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22 Comments
Jeanmarie T.
April 13, 2020
To me, the best bacon is done in the oven, parchment paper on a rimmed baking sheet, but NOT at 400 degrees. I prefer doing it in a cold oven set to about 325. It takes longer, but renders the fat beautifully. If you are really not in a hurry, cook it at 300 degrees. Incredible. I don't use a rack because it's a pain to wash, and I don't have bacon curling issues in the oven at these temperatures.
Nan G.
January 13, 2020
We dredge our bacon in flour then cook it in olive oil in a large enough pan that it can lay flat.
Also, if it starts to buckle press it with a hamburger press.
You only turn it once after it is golden brown on the bottom.
Comes out absolutely wonderful and loses virtually no size.
Great on a BLT, also with scrambled eggs, refried beans and cheese.
Also, if it starts to buckle press it with a hamburger press.
You only turn it once after it is golden brown on the bottom.
Comes out absolutely wonderful and loses virtually no size.
Great on a BLT, also with scrambled eggs, refried beans and cheese.
Judie G.
January 5, 2016
Oh yes, I forgot, I line a small pan or if I'm cooking more than one sandwich I use a cookie sheet. Easy clean up.
Judie G.
January 5, 2016
If I'm making a BLT, I weave 3 strips of bacon which has been cut in half (6 short strips). I weave it like a lattice pastry over/under and when it is done at 400 degrees, cold oven and about 20 minutes. Fits a slice of toast or bread perfectly and a bit of bacon in every bit of sandwich.
Cynthia F.
September 14, 2014
I've been making bacon like this for 40 years. It's the only way to make perfectly crisp, flat bacon without having bacon grease all over the stove top. Clean-up is a snap.
Maryle B.
September 14, 2014
The bacon rack is by Nordic Ware and called compact baking rack. See note below.
Maryle B.
September 14, 2014
Buy the plastic ridged item for cooking bacon. Microwave for 4 minutes and it comes out perfectly. I used Oscar Mayer smoked bacon. The fat drains into the little groves and bacon comes out crisp and flat.
rob
September 14, 2014
Lotta wasted foil, and lotta cleaning-up to do there.
Place the bacon in a 12" non-stick skillet, turn the burner on to a low setting, and let it go. The bacon will be 'perfectly flat', and crispy without burning. And clean-up is a cinch.
Place the bacon in a 12" non-stick skillet, turn the burner on to a low setting, and let it go. The bacon will be 'perfectly flat', and crispy without burning. And clean-up is a cinch.
Lena
September 12, 2014
I use a method I learnt from America's Test Kitchen:
put a little water in your (cold) cast iron skillet, just enough to cover the bottom, array your bacon slices in the skillet so they don't overlap, put skillet on stovetop and cook until the water has evaporated and the bacon is crispy on one side, flip over and cook the other side until crispy: perfectly flat bacon.
put a little water in your (cold) cast iron skillet, just enough to cover the bottom, array your bacon slices in the skillet so they don't overlap, put skillet on stovetop and cook until the water has evaporated and the bacon is crispy on one side, flip over and cook the other side until crispy: perfectly flat bacon.
csbaskin
September 11, 2014
Line a baking sheet with parchment paper. Array slices side by side. Bake at 375-400 degree oven for 15-20 minutes depending on your how done you like your bacon. No fuss. No mess.
Gregory C.
September 14, 2014
Added benefit: If you're not saving the bacon fat for another use, let the pan cool until the fat firms up, fold up the parchment and toss it in the trash. Keeps the grease out of your drain/septic tank, and leaves the pan clean (if your parchment wraps up the sides of the pan).
Chris S.
September 11, 2014
The racks are a pain to clean even if I remember to spray them. I'll try Colleen' s method next. I really enjoy FOOD52.
Jennifer
September 11, 2014
I use a cast-iron press. Works great and also minimizes grease pops. And also terrific for grill-cheese sandwiches.
Rosalind R.
September 14, 2014
I do the same but I cut the raw bacon slices in half. That way the grill press fits over each strip with nothing hanging out.
colleenhere
September 11, 2014
what a ridiculous amount of clean up that is. those grates suck to clean after a baconing. all you have to do is lay the bacon on foil, or on one rack if you like, and put it in the oven when it is OFF. Not preheated. Then turn it to 350 for 20-30 min. The bacon being in the oven while it comes up to temp keeps it from curling up. Voila.
AntoniaJames
September 11, 2014
Very clever! Will use colleenhere's suggested method the next time I make bacon. ;o)
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