However, standing over a hot stove dodging sputtering bacon grease is not. Here is how we can have the best of both worlds: an easy, simple, hassle-free method for cooking perfect bacon, all in the oven.
Credit: Photo: Joe Lineman; Food Styling: Jesse Smoochy You just lay the bacon on a baking sheet, stick it in the oven, and set a timer.
Line a rimmed baking sheet with parchment paper or aluminum foil, making sure there is overhang on all 4 sides (overlap a few sheets if needed, this makes cleanup easier). Arrange 12 ounces bacon on the baking sheet in a single layer.
The slices can be close together or touching, but don't let them overlap, or they'll stick together during cooking. Use tongs to transfer the bacon to the paper towels to drain and finish crisping.
If you want to save the bacon grease, let it cool slightly, then pour it through a fine-mesh strainer into a heatproof container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.
Credit: Photo: Joe Lineman/Kitchen; Food Stylist: CD McDowell; Design: Kitchen In November 2019, we put eight different methods of cooking bacon to the test to determine the very best.
After this further testing, we’ve determined that parchment paper and aluminum foil work equally well. The important variable is an overhang on all four sides of the rimmed baking sheet to contain the hot, rendered fat and make cleanup easy.
Make sure to let the pan cool slightly before draining the fat. Emma is a former editor for The Kitchen and a graduate of the Cambridge School for Culinary Arts.
Not only does this oven method recipe free you from needing to constantly tend the bacon while it cooks, but it also produces superior results. Place racks in upper and lower thirds of oven; preheat to 400°.
Divide bacon between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness).
Put parchment paper on the baking sheet for a really easy clean-up. Good luck cleaning the cooling rack off afterward though.
But in 80 percent of all breakfast scenarios, the oven method works best. Here's how to perfectly cook bacon in the oven every single time.
We highly recommend using an oven thermometer to make sure that the heat is actually at 400°. If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet.
If you like your bacon with a little chew, or you don't have a cooling rack, skip this step. Lay bacon strips in a SINGLE layer on the baking sheet.
Bake until the bacon is crispy, about 20 minutes, depending on its thickness. Our advice: Start checking after 15 minutes because some ovens are finicky and burnt bacon is sad.
Per usual, drain the (very greasy) bacon slices on a paper towel-lined plate, then serve immediately. Pour grease into a mason jar (or other glass container) and store in the fridge.
You can use it to cook eggs, roast vegetables, and pop popcorn ! This ingredient shopping module is created and maintained by a third party, and imported onto this page.
Preheat oven to 400° and line a large baking sheet with foil. Lay bacon in a single layer onto baking sheet or cooling rack, making sure not to overlap.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. The bacon will be straight, it won’t curl, perfect for sandwiches.
In the oven it also cooks evenly with no white fatty pieces on one end and burnt on the other. Another reason you’ll love this perfectly baked bacon is that it’s completely hands-off.
Cooling Rack: This is essential for letting the bacon ’s grease drip. And no more stale bacon smell wafting through the house hours after breakfast.
Preheat the oven to 375 degrees Line a rimmed baking sheet with non-stick aluminum foil. Lay the bacon on the cooling rack careful not to overlap.
Remove and set on a paper towel lined plate. If you soft and chewy bacon or it’s a thinner cut, you’ll need less time.
Remove: Take the bacon off of the rack or baking tray as soon as you take it out of the oven, it continues to cook as long as it’s in the pan. Flavor: You can add some kick to your bacon by adding black pepper, or brown sugar on top before baking.
Leftover bacon will lose its crispness, but stores well in a refrigerator for up to 5 days. It's just perfectly crisp, amazing flavor, and easy clean up.
1 16 ounce package bacon rimmed baking sheet non-stick aluminum foil cooling rack* Place the bacon evenly in a row careful not to overlap.
Remove and set the bacon on a paper towel lined plate. All nutritional information is based on third party calculations and is only an estimate.
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