No popping. No splattering. No mess. Just a little clean up. I'm talking about the perfect 'fried' bacon. Yes, I'm talking perfect fried bacon. It's important to get the best brand of bacon that you can afford. Interestingly, The Huffington Post lists the best and worst. Consumer Reports highlights their picks. And, Cook's Illustrated dishes on what they found with bacon brands. So, take a look. Of course, everything's relative and based upon your experience with bacon, so stick with what works for you.
It's done in the oven. I use a cold oven because it lets the bacon slowly shrivel and cook more evenly. Rather than putting on a draining rack while cooking, I simple put the bacon strips on parchment paper. The bacon drippings begin to sizzle as the heat rises in the oven and the bacon slowly 'fries'.
For me, and I hope for you, this is a pretty fail safe way to make bacon without a lot of muss and fuss. Depending upon the number of slices you'll be 'frying' will determine the size of your cookie sheet and the number of cookie sheets you'll be using. I always use thick cut bacon with this technique. I'm sure you can use regular cut, but you'll just need to adjust the time it's cooked.
Trust me, when you take this bacon out of the oven, it's gonna be gobbled up! Plus, you have all the great aromas wafting through the house that becomes your wake up call for good eats!
xoxo ~ally
PS...Don't discard those drippings. Put in a glass jar with a lid. Hey, this is precious 'gold' for food seasoning!
Ingredients
- Cold oven set at 375
- 6 slices thick cut hardwood smoked bacon
Instructions
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