towels and cover with another paper towel. Cook one minute per slice for thick cut bacon and slightly less for regular sliced bacon. No grease and quick. Perfect bacon every time. 

I've tried it all three ways and much prefer bacon cooked in the oven.  I line my pan with foil so the pan stays clean and I can still save the drippings.  I can cook a whole pound at one time without constant supervision and it comes out perfect.

I use the oven technique if I am cooking a lot of bacon, otherwise I use my skillet and a splatter screen. It is a little messier, but I have better control over the cooking, My wife likes her bacon crisp to the point of burnt. I like mine less well done. I do microwave once in a while, but I find that unless every piece is identical, same thickness, same sation of fat to meat, size, etc. it is to random for me.

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