Oven-Fried Bacon
Source of Recipe
From "All-Time Best Brunch" by America's Test Kitchen
Recipe Introduction
"This bacon-making method is a brunch game changer. A couple strips of bacon are always a welcome accompaniment to a slice of quiche or a stack of pancakes, but this essential side requires frequent monitoring when cooked on the stovetop, and the hot grease can be messy and dangerous. By moving the whole production to the oven, we were able to prepare reliably crisp, hands-off bacon en masseno splattering fat and no lingering odor in the kitchen. We spread a dozen strips over a broad rimmed baking sheet, the sides proving just high enough to contain the rendered fat while promoting even exposure to the heat. The steady blast from the oven cooked the bacon evenly, so rather than flipping all of the strips we simply needed to rotate the pan once halfway through cooking. A large rimmed baking sheet is important here to contain the rendered bacon fat. This recipe is easy to double for a crowd: Simply double the amount of bacon and use two rimmed baking sheets. However, if you're cooking more than one sheet of bacon at a time, be sure to rotate the sheets and switch their oven positions once about halfway through cooking. You can use thin- or thick-cut bacon here, though the cooking times will vary."
List of Ingredients
◦ 12 slices bacon
Recipe
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon on rimmed baking sheet. Cook until fat begins to render, 5 to 6 minutes; rotate sheet. Continue cooking until bacon is crisp and brown, 5 to 6 minutes for thin-cut bacon or 8 to 10 minutes for thick-cut bacon. Transfer bacon to paper towel-lined plate, drain, and serve.
Serves 4 to 6
❧ Maple-Glazed Oven-Fried Bacon:
After roasting, pour off most of grease and drizzle maple syrup over each strip ( cup total). Return sheet to oven and continue cooking for 2 to 3 minutes, or until maple syrup begins to bubble. Transfer with tongs to paper towel-lined plate, drain, and serve.
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