Or, the only bacon I can cook without burning…
Me cooking bacon had become a joke in our house — it always ended up burned no matter the method I employed. Enter the oven-roasting technique. Now my bacon cooking is no longer a laughing matter. Instead it is a finger-licking, lip-smacking matter. My husband may never fry bacon in the skillet again, either.
The method is great because it yields consistent results, practically no mess, and — the best part — flat bacon slices!
To get started, line a baking sheet with foil, making sure to completely cover the pan. This step ensures clean up takes about two seconds.
Next, lay your bacon flat and not overlapping on the baking sheet. We like Wright’s Hickory Smoked Bacon, but you can use your favorite.
Put the sheet in the oven on the center rack and shut the door. Turn the oven on and heat to 400 degrees (you do not have to preheat). At the same time, set your timer for 18 minutes.
When the time is up, check the bacon. It should be sizzling and just starting to brown/curl around the edges. If it’s not, give it a few more minutes but watch it closely.
If it is, take it out and transfer the bacon slices to a plate lined with paper towels to absorb the excess oil. Cool briefly then chow down.
To clean up, drain your bacon grease into a small cup or bowl if you want to save it for future recipes; discard it if not. Next, carefully peel the foil off the pan and throw it in the trash.
Now sit down to your delicious breakfast. And stay tuned, I have another breakfast delicacy coming your way soon!
Adapted from this recipe.