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Oven Cooked Bacon (BACON!)

February 7, 2012

Cooked bacon closeup.Almost everyone I know loves bacon, including myself.  There are, however, flaws in this heavenly gift of porcine goodness, as anyone who has fried up a batch on a sleepy Sunday morning can attest. It’s messy. It splatters everywhere. The unsuspecting eyes of the stove that weren’t covered when you applied heat to the aforementioned delight smoke the next time they are fired up. And for the unlucky, there is the grease spatter hazard. Many an arm and eye have suffered at the pops and spits of a vengeful slab of bacon. It goes almost without saying that one should not cook bacon naked.  *Sigh*

Fear not! There is a solution. Cook your bacon in the oven! You get it all done at one time to an even doneness. The strips don’t curl. The inside of your over is safe too, the bacon doesn’t pop the same way it does on the stove top, so you don’t have an hour of cleanup to attend to. Perfection!  How?

Oven Cooked Bacon

1 rasher of bacon
Aluminum foil
Sheet pan with sides (jelly roll pan)

Raw Bacon on Foil Lined CookiesheetTurn your oven to 425 degrees F. As the oven preheats, make an aluminum foil liner for your pan, go up at least a half inch on the sides. If the foil doesn’t reach all the way across the width of the pan, fold the edges up to make hospital like corners so the grease will be contained in the foil. Place your strips of bacon as close or as far apart as you need to accommodate the amount you are cooking, minding the strips don’t touch as they’ll fuse together. Place in the oven on a middle rack for 15-20 minutes depending on the doneness you prefer. Take the bacon out when it’s cooked to your satisfaction and drain on paper towels.  LeaveCooked Bacon on Foil Lined Cookiesheet the foil liner in the pan to cool, when the grease reaches room temperature it will become a paste and the foil can easily be crumpled and tossed with zero mess. Now the pan is clean too!

This is also an excellent way to par cook bacon for other recipes like bacon wrapped shrimp. Grilled shrimp will be done long before a strip of bacon wrapped around it would be and thus would be tragically overcooked and rubbery if grilled until the bacon is done. So, par cook it first, wrap shrimp and voila! They are done at the same time and bear no resemblance to a super bouncy ball.

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4 Comments leave one →
  1. February 19, 2012 11:59 PM

    hey great site, i enjoyed reading it. keep up the good work

  2. eatwilmington permalink
    March 24, 2012 8:52 AM

    This is the ONLY way I cook bacon! I have a stoneware baking sheet from Pampered Chef that is well seasoned, so I put the bacon directly on it to cook, then pour the drippings into a ball jar that I keep in my fridge. Bacon fat brings great flavor to a myriad of dishes (in lieu of butter or oil)! Also, I keep some cooked bacon in the fridge (reheat for a few seconds on a paper towel in the microwave). It keeps for weeks.

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