The Perfect Bacon

For my meat-loving readers:

A few years ago, my mother-in-law gave me a tip for cooking bacon that has literally changed my kitchen life. I passed this tip along to family and friends who have, in turn, told me it has changed their lives as well. You may know this or already practice this wonderfully kept secret. If so, feel free to drool over the photos of bacon and move on. If not, pay close attention. Bacon will never be the same.

In the past, I would heat up the old skillet and toss raw bacon into the pan. On most occasions, I would either burn myself on the hot grease, get impatient and end up with soggy bacon and/or spend fifteen minutes scrubbing my stove top and countertop down. Not anymore.

Oven-Cooked Bacon

One package of thick sliced bacon
Aluminum foil

Line a rimmed baking sheet with aluminum foil. Place 6-8 pieces of thick sliced bacon on the baking sheet. Set your oven to 400 degrees and place the bacon in the oven while it is preheating. Cook for 14-16 minutes. Remove from oven and place bacon on a paper towel to remove excess grease.

The bacon will cook as the oven preheats. The grease stays right on the foil which can just be balled up and thrown away. The bacon turns out perfectly crispy, heated evenly throughout. Since you don’t have to wait for the oven to preheat, the bacon will be done before you know it!

Happy bacon eating!

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6 Comments

Filed under Breakfast, Cook, Quick & Easy

6 responses to “The Perfect Bacon

  1. Mary

    I agree. This is the best and only way to make bacon.

  2. If looking for a sweet/savory bacon experience, put the bacon on a rack and baste with a mixture of Grade B maple syrup and dijon. It carmelizes the bacon so it is sweet, but also tangy. And baking bacon will really transform your life. Thanks for sharing Stef!

  3. Natalie

    Only problem is that since I learned this “trick” to cooking bacon, we eat a lot more back at my house!!

  4. Although I’m not a bacon eater, when I prepare it for other people for a brunch, I line my tray in foil but then spray an old cooling rack with a bit of pam and then put the bacon on top of that on the tray. the grease drips through the grates onto the pan and the bacon gets super crispy on both sides.

  5. Absolutely a great way to go…especially when you think about clean up!

  6. Pingback: Grilled Romaine BLT Salad |

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