Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're re-running one of our favorite tips for mess-free bacon with ease. Here's why you should bake your bacon.
Shop the Story
No, we're not trying to deprive you of one of life's greatest pleasures: cooking bacon in a hot cast iron skillet, watching it curl into crimped little ribbons, smelling it waft up in fierce, meaty clouds, and hearing it sputter and stutter like a seventh grade boy asking a girl to the movies.
We're trying to help you cook bacon better.
More: Make sriracha maple bacon for a morning (or anytime) kick.
Because as glorious as cooking bacon on the stove can be, it's also a mess. There's grease all over the kitchen, and all over you. And because a pan is only so big, making a heaping plate of bacon is something that takes a while—and will leave you smelling like a high-end dog toy. Instead, you should bake your bacon.
Here's how: heat your oven to 400° F, put slices of bacon on a baking sheet—as many as you'd like, just make sure they fit in one layer—and slide it into the oven. The bacon will sizzle in its own rendered fat, cooking evenly. Just 15 minutes or so later, you'll have those perfect little pork ribbons—with minimal cleanup.
Bonus points: Carefully pour the hot bacon fat into a jar, and store in the fridge. Use as you would lard or butter. Expect awesome, bacon-y flavor.
What's your favorite way to cook bacon? Let us know in the comments!
This article was originally published in 2015, but we still think this is the best way to cook bacon.
Written by: Brette Warshaw
Popular on Food52
844 Comments
Margie E.
February 21, 2019
I put the bacon on oven racks and put it in a cold oven set at 400 degrees until it reached the 400 degrees, should be done, all ovens are different.
alan
April 16, 2018
i like to cut the bacon into pieces and stir fry them in the hot wok. then i toss in some vegetables, mushrooms, eggs, rice, tomatoes, whatever i'm in the mood for. the bacon can be fried crisp or not crisp, i generally like it somewhere inbetween.
Judith
April 16, 2018
Excellent! I use leftover rice if I have it but don't necessarily need it. However, I would definitely add some kind of onions to the mix.
Austin B.
March 10, 2018
A bit of advice: Take the bacon out at 13-14 minutes, drain the fat, and pulse, so to speak, for 2 minutes in the oven, until you hit exactly how you want it done.
Judith
February 26, 2018
I see some contributors to this thread are still praising microwaved bacon and I can't figure out why. No matter what I've done - using microwaveable broiler pan (ridges) or flat pan, paper towels top and bottom, just top, just bottom, no paper towels, on high or medium or low, in order to get the bacon crisp it has to be practically burnt. Otherwise, it's rubbery. For three or four slices I'll fry, for more than that I'll bake.
Sue B.
April 5, 2018
That never happens to me. My bacon becomes crispy after waiting a few minutes. I also limit the amount I cook in the microwave to no more than three slices at time.
eugenia
February 26, 2018
the b est is to cooked in the conventional oven just put the bacon the rack and the fat will collect in the backing sheet add a little brown sugar and enjoyed
Kelly A.
November 18, 2017
Over the years, I've cooked bacon every way possible. Not sure why some cooks prefer the oven over the microwave? One thing is for sure, fresh bacon is built for the microwave. It has a high fat and water content and it is thin, so it cooks up crisp and tasty. As water is released into the grease it pops/splatters, so I'd rather clean the microwave than the oven.
Granted, I am biased, since I’m the inventor and all, but it cooks 23 slices of bacon all at once in the microwave. It is quick, clean, easy, and healthier. The fat drips away.
This is not some cheap drug store bacon cooker. Many housewares experts believe it's the best bacon cooker ever made for the microwave. There’s not a bacon aficionado in the world who would go back to cooking bacon in the oven or on the stove-top. Check it out at https://www.baconpro.com and watch the video about how it works. You make the call...
Granted, I am biased, since I’m the inventor and all, but it cooks 23 slices of bacon all at once in the microwave. It is quick, clean, easy, and healthier. The fat drips away.
This is not some cheap drug store bacon cooker. Many housewares experts believe it's the best bacon cooker ever made for the microwave. There’s not a bacon aficionado in the world who would go back to cooking bacon in the oven or on the stove-top. Check it out at https://www.baconpro.com and watch the video about how it works. You make the call...
Jill
January 13, 2018
I agree the microwave is the best and only way to cook bacon. The trick to having no mess is simple. Lay bacon in a single layer on a paper towel and put a paper towel on top. This soaks up grease with no splatter.
Judith
April 16, 2018
I've used it that baconpro, followed directions explicitly - and the bacon is still rubbery out of the microwave. I donated it to charity and will continue to fry up to three or four slices, but otherwise bake.
Live-Nimble
September 19, 2017
Oh, almost forgot Line the baking pack with foil, won't contaminate bacon, then it catches the grease, and clean up is a breeze. Just toss the rack into the dishwasher!!
Live-Nimble
September 19, 2017
aluminum can leach into your bacon, and parchment paper often has chemicals that go into your bacon as well. Use a Live-Nimble 12x17 rack on Amazon, you will have less fat, no aluminum or chemical contamination. Best way EVER!!!!
Margaret
September 20, 2017
Oh wow, I didn't know that foil leached aluminum into food! I know it was identiifed as a toxin to the brain in cooking pots, although makers then claimed that anodized aluminum was safe. I don't know what to think at this point. I will look into the rack on Amazon. Any suggestions for replacement of foil in general? And I suppose I can't use parchment in baking.
Live-Nimble
September 20, 2017
parchment is usually good up to 450*F, but some have toxic chemicals that will leach if direct contact. Not all are bad. Bleached is particularly bad. Using a silicone mat (included with one of our racks) is totally safe, especially when up to European standards, and up to 483*F. If drippy, I would use foil under the rack to corral excess liquids. I don't always trust the aluminum companies, even if they say it is safe. I have seen research showing that even the foil is bad. having said that, I do use in contact with food on occasion, just very rarely.
Joyce
September 12, 2017
I use the non-stick aluminum foil on my very large baking sheet. Lay bacon and put in cold oven set at 425 for approximately 25 minutes. So easy!
Shawna
September 9, 2017
I've baked mine for years but I use parchment paper that's large enough to cover the pan plus about 1/2" up the sides to create a "bowl" so the grease doesn't ever touch your cookie sheet! Then I cut another piece of parchment paper and cover the whole lot of bacon so it doesn't splatter in the oven. Using this technique keeps your cookie sheet and your oven clean. About half way through I remove the cookie sheet from the oven and rotate the bacon in case there are any cold/hot spots.
Robert K.
September 8, 2017
I am surprised that my method with water is the first mention of that technique altho I only read about it very recently myself.
Margaret
September 8, 2017
Thanks, Robert, I just read your post -- a really ingenious way to cook the bacon! I plan to try it.
Christine
September 7, 2017
It was really hot in California this past week, so I cooked mine on a jelly roll pan on the grill. Shut the lid for about 10 minutes and managed to bacon from there. Worked well and did not heat up the house.
Steve J.
September 7, 2017
I have been cooking bacon on cookie sheets for years. I go about 300 so I can walk away for a while. After about 20 mins. I take it out pour right into my jar I take out of the fridge and load the grease right on top of the what's in there. I turn the bacon over and finish. I do 2 cookie sheets at a time and put it all in gallon zip lock bags. (dirty little secret, try frozen cooked bacon, DELICIOUS.
Robert K.
September 7, 2017
Margaret, My method of simmering in water in a skillet is not messy at all.
Jorrene V.
September 7, 2017
I cook my bacon on 375 on a cookie sheet lined with aluminum foil. I cook six pieces for 21 minutes and if they aren't crispy enough a few more minutes. When I take it out I place the bacon on a plate lined with paper towel and then cover it with paper towel. Delisioso!
Margaret
September 7, 2017
Sounds good, but I envision a very dirty, greasy oven! Any way to prevent?
Ted
September 7, 2017
Sous Vide if you are planning to make a lot.. AKA Company.. Or you need a bunch of Bacon during the week.
145F from anything from 9 to 48 hours just let it go then when you need it crisp it up. It is done it already is fully cooked...
145F from anything from 9 to 48 hours just let it go then when you need it crisp it up. It is done it already is fully cooked...
Katie B.
September 7, 2017
Microwave on a paper towels. About a minute per piece. Crispy. All grease ends up on the paper towels. Have never gone back !!
Robert K.
September 7, 2017
I don't eat much bacon now but when I was I would cover it with water and simmer until almost all of water was gone. This produced a crisp but moist product.
Robert K.
September 7, 2017
I don't eat much bacon now but when I was I would cover it with water and simmer until almost all of water was gone. This produced a crisp but moist product.
Joy A.
September 7, 2017
I've been "baking" bacon for years. Have advanced to using a rack to suspend the bacon above the catch pan. I catch the grease in a stainless container after pouring through strainer. Lovely, smooth and tasty additions to veggies, scrambled eggs and chocolate chip cookies!!
Virginia L.
September 7, 2017
Try the microwave oven. Surprisingly less grease splatter then the stove or oven. You can lay a paper towel over the plate or if you want all the grease lay a piece of wax paper over it.
Lori B.
September 4, 2017
Here in N. Texas, we have our oven at 425 degrees. bacon on a baking sheet with sides, covered with non-stick aluminum sheet, place on the bottom rack for 20 min., extra crispy is closer to 25 min.
Terry C.
September 4, 2017
I actually use the wok and start with it warm and then add the bacon strips...then after a few minutes I submerge the bacon in water. Yes water...just enough to cover the bacon....no splatter and when the water is gone...crispy bacon is just a few minutes away.
Karen
September 3, 2017
I bake my bacon, but I use a "cooling rack" (raised metal grid rack) that sits over the sheet pan. And yes, I save the bacon fat for my slow-cooker beans, which are now a staple in my So Cal home:
3 cups dried pinto beans
6 cups chicken stock
1 pkg bacon, chopped up (not cooked)
1 yellow onion, chopped
8-10 cloves peeled garlic (whole or rough chopped)
Few globs bacon fat
Cook on HIGH for 8 hours. Season to taste with salt and chili powder. Mash beans if you want. Add more liquid for soup, continue to cook down for more "refried bean" style. Freeze (cooled) leftovers; I always have 2-3 mason jars in the freezer.
3 cups dried pinto beans
6 cups chicken stock
1 pkg bacon, chopped up (not cooked)
1 yellow onion, chopped
8-10 cloves peeled garlic (whole or rough chopped)
Few globs bacon fat
Cook on HIGH for 8 hours. Season to taste with salt and chili powder. Mash beans if you want. Add more liquid for soup, continue to cook down for more "refried bean" style. Freeze (cooled) leftovers; I always have 2-3 mason jars in the freezer.
Arrxx
September 7, 2017
A few scrubs with a brush to loosen the bits that stick and put it in the dishwasher.
susan
August 30, 2017
Cook bacon in the microwave between white paper towels--about 1 minute per slice! All the grease goes into the towels, easy to clean up, and delicious, crispy, beautifully cooked bacon.
Howard T.
June 16, 2017
I love food photography. But while I love the visual interest of your sheet pans, they are filthy. FILTHY. I would NEVER actually eat anything made off of them. Whenever I look at them, I ask, myself don’t they have any steel wool in their kitchens? Something? ANYTHING?
Howard T.
June 16, 2017
Would you serve a guest food on a dirty plate? Then, why cook food in a dirty pan?!
alan
June 18, 2017
no harm at all from cooked on grease. any lifeforms clinging to the surface will die from intense oven heat. i love the smell of bacon in the morning, it smells like . . . . BREAKFAST !
BerryBaby
September 3, 2017
I agree! With all the wonderful bakeware available this is surprising. I have baking sheets that have seen a lot of use. However, if you really scrub off the gunk at the very first sign of it, they will stay beautiful. Or maybe try one of the new baking sheets. Food sides right off, no gunk.
BerryBaby
September 4, 2017
That may be true, Alan, but the visual does not make it appealing.
Scrubbing properly after each use is all it takes. JMO. BB
Scrubbing properly after each use is all it takes. JMO. BB
Live-Nimble
August 23, 2016
Come on Brette, you don't need to let is bubble in it's own fat. Cook it on a 'cooling' rack that can take the heat (575°F) with foil on the baking pan and the rack on top. The bacon cooks evenly, and the excess fat drips on the foil, making for easy clean up, perfect bacon with the least amount of fat possible On a rack is the absolute best way EVER!!!!!!!
John
December 17, 2015
Just looking at your pictures, yummy. The bacon looks perfect. This will be my breakfast for tomorrow.
CARLA
December 1, 2015
Make sure you don't have your oven turned up to high. If its too hot may cause more splattering. Low and slow is the trick. Around 350 degrees.
Diana H.
December 1, 2015
I have made my bacon in the oven, but it splatters real bad. I'll try covering it with foil next time.
Sandy G.
December 1, 2015
I make bacon on my outdoor gas grill.
I take an older cake pan and put it on the grill and lay the bacon flat in the pan making only one layer. Cook until crisp on one side and then turn over until the second side is crisp. Remove from pan and drain on paper toweling. I then continue on until I have done about three pounds or so of cooked bacon. After draining all of it I freeze in plastic bags for future use.
No mess in the house and only one pan to clean!!!!!
Cookersandi from Minnesota
I take an older cake pan and put it on the grill and lay the bacon flat in the pan making only one layer. Cook until crisp on one side and then turn over until the second side is crisp. Remove from pan and drain on paper toweling. I then continue on until I have done about three pounds or so of cooked bacon. After draining all of it I freeze in plastic bags for future use.
No mess in the house and only one pan to clean!!!!!
Cookersandi from Minnesota
Patti S.
December 1, 2015
I'm a fan of adding hot water to cover the bacon in a skillet on med high heat, let it bubble away, then turn down the heat and let it evenly finish till I get some crispy and some chewy (for him and me). I also like the suggestion about the foil and parchment under the rack. I'll try this next time!
Bernie
December 1, 2015
I have no problem cooking bacon on the stove. Place bacon in a cold fry pan and then turn on the heat to medium. It does not curl up because I cut the bacon strips in half before cooking them. I do like to use my cast iron fry pan or cast iron grill pan,
Mimi
December 1, 2015
I cook bacon in a glass covered corning wear baking dish in the microwave, you can check it often and the mess stays in the pan. Place single layers, when done put more in the same drippings from the first batch. Takes about 4 times to do 12oz. Crispy great bacon.
Ann R.
October 26, 2015
Once I tried this I was hooked. I will never cook bacon on the stove top again.
Kelly A.
October 3, 2015
The Bacon Pro bacon cooker is changing the way people cook bacon. It's for the microwave oven and it cooks 1-20 or more slice of bacon at once. It's amazing!!
L T.
September 23, 2015
I have baked the bacon for years but prefer to put a baking rack on the cookie sheet then place the bacon on the rack. Sometimes, especially for BLT's I dip each piece of raw bacon in maple syrup before putting it on the rack! I have the luxury of doing this with our own maple syrup that we make in the spring.
Cheryl
September 22, 2015
I cook bacon both in the oven and top of the stove. When I want it done in a hurry and mostly when I'm using it to cook with something else, I bake in the oven because it's quicker and less of a mess to clean up the grease afterwards. For breakfast I cook bacon on the top of my stove.
Amy
September 22, 2015
I have been baking my bacon for years, I also freeze it after it is cooked
just place in pan to heat up or the microwave. It is so nice to have on hand for sandwiches or recipes that only need a few slices.
just place in pan to heat up or the microwave. It is so nice to have on hand for sandwiches or recipes that only need a few slices.
Stevan
September 22, 2015
I find that baking bacon makes the bacon more salty than frying. I suspect that if you use a wire rack to keep the bacon out of the rendered lard, it may be less salty.
Lawrence K.
August 31, 2015
I LIKE your style of bacon, Ms. Lisano! Let me know when you're cooking your next batch. ;)
Shelly M.
August 31, 2015
I bake my bacon!! Place it on a wire rack and you don't have to wait for it to drain. I also place a sheet of foil over the top to reduce splatters in my oven!! I also bake it at 375 for a few minutes longer-- the bacon stays a little softer, not as crispy-burnt as when cooking at 400.
Kerry
August 29, 2015
That's the way I cook my bacon the only difference is I use a baking sheet but I put a wire rack in the baking sheet,you still have rendered fat but the bacon dosen't sit in the fat.
Well S.
August 29, 2015
I always bake my bacon! And sometimes for a little treat I will brush each slice with a mixture of Dijon mustard and brown sugar. Try it!!
Lawrence K.
July 5, 2015
The host of a B&B we visited baked extra-thick bacon, but she dredged each slice in self-rising flour first. After slow-baking the end result was bacon that retained considerably more flavor [spell that "fat"] and tasted heavenly!
Susan
July 3, 2015
Just based some bacon! Baked on a rack over a sheet pan. Added a little brown sugar just before it was done.
Rebecca L.
June 27, 2015
This method is fantastic. This was my best bacon experience ever. 400°, cold oven, lined with foil, topped with parchment paper. No cleanup.
Lisa B.
June 27, 2015
I do the same thing but on the grill. This way, even though the smell is glorious, it does not stay in the house for days.
SIU_Avalanche
June 26, 2015
I line my broiler pan with parchment. After baking and removing the bacon I spread flour and bake some more - creating my roux for quick gravy down the road. Easy, nice and brown, great flavour!!
Lisa S.
June 26, 2015
what a great idea.. I sometimes will take the excess fat, pour it and a variety of other ingredients into the food processor, and then use the unwashed pan to make liver brownies for my dogs :)
Geoff S.
June 25, 2015
Line the pan with oversized foil first and you can just lift the grease and mess out of the pan. No cleanup!
Lisa S.
June 23, 2015
cold oven, 400 degrees. on parchment, so I don't have to scrub the pan as hard. perfect.
Lisa M.
June 23, 2015
As much as I love Food52, I love bacon even more. Here is my recipe for perfectly cooked bacon. Low and slow. I think 400 is way to high in the oven. I prefer cooking in a NON preheated 300 degree oven to prevent bacon shrinkage. Wrap a sheet pan in foil for the easiest clean up. Place a grid rack on top of the sheet pan. Many cookie cooling racks are not oven safe so be sure to check yours! Cook until desired crispness. Save the fat. Ditch the foil. Done. Perfect every time. Paper towels and pig never a perfect combination make. And this latest trend of adding water to a pan to cook bacon is just sillinessin my humble opinion.
Slek
September 22, 2015
I do the same because I like a little chew in my bacon. I cook a pound at a time and the leftovers heat up in under a minute for sandwiches, omelets, and hash browns.
Sandi B.
June 21, 2015
I cook mine in the oven, on a rack in a baking sheet. Minimal, if any, splatter.
Microwave just doesn't do it justice! Agree with poster who said, bacon is an occasional treat, spend the money for good bacon and do it right.....in the oven!
Microwave just doesn't do it justice! Agree with poster who said, bacon is an occasional treat, spend the money for good bacon and do it right.....in the oven!
Sydney C.
June 21, 2015
Oh the impatient! Nuke away if you're eating Oscar Mayer bacon. If you've reserved bacon for a well deserved treat, spend the $$$ buy something otherworldly, then bake or fry to slow caramelized goodness! You are paying for that fat as well so save it to transform the lowliest potato dish to splendid magnificence by the addition of a tsp (Tbs) of this magical elixer! I highly recomend straining out the solids thru a unbleached coffee filter in a jar funnel, this lasts almost indefinitely in the freezer or fridge. A pantry staple in our house.
juglide
June 21, 2015
Jim
To me the cleanest and easiest way to cook bacon and get it nice and crisp and flat is to lay down two sheets of paper towel on a large plate, lay down the bacon strips and cover with one piece of toweling. Put in the microwave on high anywhere between 5 and 7 minutes depending on the number of strips and thickness. It comes out perfect every time - roll up the paper towel and throw away.
To me the cleanest and easiest way to cook bacon and get it nice and crisp and flat is to lay down two sheets of paper towel on a large plate, lay down the bacon strips and cover with one piece of toweling. Put in the microwave on high anywhere between 5 and 7 minutes depending on the number of strips and thickness. It comes out perfect every time - roll up the paper towel and throw away.
Jack E.
June 21, 2015
I use a smoker set at about 350 with maple wood. I have the bacon on a cookie cooling rack, over a piece of doubled up parachment, in a baking tray.
I tried taking about 8 pieces and weaving them into a lattice square, cooking and using the resulting squares for bacon cheeseburgers! Outstanding! Guaranteed a piece of bacon in every bite!
I tried taking about 8 pieces and weaving them into a lattice square, cooking and using the resulting squares for bacon cheeseburgers! Outstanding! Guaranteed a piece of bacon in every bite!
Kat
June 21, 2015
I have baked bacon for years but the best part is i place it after on paper towels, let it cool, then plac e it between parchment paper in a ziplck bag and freeze it. This way i have bacon ready at any given time for any recipe. I cook 3 lbs thick smoked bacon at a time.
Rae H.
June 21, 2015
To keep the oven clean, just cover the bacon with parchment paper. You will get the same results and even less mess!
Bruce B.
June 21, 2015
i have cooked bacon in the oven for as long as i can remember. When feeding a large group, it is a good way to keep it hot while other things are prepared. Also, i cook sveral pounds at a time, especially in summer, and freeze them. Then I can reheat in a pan, microwave, toaster oven, etc. whenever I want. Great for those specail BLTs with fresh picked tomatoes. Interesting comments both on and off subject.
rebecca
June 17, 2015
I hadn't realised it was unusual to bake bacon until I started at a local cafe and did the opening shift. I'd automatically set the bacon to bake, much to the bemusement of my colleagues! It tastes so amazing, gets beautifully crispy and so little mess, what's not to love?
Van B.
June 17, 2015
Even better way. Use 2 flat trays one on top of the other and drain off the fat half way. You get flat, crispy bacon and the fat doesn't sputter all over the oven.
bbos42
June 17, 2015
My favorite bacon technique is to use a bacon Iron, it not only makes perfectly flat bacon, but It minimizes the splatter....It works even better with a grill pan, which removes the grease at the same time.....
Shelli
June 17, 2015
I cut my bacon in half and then throw it all in a pre heated cast iron dutch oven and stir, stir, stir until all the pieces are crisp then remove with slotted spoon onto paper towel. Every piece is crisp through with no chewey fat soooo good.
Jennifer G.
June 17, 2015
I line my broiling pan with foil, and cook the bacon on the slotted pan that sits on top. Easy cleanup, and wonderfully crisp.
Loretta
June 17, 2015
I like baking bacon and adding brown sugar to it before sliding it into the oven. Best bacon ever!!
Matt L.
June 17, 2015
If you've got really thin cut pancetta - you shoudl try sandwiching it between two pans and cooking for 30 minutes or so - you get a perfectly lacquered pancetta crisp. I do it this way with cauliflower risotto and scallops - check it out www.timedeating.co.uk/cauliflower-risotto
Susan T.
June 17, 2015
I cook a pound of bacon. I make sure I have a tomatoe for bacon tomatoe sandwich for lunchs I save the grease in a coffee mug a coffee mug so I can make frie I make fried cabbage or green beans. If not. It goes in the jar Under the sink for the trash
Jodi M.
June 16, 2015
Bacon fat is full of carcinogens, FYI
chris
June 17, 2015
That's why we're talking about ways to drain the fat off as well as we can. I wouldn't eat it if you're that worried
alan
June 17, 2015
the discussion is on the most preferred ("best") method of cooking bacon, NOT whether we should eat it.
as mentioned earlier, the pig's belly is quite tasty, and if you prefer to buy it smoked, and preserved, well you can do that, but you may soon discover that when the belly is cut from the pig it doesn't have all those chemicals, nor is it sliced into thin strips, nor is the skin removed.
https://www.youtube.com/watch?v=Sd337m6uYsU
for those who may have missed, here it the proper way to prepare a chunk of belly (bacon).
as mentioned earlier, the pig's belly is quite tasty, and if you prefer to buy it smoked, and preserved, well you can do that, but you may soon discover that when the belly is cut from the pig it doesn't have all those chemicals, nor is it sliced into thin strips, nor is the skin removed.
https://www.youtube.com/watch?v=Sd337m6uYsU
for those who may have missed, here it the proper way to prepare a chunk of belly (bacon).
Nichole
June 16, 2015
I also almost always cook bacon in the oven. If its a cheaper cut of bacon or bacon with a lot of fat, I will also run the bacon under cold water before baking to reduce shrinkage. I also line the sheet pans with tin foil to reduce clean up time and about half way through the cooking process remove the pan and drain off the fat. This allows the bacon to crisp more than simmer in its own fat. It also reminds me to turn the pan around to promote even cooking.
henandchicks
June 16, 2015
I'm with Nicole. We cook many, many pounds of bacon weekly in my shop. Pouring the fat off halfway through makes a noticeable difference in crispness, especially if some of the bacon will be kept for a second meal.
KB
June 16, 2015
If I am cooking bacon for one then I usually use the microwave and paper towel method. If I am cooking a package of bacon then I use the oven method (which my mother taught me way back in the late 1960's!).
stefani P.
June 16, 2015
i bake my bacon all the time. and have for a few years now. I never liked smelling or feeling greasy, so I started baking it and it comes out perfectly crisp
bbos42
May 31, 2015
If you cook the bacon on foil or a walled bare cookie sheet, you are defeating most of the benefit of this technique. It simply fires in it’s own renderings the same as if you had fried it in a skillet. The bacon should be elevated above the low walled cookie sheet on a cooling rack or similar device; so the grease falls from the bacon and the bacon is much healthier.
James
June 16, 2015
Totally agree. It also makes the bacon crispy. Haven't had bacon in months though.
Robin M.
May 30, 2015
Love this trick and have been cooking it this way for years. If you line the baking sheet with foil, cleanup is a snap.
Easy, bacon stays flat, and no more burns from spatter. I cook it a little lower & slower because I like the bacon a little less crisp - so there's still a little "chew" to it. (Odd, I know.)
This DOES necessitate cleaning oven more frequently, from the greasy mist that bakes on to oven walls. Still, it's worth it.
Easy, bacon stays flat, and no more burns from spatter. I cook it a little lower & slower because I like the bacon a little less crisp - so there's still a little "chew" to it. (Odd, I know.)
This DOES necessitate cleaning oven more frequently, from the greasy mist that bakes on to oven walls. Still, it's worth it.
Rexene O.
May 27, 2015
There is enough negativity in this world and a lot of places where it is not only accepted but encouraged. I would really appreciate it if those of you who cannot intellectually and positively add to the discussion to go find those of like minds to spar with. Inflict yourself on your peers and leave us happy, positive people to go on about our business of trying to make the world a better place and learn more things than I ever thought possible about bacon! Thank you!!
alan
May 30, 2015
you will love this great video that shows how to properly cook the pork belly (bacon) into a delicious and wonderful meal for yourself, your friends, and your families.
https://www.youtube.com/watch?v=Sd337m6uYsU
please enjoy it now.
https://www.youtube.com/watch?v=Sd337m6uYsU
please enjoy it now.
Rosa L.
May 25, 2015
Everyone has their own take on cooking bacon and, for me, using the oven has always seemed messier and a definite waster of energy if only cooking for 2-3.
Fighting the bacon to get it to lie flat is frustrating when cooking on the stove top. A new method I tried a few months ago absolutely works and takes care of that problem. All you do is wet the bacon strips before you place them in the skillet. You can hold them under running water and let them drain for just a few seconds or place them in a bowl of water if you are cooking larger amounts. My totally unscientific reason this works is the water slows the cooking giving the bacon time to set without curling. As the water evaporates the bacon continues to brown.
Fighting the bacon to get it to lie flat is frustrating when cooking on the stove top. A new method I tried a few months ago absolutely works and takes care of that problem. All you do is wet the bacon strips before you place them in the skillet. You can hold them under running water and let them drain for just a few seconds or place them in a bowl of water if you are cooking larger amounts. My totally unscientific reason this works is the water slows the cooking giving the bacon time to set without curling. As the water evaporates the bacon continues to brown.
Rosa L.
May 26, 2015
No, but, I usually add the bacon to a barely warm skillet and cook it slowly. As one skillet is finished frying, I set the skillet off the flame while I wet the next batch of bacon so the skillet can cool a bit. Doing it this way there is very little spattering of the water and, I believe, less spattering of grease as it completes cooking.
I have finally learned cast iron holds the heat longer so I don't rush heating it up thereby getting it too hot and contributing to the greasy spatter.
I have finally learned cast iron holds the heat longer so I don't rush heating it up thereby getting it too hot and contributing to the greasy spatter.
DrRisk
May 25, 2015
→Rea Diane Anderson Kemble
You twit. It's difficult to imagine there is someone so incredibly stupid they are unable to recognize sarcasm, i.e., repeating that idiot's illiteracy to demonstrate what an ignoramus he is. But you have laid a credible claim to the honor. Most people are not so eager to demonstrate their ignorance. Modesty certainly does not hold you back, though.
You twit. It's difficult to imagine there is someone so incredibly stupid they are unable to recognize sarcasm, i.e., repeating that idiot's illiteracy to demonstrate what an ignoramus he is. But you have laid a credible claim to the honor. Most people are not so eager to demonstrate their ignorance. Modesty certainly does not hold you back, though.
Rea D.
May 25, 2015
Well, DrRisk, It seems you also are not so schooled in grammar. You say you have never swatted a fly if their were one. THERE, not their. What is the fly possessing?
Gail B.
May 25, 2015
I think it may be a glitch. I asked myself the same question... I did not add them.
John A.
May 22, 2015
Please be careful pouring hot grease into a cold glass bottle with cold grease in it! that cost my wife a lot of pain and burns down her arm. The hot grease can explode a cold glass jar with cold grease in it! Just be careful!
Shaun
May 21, 2015
I put racks on top of parchment paper in my large trays, then place the bacon atop the racks. Baking at preheated 400° F (time depends on how soft or crisp you want it) sears nicely, and cooking on the racks provides more even cooking.
Sometimes, I add a little brown sugar, cinnamon, and fresh ground black pepper to the bacon before putting it into the oven, which makes for a nice caramelized variation.
Sometimes, I add a little brown sugar, cinnamon, and fresh ground black pepper to the bacon before putting it into the oven, which makes for a nice caramelized variation.
Jordan M.
May 20, 2015
I cook bacon this way as well, using tin foil to line the pan and sprinkle the bacon with a bit of salt and pepper and if I have on hand, fresh thyme or rosemary. Fancy bacon > regular bacon
Karen
May 20, 2015
I put 2 layers of paper towel on a sheet pan and then a single layer of bacon. Bake
( be careful not to broil) at 350 until done. It does not shrink and the grease is absorbed.
( be careful not to broil) at 350 until done. It does not shrink and the grease is absorbed.
Nancy M.
May 20, 2015
How long can you keep bacon fat in the frig. Will it stay longer in the freezer?
DrRisk
May 10, 2015
You are obviously a gentleman of class and distinction, not to mention tact and diplomacy. What a pity that you are not well educated in English spelling and grammar.
William
May 10, 2015
What is this an English Class or an article on the pleasures of the sense of Taste. Who are you to make such an idiotic comment such as thus,the person who wrote the article whom I do not know probably earns three times your salary. Thru the coarse of my eventful and exciting life you would've been swated like a fly for an ignorant and insulting comment like that to ME.
DrRisk
May 10, 2015
I beg a thousand pardons, Your Majesty. Of coarse, I have never swated a fly if their were one, Your Majesty.
Rea D.
May 26, 2015
Oh, I see. It was Mr. Harkins. I didn't even notice his mistake, I don't believe. If I did, I took it for what it was, a simple mistake. I'm sure your grandchildren can't use proper grammar or spell correctly, that is if you were lucky enough to find someone to have sex with you. Now let's get back to BACON so you can go play grammar Nazi somewhere else.
Bill H.
May 10, 2015
Recipes for cooking bacon are like assholes, everybody has one but their all a little bit different.
William
May 10, 2015
A great way if your making a BLT is by using a cookie sheet layering the bacon in strips then crisscrossing it under and over each strip. It will come out in one piece then you can cut it with scissors put it in your BLT one,two pieces whatever you want. Awesome
dogfishgal
April 28, 2015
I+use+my+George+Foreman+grill.+No+mess,+no+splatter+and+all+the+tasty+bacon+grease+is+conveniently+collected+for+me+to+pour+into+a+Mason+jar+for+later+use.
FoodieDawn
April 26, 2015
I line the pan with foil for easier cleanup and use a rack to drain some fat.
Constance B.
April 26, 2015
You forget that you pick up some iron from the pan when you use iron pans to cook. Women need iron to avoid anemia.
Gail B.
April 26, 2015
I+only+eat+beef+bacon+and+that+is+the+only+way+I+have+ever+cooked+it.+Only+thing+I+do+differently+is+I+broil+it+on+low+then+turn+it+over.+Once+bacon+is+done+I+pour+the+grease+in+a+bowl+and+use+that+to+season+all+my+vegetables.
Sue
May 25, 2015
I may be ignorant for asking this question, but why the plus signs between each word? Maybe I'm the only one who feels distracted by it, enough so that I don't want to read the whole comment.
Joel
April 26, 2015
I cut half the pound into lardons..by default before putting on parchment lined tray.."36 minutes at 36" helps remind me...360 degrees for 36 minutes..slower and lower..save the small jullienne-ish cuts for burgers, as Ive gotten away from clunky slices..instead, placing a small layer under the cheese after flipped for the first time, when the cheese is melted, Ive hit the mid rare Im looking for
Joel
April 26, 2015
I remember the first time I ever did "oven bacon" years ago, when i worked a Sunday brunch as a 17yo..tray after tray..and to this day, this IS the way to go..frying it in a pan, just hits it with uneven heat and often unrendered fat, which..dont get me wrong, is still tasty..but perfectly rendered bacon, especially the fatty ends? Nothing quite like it texturally or tastes like it..
Richard D.
April 25, 2015
Nope.+Can't+do+it.+how+they+cook+bacon+in+muscles+for+soldiers+in+the+United+States+Army.+
I+always+hated+Army+bacon.+
Stovetop+or+nothing.++Just+keep+it+low+and+slow.+Rhe+trick+to+good+bacon+is+patience.+:-)
I+always+hated+Army+bacon.+
Stovetop+or+nothing.++Just+keep+it+low+and+slow.+Rhe+trick+to+good+bacon+is+patience.+:-)
Donnee K.
April 25, 2015
Baking yes! But put a cooling rack on a foil lined half sheet. Lay down two pans at a time in a 400 degree oven for 25 minutes, comes out perfect every time. Keep it in the fridge in a paper towel in an airtight container, nuke however much you need for a breakfast, it keep for quite a long time this way and I only have to clean up a mess once in awhile.
ChefGirl
April 19, 2015
Bacon+is+delish+in+any+form,+I+think+its+best+in+an+OLD+cast+iron+skillet.+Yes,+there+is+a+HUGE+difference+between+old+cast+iron+and+the+newer+garbage+out+there.+That+being+said..and+the+fact+that+this+REALLY+is+the+best+way+to+make+bacon…even+if+it+was+second+to+the+oven…I+still+would+never+again!+My+panic+attack+had+a+panic+attack+from+reading+this.+CLEARLY+this+prson+does+not+clease+his/her+oven+themselves.+Not+to+mention+if+you+make+bacon+a+few+times+a+week+you+better+have+a+second+oven+or+wish+for+you+cakes+and+pizzas+to+sll+smell+like+bacon+as+well.
John K.
April 17, 2015
My+favorite+method+is+to+buy+a+refrigerated+pack+of+Pre-Cooked+bacon+from+Trader+Joe's,+then+zapping+however+many+I+want+in+the+microwave!!!+++;-D
Cindy
April 14, 2015
WOW!! lots of comments here, think I'll join in. BACON, is there anything that smells better? That was rhetorical. My son just told me he bakes bacon and I was like DUH!, ya mean I've been splattering myself and the whole kitchen for 50 yrs and NOW you tell me. Never too old to learn I always say. And those of you smacking on bacon grease (you know who you are) I'll bet all of you are using canola oil, the worst heart attack causing carcinogen laden oil on the market. Am I right? Case closed on NATURAL bacon grease.
thomas C.
April 12, 2015
I've seen this spattering comment more than once and being an over bacon cooker- I have to disagree - there is very little if any signifucant splatter at least if the amount of bacon is relatively low (I don't cook a lb at time) and the pan is good sized.
Judy G.
April 12, 2015
Love to all! But am 65 from the South grew up on bacon/bacon fat! Don't eat so much any more! Moderation! Missouri bacon well worth the $! Use the left over drippings to make gravy! Yum! Best way to cook cover stove with sheets of paper towel! Put a lid on that skillet until you have the need to watch your bacon! Don't let it burn!
Marie C.
April 25, 2015
@Judy: Right on, and being Polish Decent at times I use bacon for dipping bread as my Grandmother taught me. Tastes "GREAT"!!!! Use in cooking also...
Larry H.
April 11, 2015
Bacon has a lot of splatter. Watch out for oven fires if you have a self cleaning oven.
Rexene O.
April 6, 2015
I don't know where you are but if you are willing to buy from Missouri, you might try Smokey Davis in Boise. you won't regret it!!!!!
thomas C.
April 6, 2015
I'd like to know where to get the best bacon, maybe change the course of these comments a bit because I don't think there is anything at this point to learn about how to cook bacon (but I haven't heard any comments on sous vide, dyoh). I have been reading Momofuku by David Chang and he recommends bacon from Burgers Smokehouse in Mo. Anyone ever try them? Spendy but I might order some for the heck of it.
George S.
April 27, 2015
Oscar Myer is the best bacon. Tried all others but always go back to Oscar Meyer. Always the best especially the taste.
Nykky
April 6, 2015
I have cooked bacon every way possible, skillet, indoor grill, oven, and now microwave. I don't have time to cook breakfast in the morning before work so recently I have started cooking it in the microwave. I lay the pieces flat in between a thick layer of paper towels, top and bottom, which absorbs the extra grease very well and makes for an easy clean up; cook for about 3 minutes on high. I was shocked at the crispy consistency and how well it cooked! Only down fall, you have to fight away your co-workers because you can smell it throughout the entire office!
Thomas
April 2, 2015
I believe all of these commits are great, and I'm learning some things. But however I think what's important is not only how you're "BACON" is prepared. But a "HEALTHY" way it's prepared for your body. And remember are "children" like to eat bacon also, so lets not forget their "HEALTH". Thank you for your time and eat "SAFE".
Marko
March 29, 2015
I've been cooking bacon in the oven for years, but I put a light dusting of brown sugar on a nice thick cut maple bacon first to make true PIG CANDY! The best BLT sandwich EVER! It's all about moderation, maybe a pound every couple months keeps me happy!
eve
March 28, 2015
Drew,
You had me with the cowboy hat, but lost me at the socks. Get some cowboy boots, and we can cook that bacon like nobody's business !!!!
You had me with the cowboy hat, but lost me at the socks. Get some cowboy boots, and we can cook that bacon like nobody's business !!!!
Sharon W.
March 26, 2015
I like to cook my thick cut bacon in the microwave for one minute per slice.I cook it in a bacon tray for the microwave. It comes out crisp just the way I like it.
lucille
March 25, 2015
use the slotted broiler pan, put foil on the top and slit the slots and grease runs into bottom pan. Bacon stays relatively greasy and easier clean up.
Brian D.
March 22, 2015
My mom has been doing this for years.
She pours as much fat off as possible a few times during cooking.
Doing it this way makes it so much easier when feeding a large group.
For a quick way to fix eggs for a large group, after the bacon is done cooking, leave a bit of grease on the pan, and crack the desired amount of eggs in the pan...they cook quick, so keep an eye on em
She pours as much fat off as possible a few times during cooking.
Doing it this way makes it so much easier when feeding a large group.
For a quick way to fix eggs for a large group, after the bacon is done cooking, leave a bit of grease on the pan, and crack the desired amount of eggs in the pan...they cook quick, so keep an eye on em
James P.
March 19, 2015
I also like my bacon on the stove top..In a cast iron pan.I also save the grease to use later.One use that I have not seen listed:before you start to cook your bacon, Put a quarter to half cup of bacon fat in your pan and allow to get hot. as you add bacon keep turning the bacon over several times.It cooks faster and more evenly than starting with a dry pan.
Rico
March 17, 2015
You could also try cooking the bacon, chopping it up and scrambling it with your eggs. Throw some shredded cheese on top. Good stuff.
Rico
March 17, 2015
Cook bacon on the stove top or bake in the oven - which ever you like best - then do.
Ted T.
March 16, 2015
I cook my bacon on the George Foreman Grill .Crispy the way I like it. I may try it with the brown sugar next time.
bmg314
March 15, 2015
Sorry, but for me, bacon just tastes better when done in the pan. It loses something when done in the oven.
texasmom
March 14, 2015
Like crisp bacon? Layer the bacon between white paper towels and microwave
it- 1 min per slice. Really good if you don't like fatty bacon and doesn't mess upyour kitchen.
it- 1 min per slice. Really good if you don't like fatty bacon and doesn't mess upyour kitchen.
aw
March 12, 2015
Take some bacon grease and canola oil mixed together (to keep the bacon grease from burning) and use this to cook popcorn on the stovetop... heaven!
Rexene O.
March 12, 2015
I've been hungry for popcorn lately and just got a new glass microwave popcorn popper! Tomorrow will be a bacon and eggs fried in bacon fat and night time snack of popcorn popped in bacon grease and another type of oil. I have coconut oil, grape seed oil and of course canola oil! Does anyone have a reason as to which one I should use?
Becky L.
March 12, 2015
I put my remark about bacon on 8 months ago, and I'm getting criticized by a couple of ppl for using bacon grease? Are you serious?? If you don't want to eat bacon grease, DONT, but stay off here, and leave the rest of us bacon lovers/smart enough to take care of ourselves, happier than you are ppl, ALONE!! To the rest of you wonderful people, thank you for the additions of your great ideas, the joy of food and memories, and your positive suggestions!!
Jennifer L.
March 12, 2015
It's called m.o.d.e.r.a.t.i.o.n. people. No one is telling you to drink it with a straw. Becky said it best: "If you don't want to eat bacon great, DON'T". The end.
Dave
March 11, 2015
Coat bacon with flour before frying in a skillet. It adds a delicious crust (but, also, quite fattening).
tanner
March 11, 2015
We line the sheets with foil and cook it on a rack so the fat drips through. For convenience at home or when we go camping we cook a few pounds up ahead of time to the point of almost done, then put it in ziplock bags and store in the freezer until ready to use. It makes clean-up a lot easier. At home, we take out the number of pieces we want and microwave it until we like it (a minute or less).
We have been taught for decades not to use the fat for out health...why set us back a 100yrs when they cooked with bacon and bear fat? We have education and healthy substitutes now. Well, healthier.
We have been taught for decades not to use the fat for out health...why set us back a 100yrs when they cooked with bacon and bear fat? We have education and healthy substitutes now. Well, healthier.
William
March 7, 2015
I've been baking bacon for years it's nothing new. The worst thing you can do is use that lard for anything. They used it in the depression because their was no butter. If you want to put pure fat in your body go ahead. Those days were 75 years ago we've learned a lot since than on health and what is good and bad in common terms for a balanced and healthy diet and life. Use all the lard you want your heart and artiries will love you.
Rexene O.
March 7, 2015
I rarely have bacon and eggs so, I am going to fry my eggs in bacon fat!! It's s taste that can't be duplicated no matter how hard you try!!!
Gret
March 7, 2015
Yea MeechieNeil !! I now hope this puts "how to cook bacon" to rest! ;) It's become so very repetitive! ;(
MeechieNell
March 7, 2015
You can't possibly believe that oven-cooked bacon is a new discovery, or your discovery for that matter.... I am a 63 year-old (Black/mixed raced) woman who was taught by my aunt to cook bacon in the oven since the age of 18; she was doing it that way before my birth. We include bacon in lots of our recipes and my grandmother used it in chicken and turkey stuffing. Our old- fashioned Greek pizza restaurant that my children and I frequented has been making bacon- topped pizzas for over twenty years; what were you saying about oven-cooked bacon again? I should share some of our bacon recipes with you.... oven cooked bacon IS NOT a new thing, neither are bacon-infused recipes. Try iy on top of your tacos, french vanilla ice cream, include it in baked mac'n cheese, add it to your smoked turkey hoagie, etc., etc., etc., eat it from a grilling skewer.
Sincerely,
MeechieNell
Sincerely,
MeechieNell
Cal
March 8, 2015
Why bring race into the issue?? It has absolutely nothing to do with this article.
Craig
March 12, 2015
Once again, I find myself agreeing with Cal ("Why bring race into the issue?") Nonetheless, Cal, if YOU were a Black/mixed-race woman, 63 years of age, who knows? P'raps you TOO might've brought race into the issue...
Cal
March 12, 2015
Craig, no I'm not 63 but 61 and what makes you think that I'm NOT a black mixed race individual; I never indicated either way. Still this forum is about food and no place for race issues, due to the face they do not contribute to the food story line. Let's keep it to recipes and cooking methods. May you and your family have a great life together.
Jennifer L.
March 12, 2015
I don't see anywhere in the article where the author claims to have invented cooking bacon in the oven. They just say it's better that way. Which you seem to agree with, so really, what is your problem?
melissa
March 6, 2015
Food Grazer. stay thin I guess by eating several small meals a day. Food sites n TV programs inspire my appetite but I grab gusto from flavor, or sampling. get full fast . Thank u FOOD52
Marcia A.
March 6, 2015
ON A GRILL IN A ROASTING PAN...FOIL UNDER OPTIONAL, LAY BACON FLAT, NOT TOUCHING, NOW SPRINKE CHOPPED ROSEMARY WITH PEPPER AND NATURAL SUGAR OVER BACON AND PRESS IN, BAKE IN OVEN 25 TO 40 MIN AT 375* / 400*
UNTIL DONE...YUMMY ! MY B&B GUESTS LOVE IT !!
MARCIA
UNTIL DONE...YUMMY ! MY B&B GUESTS LOVE IT !!
MARCIA
Drew M.
March 1, 2015
I love to cook bacon in nothing but a cowboy hat and socks. It's a rush
Rexene O.
March 1, 2015
Then you had better be baking it in the oven! Otherwise, on top of the stove those grease splatters could be considered "Premeditated First Degree Murder"!!!
revlar
March 22, 2015
Drew ......... enjoying the visual ... cooking should be fun and sometimes it can be dangerous
Kathy E.
February 28, 2015
lay on a paper towel cover with more paper towels nuke it 1 minute per slice comes out perfect for me ..for burgers I weave 6 halves per burger nuke 3 for 1 6 for 2 ect...
Christopher B.
February 27, 2015
Steve Fasoline - - Do you brush on the BBQ or dip the bacon in it ?
Paula
February 26, 2015
I love to lightly coat my bacon in flour and shake off as much as possible then bake it in the oven just as you would without the flour. Gives it a crisp light coating. Yum!
Jere M.
February 26, 2015
Steve Fasoline has the best idea. Cook bacon on the grill. Start at cold grill, put bacon on a baking sheet, then place sheet pan on the grill as it"s warming up and close the lid. Check after 5 minutes, more or less. This method will reduce shrinkage to minimal as bacon cooks to a desired crispness. Using the "weave" method described here is a great idea for cooking bacon this way.
Betts
February 26, 2015
I have baked my bacon for years. I usually do two or three pounds at a time, drain it on paper towels, freeze in separate layers and then I can remove and nuke a few slices at a time.
Johnna
February 26, 2015
I cook my bacon the way Mrs. Lincoln use to do it...Grease a heavy pan lightly. put your bacon in the pan...put it on the stove on low...fry very slowly until one side is done...it shouldn't curl..if it starts to cut the curl with a scissor. at this point turn..and cook the other side tell finished...beautiful FLAT bacon..and it does not splatter if it does your pan is to hot..
Linda M.
February 25, 2015
I do mine in oven also,but put on parchment paper on a cookie sheet,comes out great,and just throw the paper with the grease away,No mess,no dirty tray.
Carlos
February 24, 2015
Here's one better, use a metal baking/cooling rack in your pan. The fat will drip away from the bacon, and the elevation will improve the heat circulation. I bake my bacon at 400 degrees for about 30-35 minutes.
William
February 23, 2015
When you bake the bacon,layer it between slices like weaving.Over,under,sideways done. When done it comes out in one flat piece just break apart,looks like one thick piece of pure delicious bacon . Make a BLT that has a ton of bacon.
Rea D.
February 21, 2015
Okay...here's a top for making BLTs for little hands. We all know that they can be messy to eat even for big hands. But those little hands have a hard time keeping all those layers on the toast. My Mom used to chop up the lettuce, chop the tomatoes, crumble the cooked bacon and stir in the mayo, or as was the case, miracle whip. I was an adult before I knew there really was a difference in taste. Mom always told us MW was just a brand of mayo...tsk tsk. Pile a scoop on a piece of toast and top with another. Cut in quarters and a four year old can handle it
Russell G.
February 21, 2015
This was how I cooked bacon before (it works best to start it in a cold oven ) but now I wrap lay a few slices across paper towels and on top then cook about 4.5 min. crispy & quick thick cut bacon. Easy Peazy!
Rea D.
February 17, 2015
My mom used to snip the sides in a few places to keep it from curling. You can do several slices at at time in a stack. Use a sharp knife or sharp kitchen shears. You only have to make a small nick, no more than1/4 inch
Joy D.
February 17, 2015
Also if you cut the bacon in half it won't curl up as much.
Which is good when your cooking for little ones.
Which is good when your cooking for little ones.
Dorothy K.
February 15, 2015
Shari Burgess has the best I dea and I spread my thick cut bacon with Lt brown sugar. Always easy and not messy at all. Just dicard the foil underneath the draining pan.
Steve F.
February 15, 2015
Baking is a great idea, but! Baking in the BBQ is even better, preheat on medium temp. Line sheet pan with tin foil and a sheet of parchment on top of that, clean up is a snap! The most important part is the Bloddy mary , you need something to drink while maning the Q!!! 12min later it's bacon time! No mess
Christina T.
February 10, 2015
Agree completely. I bake off a whole pound package of bacon at one time, underbake it a little unless you like yours really crispy (I don't). Keep about six slices in the fridge, enough for a BLT and a couple of breakfasts, freeze the rest in a zippy bag. You can take out as many slices as you need from the freezer and nuke them on paper towels at about 50% power until done to your liking.
JEANETTE
February 7, 2015
I LOVE BACON. SO I USE MY NU WAVE OVEN. HELPS KEEP GREASE AWAY FROM MY BODY.
William
February 24, 2015
I put the bacon on sheet of foil to cook it in my NUWAVE. I can also cook frozen biscuits in the NUWAVE at the same time. I love the NUWAVE and the induction cook tops. I haven't used my regular stove in months.
susan
February 6, 2015
approximately one minute per slice, between white paper towels, in the microwave. Perfect with less grease and nicely crisp.
nratt
February 19, 2015
Absolutely! We cook our bacon this way all the time. The minute-per-slice rule applies especially when the bacon is new and fresh. Once it has a little age on it though, it seems to cook more quickly; so, you might want to dial back the cooking time a little for bacon from a package originally opened a few days earlier.
bob
February 28, 2015
i have been cooking microwave bacon for years. Hint if bacon is thick use two sheets of paper towel on bottom. amazing how grease you capture.
Rea D.
February 4, 2015
You should always let the grease cool some and if you are pouring it into a glass jar, run the jar under hot water first ( outside only ) . I had a jar explode on me one time and it was room temp. If you are adding to a jar that has been in the fridge, get it out when you start your bacon and set it on the stove top. Then pour the new grease SLOWLY
Deb R.
February 2, 2015
Please be very careful when drain the bacon grease out of the pan. We had a young man get third degree burns on his left hand and had to have skin grafts because he spilled the grease on his hand pouring it out of the pan.
Margie H.
January 29, 2015
I bake 10 to 12slices (sometimes more) lay an individual slice on paper towel fold it over lay another slice, fold and repeat until all bacon is in. Put in large zipploc bag and put in freezer, then that out what need and microwave 10-15seconds. Only have 1 mess to clean up for a bunch meals.
RockHill F.
January 29, 2015
Just before it's done cooking, lightly dust tops of each slice with sugar to your taste. You will thank me later. Powdered sugar works good also.
Susan T.
January 28, 2015
Cooking bacon in your oven is not a mess. And I do it because I get don't like grease popping on me. If you want your house to smell heavenly, buy Maple flavored bacon. Anyone who comes over always asks did you find a new air freshener. I laugh and tell them we had maple bacon for breakfast.
Jesus G.
January 28, 2015
This is the only way I cook bacon...but to make cleanup even easier...parchment paper
Carolyn B.
January 27, 2015
Thanks Phyllis...that oven method I tried and it takes too long and the mess! I give a minute for each slice on my microwave plate ...a paper towel under the bacon and one over it...grease is absorbed and NO MESS! Nice crispy bacon ;)
Phyllis B.
January 27, 2015
I cook my bacon in the microwave on a plate (usually the one i'm going to eat from) in between 2 layers of kitchen paper, soaks up all the grease & no mess.
Jamie L.
January 27, 2015
All that grease on the stove top ends up in the oven, smoking and stinking. Takes much longer to clean up. A splatter screen over my skillet on the stove top contains most of the mess. You SAY baking is minimal clean up, but I'm looking at your pan and know from experience the inside of your oven isn't much better after bacon, especially at 400° F. I do bacon at 325° F and still get a horrible mess in the oven. Low and slow on the stove top with one surface to clean as opposed to hot and splattery in the oven with SIX surfaces to clean.
Shari L.
January 26, 2015
Elevate the bacon by using a small rack layer the bacon over the rack and make sure its long enough to fit over a deep baking pan and let the bacon cook at 375 it will cook through and it won't sit in it's own fat. Then remove the rack and place the bacon on a brown paper bag to drain whats left of the oil then blot it with a paper towel. Yummy no greasy bacon makes beautiful sandwiches.
Rea D.
January 26, 2015
Just tried this method. Used a cookie cooling rack and a cookie sheet. Put the oven to 275 and left for about an hour ( it WAS thick cut, though ) came back and it looked pretty dark, almost burned, but not even close. It may have gotten so dark because it was honey bourbon smoked. Baked to perfection!
Jamie L.
January 27, 2015
I used to think thick cut was better. It doesn't get crispy like traditional bacon, so if you like your bacon crispy like I do, stick with the regular cut (it's less expensive, too).
Joanne R.
February 9, 2015
I use this method as well...however I put a sheet of foil on the bottom of the cookie sheet...place the cooling rack on top and load up your bacon. When done remove bacon to paper towel and wait until bacon fat has cooled. Fold edges to middle and make a packet and throw away...sometimes you don't even have to wash the cookie sheet! Joanne Ramsperger
alan
January 22, 2015
speaking of grills, there is the DeLonghi indoor electric grill which comes with a glass lid and a built in drip tray.
you plug the device into a power outlet and add 1/2 cup of vinegar water to the tray. then lay cold strips across the grills while they warm to medium heat. place the lid on top and go about your business.
after a while you will discover some delicious cooked strips of bacon.
you plug the device into a power outlet and add 1/2 cup of vinegar water to the tray. then lay cold strips across the grills while they warm to medium heat. place the lid on top and go about your business.
after a while you will discover some delicious cooked strips of bacon.
Catrin54
January 22, 2015
Use my side burner on my grill. Love it!! Keeps the mess and lingering smell out of the house.
Chippy55
January 22, 2015
In the oven, and as a bonus you can save the drippings, why you ask? Simple: 2 tablespoons of bacon drippings is the secret ingredient to potato salad and in spaghetti sauce. I always brought Mom's potato salad to picnics when I was growing up and my pals always said it was the best (I never it was the secret ingredient till much later).
Rea D.
January 26, 2015
I put a little bacon grease in my home cooked pinto beans when I puree them for mexican food. Yummy
Ella
January 21, 2015
This has to be the most informative blog ever. I have always made a mess of my bacon. My daughter loves it when my husband makes it though. I never started with a cold pan and it never cooked evenly. I can't wait to try some of the below techniques! Thanks so much!!
Charlie
January 21, 2015
I used to cook bacon on a cookie sheet as stated, the I added a rack under the bacon on the cookie sheet. Starting with a cold oven I put the bacon in and start the oven. After ten minutes I flip the bacon and wait another ten minutes. Perfect bacon in my oven (ovens vary) and the fat drips below the bacon making it healthier. But I still prefer the bacon without the rack (don't tell my cardiologist).
John P.
January 16, 2015
I have been cooking in the oven for a few years now and love it. I use a Pampered Chef jelly roll pan, no need for foil and I cook a whole pound double-up style for a thicker slice. 400 for 15 to 20, pouring off the fat at 15 and then checking on it until the doneness that I like.
Brianne C.
January 16, 2015
The best way I have found to cook bacon is using my nuwave oven. The grease drips down into the tray, the bacon is perfect!
Cal
January 15, 2015
I 've tried the oven method and like it better than frying, however, cooking bacon in the microwave is so much better. (Spray the bottom of pan with cooking spray, place paper towel on top, layout bacon, cover with another paper towel then cook in microwave. Length of time is dependent upon wattage of microwave. Our time approx. 10 minutes. Using the microwave helps reduce extra heat in the house.) The grease drains, the slices are almost the same length and it is (imo) crisper.
Barbara M.
January 14, 2015
I prefer cooking my bacon in the oven it cooks more evenly more crisp and like you said no greases mess everwhere.
Brandy S.
January 14, 2015
Line your cookie sheet with foil and you can just roll up the grease. Clean pan.
Dineen T.
January 13, 2015
Dineen Thayer
I learned about this method several years ago. It is so quick and easy, but, I line my pan with foil and then their is no clean-up just toss the foil.
I learned about this method several years ago. It is so quick and easy, but, I line my pan with foil and then their is no clean-up just toss the foil.
Irene J.
January 13, 2015
I cook mine in the oven on the "convection roast" setting on about 325. The bacon turns out great with no turning involved...
Teri T.
January 13, 2015
I BBQ mine, fat drips off no mess and doesn't smell up the house! ChaChing! Healthier Bacon!❤️
Rea D.
January 13, 2015
Do you mean grill, outside? Sounds good but what about all that fat dripping on the coals? Isn't that supposed to create carcinogens? Maybe not on a gas grill?
.
.
Robbin P.
January 12, 2015
My mom taught me to always start bacon in a cold pan. When I began baking it I just did the same and it works well and no wasted preheating of the oven.
Rexene O.
January 12, 2015
I have always started with a cold oven because I want to eat it now as apposed to later. No reason just hungry and my bacon has always come out just fine! Thanks!
Robbin P.
January 12, 2015
I've made bacon in the oven for 20+ years. Clean up is a snap if you line the baking sheet with foil. Lay the bacon out and start in a COLD oven - 350F. 10-15 minutes for 7-8 slices. Remove to paper towel, gather up the foil and pour the dripping off into a jar for other use. Yum! Bonus after the foil, lay down parchment paper, arrange strips and sprinkle with brown sugar. :)
Kim T.
January 12, 2015
Instead of using foil, I spray the cookie sheet with cooking spray (Pam). It works great! I've forgotten to use the spray a few times and the sheet is a nightmare! LOL. The brown sugar hint sound great though! ;)
Rea D.
January 14, 2015
The reason for the cold oven is basically the same as starting hard boiled eggs in cold water. If you start either in a hot oven or boing water, the fat of the bacon will fry off quickly and then burn by the time the meat is cooked. Eggs? Same thing. The whites will cook quickly then get rubbery while the yolks cook. Also, after boiling eggs, or shrimp, drain the water and immediately put into an ice water bath to keep from continuing cooking
Rea D.
January 14, 2015
BTW, Kim, you are the bad one with the brown sugar :-). Just screwed up my Atkins diet....eat all the bacon you want, but no sugar...but I HAVE to try it...LOL
Rea D.
January 14, 2015
My apologies, Kim. Threads oft times get confusing. Robbin is the culprit....lol..jk
Rexene O.
January 14, 2015
Now that makes sense!!! Thank you!!! My mother didn't cook unless she really had to!!! She could but she really hated it!!! So, what I learned in my early years mostly came from my dad who was an excellent cook and loved it!! Of, course that was a long time ago so I don't remember the "why" sometimes and you not only answered one but two lingering questioned. Funny, how I did both of those things without question because I usually question everything as if you couldn't tell?! And yes, I am a little, no medium to a lot bad and proud of it!! One has to put joy in one's life to make it interesting, you can't always wait for others to do it?!!
Rexene O.
January 14, 2015
OK, Rea, I don't know now if you were calling me bad or not??? I thought you were referring to an exchange between Dave and I much further down! Check it out you might get a smile, that was the intention?! You know I never knew you could have so much fun over cooking bacon!!
Rea D.
January 15, 2015
Rexene, I was replying to Robbin. Saying she was bad/good for telling us all about the brown sugar sprinkle. Any posts that are indented are addressed to the original poster that is not indented. To reply to one of the repliers, tap on THAT post. Hope this explains it. It's easy to get mixed up! :-)
Rea D.
January 27, 2015
Well, I guess different blogs have different protocols. I guess the best thing to do on this one is to address the person to whom you are replying.
Jamie L.
January 27, 2015
@ Kim Thompson ~ Never use Pam (or their copycats) on non-stick surfaces. It destroys the finish, as I'm sure you can see by looking at your cookie sheet. Line with parchment or foil for baking, and use oil or butter for sauteing.
Olga K.
January 11, 2015
You don't have to fit the bacon into one layer, you can overlap them a little bit because they shrink up in the hot oven as they cook. Duh.
Rita
January 11, 2015
Its not necessary to say Duh, because he/she might not know this. Thanks Very much for sharing this info with us. Thats a valuable tip. Then we can fit more bacan in the pan.
Rea D.
January 12, 2015
Although, the overlapping strips tend to stick together and when you pull them apart, those ends are not as done as the rest of the strip...duh
alan
January 10, 2015
a great way to cook bacon is simply to leave it attached to the pig (gutted and cleaned of course), and then to rotate the pig slowly 2 or 3 feet above a warm bed of smoldering hickory embers for up to 12 hours.
after that the bacon should be tender, crispy, juicy and separate easily from the pig carcass with just a gentle pull.
after that the bacon should be tender, crispy, juicy and separate easily from the pig carcass with just a gentle pull.
Diana T.
January 10, 2015
I tried the boil in pan on the stove top. Add water to cover and cook till water evaporates, turning a few times. Bacon comes out crispy and doesn't curl.
Rea D.
January 15, 2015
This is excellent for par boiling bacon that is going to be wrapped around another protein. If it's going to wrap around steak, boil it for a long time to render a lot of the fat, other wise the steak will overcook. But no matter what you are wrapping, chicken, fish, pork, wild game, if you par boil the bacon, it stays pliable to wrap around your meat and will cook at the same rate as you other protein. :-)
Rexene O.
January 15, 2015
Again, you have taught me something! I'm from Alaska and we eat a lot of scallops wrapped in bacon. It has always been a high wire act to get them to be done at the same time! You have just solved that problem!! Thank you!!!
mark
January 9, 2015
you're on the right track. And that is another point.....there is no splatter at 200-225.....the meat sizzles so gently you can hardly hear it cooking. More tips: 1) turn the bacon every 10 minutes for the 1/2 hour; it will be leaching out water so it is just good to turn few times to encourage even cooking on both sides; 2) remove the rendered fat with a spoon each time you turn the bacon during the entire cooking process.
mark
January 7, 2015
I have been cooking bacon for over 40 years......and there is only one way to do it......bake at 225-250 for 2-3 hours depending on the thickness The result is crispy fat free or low fat bacon. It concentrates the flavors, makes absolutely flat perfectly shaped slices. All the curves and bends in the slice disappear. If you don't want it completely crisp then you can stop it at any stage; but after 2-3 hours at low temp the shape and consistency is amazing. I roast in a non-stick pan and turn the slices over every 20 minutes or so, removing the excess melted fat with a spoon.
Rexene O.
January 8, 2015
That sounds a little labor intensive but I'm up for a try!! I certainly would not argue with 40 years of experience!!! Thank you!!!
mark
January 8, 2015
actually in the end it is less labor intensive; when you cook bacon at a higher temp you have to be careful not to burn and always be turning to get even cooking.....this way you let it cook slowly and only have to tend to it every so often; it also allows for lots of time to create lots of other dishes for breakfast/brunch and not have to pay much attention to it. However there is no question that this method is not for anyone who wants bacon NOW! If you have a costco near by try their new sun valley uncured bacon its fabulous; look for cuts with more meat and less fat for optimum finished quality.
Rexene O.
January 8, 2015
Mark, I stand corrected! I haven't cooked bacon on the stove top for years which takes longer and the outcome as you know is uneven cooking with places that don't look cooked at all. Cooking bacon in the oven is faster with great results. I should probably look at the ceiling of the oven for grease splatter? I slow cook most meats in the oven so I don't know why I haven't done so with bacon. Turning it a few times really isn't "labor intensive", what was I thinking? Thank you for giving my brain a little jolt!!!
Rea D.
January 16, 2015
If you crumple up the foil you really don't have to keep turning it, just keep an eye on it every now and then. Down side, it takes twice as much foil.
Dennis N.
January 6, 2015
Cookie Sheet w/silicon sheet... 350F... 10 minutes, flip, 10-12 more minutes. perfect every time. Cook a few pounds, save the grease, refrigerate wrapped in paper towels in zip lock bag.
Keith
January 6, 2015
Ah - but check the state of the roof of the oven afterwards. Much more difficult to clean! What works for me is to put the bacon in a deeper roasting tin and cover with a sheet of foil to catch the splutter. I don't have a fan oven, so turning and moving a couple of times to encourage even cooking helps. I use the same technique (at 425 gas mark 7) to produce the world's best melt-in-the-mouth crackling.
Linda H.
January 4, 2015
We bake it but put bacon on cookie cooling rack set in a cookie sheet so it doesn't sit in the fat while cooking. Easier to pour off the fat too
Audrey S.
January 3, 2015
I slightly under cook the bacon that I'm not eating right away (about 4 lbs.) I freeze it in layers with wax paper in a gallon zippered bag. When I need some, I remove it and put it in the microwave between sheets of paper towel for a few seconds to finish cooking and it tastes like freshly fried bacon. It is also a way to custom cook it for each person's preference.
Rea D.
January 3, 2015
J and ND......what's wrong with the smell of bacon wafting through the house. It's like fresh baked bread...lol. But that's a great idea
Trish T.
January 2, 2015
THICK SLICES TIP
If you like thickly cut bacon, turn the oven down to 350d and cook a little longer.
If you like thickly cut bacon, turn the oven down to 350d and cook a little longer.
J &.
January 1, 2015
We like to keep the smell out of the house by cooking it on the cookie sheet lined with foil on the grill
Rexene O.
January 3, 2015
The aromatic scent that is left after cooking bacon is almost as good as eating bacon. It is right up there with bread baking, cinnamon rolls, cookies, popcorn, pizza, cloves, nutmeg and prime rib! Oh, garlic, onions, chocolate, you know my favorite things!! What do you have to add to the list?
Rea D.
January 16, 2015
Boy, do I ever agree. Coffee and popcorn always seem to smell better than they taste!
Rea D.
December 30, 2014
Bob, you beat me to it...:-) The one thing I would ad is to turn your oven on to 400 and put the bacon in the COLD oven. Once your oven beeps that it is up to temp, start timing. Check it every ten minutes for the first 30. Turn it during that time if it needs to be. Just keep checking it until it reaches the doneness you like. When done, take out and place bacon strips on brown paper bags or news paper. Paper towels as a last resort. DO NOT let it sit in the pan in the grease as it will continue cooking. Even if you have drained the fat. Remove it from the hot pan. I buy in bulk at the box stores and bake up three pounds at a time. Depending on your family size, portion into freezer bags ( once it has cooled ) and freeze for up to three months. Heat on a low setting in the microwave, or put in a low heat skillet on the stove top to " bring it back to life ". This is awesome when you get the craving for a BLT.
Bob
December 30, 2014
In our kitchen we find baked bacon is the way to go; however, one must first coat each strip with flour. This does two wonderful things, first it soaks up a lot of the fat and second it makes a crispier slice, with even less fat to clean up.
Carol G.
December 30, 2014
Baking bacon seems like a good idea. But when I want bacon, I put 5-6 slices lengthwise on a serving platter, place a paper towel over them; then place them in the microwave on high for 5-6 minutes. Voila! perfectly cooked bacon.
Rita
January 11, 2015
Also your nuking your bacon. Smart Russians Banned the Micowave. Some1 micowaved water that was watered on plants, for one week (read it on the net). The plants died! They are carcinogenic.
DannyGe
December 28, 2014
I agree with Jean's comment. Just set your Panini Maker at maximum heat, lay your bacon slices on and close the lid. Watch it closely because the bacon will be grilled and ready, nice and crispy in about 3 minutes (browned on both sides and the fat will drip without any splashing in the Panini's container
John N.
December 24, 2014
Merry Christmas! We want to establish business partnership with you! We are sure you can earn much commission by this! Contact me by E-mail: [email protected]
t
December 22, 2014
NO!!!! The ABSOLUTELY BEST way to cook bacon is this: PreHeat oven to 375 degrees. Cover large cookie sheet pan with sheet of parchment paper, overlapping slightly. Place wire rack onto pan. Cover with bacon. Place in oven and set timer for 37 minutes. @ 14 remaining, flip bacon. PERFECT! Drain off bacon grease for later use or allow to cool to solid and throw it AND paper away. No mess!
Crystal H.
December 30, 2014
I do mine similar.. exept I use foil to line the pan and I also use foil over the wire rack and poke holes in it for the grease to drain.. the bacon doesn't stick to the wire rack this way. it doesn't shrink like on the stove and the clean up is easy.. plus it seems to cook more evenly... no limp fatty pieces!!
Dave
December 22, 2014
https://www.youtube.com/watch?v=g04YCgCte_c
Dave
December 22, 2014
Ooops sorry meant to say lace the bacon strips like the video for a sandwich
https://www.youtube.com/watch?v=g04YCgCte_c
https://www.youtube.com/watch?v=g04YCgCte_c
Crystal H.
December 30, 2014
that is pretty awesome.... but I always make my "samich" on English muffins.... any suggestions to make the bacon round?
Dave
January 2, 2015
I use round whole wheat flat bread, and just kinda round the corners when I lace them. I also cut the strips in half b4 lacing/weaving what ever ya wanna call it :-)
Rexene O.
January 2, 2015
So, you bake your bacon on top of flat bread? Then do you just east the bread or do you do something else with it?
Dave
January 2, 2015
LOL No Rexene I put the bacon on the bread after the bacon is cooked, also add a fried egg sometimes. The bread comes in a loaf ready to eat.
Rexene O.
January 3, 2015
I knew the picture in my head could not be correct!!! Thank you for the corrected picture!!! Happy New Year!!!
Rexene O.
January 3, 2015
Dave, I didn't see the video before. You know, I try really hard every couple of days to make people happy by opening my mouth and letting my brains fall out!! You are the first recipient of the new year!!! Congratulations!!! LOL!!! FANFARE AND FIREWORKS!!!!!
Rita
January 11, 2015
Thats nothing. When I was at the movies last time, the 1st laugh I laughed I think sounded like, I was laughing at someone. Thats not true at all. I'm sorry to any1 if they were affended.
Dave
January 12, 2015
Sorry for delay to reply Rexene but you made me laugh out loud!! Happy rest of year to you and yours :-)
Rexene O.
January 12, 2015
Dave, Thank you for letting me know that I gave you a good laugh that appears to have lasted for several days?! I hope that you did take a few breaks to turn your bacon, forget to put the seat down and read the paper with your eyes closed! Happy rest of the year to you and yours, too! I told my girls that you wished them well and they purred and meowed happily!! You sure have a way with the four footed and fuzzy! They told me to properly thank you but not knowing how to do that "properly"? I'll just say "Thank you!" from Isabella and Missey!! Oh, and Me!!
Rexene O.
January 12, 2015
Dave, I forgot to give you a special thank you from me!! I tend to have a dry sense of humor sometimes, my Norwegian heritage is to blame for that, so I am always glad when I manage a laugh because it makes me smile!!
Mary A.
December 21, 2014
Why does everyone refer to aluminum foil as "tin" foil?
Tin foil is made wih tin, is stiff, exprnsive and leaves a weird taste on food wrapped in it. Aluminum m foil is the stuff you buy at the grocery store, is much cheaper than tin foil. Cigarette packages used to be lined with tin foil until World War II.
I know, you're thinking "who cares?". For some reason it bothers me . Humor an old lady and correct your ways!
Grandma W.
Tin foil is made wih tin, is stiff, exprnsive and leaves a weird taste on food wrapped in it. Aluminum m foil is the stuff you buy at the grocery store, is much cheaper than tin foil. Cigarette packages used to be lined with tin foil until World War II.
I know, you're thinking "who cares?". For some reason it bothers me . Humor an old lady and correct your ways!
Grandma W.
Crystal H.
December 30, 2014
I am thinking it's just because "tin" is so much easier and faster to say than "aluminum" !! personally I just say "foil"!!
Rexene O.
January 3, 2015
Mary Ann Growing up we called it tin foil so I still call it that! We all have little things that drive us up the wall for no good reason. Like people on a plane talking to me when I am trying to read a book! As my, one of many, New Year resolutions I will attempt to call aluminum foil, aluminum foil! In your honor!!
Heather T.
December 21, 2014
Save the drippings for popcorn! There is nothing quite like popcorn popped in bacon fat. It turns out crispier, and of course has that awesome smokey bacon flavor.
Bob
December 21, 2014
When baking bacon I use aluminum foil for easy cleanup. Sometimes I also sprinkle a little brown sugar on the bacon, drizzle a little maple syrup, or add a little maple bourbon.
Jan
December 20, 2014
I prepare bacon between paper towels in the microwave. Comes out flat, brown and no grease. Prepare table and eggs while it cooks. No mess.
Magnus T.
December 28, 2014
I pass as i found a microwave food to simply not my standards which is why i no longer own one and do not miss it at all
Crystal H.
December 30, 2014
I have done this a few times but my bacon always seems to stick to the paper towels...
Kiki
December 19, 2014
I enjoy the occasional bacon treat but by the time I finished reading some of these and Alan's pork belly sandwich recipe I gained about 10#s of body fat in my mind. God, no wonder this country's obese! My favorite gross our was 10# of bacon on a turkey. Deliverance?
Jean
December 15, 2014
My grandma's bacon was always different than anyones when I was growing up. Later in life I saw a man buy a package of sliced salt pork and he dipped it in flour and then fried it in the skillet. Seeing the results of that I tried shaking my bacon in a plastic bag of flour and shake off the excess. Just add a slight coating to the bacon and is really good. I fry my bacon on my George Foreman grill and the grease drains down into the little trough you set under the grill to catch it. I would think the oven would soon be a mess cooking bacon in it abd I "hate" to clean the oven!!!
Kimberly M.
December 12, 2014
It doesn't splatter in oven and doesn't burn as long as you watch it. .
Rosalie C.
December 11, 2014
Try sprinkling a small amount of chili powder on the bacon before baking. Another is chili powder and brown sugar. Delicious.
Gary G.
December 9, 2014
One additional step will make this even more desirable. Line your baking sheet with aluminum foil and clean up is just to remove and discard in the trash. You can even capture the grease in it if you don't save it.
Marilyn Z.
December 9, 2014
Definitely the oven. While it is cooking, I can get the eggs and toast going. We recently had visitors from New Zealand and they had never had OUR type of bacon and were definite converts. Very different from Canadian bacon they are used to.
Patty
December 9, 2014
I have been cooking my bacon in the over for ages (hate clean up for sure) but I also use aluminum foil - this decreases the clean up time to just letting the grease cool, wrap up and toss....perfect :)
Alfredo
December 8, 2014
I sort do the same but I do mine in a skillet but put te cover on it and leave it on till I turn it then After it;s cook niceand straight and as crunchy as you want it
Kim T.
December 8, 2014
My mom showed me how to cook bacon like this years ago. One thing that I do to make clean-up much, much quicker...make sure to spray the baling sheet really good with Pam (vegetable cooking spray), if you don't and don't line with foil, the pan is very hard to clean. We've even left it soaking for hours and still hard to clean. The Pam makes it a breeze!
sue
December 6, 2014
After recently come back from Canada we loved the way they cooked bacon however haven't been able to master it back here in Australia. There's was very sweet, crunchy and sticky and very moreish (if that is a word). Does anyone know how they cook it as i would love to try and do it at home?
Mary
December 14, 2014
It sounds like some recipes I have read that called for 1/2 cup of brown sugar in a shallow bowl or plate; press bacon into it to coat. Some recipes called for adding a bit of cracked black pepper, or even cayenne (hot) pepper. (That doesn't appeal to me) Then bake in the oven at 375 F to 400 F for 15 to 29 minutes or until as crispy as you like. If you don't have the soft brown sugar like in the US, I would use Demarara or other brown raw sugar. Good Luck.
Carolyn B.
December 5, 2014
I like my bacon on a paper towel and then covered with a paper towel then placed in the microwave. One minute per slice. Paper towel absorbs the grease and bacon is a dry crisp...not greasy. How often do you have to clean the oven after all that grease spattering?
Terry M.
December 17, 2014
doesn't splatter at all, been doing bacon like this for years never ever had a splatter problem...
Dyann B.
December 4, 2014
I cook the bacon in the oven. I do 10 lbs at a time. Put it in a bag with paper towel so when we are camping bacon is done.
Rexene O.
December 4, 2014
That's a darn good idea, I can't tell you how much bacon I've cooked over a campfire and all of the critters it has sent sent my way. But I haven't been camping in quite a while, no one to go with at present but you never know I just might meet someone. If you are doing 10 pounds to go on a camping trip either a lot of people are going with you or you are going to be gone a long time!! I like both scenarios! Thank you!!
Rexene O.
December 4, 2014
No, I've never had it burn unless I forgot i! I line a cookie sheet or smaller with tin foil if it is just me. Don't use the no stick kind, they had a good idea but I think it leaves a flavor that I don't like. Then I put fresh ground pepper on the foil where the bacon will go and granulated garlic powder on it, put the bacon on the pan and do the same thing. You need to play with the bacon, pepper and garlic to see how much you like. Don't use a lot of garlic just enough so your bacon eaters will say this is really good what did you do? And you can just smile and wink!! I put the pan in the oven at 375 to 400 for 20 to 35 minutes. It depends on your oven and how done you like your bacon. I like mine done. They sell bacon that has been peppered but it is more expensive and they only pepper the outside of the slab of bacon. I hope you like it! Oh, I don't turn mine because it cooks in it's own fat but I would if I had it on a rack and you would also have to spice one side at a time but of course you knew that! I hope you enjoy it!!
Gret
December 4, 2014
Doesn't the bacon burn, or do you add it towards the end? And what temperature?
Kenny W.
December 4, 2014
you should try a bacon covered turkey is the best turkey you'll ever eat we Used 10 pounds of bacon
Rexene O.
December 4, 2014
That sounds so good but my turkey will be a lot smaller. Thank you for the tip!!
callen34
December 5, 2014
Kenny, you used 10 pounds of bacon to cover and cook a turkey? Really? Sorry, I just find that hard to believe. You must have had at least a quart of bacon fat from all that. Maybe you were joking? :)
Rexene O.
December 1, 2014
I've been cooking bacon with a pan covered with tinfoil but I sprinkle it with granulated garlic and lots of fresh ground pepper!
Debra
November 30, 2014
I place a piece of foil on the cookie sheet and spray a cooling rack with Pam and place the bacon on that. I use that technique with chicken breasts! The drippings from the bacon slide off the foil!
callen34
November 28, 2014
Now that we have seen many wonderful and great ideas on cooking bacon, what is YOUR PERSONAL favorite new idea after you have had a chance to consider so many new ideas? Have you changed the way you cook bacon? Did you try one or more that just didn't work out for you? Share your ideas!
alan
December 4, 2014
well, one way that i changed the way i cook bacon is that i have begun buying it fresh as pork belly, rather than sliced, salted, sugared, and smoked. it is considerably cheaper at the asian grocery stores and it's just pork, without all the chemicals. ok ?
so you can use it in lots of recipes. well, ok, i don't happen to have one of my own yet, so i will refer you to steve's recipe which looks very good from here:
http://www.marinhomestead.com/recipes/braised-pork-belly-sandwich/
so you can use it in lots of recipes. well, ok, i don't happen to have one of my own yet, so i will refer you to steve's recipe which looks very good from here:
http://www.marinhomestead.com/recipes/braised-pork-belly-sandwich/
alan
November 28, 2014
this is a great way to cook bake, the best probably, but just be careful, either use a deep dish baking pan or pay close attention when you are removing the bacon from the oven.
years ago i used this method and a shallow baking sheet, and when i removed the bacon, the pan tilted and the hot grease poured onto my arm leaving a scar that is still there to this day.
years ago i used this method and a shallow baking sheet, and when i removed the bacon, the pan tilted and the hot grease poured onto my arm leaving a scar that is still there to this day.
callen34
November 28, 2014
Yes, cooking bacon can harm you, not only in that way. It can splatter in the eyes, it can be dripped on the feet, etc.
Brian
November 27, 2014
I use a broiler pan, the grease drops to the lower tray and the bacon is nice and crispy.
Heather T.
November 29, 2014
Ditto that. We save the grease, which is awesome in recipes such as corn bread, or for frying eggs. If you use Pam too, there is little cleanup.
BuffaloBillie
November 24, 2014
I buy 2 pounds of bacon at a time. I fry it in my square electric skillet outside! All the spatter and fumes go with the wind. The grease is put into a can which I keep in the fridge for beans, etc.
I freeze the slices individually, place them in a freezer bag and have as much as I need without any bother whatsoever. Easy as pie!
I freeze the slices individually, place them in a freezer bag and have as much as I need without any bother whatsoever. Easy as pie!
Vicki
November 24, 2014
I love nothing better than to cook up the bacon, cut a couple (or more) pieces into small bits, and add it to my hot oatmeal! It is completely delicioso! You can even do the bacon ahead, and store it in the fridge until ready for it (yes, I also use the oven, but with a piece of foil liner, turned up to catch the grease for later use in other projects).
glorian
November 24, 2014
If only making 4-6 slices I line a plate with paper towels put the bacon slices on top and cover it with another layer of paper towels...no grease mess and their perfect. About 3minutes in my micro.
me
November 24, 2014
I bake at 400 the only difference, I line my cookie sheet with parchment paper. I makes cleaning a breeze. For those who keep the drippings for gravy or cooking, you can drain and the paper turns into a funnel to get the goodness into the container, or if don't keep it, you let cool on the paper gently fold and discard. This also saves your drain from getting a coating of bacon fat.
Michael J.
November 23, 2014
On the George Foreman Grill Baby. "BEST BACON EVER!" And, the fat that runs off is pure and clean as though it has been filtered. Perfect for frying Chicken Patties or Chicken Fried Steak. Just make sure it is hot before adding your meat to the pan or it will absorb too much grease before it sears the meat.
Mj
November 21, 2014
I usually cook mine in the microwave. I live alone and I am a widow so the microwave is faster and easier for this Senior Citizen. Now if my grandchildren stayed overnight I like the idea of baking them in the oven.
jn
November 20, 2014
This is wrong. You DON'T preheat your oven. You put the pan of bacon in the cold oven and then turn the oven on to 400 degrees. It generally takes 18-22 minutes.
onesixbysixbull
November 20, 2014
When I was in basic training at Ft. Jackson, the cooks also baked their bacon on large sheet pans but they put the bacon over the top of long spoon handles where the grease would drip off.
deecie
November 17, 2014
Forgive me for not reading all the comments. Every time I try this my house gets so Smokey and I'm afraid of a fire. What could I be doing wrong? I'm doing 400°. Someone also suggested cooking payback like this, but it's awful.
Diana D.
November 23, 2014
You could also have the bacon too close to the top of the oven. There is still fat that's going to pop and splatter and it may be splashing on the heating element itself.
CookOnTheFly
November 17, 2014
Wow-o-rama! I was a skeptic, but just tried it. I used thick-cut bacon, put it on parchment and baked it for 15 minutes. Then I flipped the bacon and stuck it back in the oven for another 5 mins. Took it out again, drained off the fat and stuck it back in the oven for another 5 minutes. Took it out and flipped it again and did another 5 minutes. PERFECT. I am sold!
Jerri J.
November 17, 2014
This is the way I have cooked my bacon for the last 45 years. Never on top of the stove
Lynda C.
November 16, 2014
I've been cooking bacon this way for years. Line your baking pan with foil and clean up is a snap....keeps the pan looking nice too!
Lisa
November 15, 2014
Hey kids! Parchment paper is too expensive use a brown paper bag it works great!
Doll P.
November 14, 2014
I do my bacon in the oven but I cover it with brown sugar the kids love it
Peggy
November 14, 2014
Use parchment paperfor even easier clean up! Started baking bacon many years ago.
Robert W.
November 11, 2014
Guess I'll stick with the microwave method. I can do six slices in about 4 minutes using a paper plate and paper towels. Bacon crisp and dry....not greasy. Throw the plate/towels in the trash and voila. Yea, I have to forfeit the grease for other uses but it's a trade off.
Barbara S.
November 16, 2014
The grease tastes great, but is a major artery clogger. No loss from my point of view. Will try your method.
Kelly W.
November 11, 2014
I use thick sliced bacon. Line a cookie sheet with parchment paper. Place a wire rack, without legs extended, onto the cookie sheet. Line the bacon single layer and flat on the rack. Place another layer of parchment paper over the bacon. Lay another empty baking sheet on top. Cook 400 °F for 15 minutes and you have nice, flat, crispy, but lower fat and less greasy bacon.
Carol P.
November 5, 2014
Oh, yum, re: chocolate chips, etc. just got some bacon in my Peapod delivery. I'll experiment tomorrow.
maryburns
November 5, 2014
This is also how I prepare bacon, but I sprinkle on a little brown sugar and fresh cracked pepper and for special mornings I add a line the strips with a few mini chocolate chips in the last few minutes of baking.
Bernadette
November 5, 2014
I do it this way as well, except I line one baking sheet with parchment paper (doubling the paper is even better) line up your bacon and top with more parchment paper, then cover the whole thing with another cookie sheet the same size. It keeps the bacon flat, and the grease gets mostly absorbed by the parchment paper. Bacon still needs to be drained a bit on paper towels or napkins, but it comes out flat and crisp and no spatters anywhere.
Wilma W.
November 4, 2014
Use any Kind of bacon, doesn't have to be expensive. In a large paper bag, put in a little flour, brown sugar, lots of black pepper, then your bacon, one stripe at a time and shake well. Put each slice of bacon on a large cookie sheet, put in a 400* oven for about a half hour, to 45 minute, keep watch on them, it is the best bacon I have ever eaten. Wilma Wallace
Danielle S.
November 5, 2014
Like a spicy candied bacon? Sounds interesting. What r the measurements for flour and Brown sugar?
Donna J.
November 3, 2014
I don't know anything about parchment paper. Is that like wax paper. I don't recall seeing it in stores.
Viet D.
November 3, 2014
It's next to the wax paper, they look very similar but parchment will be more expensive (wax paper burns and tuns to ash when you bake it, parchment holds up well at high temps)
Venice N.
November 11, 2014
Michael's usually has it, I know they have it right now because I just picked up some today.
Susan V.
November 3, 2014
I cook my bacon on my George Forman grill. It is slightly at an incline, so all the fat runs into the grease trap, AND it cooks on both sides at the same time. Easy cleanup too!
nan
November 3, 2014
doesn't the bacon splatter when it's a flat pan with grease all over the oven?
Heather T.
November 3, 2014
Use a broiler pan. It's safer too. I make about 4lbs at a time, then roll them up in parchment for the next month or so. Makes for easy breakfasts. However, with that much fat, the fat can catch on fire, which is the whole point of a broiler pan.
Save the extra fat for cooking. It's great in cornbread or to fry eggs or tacos.
Save the extra fat for cooking. It's great in cornbread or to fry eggs or tacos.
Dave
November 1, 2014
CANDIED!
Bake it this way, or on a rack in the pan for less grease, but before baking, sprinkle heavily with brown sugar and black pepper to taste.
If you do it laying flat no parchment paper or foil, the caramelized sugar+bacon fat is *way* too good to throw out, too...
Bake it this way, or on a rack in the pan for less grease, but before baking, sprinkle heavily with brown sugar and black pepper to taste.
If you do it laying flat no parchment paper or foil, the caramelized sugar+bacon fat is *way* too good to throw out, too...
Dana77
November 1, 2014
Gret, Correct, tin pan for the grill and aluminum Teflon coated for the stove top. When I make scallops wrapped in bacon on the grill as well, no clean up involved and it doesn't stink up the house.
Gret
November 1, 2014
Thank you - will definitely try. Will go on bacon website now, to see if they ship.
Gret
November 1, 2014
OH MY! What a place! Which bacon do you get Canadian or Applewood? Also looking at their brisket - have you tried it?
Dana77
November 1, 2014
All depends on the bacon chosen, not all bacon is equal. You first need to find a bacon with the least amount of fat and gristle. I have no affiliation with this company, but will give them a plug because they deserve it for making such a great product. The ultimate bacon made right here in New Hampshire by North Country Smokehouse from Claremont N.H. ncsmokehouse.com . I prefer to cook on the stove top and use a splatter screen but i have also used my grill with a foil covered rectangle pan. The splatter just burns away here. Keep an eye on it and don't burn it as it can get away quickly and easily but the results are awesome. The Best bacon I have found to date by far.
Gret
November 1, 2014
Living in MA, I can probably get your bacon, but what is your pan made of? I imagine aluminum will burn through. Would love to do it on the grill. I use the screen too, when using stove top.
margaret
October 31, 2014
Bacon grease these days have an unusual taste.My husband does not like for me to use it in other food.
Becky L.
October 31, 2014
I LOVE this way to cook bacon, but I line my pan with heavy duty foul to make clean up and retrieving bacon drippings a little easier!
Mary
October 30, 2014
bake at 400, takes about 20 minutes if it isn't really thick, but keep an eye on it.
Anne
October 30, 2014
We have baked our bacon for at least 30 years now. We find that it works best in a roasting pan so that the fat drips through the slats and the bacon is less greasy.
Mary
October 30, 2014
I have been baking my bacon for 30 years. The only way to do it and for a crowd, you can do 1 lb at a time, doesn't take long, cooks evenly, and get it as crispy or not crispy as you prefer. Use foil on pan if you want to avoid any mess.
callen34
October 30, 2014
Sorry, also the time to bake? I am guessing 550F for about 30 minutes because, I do prefer crispy bacon. Thanks. I may go ahead and try your great suggestion tonight.
Douglas B.
October 30, 2014
Dear Bryon, I find it presumptuous to speak so broadly about a country that (supposedly) embraces diversity, America. America has access to Canadian Bacon as well as many other international foods. I will admitt I have never seen Dingo meat available here though har har.
Bryon
October 29, 2014
Worse than perhaps cooking bacon wrong is the fact you guys don't even have proper bacon. I'm from Australia and we ALWAYS have the eye included in our bacon (I think you might call it Canadian bacon) - it's another one of life's naturals you Americans miss out on like the metric system
mainesoul
October 29, 2014
Canadian bacon is a great alternative for ham but you can't have a blt without bacon.
Carrie
October 28, 2014
Julie, I have a George Forman grill which I enjoy using for grilling meat when we don't grill outdoors. I certainly will try your suggestion of cooking bacon on it!!! Thanks!!
julie
October 28, 2014
Am I the only one who makes it on the George Forman grill?
the grease drains off of it and the bacon ends up flat and straight. not curled all up
the grease drains off of it and the bacon ends up flat and straight. not curled all up
Diana R.
October 27, 2014
Always cook bacon on a cookie sheet lined with foil..I save the grease in the fridge too
Carol P.
October 26, 2014
bacon grease, oh yes. My mother taught me how to make an incredible salad dressing using hot bacon grease. Add sugar and vinegar and pour hot over your salad. I like to pour it on baby spinach greens. I know I haven't given measurements. Since it's impossible to taste while cooking, because it's HOT bacon grease, just remember that it's sweet and sour that you're going for. It's delicious!
dtk1952
October 26, 2014
Sounds like the makings of wilted lettuce. My Grandmother used to make that a lot. I haven't had any since she passed away about 20 years ago.
Becky L.
November 1, 2014
Yep. My mom and grandma used to make wilted greens straight from the garden with this dressing! YYUUUMMMM
Candice
October 26, 2014
Save the bacon grease. It's great for frying eggs or outing a little in while cooking green beans.
Douglas B.
October 25, 2014
one could cover the pan with a mesh screen or a layer of tin foil to prevent the oven getting splattered. there is a simple solution. I thought I read back that someone wraps the bacon in the oven.
Carrie
October 25, 2014
No one has mentioned the splattering that can occur when baking bacon in the oven. It splatters when cooked in a pan on the stove, so I expect it to "grease up" my oven which to me is a bigger cleanup than on the stove. I like the idea of cooking it in the oven, but what's to prevent the oven from getting greasy?
Carrie
Carrie
Heather T.
October 26, 2014
Use a broiler pan. This also prevents grease fires in the oven. The fat drips down but can't splatter back up.
I pour out the oil later and freeze it. Bacon grease is awesome ... use it in cornbread instead of vegie oil, use a little with your popcorn oil, use it to fry eggs.
I pour out the oil later and freeze it. Bacon grease is awesome ... use it in cornbread instead of vegie oil, use a little with your popcorn oil, use it to fry eggs.
Charlee
October 25, 2014
I line my pan with foil(up over the edges) when the bacon is done and the pan is cooled I can fold up the grease and toss it out making getting rid of the dreaded clean up of the bacon fat a delight.
Lucy L.
October 25, 2014
Hey Charlee, "You fold the melted bacon fat in the foil and throw it away". Are you kidding me? Do you know how many cooks and chef's harvest the melted fat from Bacon to use again in other dishes. Bacon makes everything taste better.
callen34
October 24, 2014
Now that we have seen so many great suggestions on how to cook bacon, who thinks which way is the best? Have you tried a new way and changed the way you want to cook bacon? What is your main reason, to prevent splatter?, to get it crispier? Or what not? Give us your feedback!
Kay D.
October 24, 2014
The 1st Wednesday of every month we have breakfast before Bible study. Our "chef" Tom always bakes the bacon and it is a huge favorite. We are going to adopt this method. Re: bacon grease for the home fries...don't forget the onions! Kay D.
Eric J.
October 24, 2014
I cook bacon on my foreman grill. comes out nice and crispy, stays flat, and all the fat drains off into a nice clean drip tray then gets poured into a jar and refrigerated for later use.
Blake R.
October 24, 2014
Never tried it but my grandma used to bake it and it always got too crunchy which made it taste different as well... I like mine fully cooked but still a little chewy. If you don't mind it being all crumpled up, deep frying is the quickest way and turns out great! Then you have this sort of bacon flavored grease to deep fry with.
Jenny W.
October 23, 2014
I par cook mine in the microwave. I have a large microwave so I use a 9X13 Pyrex dish. I lay the bacon flat in the dish, it can overlap with no problems. I cook it on high for several minutes, then rearrange the bacon and cook a few more minutes until it's cooked down a bit more. I don't let it get brown at all, just until its rendered some of its fat and juices. I remove it from the pan, cool and lay flat in a plastic container and store in the fridge. When I need bacon, I pull out the number of slices I need, lay them flat on a foil lined baking sheet and cook in the oven @400 for 10 or so minutes. Easy peasy.
Helen W.
October 22, 2014
I bake it on a broiler pan that i have sprayed with canola oil bake at 400, grease runs to the bottom and easy clean up, make great BLT sandwhiches because it doesn't curl up when you bake it
jamesprokolyshenjr
October 22, 2014
Place a piece of wax paper on the counter. Pour out a pile of all-purpose flour onto the wax paper. Carefully lay each strip of bacon in the flour , coating both sides evenly. Pat off any flour that doesn't adhere to bacon. Now FRY the flour coated bacon in a frying pan. Be careful not to burn it. Dry each strip on a paper towel to blot up the grease. Allow to cool for a few minutes. Enjoy. You'll never cook bacon the old way again. It's delicious.
Lucy L.
October 22, 2014
Hey James wow, I have to try making bacon with the flour. sounds like something I would like.
Jenny W.
October 23, 2014
My great-grandmother coated hers in cornmeal, it was the bomb. She also did this with fat back/hog jowl, she cooked both in the oven.
Billy P.
October 20, 2014
i bake my bacon in the oven on a rack so it does't sit in its own fat making it greasy therefore my bacon comes nice & crispy not greasy i heat up the oven a half an hr. & i bake my bacon another half hr. try it it works for me thanks billy
Lucy L.
October 21, 2014
I agree with you. if you check back at my comments, i describ how I too make my bacon on a rack in a low oven 300 degrees, reserving the bacon grease in the pan below the rack, refrig it and use it for frying potatoes or eggs. The bacon comes out crisp and perfectly flat, not curled up. We agree. Lucy
Gerard
October 20, 2014
I found the best way to cook bacon is on a BBQ grill (mine is electric and works perfectly). I just heat up the grill for 10 minutes, lay 4-6 strips across the grates for about 6-minutes, turn each piece over with a pair of tongs, for another 6-minutes and done. Shut the grill and NO MESS! Works perfectly every time, even in the winter with the grill next to my sliding door on my porch!
Derek F.
October 19, 2014
The English way (as an element in the 'full English' breakfast) is to simply grill the bacon. US bacon never comes out the same as bacon in the States is what we call streaky with no visible lean bacon. When visiting the UK ask for the 'full English andd be amazed.
Heather T.
October 19, 2014
I bake about 4lbs at a time (a Costco pack worth), then when they are cool, roll them up on parchment into something like a jelly roll. Keep it in a ziplock in the freezer. Then it's easy to get a few strips out in the morning. All that good bacon fat goes into a container to use for cooking.
Paulette K.
October 19, 2014
I just started cooking my bacon in the oven. What I do is put it on a rack and season it with cayenne pepper, garlic and onion powder. The grease drips into the pan and I avoid the extra calories. Also, it comes out crispy. Just the way I like it
Lucy L.
October 19, 2014
Thats a great idea Paulette, I also bake mine in the oven,hardly everadd anything to my bacon before placing in the oven on a rack, however, I did once brush the bacon with real maple syrup and it was yummy. We refrig the grease from the bottom of the pan, and use the bacon grease for cooking other foods.
Jenny W.
October 23, 2014
You can also coat it with brown sugar and once I coated it with my rib rub before baking and it was amazing!
dtk1952
October 25, 2014
Any sweet tasting ingredients on bacon ruins it. Bacon is not for the sweet tooth. When I have pancakes or waffles my bacon/sausage and eggs go on a separate plate. To me these items taste yuck with syrup on them.
Jenny W.
October 26, 2014
I always at least triple this recipe and keep it on hand in a mason jar...it comes in handy for so many things.
2Tablespoon Brown Sugar
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Creole Seasoning
1 Tablespoon Ancho Chili Powder-I use regular chili powder because I usually don't have ancho
1 Tablespoon smoked Paprika
1 Tablespoon Cumin
1 Tablespoon Ground Mustard
Mix throughly and store in an air tight container.
I use this sparingly on thick sliced bacon. I coat the bacon with it about halfway thru the cooking time so it doesn't burn.
2Tablespoon Brown Sugar
1 Tablespoon Kosher Salt
1 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Creole Seasoning
1 Tablespoon Ancho Chili Powder-I use regular chili powder because I usually don't have ancho
1 Tablespoon smoked Paprika
1 Tablespoon Cumin
1 Tablespoon Ground Mustard
Mix throughly and store in an air tight container.
I use this sparingly on thick sliced bacon. I coat the bacon with it about halfway thru the cooking time so it doesn't burn.
L. B.
October 18, 2014
I burned my face with bacon grease (2nd degree) with bacon in cast iron pan. I personally will use the microwave again & save my electric for heat!
Lucy L.
October 19, 2014
TO L Bitting, sorry to hear how you got burned by Bacon, thats why I bake mine in a drip pan in a slow oven, bacon doesnt curl and fat is in the bottom of the drip pan, which I drain into a glass jar, refrig, and use to fry eggs and homefries. Try it.
suzanne
October 16, 2014
I do mine in the microwave. Have for over 30 yrs. Grandson says "grandma makes the best bacon", about 1 min. per slice depending on how u like it
Mark H.
October 21, 2014
That is the best way to cook bacon. I started with 16 ounces of raw bacon and ended up with just 4 ounces of cooked. All the grease was on paper towels which are thrown away. In other words, I threw away 12 ounces of grease which my heart liked! :>)
James M.
October 16, 2014
Sometimes I fold the strip but right on top of the other half- more like the breast cancer awareness ribbon, so all sides are making contact. Then sandwich them in the George Foreman Grill, let the grease run off and in 5 mins, perfect!
Mario
October 16, 2014
MICROWAVE IT! Use paper towel/s at bottom and top of bacon on a microwave dish. Microwave on high for 8 to 10 min. depending on crispness preference. It's fast and splatter free since the paper towels absorb all the grease.
Bacon also comes out extra crispy and free of any grease which is lower in calories.
Bacon also comes out extra crispy and free of any grease which is lower in calories.
Cecelia B.
October 16, 2014
I love to cook it this way, as well. I would also suggest you check it every couple of minutes, and even move the position slightly for even cooking.
Viet D.
October 15, 2014
Restaurants do it by layering them onto baking trays and stacking the trays on top of each other with an empty tray on top, this prevents it splattering everywhere and you get that completely flat bacon restaurants have (note: don't stay more than 2 trays of bacon unless you have a convection oven, even then only go for about 3-4).
Douglas B.
October 14, 2014
I recall loving the curls in bacon for the extra captured "incredibly yummy" grease.
All this hub bub about bacon is incredible.
Thank you Food52 community for being vibeant & alive.
All this hub bub about bacon is incredible.
Thank you Food52 community for being vibeant & alive.
Sarah
October 14, 2014
also if you want to do it on top of the stove dip the ends in flour and they wont curl
Kristi M.
October 14, 2014
I put a layer of foil on my cookie sheet, layer that with bacon and then sprinkle sugar all over my wonderful bacons and put in the oven at about 275 degrees and slow cook it til caramelized usually about 2 hours or so and then I have my Candied Bacon, Lettuce, and Tomato Sandwich!
Lucy L.
October 14, 2014
Kristi, yummy , this sounds so good. I am going to have to try making bacon your way and even making it in a BLT sandwich. Thanks for your suggestion. Lucy
dtk1952
October 14, 2014
To each his/her own. This sounds yuck to me. But, I don't like even syrup getting on my bacon.
TJ
October 12, 2014
I cook my bacon in the oven and when you put foil on the baking sheet, easy clean up :-).
Terri W.
October 11, 2014
I do cook my bacon in the oven. At 400 degrees it take about 25 minutes, however, I too, had to wipe the oven immediately. I put the bacon on a cookie sheet and then put another cookie sheet on top. Problem solved. I'd rather clean two cookie sheets than wipe the oven and the racks!
KayGee
October 9, 2014
I found cooking bacon in the oven makes for a dirty oven and I didn't like it. Thank the Lord for self-cleaning ovens, but who wants to do that when there are other ways to cook your bacon...
My house has an indoor pit, which means there is a flue, so I have my George Foreman Grill stored there, and when I put bacon on it to cook, there is not a bacon smell permeating the air which is my favorite part of cooking in the pit. There still are times when I will cook my bacon on the stove top, but it doesn't happen often.
In conclusion - I don't like baking my bacon.
My house has an indoor pit, which means there is a flue, so I have my George Foreman Grill stored there, and when I put bacon on it to cook, there is not a bacon smell permeating the air which is my favorite part of cooking in the pit. There still are times when I will cook my bacon on the stove top, but it doesn't happen often.
In conclusion - I don't like baking my bacon.
Sandy
October 22, 2014
the smell of cooking bacon is one of the best pleasures of life. coffee, bacon, and fresh cut grass.
R_Wadman
October 8, 2014
We must be wierdos or something, as 'crisp" bacon gets no attention in our family - bacon yes - well cooked, yes - crisp - heck no. I've been saving and re-using bacon drippings since I started cooking in the 70's... but learned the easiest way to do bulk bacon was in my rectangular electric skillet. I put in about a pint of bacon drippings saved from previous sessions (sometimes as little as a few tablespoons), set it for 300-325. Put in a layer of bacon, slightly overlapping the slices. I can normally fit in a full pound. put on the lid and give it about 5-6 minutes, then lift the lid (watch the steam - and don't let the condensation drain back into the hot oil...) flip the bacon, cover and cook 4 - 6 minutes more. Time depends on hoe much water has been added to the pork. Big national brands (like O.M.) use a very wet "cure" process, old fashioned hard smoked (Nueskes, Amana, Edwards, etc) have very low water content and cook much faster. Stop when it is just well browned and drain on paper towels. If someone wants it crisp I have them roll it in a paper towel and put in microwave for 20-60 seconds depending how crisp they want it. My wife and I prefer to rewarm it rolled in damp paper towels. Gets out more of the grease, and leaves it soft and more easily edible. (Like a good smoked ham). Stays in sandwiches much better than the crispy stuff.
Carol P.
October 7, 2014
My light saber. I hadn't thought of that. Thank you for your witty, no, downright brilliant to this clearly endless thread.
Stack
October 11, 2014
Hi Carol. Sorry, but I disagree and find Moose's post a little hard to believe. The heat generated by a light saber would be way too hot for thinly sliced meat. Most of it would burn up as evidenced by Luke Skywalkers cauterized hand.
SittingMoose S.
November 3, 2014
...ahem
- apparently one is not that
familiar with the more... 'finesse' moves,
which a Noble Master may employ.
I am very quick yet, precise.
In stance, movement and delivery-of-strike!
Plus, my sabre is, after all...custom made.
The plasma-arc controller has an intensity setting.
Takes all the fuss and "...use the Force, Luke!" bally-foo
out of the equasion.
Works like a charm...everytime.
Hrm-m...
Now I'm getting hungry.
Off to the fridge...
Ciao
- apparently one is not that
familiar with the more... 'finesse' moves,
which a Noble Master may employ.
I am very quick yet, precise.
In stance, movement and delivery-of-strike!
Plus, my sabre is, after all...custom made.
The plasma-arc controller has an intensity setting.
Takes all the fuss and "...use the Force, Luke!" bally-foo
out of the equasion.
Works like a charm...everytime.
Hrm-m...
Now I'm getting hungry.
Off to the fridge...
Ciao
SittingMoose S.
October 7, 2014
...when
- I was an active Jedi
One would become quite hungry
while on watch duty.
Staring at the same old...Space
and waiting for disturbances
within the Force.
So I'd call down to the galley
and have my squire bring up
a "pig" (slab of bacon) plus,
a round loaf of fresh, crusty bread.
Where upon the pig's arrival.
I'd have the squire underhand
the pig in a high arch towards me
- as I drew my light-sabre.
I flayed the slab mid air...
Slicing and cooking it perfectly
as fast as I could execute several,
parry with striking-manoeuvers of
my light-sabre!
The exquisite bacon would then,
float down...and drape across that
hard crusted bread...
Rendering a snack fitting the
Nobleman Jedi that I am.
I can still sense that wonderous
aroma, which filled my duty station...
I, and my squire...dined well
during these tours out there.
- I was an active Jedi
One would become quite hungry
while on watch duty.
Staring at the same old...Space
and waiting for disturbances
within the Force.
So I'd call down to the galley
and have my squire bring up
a "pig" (slab of bacon) plus,
a round loaf of fresh, crusty bread.
Where upon the pig's arrival.
I'd have the squire underhand
the pig in a high arch towards me
- as I drew my light-sabre.
I flayed the slab mid air...
Slicing and cooking it perfectly
as fast as I could execute several,
parry with striking-manoeuvers of
my light-sabre!
The exquisite bacon would then,
float down...and drape across that
hard crusted bread...
Rendering a snack fitting the
Nobleman Jedi that I am.
I can still sense that wonderous
aroma, which filled my duty station...
I, and my squire...dined well
during these tours out there.
Douglas B.
October 5, 2014
thanks for that cold oven recommendation. i am exited to give it a go soon
Joel
October 5, 2014
The one point I would like to add will ensure the crispiest bacon you have ever tasted. Pan out your bacon and put it in the oven AND THEN turn your oven on. That's right starting it in a cold oven will help the fat to render more slowly and provide you with the flattest crispiest bacon yet.
Lucy L.
October 5, 2014
Joel, thanks for your suggestion , since i cook my bacon in the oven, next time I will start it in a cold oven, turn on the oven temp to 300 and let it render the fat slowly as the oven heats to 300 degrees.Good idea. Lucy
Months
October 2, 2014
place on top of a piece of parchment paper for an easy clean up and cover the bacon with another to prevent grease from splattering all over the oven and an oven fire.
Terri
September 30, 2014
Here is the old fashioned approach...I put on an apron and use a cast iron pot on medium heat...the bacon cooks in its own fat....and with cast iron it comes out soooo crispy...no need to press it down..to clean I go outside pour the grease out and hit it with the hose...all clean!!..shame on you microwavers for iradicating your food!!!
Kathy C.
September 30, 2014
Been doing this a very long time. No mess with a foil lined pan!! And you can sprinkle toppings on it if you like; ground pepper or brown sugar or maple syrup for a little change in your regular bacon!
Delorah M.
September 30, 2014
Definitely been doing this forever makes great bacon...hate that they didn't mention to line your pan with foil...after the oil cools fold and discard. ZERO MESS is the BEST!
1Busydad
September 29, 2014
My favorite way to bacon delight is two slices carefully rolled up in a single 1/2 sheet of choose-your-size paper towel and cooked at full power in my 900 watt microwave for 2 min. and 45 sec. Rolling (or folding) the bacon in the paper toweling means no spatter and no grease drips. For a full pound of bacon, I use a cookie sheet and a piece of parchment paper and carefully lay out the bacon strips as close as possible without touching, and bake at 350 degrees F until almost crispy. It crisps up as it cools. When I do it this way. I can pour off the rendered fat to freeze and use later.
Dave
September 25, 2014
I cook it in my panini press! Done in 3 minutes, flat, perfect, crispy, & evenly cooked. Move it to paper towel on a plate ready to eat. Boom.
The panini press is non- stick. Shut it off let it cool a bit, tilt it to a front corner dump the fat into a cup. A quick rinse, wipe & I'm done. Far faster, better results than a microwave, less energy and time than a oven, even less clean up.
The panini press is non- stick. Shut it off let it cool a bit, tilt it to a front corner dump the fat into a cup. A quick rinse, wipe & I'm done. Far faster, better results than a microwave, less energy and time than a oven, even less clean up.
Jayeno
September 24, 2014
I zap my bacon in the microwave for four (4) minutes. I put it on a plate between two paper towels. Comes out VERY VERY crisp and crunchy. Perfect for everyone who eats it.
Douglas B.
September 23, 2014
I feel as though all my life, until now, I have been preparing bacon incorrectly. Baking the bacon is my new standard. sprinkled with salt and or a TB of apple juice
Cynthia L.
September 23, 2014
Line the baking pan with foil & the pan stays clean with no scrubbing.
Lucy L.
September 23, 2014
I make my bacon, one layer on the roasting tray that comes with your stove, its a one inch deep tray with a tray on top of that with open slats for fat to drip down into the one inch tray below. i bake it slowly in a preheated 300 degree oven and as the fat melts off, my bacon isnt laying in its own fat. Naturally, I save the liquid bacon grease in a covered Jar in the refrig to use many other ways with the delicious flavor of bacon grease. The bacon is done crispy, fully cooked but not burnt or crinkled up to one inch. Best way ever. Lucy L
BTR
September 19, 2014
Have been doing this for years.. Buy bacon when it is on sale and cook/bake up to 5 or 6 pounds on cooling racks placed on baking pans. Minimum shrinkage as well with baking. When drained and cool place in single layer on trays in the freezer and then transfer to flat storage containers. When the urge for bacon hits simply remove a few pieces and place on paper towel in microwave for 10 to 20 seconds depending on how much there is. Perfect every time and you only have the bacon mess/smells once. My grown kids now refer to this as my bacon marathon.
Hillerns
September 17, 2014
Hi, @Food52. I might humbly ask that we put this discussion to bed. Or simply, that when I click off of the "Send me emails about new comments" check box, that it truly stops sending me notifications. A quick tally would suggest that 85% of these comments are the same, and the better part of the other 15% disagree whether foil eases clean-up or whether the microwave is actually better. Okay, thanks!
Susan G.
September 17, 2014
I find the bacon to be too soft & greasy soaking in all the liquid fat as it cooks, so I bake it laid out on a short baking or cooling rack placed on a baking sheet. The fat drips off & the bacon crisps up better.
Renj
September 17, 2014
HI, I PLACE THE BACON WITH A BIT OF ITS JUICE IN A NON STICK FRYING PAN, CHOP UP SOME ONIONS, SOME JELAPINOS OR CHILLIES, A BIT OF THYME AND CUT UP A TOMATOE, ADD ALL THIS IN THE PAN WITH THE BACON, ADD A BIT OF SALT AND PEPPER AND WALA, SERVE IT. NO THIS IS NOT OMELETTE!!!
joyce W.
September 16, 2014
Icook my bacon in the oven and have for 25 years.before backing I mix flour salt and pepper in a plastic bag derop in a few slices at a time until covered .then lay out on the sheet pan. no popping no mess and taste great.
joyce warner
joyce warner
Jesse B.
September 16, 2014
I just put the whole package of bacon in the microwave and nuke it for exactly 24 minutes.
chris
September 16, 2014
I've never had it splatter that much. I drain the grease out of the pan every so often during cooking. A self-cleaning oven helps too. :)
aquilafoster
September 15, 2014
I have baked my bacon for some time now. It allows me to do other things toward the meal while the bacon is cooking. The stove remains clean as well. It's a winner!
David K.
September 14, 2014
TRIGS SLAB BACON IS DA BOMB DIGGITY BACON !
MINOCQUA WISCONSIN JUST SAYIN YA'LL
MINOCQUA WISCONSIN JUST SAYIN YA'LL
Kathy K.
September 13, 2014
I've cooked bacon that way for years, especially when I want to cook a lot of it. I learnt that from my mother.
John Y.
September 12, 2014
I tried cooking mine on my George Foreman grill, and I will never go back to frying in a pan again. The bacon gets perfectly cooked, with minimal splatter and mess. I have one of the older Foreman grills, not the big one, so I have to cut the bacon in half, but it's worth the time to cook it this way.
marlene
September 12, 2014
frying pan bacon and a bacon press will keep the bacon flat, when done place on paper towel and press out the grease best way to do it , rather than starting up the oven(especially on hot days)
Jim
September 11, 2014
Thick sliced. And I have to repeat, their bacon is darned wonderful. I may be wrong here but I think that if you call them and ask for simply the bacon or any other product, without all the "fancy" shipping boxes, the price becomes more in line with their butcher shop rather than the typical gift orders. Thick sliced is the thing.
Hillerns
September 11, 2014
Nueske's is decent, yes. Depends on what you look for in bacon and how you use it. I buy an incredible local double-smoked bacon, in slab, from International Meats here at home in Portland, Oregon. It's my favorite, hands-down. Or I do my own. But on a (somewhat) national retail level, I would recommend Vande Rose Farms Artisan Dry-Cured Bacon, the Applewood-smoked option.
Jim
September 11, 2014
Without any question, Nueske's applewood smoked bacon is at the top of the heap. No, I do not work there, I simply eat this incredible pork as often as I can. Bt in reality, all their meats are incredible. I am fortunate enough to get to drive past their shop on my way to Packers football in Green Bay. Awesome stuff, try it: http://www.nueskes.com.....and not no but hell no, I do not work there or have any interests there. It's simply the best.
Douglas B.
September 10, 2014
I put mine on a low broil until it looks cooked on top and them I flip it.
Rob
September 6, 2014
Foil lined sheet - 10-12 strips center / thick cut bacon; gas grill with indirect heat at 400; 18 - 20 minutes (chewy to crispy); house does not smell like bacon for days (but you may have neighbors coming over to ask what you are cooking on the grill...), no inside mess to clean up; easy sheet pan cleanup, and house does not get heated on hot summer days with oven use. Outside cooking rocks!
RT
September 4, 2014
Line baking pan with parchment paper & bake bacon in the oven. When it's done, roll up the parchment paper & put in the trash. You won't have to wash the baking pan!
We B.
September 2, 2014
Y'think all that spattering isn't getting all over inside your oven? You lead a really sheltered life! Yes, I occasionally bake bacon in the oven, but I don't deceive myself that the mess isn't still happening. I also use a 12x24" griddle which will hold ten or twelve slices at once, and they cook just as nicely that way.
Peg I.
September 2, 2014
I put two layers of paper towels on my microwave pan add bacon,top w/1paper towel,cook four min.or till done.
Very crisp,all fat is soaked up.
The oven way,can cause a fire.
Very crisp,all fat is soaked up.
The oven way,can cause a fire.
Stanley R.
September 1, 2014
It is fun and it's great to see not only different ways people prepare bacon, but also the participation is great and its not hate mail!
Judith
August 31, 2014
ENOUGH WITH THE DARNED BACON - PLEASE! Yesterday (8/30/14) was National Bacon Day and now that it's over it's time to shut down this article once and for all. If we all just stop replying then this forum will die of attritrion, so this is my last comment and I urge everyone to follow my lead. I've even unchecked the box so that I will no longer eceive emails about new comments. Enough has been enough for a very long time already!
dtk1952
August 31, 2014
You don't like the comments then don't read them. Is somebody forcing you to read them? You may not see this as you say you unchecked yourself, but, that's okay.
Donna S.
August 31, 2014
I also bake it in oven but with foil covered pan, then ezey pezey clean up. Line all pans with foil for ribs, lasangna then no messy pans to clean.
Donald S.
August 30, 2014
Apparently we're not able to edit our posts ... that's frustrating, but I digress. My post below should say, form a little wall around the cookie sheet then place the cooling rack with the bacon strips.
Donald S.
August 30, 2014
I think there's a better way ... yes, I spray a cooling rack with a non-stick, then place parchment paper on a cookie sheet, fold the corners to form a little wall around the place the cooling rack with the strips of bacon on top of parchment. The parchment will catch the grease and your bacon will be less fatty. It works great.
louis V.
August 30, 2014
louie v
try in a nu wave oven, no grease, no mess. no hot oven, and comes out perfect every time. can be cooked to your doneness.
try in a nu wave oven, no grease, no mess. no hot oven, and comes out perfect every time. can be cooked to your doneness.
Louie
August 30, 2014
I bake mine as well however I spray the cookie pan with pam (or store brand spray) shake a light amount of McCormick steak seasoning, lay out a close (yes touching) pile of bacon strips then shake on some more seasoning....SCRUMPTIOUS!!! I make breakfast every Sat morning for my friends...it's our breakfast club...for the past 13 years. THEY RAVE ABOUT MY BACON!
Travelin B.
August 28, 2014
Try your microwave! Lay two pieces of paper towel on a microwaveable plate. Lay bacon strips parallel on the towel, palcing one piece of paper towel on top of the bacon. Microwave on high 1 minute per strip. Remove and place new paper towel down and repeat the process for 15 seconds to 2 minutes depending on how many slices and how crispy you want the bacon. The most fat is extracted and with a little practice, the bacon is perfect every time. Travelin Bob
snowy100
September 12, 2014
Thanks Bob. I'll give this a try. My bacon has been sticking to my nonstick fry pans, so I think the microwave is the way to go.
Pamela F.
August 27, 2014
My family has been cooking it this was for years. It's delicious, but it does make a mess of your oven.
Jim
August 27, 2014
I put aluminum foil on Weber grill making an edge so rendered fat doesn't drip onto the coals. Easy to cook, easy to clean after, and no lingering odors in the house. And the most important part: the bacon has awesome flavor. I fry eggs on the foil afterward in the bacon fat. No better flavor can be had.
pat
August 26, 2014
home sick watching gomer pyle cooking bacon for generals breakfast. He sprinkled sugar very lightly over bacon. It turned darker but the taste is yummy for the tummy.
chris
August 26, 2014
That sounds delicious! I make something sort of similar in the oven. I wrap the slices around thin breadsticks, lay them close together on a baking sheet covered with Release foil and sprinkle them with half dark brown/half light brown sugar. I bake them at 325 till browned and crisp, about 55 minutes, drain the fat, and move them to parchment paper before they cool too much. they're a big hit on holidays.
dtk1952
August 26, 2014
Yuck, both of you make me want to upchuck. Ruining bacon with syrup or brown sugar should be against the law.
dtk1952
August 27, 2014
Not a sensitive stomach, hate the taste of sweetness on my bacon or sausage.
Nastynatedogg
August 26, 2014
I'm surprised no one has mention deep frying. It is the absolute shit. Coat the bacon in maple syrup, then dust it with brown sugar and throw it in the deep fryer. Best thing I've ever eaten. I thought deep frying would make it too crispy or something but nope. Came out still soft, perfectly cooked, and delicious.
BuffaloBillie
August 25, 2014
I can't resist sharing my method! Being a widow, I buy 2 pounds of bacon, set up my electric skillet on the patio, cook it all at one time, place onto a baking sheet, pop in the freezer till it's stiff, then put into freezer bags. I have bacon, fully cooked, anytime I want it. The smell is outside, as are the spatters and I have the grease for jalapeno cornbread, beans, etc. Oh so simple!
FlagranteDelicto
August 24, 2014
Another useful tip for bacon rendering... dip our soldiers bullets in bacon grease before we send them to Syria and Iraq. The smell of gunfire will remind our sons and daughters of home and we blow ISIS terrorists straight to Islamic hell. Win-Win.
Ajax
August 23, 2014
And then spend an hour trying to clean the pan.
Add a sheet of that new nonstick foil or regular foil, Maybe Pam.
Or just do like the author does, let the pan season and don't clean it :-)
Add a sheet of that new nonstick foil or regular foil, Maybe Pam.
Or just do like the author does, let the pan season and don't clean it :-)
jeff J.
August 23, 2014
Right, Judith and Heidi and others. I see two options: get Food52 to kill this puppy, or to begin writing humorous suggestions on cooking bacon so we can at least laugh at the foolishness. The 5 hours in the sun suggestion may be a start. How's about cooking it only on hot days when you can place it on your car's hood?
Heidi S.
August 23, 2014
ENOUGH ALREADY ABOUT THE #%+¥€$@& BACON
Judith
August 23, 2014
Thank you! Yours is the only comment I've replied to in about a week hoping that it would all go away! It hasn't, unfortunately. As you said, ENOUGH ALREADY!
dtk1952
August 23, 2014
If you don't like it, don't read it. Here's a hanky to share with Heidi, it was dipped in bacon grease.
John
August 23, 2014
I place the bacon on a sheet of aluminum foil and into the backyard on a sunny day for 5 hours each side. You need to be cautious since groundhogs and other small animals love the scent of bacon and will come for a free meal.
Vivian J.
August 23, 2014
I cook bacon in the toaster oven. Easy, peasy and do not have to heat the big oven
Stanley R.
August 22, 2014
I have read many responses to "how to cook bacon" and there truly is only way to cook bacon and that is the traditional way that our fathers and forefathers cooked it and that is FRYING IT!!!!!!!!!!!!!!!!!!!!!!!!
dtk1952
August 23, 2014
I agree, frying tastes best. But, when I'm in a hurry I will nuke it using a rack called "MAKIN BACON". This can be bought at Walmart or Amazon.com. In about 2 1/2 min. you have 8 slices of bacon to throw on a BLT. What I like about it is that it is made in USA, not a Chinese piece of junk.
rob
August 22, 2014
I have a 14" non-stick frying pan, I use a very low heat, (2 out of 9), and put the bacon in it first thing. Usually have to turn twice. It takes about 20 minutes, but the bacon becomes very crispy, very straight, not curled up or mangled. Works great, don't have to heat up the oven.
Nancy N.
August 22, 2014
I highly recommend cooking bacon in the microwave oven on paper towels.
Towels absorb a great deal of the melted fat...cooks in 2-3 minutes. No
messy clean up. Nancy Niedziela
Towels absorb a great deal of the melted fat...cooks in 2-3 minutes. No
messy clean up. Nancy Niedziela
Ajax
August 23, 2014
i do micro with paper towel over and under, 3 minutes then check. I then put in freezer for 5 minutes and it comes out crisp.
Marc B.
August 21, 2014
The best way I have found to cook Bacon is to fry it on a griddle with Paper towels on top. Press down on the toweling occasionally with a spatula to drain the fat, prevent curling, and avoid splattering. When completely brown, toss the paper towels in the garbage and cook a little longer to finishing the crisping process. Net resuly, crispy bacon, no mess, and easy disposal of the grease.
Russell I.
August 20, 2014
Has anyone ever boiled the bacon before frying it ? this step should remove fat and salt at the same time . Just a thought , as I have not yet tried this .....
John
August 20, 2014
Soaking bacon in water might reduce the sodium content like it does for salt cod but won't remove the nitrites and nitrates and fat. You have to try to LIVE with them. If I have a recipe that calls for bacon I use chemical free Canadian bacon, a much better and healthier product.
D -.
August 20, 2014
Love bacon but husband made the mistake of getting regular instead of low sodium and boy, is it salty! Two more packages of it left and I've read that pouring boiling water over it will remove some of the salt. Anybody try this or have any other suggestions?
chris
August 19, 2014
I bought a ceramic bacon cooker (it's a mug with a spout and an attached bottom tray) which is used in the microwave. You drape the bacon slices over the mug part and nuke for a few minutes. The bacon gets crisp and the fat drains into the bottom so you can pour it out. It's good for when you only need small servings (about 4-5 pieces). To cook a lot more, I use the oven at 400.
Colleene J.
August 18, 2014
everybody knows you put two paper towels on a plate and put slices of bacon on it and then another two towels on top to soak up the grease and microwave it on
high for 8 minutes so it is nice and crispy. It is not healthy anymore to use
bacon grease for shortening. I do remember that it did taste good.
high for 8 minutes so it is nice and crispy. It is not healthy anymore to use
bacon grease for shortening. I do remember that it did taste good.
Harold S.
August 16, 2014
There nothing like Naked Bacon frying.. Do it once and you will never do it again..LOL
Marty M.
August 15, 2014
I bought a BaconWave (as seen on TV) device. After trying it once, I bought two more. One for work and one for travel. There is no better or faster way to cook bacon. No smoke, no splatter, easy cleanup. Your microwave oven only gets steam. The grease doesn't get burned. The bacon can be made either crispy or chewy. 30 seconds per slice, up to 16 slices. Push the start button and walk away. Then you just pour the clear grease into your favoriet container and the device rinses clean with hot water.
Barbara
August 14, 2014
layer bacon between several sheets of paper towels and microwave until crisp. u can cook an entire pound at once this way. All the fat is absorbed in the paper towel. the bacon is crisp, flat, and delicious.
Marie C.
August 14, 2014
Bacon, pan cakes,and eggs with syrup man it tastes great!!!!!
dtk1952
August 14, 2014
Everyone has their own tastes. I hate getting syrup on my bacon and eggs. I don't know why I am that way. Everyone else in my family pours the syrup on their bacon and eggs. But, they also like raw onion in potato salad, I hate it.
Anita S.
August 14, 2014
I've always cooked bacon in the oven but on 325; 400 is too high. Especially if you're like me and don't want to stand over an oven to make sure things don't burn. When I start to smell it, it's done or practically done :-)
John
August 10, 2014
Stanley, What do you have against Muslims or Seventh Day Adventists? Do you object to Jews and Koreans too? As long as they are good, honest people I love everybody. I am friends with Muslims and 7th Day Adventists and have no objection. I don't eat bacon for health reasons (sort of difficult to reduce all that fat in bacon no matter how one cooks it) but if you and others enjoy it, go for it.
Marie C.
August 14, 2014
@John: Let's not get political. Get with the post!!! If you do not see it , "IT IS ABOUT BACON AND HOW TO COOK IT"
Stanley R.
August 10, 2014
There's bacon and there's bacon. I make an attempt to get bacon that appears to be not more than% 10-15% fat at the tips. I am now an ardent supporter of eating uncured bacon and most bacon suppliers sell uncured bacon. I use to to fry my bacon in a large, flat, non-stick skillet (which was not cheap) that has ridges so the grease remain in the ridges. Then I tried broiling it in the over in my wife's broiling pan, which did not go over well because she doesn't eat pork> No, she is not a Muslim, she's a Seventh Day Adventist (I don't know which is worst). Now, I bake it at 425 degrees, turning once. I also don't like microwaving meat and one last thing, I ALWAYS take the bacon I am going to cook out of the refrigerator one hour before I cook it so that it is room temperature when it goes into the over.
park P.
August 10, 2014
Place an 8-page layer of newspaper on the counter. Place a paper towel in the center. Place your bacon (I cut the strips in half lengthwise) on the paper towel and cover with another one. Fold over or roll up the newspaper so it will fit in the microwave. Your goal is to make a package of the newspaper that will catch the bacon grease from all directions. Microwave on high for 4 minutes to check and to replace the newspaper. Then try 2 minutes, 1 minute, etc. No kitchen fragrance, no microwave fragrance, no dishwashing.
thomas C.
August 7, 2014
I've been a bacon in the oven convert for some time, although I've found 400 to be a wee bit too hot for my liking. My mother used to cook her bacon very slowly on the stove top in a cast iron pan. She ate bacon almost everyday (died of coronary heart disease but thats another story) and insisted it be cooked slowly to properly render.
Jason R.
August 6, 2014
At 15 mins the bacon was burnt. However it was perfect at 7. May have to test the thermometer in the oven.
Mikey D.
August 6, 2014
The bacon turned out perfect !!!! 400 degrees in the oven is the way to go, but only if you do it my way. The bacon turned out to be like a candied treat with that light coating of brown sugar, it caramelized the outer edges. So then I got out metal frying pan, coated it with cooking oil, threw in a little butter, let that get hot, then throw in two eggs, cover the frying pan, let it cook for about 1 min to 1.5 min max, eggs turn out perfect every time, don't stick to the pan, slide right out. Then cooked some english muffins in the toaster, nicely toasted, with some butter and grape jelly.. mmmm mmmm mmmm !!!!!! some chocolate milk and a glass of O.J. and you're all set !!!!!
Mikey D.
August 6, 2014
I'm cooking the bacon as we speak folks. Took a lot of your good tips. Pre-heated propane oven to 400, meanwhile, took that flat sheet tray out of the oven, lined it with some foil, then placed the wire rack with the four legs on it - stands about 4 inches high. Then, got out the old bag of brown sugar up in the cupboard, it was all lumps so I put it in one of those electric chopper/blenders/mixers and finely ground it all up!!!, then put some of the brown sugar on a dinner plate nice and even, then I dipped the Smithfield bacon into the brown sugar mix, placed the bacon stips atop the metal rack that's sitting on the foil lined tray, yep, then Adjusted, moved the oven racks around - lower one to lowest level, higher one to highest level, so that the bacon is sitting right smack dab in the middle of the oven. Eh.... the timer just went off, the propane's now at 400 degrees, so in go those Smithfield Brown Sugar Dipped Babies - mmm mmm mmm !!!!! yes indeed !!!!!
Stan
August 6, 2014
A much healthier way to cook bacon is in the microwave. I've been doing this for years. Take two whole sheets of paper towel, fold in half so you have four layers thick. Place on a dinner size plate, you could also use a paper plate. Take four pieces of bacon, fold each in half and place side by side on the folded paper towel, from one end to the other. Take two more full sheets of paper towel, folded in half , as before and place on top of the folded bacon slices. Pat it down on the bacon slices. Take a plastic microwave cover, the size of the dinner plate and cover. Cook on high for 3 min for cooked chewy bacon, or if you like crunchy bacon 4 mins will do. When the bacon is done, pat the bacon slices with the top layer of towels to absorb grease . The bottom layer of towels will be saturated with grease already. Plate the bacon slices, discard all the greasy paper towels and the only thing to clean is the plate, and if you used a paper plate there is nothing to clean ! This method eliminates all the splatter of grease, a messy pan and the bacon is not greasy when done.
Gret
August 5, 2014
I'm surprised that FOOD 52 hasn't discontinued this column already. Not only is it repetitive & boring, but now IT'S GETTING UGLY!!!
kitchen D.
August 5, 2014
Dear Brette, I too have a mom that cooked bacon on the stove and we knew no difference. But many years later I heard that cooking bacon in the oven was better for you (if you eat it). I one upped the oven by using the broiler pan. I line the bacon up so that it matches the long lines of the broiler pan and put it in the oven at 400 degrees for the exact time you suggested 15 minutes. This method will drain the bacon of the extra fat (if you are not cooking slab bacon reduce the time to 10 minutes and keep a watchful eye because some types of bacon cook faster than others because of the sugar (ie:maple bacon). If you are a Michael Simon fan (ie Bacon lover!) as I am then enjoy!
John
August 5, 2014
Judith, if you feel right cooking and eating bacon the correct way you learned here, go for it. I don't and was writing why not. Take it or leave it and find some more fatty, greasy food to line your intestines and heart. Chicken feet and fried pig's intestines were given from the Master to the slaves and I guess you are still living the life and have not changed one bit from your ancestors 150 years ago.
Judith
August 5, 2014
And those chicken feet, pigs intestines, pigs' feet - everything we call soul food today - kept those slaves able to work harder and longer than their masters could ever dream of doing. BTW - it wasn't my ancestors of 150 years ago. My ancestors are from Russia and Lithuania so, again, you made an assumption and were wrong. My ancestors ate chicken feet, chicken and goose fat, organ meats, etc. It's my husband's ancestors who ate the chitlins, pigs' feet, etc. as he is descended from black slaves. Also, we've each eaten our "ancestral" food all our lives and for the past 30 years have shared each other's "ancestral foods", which is how this white girl knows so much about chitlins - his mother taught me. We're both 73 years old with no signs of high cholesterol whatsoever.
Marie C.
August 14, 2014
@John, stop your attitude, this post is not to argue, calm down and relax before you have a "STROKE"!!! Just read a believe what you believe what you want but let people express their views also. God Bless You.
Marie C.
August 14, 2014
@Judith: I like your comment, also I am Polish decent and my Grandmother fed me bacon grease dipped in bacon fat, and that tasted damn good, and I still do and my cholesterol is fine... Look don't fight just "PRAY" for this man.
pete
August 5, 2014
John, you're going to look awful silly some day sitting there in your hospital bed dying of nothing!
God put us on this earth to enjoy our lives. He only asked that we do so while following His basic commandments: There is only one God, and do unto others.
How'd you like to have EVERYBODY who considers themselves smarter telling YOU how to live YOUR life?
I enjoy bacon a few times a year. Why are you trying to spoil MY life for me?
What gives you that right?
God put us on this earth to enjoy our lives. He only asked that we do so while following His basic commandments: There is only one God, and do unto others.
How'd you like to have EVERYBODY who considers themselves smarter telling YOU how to live YOUR life?
I enjoy bacon a few times a year. Why are you trying to spoil MY life for me?
What gives you that right?
John
August 5, 2014
Next time you go to your super market, pick up a bag of chitlins and a package of bacon and read the ingredients. Ron, we are not living in ancient times fortunately since people then were lucky to reach age 40. I hope to do better than that by eliminating most of those carcinogins and chemicals from my diet and eating better than they did. I ate bacon as a child when my mother, the cook, and I knew no better. If you love bacon, go for it with it's subsequent consequences. I was merely making a comment to assist those who know no better.
Judith
August 5, 2014
Wow! Talk about people who "...know no better." You're still insisting you know more than anybody else despite my previous reply to you and other people's replies. Unbelieveable!
Ron
August 5, 2014
John,
In ancient times preservatives were used by our ancestors for centuries. The earliest food additives and preservatives included salt, vinegar, sugar and other spices. Depending on what you consider the olden days there were no man made chemical preservatives.
In ancient times preservatives were used by our ancestors for centuries. The earliest food additives and preservatives included salt, vinegar, sugar and other spices. Depending on what you consider the olden days there were no man made chemical preservatives.
Ron
August 5, 2014
Cozycall,
Thanks for the info regarding the glass press. I a purist, only butter for my fried eggs in a nice pre-heated wroth iron frying pan. Try some peanut oil to fry your potato's.
Thanks for the info regarding the glass press. I a purist, only butter for my fried eggs in a nice pre-heated wroth iron frying pan. Try some peanut oil to fry your potato's.
Ron
August 5, 2014
John, if you have never eaten bacon I have to assume appariently there is something wrong with your sense of smell not to mention your taste buds. You don't know what your missing. As far as chitlins, nothing from the pig goes to waste. Chitlins predate the South, they have been used for centuries from various animals in Europe. They are used for casings in Europe for some of the best sausage and wurst. John, everything in moderation, try some bacon you might like it.
Lisa M.
August 5, 2014
I have baked my Bacon many times when it for a crowd, I like to dip the Bacon in a Pie plate with brown sugar and I line my cookie sheet with baking paper for easy
clean up
clean up
dtk1952
August 10, 2014
Yuck! No offense, if you like it that way, but, I can't even stand syrup on my bacon, sausage, or, eggs. When I have pancakes or waffles they are on a separate plate from my eggs, bacon, and sausage.
CARLA
August 4, 2014
Just for the record I cook and eat bacon rarely. I like bacon and tomato sandwiches in the summer when the tomatoes are out of the garden. This is a forum on cooking not on eating habits. If you don't have anything to contribute then move on to another subject. I have seen 50 year old athletic men die of widowmaker's heart attacks and another 60 year old of pancreatic cancer. It isn't all diet for sure.
John
August 4, 2014
Am I the only one getting repulsed hearing about people's preferred method of cooking pork fat? It is a step up from chitlins and I bet people commenting here eat that too which is 100% pork fat fried in more fat. People in the olden days knew no better and ate bacon and all its chemical preservatives and saved the grease but know better now in 2014. Wake up, people!!!!! Eat healthier and live longer.
Judith
August 4, 2014
Well, I don't care whether or not you're repulsed about what you call people's preferred method of cooking pork fat, but I do care that you're one of those people who is proud to display their ignorance by spouting off about what they know nothing about as if they were authorities on the subject! The problem with that, IMO, is that other people who know nothing about the subject will pick up on your "authoritarian" ignorance and then spread that total inaccuracy on to others as if they, too, were authorities on the subject - which contributes to the dumbing down of America. In your case, it's obvious that you know absolutely zero about chitlins! Chitlins are not fat - they are the small intestine of, usually, a pig, but sometimes of cattle and other animals. A concerted effort is made to scrape off every smidgeon of fat before they are rinsed repeatedly and/or soaked and rinsed repeatedly (depends on the cook and the time he/she has to prepare them before cooking). Scraped and cleaned chitlins are always boiled in water, usually with onions and whatever else the cook wishes to add, such as garlic, carrots - and it takes at least five hours until they're tender. When they are fried it is only after they've been boiled until they're tender, at which time they are then breaded and deep- or pan-fried. BTW - "Artisan" bacon, available through co-ops, small farmers, some ethnic butcher shops, etc. is bacon the way it was cured for centuries before the invention of chemical preservatives. So, that statement of yours is also indicative of spouting off about something you know nothing about. Wake up, John!!!!! Know what you're talking about before you apply fingers to keyboard!
Herbert R.
August 4, 2014
What is MY favorite way to cook bacon you ask? Well I assure you it is NOT that way! Old fashioned frying pan method - end of discussion for me. ;)
dtk1952
August 4, 2014
I never have liked baked bacon. Tried it in the military and never liked it. Bacon is for frying. Maybe nuking if in a hurry.
cozycall
August 4, 2014
I remember when bacon was considered only good for poor people. Wealthy people would not be caught dead eating bacon. It was sold cheap just to get rid of it. That was a long time ago, but I still eat my bacon daily sometimes twice, and I never discard a drop of grease I use it all up to fry other food no oil can add the flavor bacon grease does. I bought a glass bacon press that fits my large rectangular electric skillet I can fry a pound at a time of thick slice bacon, regular slice and thin slice are so thin its not worth the trouble to fool with. Thick slice is not even thick anymore, its more like what a regular slice is. The glass press fits over the bacon in the skillet when its cold. It keeps the bacon from shrinking, and it cooks perfect without having to turn the slices over, and there is no lid or spatters to contend with. Then I have enough grease left to fry my eggs and potatoes in. With maybe enough left again to fry my zucchini in for supper. If not I just spoon some out of my can of solidified grease next to the stove.
Judith
August 4, 2014
I'm 73 and I remember those years, so my guess is that you're around my age. If you want thick sliced bacon there are plenty of places where it is available, like ethnic (German, for instance) delis, butcher shops, and now in the meat department of some high-end supermarkets. I, too, have a bacon press. As to saving the bacon grease, that comes out of WWII when the butcher shops collected bacon grease and other cooking fats from the housewives for the war effort. A pound of bacon rendered down made a pound of glycerin which, in turn, went into helping make bombs. Anyway - my mother and grandmother collected bacon fat, chicken fat, beef suet, etc., and they never got out of the habit after the war ended. I don't keep it all but always have some on hand for flavor - there's nothing as good for frying potatoes as bacon grease or beef suet, IMO.
Ron
August 4, 2014
In the micro-oven with folded paper towels top and bottom. The paper absorb the grease. Depending on you micro the time exposed will reflect on how crisp and done.
Russell I.
August 3, 2014
I fry three slices at a time ,six if I have company for breakfast , in a ceramic lined frying pan that cost less than $10 , and with an undersized glass cover over the bacon strips . this concentrates the heat , and sends the boiling bacon fat right back into the pan , so it can be drained into a repurposed soup can . I then placed the finished product on a paper towel while I cook the eggs in the same pan after wiping it out with a stainless steel steel wool pot scrubber . This removes anything that stuck to the non-stick fry-pan , and then the eggs can slide around instead of getting hung up on the bacon bits . It's all so good !!!
Vickie
August 3, 2014
I have done my bacon this way for years but I first place aluminum foil on my cookie pan then put two cooling racks (the ones you use to cool cake layers)and then place my bacon on the racks, 400 degrees for about 30 minutes, that is for thick bacon, I don't care for the thin.
Harriett
August 3, 2014
well if you lay the bacon on 2 sheets of paper towels and put another one to cover the bacon and place it in the microwave it comes out straight and just right. easy clean up and just like the oven. for 5 pieces try 2 and a half minutes. check it and go up 30seconds if not right. its great
Vikkie A.
August 3, 2014
I use parchment paper under my bacon. I love it this way as I hate to clean the darn stove up with all the grease splatters.
Denise A.
August 3, 2014
i crinkle up aluminum foil under the bacon. don't straigten all the way out and be sure that the foil overlaps the sides both the long and short ends (i use 2 pieces) and lay the bacon on the foil. cuts back on baking in own grease (admittedly not much) and makes clean up faster. love this method!!!!!!
John
August 2, 2014
If you insist on clogging your arteries and want to die of a heart attack or stroke prematurely, then eat your bacon baked in your oven or any other method you prefer. Otherwise, try a vegan lifestyle.
Judith
August 2, 2014
I'm 73 years old, normal cholesterol, perfect cardiograms and echocardiogram, no signs of a stroke, and normal weight. However, I admit that I do have arthritis in hips and knees which is normal for someone who was a professional dancer for years, and emphysema because I was stupid enough to smoke for over 60 years (yes, I started at age 10). The vegetarians/vegans I know, however, (one family of five, another couple, and one woman I used to work with before my retirement) suffer from anemia, look underweight and gaunt, and three of them - all under age 60 - have full-mouth dentures. I'm not saying that all vegetarians/vegans are like that, I'm just reporting about the ones I know. You, however, made a sweeping assumption about people you don't know and, in my case, you're 100% wrong.
DaveKiser
August 4, 2014
It's worth any means necessary to cause undue suffering and death to the pigs. Including premature death. I figure I am going to die anyway, I might as well be happy in the meantime and share in others' joy of taking as many animals down as possible when I go.
jeff
August 4, 2014
John, I prefer to get my B-12, An essential vitamin to human life, the natural way....through MEAT!! See how long you vegans can live, if you don't take supplements. Ask yourself, WHY does your body need b-12, and the only natural way to get it..is through consuming meat??
Patricia T.
August 1, 2014
I have baked my bacon for years. Also, for a change of pace and slightly different flavoe, as well as less shrinkage----coat your raw bacon with flour and then fry slowly. It doesn't shrink!!!!!
John
July 31, 2014
I cut the bacon strips in half. Place a folded sheet of paper towel on a microwave safe plate, place the bacon strips on the paper towel and cover it with another folded paper towel. Place the dish in the microwave oven on full for about 2.5 minutes. Time will vary with oven and thickness of the beckon strips. The bacon will come out crispy with the excess fat wicked away by the paper towel. Experiment a few times to know how your oven works.
Lakisha
July 31, 2014
I've gotten a lot of nice ideas on how to cook bacon with additional ingredients (dijon mustard, brown sugar) from the additional comments! Thanks to all that contributed with the additional suggestions, i will be trying them as well as cooking my bacon in the oven.
Bob
July 31, 2014
I've baked bacon for years, but I dust mine with flour prior to placing on the baking sheet. The flour absorbs some of the fat and that adds to the crispiness and taste. Try it, you'll like it!
Gret
July 31, 2014
Just ignore them, & hit delete, like I do. People take their bacon very seriously ;)
Chef D.
August 2, 2014
Your right this is getting old, for god's sake it is just bacon! Not that I don 't really like it but because I am getting older I am trying to get fitter (I am down to pear shape from ball shape 2 years ago LOL) Lat night I had a BLT the first bacon all year for me. folks get a clew it is a choice if it is an addiction don't post go to see a doctor.
catalinalacruz
July 30, 2014
I'm really ready to stop receiving bacon comments, but can't get them to stop coming. Maybe leaving a new comment with the box unchecked will get me off this train.
Ray
July 31, 2014
Check the settings on your account and uncheck the box that says that you agree to receive e-mails.
Donna T.
July 30, 2014
I did this for the first time and was wishing I had found this years ago. Newly single, I now cook the entire pack, I then I take a sheet of foil and layer 3 pieces, fold the foil over then, add three more, fold and so on. I can take the pack from the freezer remove 3 slice and as I cook my eggs I warm the bacon in the fry pan. It works out perfect. I suppose they could be warmed in the microwave too
CARLA
July 30, 2014
I learned this trick about 5 or 6 years ago and would make bacon no other way. Tastes better, looks better, and not such a messy clean up.
Jim L.
July 30, 2014
This is becoming a bit out of hand now.
The article was about baking bacon not how each one of us cooks something, that could go on forever.
If we all here can cook (an assumption), then I'm sure whichever method we use works for us. I really think that nothing much more needs to be added, it's been pretty well covered by now
The article was about baking bacon not how each one of us cooks something, that could go on forever.
If we all here can cook (an assumption), then I'm sure whichever method we use works for us. I really think that nothing much more needs to be added, it's been pretty well covered by now
Hillerns
July 30, 2014
After providing an early comment, I signed up to receive additional user comments, and I have to say, this has been a most entertaining thread. Entertaining for any number of reasons, but primarily because it just feels like people need to be heard, regardless of whether they're being helpful or taking the time to recognize that someone else — thirty someones, probably — have already said what you said. And it's entertaining to me that this is a food site, about celebrating food of all types, and the people who eat it. But I too, feel like I've sat on my hands for long enough on this particular subject. I'm going to add my own, additional, and hopefully helpful, advice. I mean no offense to anyone. You're welcome to make bacon however you might want. I should add, in general, cooking pork in the oven is often most successful when you start with good pork and a cold oven. That's a combination of common sense and science. The rest of it is personal.
1. If you don't like bacon, don't eat it.
2. If you have a political issue with bacon, don't eat it.
3. If you have a health reason to oppose bacon, don't eat it.
4. If you don't like fat, don't eat it.
5. If you feel that you must use foil to keep the mess easier, use it.
6. If you only have one type of pan (broiler pan, cookie sheet, baking dish), use it. And realize that your cooking time is going to vary.
7. Cooking times vary no matter what. Everyone's stove is calibrated differently. Everyone's bacon is different.
8. If you must use a microwave, use it.
9. If you need your bacon done in 6 minutes, rather than the time is suggested, maybe you shouldn't cook bacon this way.
10. If you ever boil bacon, you're doing it wrong.
11. This exact preparation doesn't apply to turkey bacon, tofu bacon, or any other type of bacon. This is pork, from the belly of a pig.
12. If you only eat other bacon, eat it.
13. If you don't like your bacon crispy, adjust the time or the temperature.
14. If you have a preferred source for bacon, buy it.
15. And lastly, enjoy the process. You're going to find your own way. It's cooking, after all. It's not magic.
1. If you don't like bacon, don't eat it.
2. If you have a political issue with bacon, don't eat it.
3. If you have a health reason to oppose bacon, don't eat it.
4. If you don't like fat, don't eat it.
5. If you feel that you must use foil to keep the mess easier, use it.
6. If you only have one type of pan (broiler pan, cookie sheet, baking dish), use it. And realize that your cooking time is going to vary.
7. Cooking times vary no matter what. Everyone's stove is calibrated differently. Everyone's bacon is different.
8. If you must use a microwave, use it.
9. If you need your bacon done in 6 minutes, rather than the time is suggested, maybe you shouldn't cook bacon this way.
10. If you ever boil bacon, you're doing it wrong.
11. This exact preparation doesn't apply to turkey bacon, tofu bacon, or any other type of bacon. This is pork, from the belly of a pig.
12. If you only eat other bacon, eat it.
13. If you don't like your bacon crispy, adjust the time or the temperature.
14. If you have a preferred source for bacon, buy it.
15. And lastly, enjoy the process. You're going to find your own way. It's cooking, after all. It's not magic.
Judith
July 30, 2014
That's what these forums are all about - exchanging ideas, joining discussions, reading about different points of view, agreeing with people, arguing with people, trying to convince people that your way is better... As to putting good pork in a cold oven, many people are going to disagree and tell you that you should always preheat an oven no matter what you're cooking. So, you see, even you couldn't resist making a comment about how to cook something and assuming that your way is often the most successful! Everyone is welcome to put their 2-cents in even if others don't find their comments helpful and even if, in some cases, some people find their comments insulting even when the commenter states that that she (or he) means "...no offense to anyone." But you are correct - forums like this are entertaining, which is why people like to engage in them.
Hillerns
July 30, 2014
Hi Judith. Air enough. I couldn't agree more. My original comment was just that; my OPINION that the temperature posted with this original recipe was a little high. And that a broiler oven makes the job even more successful. My response above really was prompted by folks who had a strong aversion to bacon for any one of a thousand reasons. Okay. Don't eat bacon. I respect anyone's position to not do bacon for one reason or another. It just doesn't need to be repeated in the context of a very helpful (and overwhelmingly agreeable) article about preparing bacon. Regarding "my way" related to the cold oven and good pork, well, it's not really my way. It's the way that I have found, with a lot of practice and with due credit to folks with a lot more collective experience cooking pork than I'll ever have, to be "generally most successful". It's not a rule and it's not most successful qualitatively as it is quantitatively. But I hope it is helpful. And, I might add (as others have) starting with a cold oven is especially helpful related to this recipe. I'll shut up now.
bigredog
July 30, 2014
Put the bacon on a broiler plate with slots and place aluminum foil in the catch plate. I turn the oven to 400 and cook for about 20 minutes. There is no clean-up after you remove the alum. foil. It is the best way we have found.
Lois B.
July 30, 2014
I have always baked my bacon. Line a cookie sheet with parchment paper and layer the bacon. Cook at 350 degrees. Once done you just toss the parchment paper and there is no cleanup.
Ruth B.
July 30, 2014
I used to do breakfast for the Rotary Club on Catalina Island.. there were 35.. I used 4 microwaves, and it did not take to long, kept well in a chafing dish
Ruth B.
July 30, 2014
One thing nice about this way, you do not have to concern your self, and can be busy fixing the rest of the breakfast.. for me 15 or 20 minutes is to long and the use of your oven uses much more electricity than a microwave..
leandro L.
July 30, 2014
i do cook my bacon in my iron skillet, but i have two bricks covered with aluminum foil which i place over the single layer strips of bacon and voila! the strips cook even and straight
Jim L.
July 30, 2014
I've been doing microwaved bacon for oh... 35-40 years.
It's not quite the same as frying, it's OK, but the biggest problem is that all you can do at one time is 6, MAYBE 7 strips, which doesn't help if it's breakfast for 3 or more. I'm going to try this again Sunday with FOIL and a lower temperature, I'm sure it will be much better and an easier clean up.
It's not quite the same as frying, it's OK, but the biggest problem is that all you can do at one time is 6, MAYBE 7 strips, which doesn't help if it's breakfast for 3 or more. I'm going to try this again Sunday with FOIL and a lower temperature, I'm sure it will be much better and an easier clean up.
Ruth B.
July 30, 2014
I used to do bacon in the microwave.. you place paper towles on the botton plate and put your bacon, cover with paper towel. microwave about 7 min on high, check to see if done.. usually I put about 6 strips at a time (single). throw away both paper towel, which obsorb the fat.. your bacon will have very little fat. but real chrisp.
Ant B.
July 30, 2014
Ray give it a rest already. If you don't want to eat meat than don't but God stop trying to force your choice and opinion on the rest of us . We have enough of that crap going on around us. Tofu burgers not on your life would I put that slimey looking crap in my mouth , but you go ahead enjoy !!!!!!
Judith
July 30, 2014
Actually, I like tofu - as tofu! Once they add all that crap to it to make it taste like meat it's no longer tofu, IMO, it's slime.
rick M.
July 30, 2014
OMG........when it comes to the P.I.G....... I eat everything but the oink.
But the bacon........my girlfriend had me try her turkey bacon. Honestly it wasn't bad. Maybe if I had to I would substitute it for the real deal,but one of the gals at work asked me to try her TOFU/SOY BACON. It was horrible. It shouldn't be called bacon,maybe rename it "THE TOFU STICK OF AWFULNESS"........... but that's just me.
But the bacon........my girlfriend had me try her turkey bacon. Honestly it wasn't bad. Maybe if I had to I would substitute it for the real deal,but one of the gals at work asked me to try her TOFU/SOY BACON. It was horrible. It shouldn't be called bacon,maybe rename it "THE TOFU STICK OF AWFULNESS"........... but that's just me.
Ray
July 30, 2014
Ant, there are all different kinds of veggie burgers and they are quite good. Even people who eat meat like them. If i have a chance to promote vegetarianism and try to reduce people's intake of meat i'm going to do it.
Marie
July 31, 2014
Rick, Our family also loves bacon and sausage - last year due to a dietary restriction my doctor suggested I try the turkey bacon and sausage - just the idea sounded awful then one day a friend served turkey bacon and sausage at a girls morning out breakfast - the bacon was okay, but easy to tell it wasn't the real thing, the taste was okay but it looked different. The sausage was really awesome, so now about 70% of the time we substitute our pig for turkey .
Chef D.
July 30, 2014
Ok I was an executive chef for 30 years so here is a couple things that were missed here. 1) It is OK to start with a cold oven and put the bacon in when turning it on - you will save time of heating and paying for the energy - it will just take a few minuets longer.
2) you do not have to turn the bacon it will cook evenly
3) if you have a convection oven do watch your bacon do not dook it for 15 minuets and expect perfection all you will get is chared leather.
4) invest in some parchment paper from your local grocery cost should be around $275 a roll. Pull off enough to cover the bottom of your baking sheet. NO CLEAN UP just toss the parchment paper (I would not try to use the parchment paper no more than 2 times it will dry out and burn.
5) finally did you know you can do the same thing in your Microwave oven? Just line a heat proof plate with paper towles and place your bacon on it 60 seconds per slice but do not crowd and check every few minuets so as to not over cook DO NOT FORGET no matter which method you use the bacon WILL continue to cook after removal from the heat source so do allow for that.
2) you do not have to turn the bacon it will cook evenly
3) if you have a convection oven do watch your bacon do not dook it for 15 minuets and expect perfection all you will get is chared leather.
4) invest in some parchment paper from your local grocery cost should be around $275 a roll. Pull off enough to cover the bottom of your baking sheet. NO CLEAN UP just toss the parchment paper (I would not try to use the parchment paper no more than 2 times it will dry out and burn.
5) finally did you know you can do the same thing in your Microwave oven? Just line a heat proof plate with paper towles and place your bacon on it 60 seconds per slice but do not crowd and check every few minuets so as to not over cook DO NOT FORGET no matter which method you use the bacon WILL continue to cook after removal from the heat source so do allow for that.
Marie
July 31, 2014
Sorry Ms Della - but where I live and shop, if you can't afford a roll of parchment paper then don't worry about how to cook bacon, you sure wouldn't be able to afford to buy it
Cynthia
July 31, 2014
Marie, Ms. Della was being facious. Note in Chef David's post he did not put the decimal point in the $2.75. Lighten up.
Ms. D.
July 31, 2014
Thank you Cynthia! I was about to respond to Marie. If I could afford $275 for a roll, I probably wouldn't be eating bacon. If I were, my Chef would purchase it and cook it!!! Thank for the laugh ladies!
Marie
August 2, 2014
I appologize - also I was being funny - I suppose a sense of humor can only go one way - but I do appologize if I offended you or anyone on here - too sensitive for me so I am out -
Jim L.
July 29, 2014
It takes my oven 15 minutes to fully heat to 400 so I suppose that would work
(duh) Every single recipe in the world says to preheat so I automatically did.
It should be IN BOLD not to preheat!
(duh) Every single recipe in the world says to preheat so I automatically did.
It should be IN BOLD not to preheat!
Judith
July 30, 2014
The only time I preheat an oven is when I'm baking breads, pastries, cookies, and the like because putting those items in a cold oven results in a poor product. Items containing yeast, baking soda, or baking powder need to be put in a preheated oven or they won't rise properly. However, when I'm cooking meat/poultry/fish in the oven I can't see wasting gas or electricity to preheat an oven when it makes no difference whatsoever in the finished product.
Anita
July 30, 2014
I was right there with you, Judith, until the very last line. I preheat my oven for poultry only, and I preheat it HOT, like 450 or better. Pop the bird in the oven, and immediately turn it down to 325 - 350, depending on how you like to do it. Putting it in a scorching hot oven seals the bird, giving it a nice browned look when done, but more importantly, sealing in all the yummy juices for the moistest bird ever!
Judith
July 30, 2014
I put my poultry in a cold oven that has been set to 450. Then, when the oven reaches that temperature, the bird cooks for 10-20 minutes (depending on the size of the bird). Then I turn it down to 325. I get the same results you get - nice brown crisp skin and juicy moist bird. I also do the same when roasting beef, veal, and pork; I get a nice browned piece of meat that is moist and juicy. So I guess it's just a matter of preference since we both seem to get the same results. Isn't that what's fun about cooking forums like this, though? We learn that there's more than one way to cook just about everything! Like the lady who posted that she puts her bacon into a plastic bag with flour and shakes it up so the bacon gets a dusting of flour before going into the oven. I never thought of that, it sounded great, so I tried it, and I really love the result. However, it takes an extra step and, at my age, I'd rather find ways to do things that take fewer steps rather than start something that takes more steps than the way I'd been doing it.
Robert B.
July 29, 2014
What most people miss is that the article does not say 'preheat' your oven. The bacon should go in a cold oven and slowly come up to the 400 degree temp. To make the clean up easier line the baking sheet with foil and place the slightly cooled baking sheet in the refrigerator for 10-15 minutes. If you are not saving the rend you can fold up the foil and toss it out, no mess.
Jim L.
July 29, 2014
Using this recipe the 10 slices I baked were 100% BLACK and ruined.
The heat cannot be at 400, 375 is better and 15 minutes is too long, about 9-10 minutes makes nice and crispy bacon, but not burned.
Also the clean up is not as easy as you make it out to be, so... 6 to 1, half dozen the other
The heat cannot be at 400, 375 is better and 15 minutes is too long, about 9-10 minutes makes nice and crispy bacon, but not burned.
Also the clean up is not as easy as you make it out to be, so... 6 to 1, half dozen the other
Ed
July 29, 2014
Your one mistake is to NOT look at what's going on in the oven. Never take timing for granted, that is what cooking is about, look, test, taste.
Judith
July 30, 2014
The whole idea, Jim, is to not depend on timing alone - check on what's cooking. Your oven may, for instance, actually heat to a few degrees higher than what you've set. My oven, however, is always a few degrees lower than what I've set, so I've learned to compensate. I used to have it calibrated for free once a year - the gas company used to send out people to do that but they don't any more, at least where I live. Calling a service person to do it costs at least $70 (travel time and labor). So I bought a good oven thermometer and now I know, for instance, that when I set my oven to 350 it actually heats up to only 345, so I set it to 355! I check it again every couple of months but, so far (for the past five years) it's been consistent.
Cee
July 28, 2014
Cooking bacon in the oven is definitely the best way. However, please reduce the temperature. High heat causes bacon shrinkage plus the high heat can be a danger factor with all that oil. Set the oven around 250-300 degrees and be patient. Your bacon will turn out picture perfect.
Pam
July 28, 2014
I cook my bacon by cutting it in half or thirds and placing it in a large (6 to 8 quart) stock pot on medium low heat. I only have to stir it 3 or 4 times before it is cooked. I don't have to worry about cleaning up the grease and the bacon is already in bite sized pieces. BONUS...I found a place in Hampton, Nebraska called Pleasant Hill Grains that sells all types of cooked, canned meat. Their bacon is really good! The best part, besides the taste of their meats, is that it will keep on the shelf for a very long time and since it is already cooked, you can use it whenever you need a quick meal. They have pork, beef, chicken, turkey, fish, etc. Here is their web site: www.pleasanthillgrain.com/ ENJOY!
Gret
July 27, 2014
Don't do it in the toaster oven, because of the confining space & fat can get too hot & splatter.
Stanley R.
July 27, 2014
anybody ever tried "Wrights?" Very good taste and very, very lean, however, its gone up in price $2:00 within the last year and a half (here in Atlanta)
Stanley R.
July 27, 2014
P.S. I think that everyone who has contributed ways and means of preparing this choice morsel should consider themselves a loyal and faithful member of the "BACONEERS!"
tastysweet
July 28, 2014
That is the only bacon I buy. Fantastic. But I look through all the packages for a narrow cut. Thick but narrow. For us that is the best. Don't like wide cut. And I do it in the microwave. It gets dry and crisp. comes out perfect every time v
tastysweet
July 28, 2014
Oh,and yes it has gone up it price. We shop at Publix here in Bonita Springs, FL. And their prices are pretty fair.
Gail J.
July 27, 2014
I think the best way to cook bacon is put foil on your cookie sheet and put a cookie cooling rack on top, place bacon on it and the fat in on the foil and the bacon is frying in it in the pan. Drain the oil, throw away the foil and clean pan. Oh, BTW, spray the rack with cooking spray and it cleans completely. If you cook the bacon in a lower temp, the fat renders out better than cooking it at high temperatures and it doesn't splatter on your oven.
Ray
July 27, 2014
I've given up meat a long time ago realizing the horrific things these animals go through. Believe me you can give up bacon too. There's Morningstar Farms veggie bacon and vegan bacon bits. It satisfies me enough.
Judith
July 27, 2014
I'm an omnivore, as human beings were meant to be. We have the teeth and digestive system that enable us to assimilate and derive nourishment from both meats and veggies. Also, I've always wondered why so many vegetarian/vegan products are made to taste like meat as much as possible, like your Morningstar Farms veggie bacon. I don't want to be satisfied "enough" - I want to be satisfied, period. Also, my guess is that you probably use things every day that you don't know are likely to contain animal products/byproducts, like tires, wood glue, fabric softener... And are you aware that scientific studies have proven that plants that are cut/uprooted/picked show electrical disturbances that show they actually do "feel?" Your choice to be a vegetarian or a vegan is up to you, period, and it doesn't matter whether I agree or not and I don't disrespect you for your choice. But, by the same token, I don't want to be disrespected for mine.
Ray
July 27, 2014
Plants do not feel pain i don't think besides how can you compare what happens to a plant the same as what happens to an animal. To me eating meat is the same thing as eating a cat or a dog. Animals are all the same. I try to do whatever I can to eliminate animal dependency from my life. I've never heard of the things you mention containing animal products but who knows but there's nothing I can do if tires have animal products. Of course i don't use leather. Sure they try and make things taste like meat so people will buy it.
Judith
July 28, 2014
Here's just one link to the responses plants have to stimuli. There are many others but this is the latest.
http://www.pri.org/stories/2014-01-09/new-research-plant-intelligence-may-forever-change-how-you-think-about-plants
Domestic cats and dogs eat meat unless some misguided vegetarian/vegan pet owners attempt to turn them into vegetarians/vegans. They need animal protein for health, which is why pet foods contain meat/poultry/fish. The complete protein from the correctly proportioned mixture of, say, rice and beans, just doesn't do it for cats and dogs - they ultimately get sick. Your comment, "Sure they try and make things taste like meat so people will buy it" is rather funny as far as I'm concerned. All that tells me is that people want the taste of meat and crave the taste of meat even while they're eschewing meat - doesn't that tell you anything? There are plenty of food animals that are raised humanely and slaughtered humanely, and those meat products can be found on the web; they are a bit more expensive although things are starting to change. More and more main-stream supermarkets are starting to carry them in addition to the meats that come from the corporate farms so the price is starting to go down. True, you can't help it if tires, for instance, contain animal products, but there are tires that don't. They can be found on a number of websites that list, by brand name, those products that do not use animal products. As I said, you're entitled to your choice but at least understand that if you're attempting to "...eliminate animal dependency..." from your life that there is much more to it than just not eating meat or wearing leather.
http://www.pri.org/stories/2014-01-09/new-research-plant-intelligence-may-forever-change-how-you-think-about-plants
Domestic cats and dogs eat meat unless some misguided vegetarian/vegan pet owners attempt to turn them into vegetarians/vegans. They need animal protein for health, which is why pet foods contain meat/poultry/fish. The complete protein from the correctly proportioned mixture of, say, rice and beans, just doesn't do it for cats and dogs - they ultimately get sick. Your comment, "Sure they try and make things taste like meat so people will buy it" is rather funny as far as I'm concerned. All that tells me is that people want the taste of meat and crave the taste of meat even while they're eschewing meat - doesn't that tell you anything? There are plenty of food animals that are raised humanely and slaughtered humanely, and those meat products can be found on the web; they are a bit more expensive although things are starting to change. More and more main-stream supermarkets are starting to carry them in addition to the meats that come from the corporate farms so the price is starting to go down. True, you can't help it if tires, for instance, contain animal products, but there are tires that don't. They can be found on a number of websites that list, by brand name, those products that do not use animal products. As I said, you're entitled to your choice but at least understand that if you're attempting to "...eliminate animal dependency..." from your life that there is much more to it than just not eating meat or wearing leather.
Judith
July 28, 2014
Sorry, the link to studies about the plants did quite make it - I think I deleted part of it by mistake. Here's the link. http://www.pri.org/stories/2014-01-09/new-research-plant-intelligence-may-forever-change-how-you-think-about-plants
Judith
July 28, 2014
Sorry again - it did make it, just click on what's there and you'll get to the site even if the entire link doesn't show. This is the first time I've come across this but, then again, anything is possible with computers!
Ray
July 29, 2014
We are only 'eschewing' meat because it comes from animals who are tortured and killed brutally. Some sick psychos even abuse them sexually. I wouldn't have meat even if the animals were killed humanely. I even would like to have one of those animals as a pet if i could, lol. Some do. I guess I still like meat but it's been 30 years since i haven't had it. However I don't miss it. When I found out meat was made from animals i gave it up completely in less than a month cause I knew I loved animals and it was the wrong thing to do. Veggie/vegan meat is satisfying. After time you really forget what real meat tastes like. In fact, real bits of meat was put in my vegetarian lasagna by mistake at a restaurant. After a little time of eating it. I was like 'something is definitely wrong'. The waiter came over and confirmed my suspicions. I left the restaurant and didn't order anything else. I was not happy i had to taste real meat. They make vegan meat out of Tofu, Wheat gluten, seitan and soy. The texture is like real meat and sometimes tastes something like it.
If anyone is interested you can order it from veggiebrothers.com It is more expensive though. Pigs rule, lol
I don't see what else i'm depending on where animals have to be killed.
If anyone is interested you can order it from veggiebrothers.com It is more expensive though. Pigs rule, lol
I don't see what else i'm depending on where animals have to be killed.
Ms. D.
July 30, 2014
I recommend a parody on Johnny Carson show about vegetables feeling pain. Find it on You Tube. Enjoy!
Judith
July 30, 2014
Saw it and it was funny. However, scientific studies do show that plants do react to various stimuli in ways that, in human terms, might be called pain or pleasure.
rick M.
July 27, 2014
I've tried the brown sugar thing many times and love it. On a recent camping trip "THE COOK" used brown sugar AND a sprinkle of chili powder on each piece. HOLY COW!!!! It was awesome!!!
sondra
July 25, 2014
I just found out cooking my bacon in a George Foreman cooker is awesome, no splatter mess and it cooks to perfection, no checking it every two minutes or so either. I'll never cook bacon any other way now!
Kat
July 25, 2014
Place one layer of dampened paper towels on a large non-stick cookie sheet to cover bottom. On top of the dampened paper towels place a grill rack, then place thick slices of bacon on the rack sprinkled with a generous amount of coarse ground black pepper over slices of bacon or an amount to individual preference. Bake in a pre-heated 400 degree oven for 8-10 minutes (oven temperatures vary therefore check after 6-7 minutes). When bacon rendered, bubbling, and brown remove sheet from oven, turn bacon, return to oven and bake until done to liking. After bacon cooked and removed from oven, place a single layer of paper towel over bacon to absorb excess fat (if you prefer) and serve. When cookie sheet cooled, remove and dispose of the greasy paper towels. Clean up is minimal as most of the baked-on dripping are contained on the paper towels. This has been a favorite of all I have shared this method with and add another level of flavor to a BLT.
Judith
July 25, 2014
My husband would love it but I'm not a fan of black pepper at all. I'd brush my slices with maple syrup.
Agustin A.
July 24, 2014
Preheat the oven @ 400º
Pour ½ cup of packed brown sugar and one Tbsp in a large Ziploc bag, toss a pound of thick cut bacon and bake for 15-20 minutes. DAYUM!!
Pour ½ cup of packed brown sugar and one Tbsp in a large Ziploc bag, toss a pound of thick cut bacon and bake for 15-20 minutes. DAYUM!!
Cooker
July 23, 2014
Cooker: I like to bake mine in the oven a short time, 15 min. And then drain on paper towel . I put the amount that we eat in a Baggie and freeze it , when we want bacon , I put it on paper towel in the microwave for 15 seconds or in the fry pan before I fry the eggs , and zippo, breakfast or bacon and lettuce sandwiches are ready pronto ! I bake 2-3lbs at a time. Less grease , healthier . The parchment paper , I will add to my cooking . Thanks
Bott S.
July 24, 2014
I put my bacon in the microwave, with a papertowel over it, draining out the grease every so often. Quick, easy, no mess.
Pat
July 22, 2014
Many years ago, my mother put a few tablespoons of flour into a lunch bag, added bacon slices, folded down top of bag and shook it so the bacon was coated with flour. Then put it in an iron skillet or frying pan or a griddle and let it cook. It's extra crunchy and absolutely delicious. Whenever I serve bacon to guests they always adopt this recipe!
Judith
July 22, 2014
Wow! Now THAT is new to me but it makes a lot of sense. So I am definitely going to try it. Thank you!
Darlene101
July 22, 2014
Have been baking bacon in the over for years. If you don't like it crispy, then bake it for less time. But bacon done in the oven, comes out crispy, evenly cooked and seems not to shrink as much as in the skillet. For an added treat, especially if you're making bacon for future salads, add brown sugar to the slices on the baking sheet before you bake. You get a great carmelized bacon that is delicious crumbled on salads, or an added treat for BLT's. Try it. 400 degree oven for 10 -15 minutes (tops!) It cooks quite quickly so start watching it at 10 minutes.
Judith
July 21, 2014
I've baked it, broiled it, microwaved it, fried it - and baking or broiling are best for large batches. Microwaving is okay in a pinch but only in a pinch - I find the result a bit rubbery. Frying is a real pain.
Kay N.
July 20, 2014
I've been baking my bacon for YEARS! It's better though if you do it on your broiler pan. The bacon is evenly cooked and most of all your bacon isn't saturated in the melted fat but the flavor and texture is perfect! It works for crispy bacon or not so crispy bacon, whichever way you like it.
Graham I.
July 16, 2014
If the bacon in the picture is what the author is used to then ill pass its nothing but fat what did the pig dies from cardiac arrest?
pam
July 13, 2014
I don't eat bacon but I find that steaming it in a skillet ensures that it cooks evenly, gets crispy and renders all the fat.
Stanley R.
July 13, 2014
I love bacon and have tried many different brands. if you do't make your own try Honey Baked Farms bacon and, no I have no financial interest in Honey Baked Farms! I trim excess fat from my bacon strips and either broil or fry, buty clogging
Stanley R.
July 26, 2014
I don't know what I meant by "making your own", I believe I was referring to those who by bacon in slabs. Also, don't know what "Buty Clogging" means. I think I had too much cooking wine that day.Sorry!
Nancy
July 5, 2014
I don't like my bacon lying in the grease! I love the baconwave nice crispy bacon without the grease. Nancy
Barb S.
May 21, 2014
Depending on how fatty the bacon is, sometimes I'll put it on a rack and bake it - with foil below to make clean up even easier. Or, I'll brush it with maple syrup before & during baking.
jslade
May 21, 2014
I also cook my bacon in the oven. I spread maple syrup and brown sugar on each slice. I cook it at 325*, at a lower heat to render the fat slowly. I also place the bacon on a rack so the fat drips. When the bacon is cooked you get a caramelized sweet and salty bacon. Delicious!
BuySide
July 17, 2014
jslade, I do something similar, a paste of brown sugar, honey, maple syrup and soy sauce. Save a few pieces, let them cool and use with some asparagus or a green bean in your favorite Bloody Mary!
Elvi
May 20, 2014
I cook my bacon in the oven under the broiler. It takes less than 15 minutes. Make sure to leave the oven door a little open or else your fire alarm will go off when you open the door to take out the bacon. :)
susan
May 19, 2014
I boil the bacon and throw the water out after a bit. it's supposed to leach out the nitrates. you really do not lose much flavor. I sometimes add some olive oil to continue the slow cook either in covered iron pan or in the oven.
robin L.
May 17, 2014
i bake my bacon this way (right on the pan), but sometimes i put the bacon on a cookie cooling rack and then put that on top of the baking pan (to kind of drain the bacon fat from the bacon). works well but not for really thin bacon (it sometimes gets stuck to the cooling rack).
Ackker
May 17, 2014
For thick cut, I use a twelve by two inch copper skillet over a low flame with a drop or two of olive oil, turn once while waiting for the coddled eggs.
Gret
May 17, 2014
Been baking bacon for years, But put it on a rack & let the fat drip down. You can even put alum foil on the rack & cut strips for the fat to drip.
Cincinnati_Dave
May 17, 2014
I bake on parchment lined 1/2 sheet pan @500 for 10 minutes. Restaurant style.
hrhsassypants
May 17, 2014
I tried this technique for the first time this weekend, starting my thick cut bacon in a cold oven. My husband and kids actually raved about how good the bacon was, and I had to agree!
JJ-the G.
May 17, 2014
The B&B showed me how they cooked their fabulous apple wood thick bacon, in the oven at 275 for 40-45 minutes. I suggest turning after 30 minutes for perfection and then watch to see how well done (crisp) for your taste. The bacon above in the picture is close to over cooked, I see too much black. lower temperature and turn once. JJ
Linda
May 15, 2014
I buy my center-cut, double smoked bacon at the Amish farmes market and it's wonderful bacon. usually I nuke it for three to four minutes or until nice and crispy. It's a quick and efficient way to cook bacon. However, if I want the bacon grease, then it gets baked in the oven. Old restaurant trick for cooking tons of bacon ahead of time; throw a rasher on the flat top to crisp and heat up for service.
JJ-the G.
May 15, 2014
sounds yummy, amish bacon, who woulda thought!!!!!!! bacon the spice of life!!!!!!!!
rsimpson3
May 15, 2014
My favorite use for bacon grease is making bacon-infused bourbon (google "fat washing" for how). With chocolate bitters and muddled orange peel, it makes an excellent variation on an old-fashioned.
derrell.akins
May 15, 2014
I have cooked bacon in every way , baked ,fried and nuked . I also save the grease for other uses , ie: it makes great cornbread . I'm way over 70 so I do not worry like some people do about things . I just eat the way I was brought up and have all my life .
JJ-the G.
May 15, 2014
Yep, same with me. cook it and eat it. I am just about your age (67 tomorrow) and have cooked all my life. I like nuking as I can walk away and do other things as the pig cooks. no mess except to throw away the papers. I bet the grease makes fabulous corn bread. send me your recipe [email protected] please. JJ
rick M.
July 27, 2014
Derrell,
Please post the recipe for the bacon cornbread OR send it to me rideanindian @gmail.com......... and yes I ride an Indian M/C.
Please post the recipe for the bacon cornbread OR send it to me rideanindian @gmail.com......... and yes I ride an Indian M/C.
ustabahippie
May 15, 2014
I have been told that simmering in water in a cast iron skillet is the best way. No grease splatter, simmer it until the water is all gone and it will be perfect. I've yet to try it.
JJ-the G.
May 15, 2014
Nuking in the oven also reduces the amount of salt. Instead of cooking the pig in a pan, cooking, then adding more slices, the salt builds up. Nuking also helps remove more of the grease/fat you are eating. It is greasy and yes good but the clogging effect takes place. But baking is the ultimate and thick slices is just over the top. It is only occasionally for me to bake due to the clogging effect of the arteries and heart. Oh, Winco grocery store out here has Pig Jawl bacon. Saw some people buying the solid packs. Advised it was the best bacon. You slice it yourself and yes it is just frigging serious pig!!!!!!!!!!!
JJ-the G.
May 15, 2014
So two other great ways to cook the pig. At a wonderful B&B had bacon that was killer. Asked how? Bake at 275 for about 25-40 minutes. Bake on a sheet lined with tin foil for easy clean up or on a cookie rack. On the foil or whatever, the bacon cooks in its own grease and is fabulous in taste. It is also the artery clogging, heart stopping way to cook the pig, yet it tastes so frigging good!! On the rack it is still good, less clogging and again line the pan with foil, eat the pig and toss the foil. no mess.
#2. cut the slices in half and lay on a paper plate and nuke for 2 minutes. This drives the water out partial and some fat. Now lay open sheets of news paper and lay the strips on the paper and fold over the paper. Nuking first they won't stick to the paper. Now cook for 2-3 minutes, carefully fold the ends of the paper together so grease does not drip out when the paper is removed. Move pig to new sheets. Cook again until the crispness you like. I used to use way too much paper towel, I have paid for the paper to read so it is free. The ink does not go into the pig, the grease is traveling out. The pig comes out flat and perfect. Isn't a half a pound the right amount for one person at breakfast??? I think so since almost every pound of bacon cooks down to 3.5-4 ounces of pig. Think or thin, 3.5-4 ounces. So a half of pound is only 2 ounces, and is just the right amount to crunch on to the last bite. When I travel I cook up 4-5 pounds of perfect flat bacon, wrapped in Paper towels and in a 6 mil zip lock bag. Makes great munches on the plane and hotel room. Good for 3-4 days. Enjoy. Or yes, perfect prime rib recipe on grouprecipes dot com. type in thegoldminer and then type in Perfect Prime Rib. Yummmmmmmmmm
#2. cut the slices in half and lay on a paper plate and nuke for 2 minutes. This drives the water out partial and some fat. Now lay open sheets of news paper and lay the strips on the paper and fold over the paper. Nuking first they won't stick to the paper. Now cook for 2-3 minutes, carefully fold the ends of the paper together so grease does not drip out when the paper is removed. Move pig to new sheets. Cook again until the crispness you like. I used to use way too much paper towel, I have paid for the paper to read so it is free. The ink does not go into the pig, the grease is traveling out. The pig comes out flat and perfect. Isn't a half a pound the right amount for one person at breakfast??? I think so since almost every pound of bacon cooks down to 3.5-4 ounces of pig. Think or thin, 3.5-4 ounces. So a half of pound is only 2 ounces, and is just the right amount to crunch on to the last bite. When I travel I cook up 4-5 pounds of perfect flat bacon, wrapped in Paper towels and in a 6 mil zip lock bag. Makes great munches on the plane and hotel room. Good for 3-4 days. Enjoy. Or yes, perfect prime rib recipe on grouprecipes dot com. type in thegoldminer and then type in Perfect Prime Rib. Yummmmmmmmmm
rick M.
July 27, 2014
J J your my kinda folk. If I could wrap my tobacco in bacon and smoke it I would.
Cheers
Cheers
Judith R.
May 14, 2014
If you undercook it slightly when you bake a pan full, and store it in the fridge, you can roll a couple of strips in a paper towel and microwave them for about a minute to crisp and finish cooking. The the batch of bacon can last a few days, theoretically (not at my house).
See what other Food52 readers are saying.