A--HOW TO MAKE CRISP BACON
Source of Recipe
BBR
Recipe Introduction
Posted by: HollyMcDonoughGA
List of Ingredients
For crisp, evenly cooked bacon that you have to pay virtually no attention to during cooking, the oven is definitely the way to go. Use a large, rimmed baking sheet, such as a jelly-roll pan, that is shallow enough to promote browning, yet tall enough (at least 3/4-inch in height) to contain the rendered bacon fat. To save time, you can add the bacon to the oven before it reaches 400 degrees, but exact cooking time will vary from oven to oven. If cooking more than one tray of bacon, exchange their oven positions once about halfway through the cooking process.
Serves 4 to 6
12 slices bacon, thin- or thick-cut
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to paper towel-lined plate, drain, and serve.****************************************************************************************************************
Oven-Fried Bacon
The Problem: Most of us cook bacon by frying it in the pan. But controlling the temperature of a pan on the stovetop takes patience and constant attention, and even then it sometimes seems impossible to avoid raw and burnt spots on the same piece of bacon.
The Goal: We'd heard that oven-baked bacon is just as good as fried bacon that's been carefully tended at the stovetop for every last minute of its cooking time (this is the method preferred by working chefs because the bacon can be left largely unattended in the oven). Another advantage of oven cooking is that the cook is much less apt to get splattered with fat. We thought this was worth a try.
The Solution: Cooking bacon in the oven was in fact just as easy, and just as good, as we'd been told. In fact, it has a couple of advantages in terms of the results you get. First, the oven gives you a larger margin of error (a couple of minutes) than the fry-pan when it comes to timing. Second, the oven cooks the bacon strips more consistently; when part of the bacon is done, all of it is done--there are no raw or burnt spots. And the only thing you need to do once the bacon's in the oven is to turn the pan halfway through cooking. Oven-frying does take a couple of minutes longer than pan-frying (10 to 12 minutes for 12 strips), but it's time that's yours to burn as you choose.***************************************************************************************************************
Line the baking sheet, include sides, with foil. When you are done just throw away the foil. You won't have to scrub a greasy pan. I cook all my bacon this way. LLet it cool and put in a zip lock bag.
Recipe
For crisp, evenly cooked bacon that you have to pay virtually no attention to during cooking, the oven is definitely the way to go. Use a large, rimmed baking sheet, such as a jelly-roll pan, that is shallow enough to promote browning, yet tall enough (at least 3/4-inch in height) to contain the rendered bacon fat. To save time, you can add the bacon to the oven before it reaches 400 degrees, but exact cooking time will vary from oven to oven. If cooking more than one tray of bacon, exchange their oven positions once about halfway through the cooking process.
Serves 4 to 6
12 slices bacon, thin- or thick-cut
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to paper towel-lined plate, drain, and serve.
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