I can't believe I haven't rated this. I haven't cooked bacon on the top of the stove in years since I found this recipe. I wait until bacon goes on sale and buy about six pounds at a time. I cook in the oven until just before it reaches the doneness we prefer, drain and cool then wrap in paper towels and freeze. When we're ready for bacon we just pop a few pieces in the microwave for a few seconds and enjoy. I also save all the drippings in mason jars in the fridge. I use it for all kinds of things, especially when I cook eggs. All the bacon flavor without the mess! Thanks for sharing!
I made this bacon for BLT's and it was perfect. I had thick cut bacon and it was nicely done after 22 minutes and letting it stand for another few minutes while I assembled the sandwiches. It's so much easier than panfrying it. I had run out of parchment paper so I used aluminum foil instead.
leave the pans in the cabinet! i actually forgo the parchment paper, entirely, and roast my bacon on a foil-lined baking sheet, fit with a wire crack (to insure crispiness). in addition to the pepper, i sprinkle brown sugar and a smidge of kosher salt to each strip. absolutely DELICIOUS.
This worked out really nicely for us. I had two pans of bacon so I tried it two of the suggested ways. On the first sheet I put a foil lined cooling rack in the sheet and put the bacon on it. On the second sheet I put the bacon on the foil lined sheet-with no rack. I put the bacon in a cold oven and then turned it on. The bacon cooked faster and crispier on the sheet with no rack. It also stayed nice a flat. The only thing I had to watch out for was the bacon spitting as I took it out of the oven.
The bacon cooked up really nicely, surprisingly...I was a little concerned the grease would splatter inside the oven, but it didn't & the bacon was really cooked perfectly. Thanks
The BEST and ONLY way bacon is cooked in our house from now on... I first saw my future MIL cook bacon this way at our house in the SC mountains in a cast iron pan... I usually cook bacon on the stove or in the microwave, but both ways are so messy compared to this technique. The only thing I do differently is to put the bacon on the pan and place the pan in a COLD oven... my MIL says that way the bacon does not curl up like it has a tendency to do otherwise... Thanks for sharing!!!
I saw Ina make bacon this way on the Food Network when I lived in the US & it is the ONLY way to make bacon with both ease & success. I just made it once again this morning & thought it was about time I caught up on my reviews. You can make one or two pieces, or trays for a crowd. You can also cook it so it is still a little soft, or super crispy, depending on the recipe you are using it in or how your guests enjoy their bacon (crispy for me!). A foil lined tray works, but I line my tray with foil & then place bacon on a rack over it. The bacon stays out of any rendered fat & cleanup is a breeze. I have not found apple-smoked bacon in my area, but whatever I buy seems to work. Some people use brown sugar or maple syrup, but I just like a good grind of black pepper over the bacon. YUM!!! Thanks for sharing a great recipe :-)
This is great stuff for sure. I've been cooking bacon like this for quite awhile, the only tip I can offer to this exceptional recipe is to cook the bacon on a broiler pan. That way the bacon drains as it cooks! Thanks for posting!
I have been using this method for years and the only modification I would add is to take bacon out of the oven when it is about 80% done and flip. This provides a more consistent texture in the final product.
Great way to easily cook a large quantity of bacon!