I love bacon, but it's always a pain to cook. There's always the problem of the meat swimming in grease, the oil spattering everywhere, and the perpetual question - how do you get these strips not to be curly and cook evenly?
I found the answer on Food Network's show "Good Eats." Regular readers of this blog would know that I am a big fan of Alton Brown, and I love how he simplifies terms to make the common housewife understand scientific concepts and how it relates to cooking (save for the turkey frying episode). Although there is nothing very scientific about this way of preparing bacon, I am delighted that it is a healthier option from the usual skillet frying method.
What you need:
- bacon
- cooling rack
- sheet pan or baking tray
What to do:
Preheat your oven to 400 degrees F.
Put the cooling rack on top of the baking sheet. Gently place the bacon in a row on top of the cooling rack, making sure not to overlap.
Slide in the oven and bake for about 15 to 18 minutes for thin cut bacon, and 18 to 22 minutes for thick cut. You can always leave it in for a bit longer depending on the crispiness you like.
Tips, Tricks and Tweaks:
1. You can line the sheet pan with aluminum foil for easier cleanup.
2. Keep an eye on your oven as they don't always show the correct temperature.
3. Don't rush. The longer it is in the oven, the more grease is stripped off the meat.
4. Dab the top part with a paper towel before eating to maximize "healthy" effects.
5. Have a separate cooling rack that you use for meat, and another for pastry.
6. Clean your cooling rack thoroughly as some of the bacon meat will stick on it.
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