Monday, November 12, 2012

Oven Fried Bacon

Oven Fried Bacon Perfection
Non-stick foil is magical.
Bacon. It's just delicious. As Jim Gaffigan states in his King Baby video, "to improve other food, they wrap it in bacon." So true. I'm not eating it so much these days due to the high blood pressure that I seem to keep mentioning here on my blog, but it's still something my family enjoys and that I do indulge in occasionally, in moderation, of course.
My brother showed me this method of frying bacon, and it just makes sense. It also makes a little bit of a mess of my oven walls, but I can shut the door to that and it doesn't bother me. The bacon ends up flat, not crinkled up. Each slice is evenly and perfectly cooked. And the big bonus is that I don't have to drain the grease out of the pan or soak it and scrub it. I just throw away the foil. Bam! Clean. 
Thanks, Toby, for making my life a little bit easier.

Oven Fried Bacon

  • Bacon, sliced (as much or as little as you want/need)
  • Non-stick foil
  • Old rimmed cookie sheet
  • Hot oven
  • Metal Tongs
  • Paper Towels
Preheat oven to 400 degrees Fahrenheit. Line a plate with paper towels and set aside.
Place a sheet of non-stick foil onto the cookie sheet. Fold up and pinch the corners so you end up with about a 3/4 inch rim, like a foil baking sheet within the baking sheet. This will catch all of the bacon grease and make for easy cleanup.
Lay bacon slices onto foil, not overlapping, but crowding, if necessary.
Place pan in oven and bake for 15-20 minutes, turning bacon every 4-5 minutes. You may have to remove some pieces early to the paper towel-lined plate. When bacon is to desired doneness, remove from oven, and move slices to the paper towel-lined plate. Dab with another paper towel to remove excess grease, if desired.
Enjoy your bacon.

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