I am scared of frying bacon. I know, sounds silly, but I have been burnt by popping grease a few times and I am bacon shy. My husband, showed me this trick shortly after we married. This is how he "fries bacon", in the oven.
Simply separate your bacon strips and lay them on a cookie sheet with sides (to catch the grease). We put ours in the oven at 375 degrees F until done. Watch it, as thicker bacon takes longer and turn it over if needed. Sometimes, it doesn't even need to be turned. Leave it until it is crispy or not, however you like to eat it. No popping grease.
You can still save the grease if you want for biscuits and gravy.
Source: My husband
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I cook a pound of bacon in my oven, I put brown sugar,and sprinkle black pepper over it, bake at 350 degrees until lightly crispt, about 10-15 minutes. Delicious!
Baked Bacon:
Thick-Sliced Bacon
1 oven-safe cooling rack
1 sheet pan 'with' edges (Its up to you, if you wish to line the sheet pan with aluminum foil for an easier cleanup; I find the pan easy to clean though.)
Place the cooling rack inside the sheet pan. Place bacon strips on the cooling rack (not overlapping). Place on the middle shelf in a COLD oven. Turn on oven to 425F. and set the oven timer for 25 minutes. Youll get flatter strips of bacon with very little shrinkage. Plus, no spatter marks on your clothing or grease burns on your skin.
I recently bought a NuWave 20632 Pro Plus Oven with Stainless Steel Extender Ring and I've been using that to bake my bacon lately. Place the bacon on the 2" high rack and then bake for 16", no need to turn it over halfway through cooking (which you are supposed to do if you are using the 3" rack).
VERY GOOD HINT, I TOO WORRY ABOUT THE FAT AS I HAVE TROUBLE GETTING THINGS FROM THE OVEN, THIS HAS MADE ME FEEL SAFER.
Just my luck. I tried this years ago and had to clean my oven. The inside top was a mess. Maybe when they make a spatter screen to fit a cookie sheet, I'll try it again.
I would rather not have to clean the oven after baking the bacon. A spatter screen for the frying pan might be a lot less work, and help to eliminate bacon burns.
It doesn't splatter, as the baking temps are lower than the frying temps.
I don't eat bacon much anymore, but if I do cook it I do it in the microwave between paper towels. There is no mess and the bacon comes out good,
Your way is the way I cook bacon, now. To me, it's just as good as oven baked. I really prefer frying bacon in a large pan and using a weight. It all cooks evenly. No half done fat with very done lean.
I often cook my bacon this way, especially if I'm crumbling it or cooking it for use in another recipe. I use a sheet pan with a good lip and a cooling rack placed inside. The bacon grease drips down and is caught in the pan. It turns out great and I've never really noticed a big mess in my oven afterwards.
I also used to use my George Foreman grill for bacon. It would cook both sides at once and the grease would be collected in the little tray. Very quick and easy!
I am with you sistah! It's so much easier to clean up after, and the bacon comes out great. I line my baking sheet with heavy duty exta wide foil (make sure it goes up all the sides). On the stove top, bacon splatters everywhere, walls, stove top, and even ceiling, as well as the cook. The oven contains the mess, a lot of the lingering smell, and is easy to self clean. I always do a pound on Christmas eve to have for breakfast the next day, accompanied by overnight French toast and breakfast sausages, all of which is baked. I throw the bacon in for a few minutes to warm it up. Happy cooking!
When I cook bacon in the oven, I lightly flour the bacon. Line a baking sheet with foil and add a little flour to the baking sheet. Lightly dredge each side of the bacon slice with flour and place down on sheet. Add more flour if needed and move around the slices to fit on sheet. You could use a bowl to flour the bacon but I find I can do it on the baking sheet and eliminate a bowl to wash. Remember to only lightly flour. Also you can add some black pepper to the flour.
I do not preheat the oven and set the temperature at 350 degrees. Depending on the bacon and how you like the bacon cooked, it may take up to 20 minutes, more or less. But slow and low makes good bacon. I set the cooked bacon on a plate covered with a paper towel, and layer another paper towel for another layer of bacon to cool and absorb excessive grease.
We use the microwave to reheat the bacon when need be. Top with paper towels to avoid splatters for about 12 seconds or more on high for a few slices. More or less time may be needed since not all microwaves are not same. I freeze leftovers in plastic freezer bag. No need to separate, the slices will not stick together when frozen.
The only problem I have at times with bacon is that the bacon is not cut evenly leaving various thin and thick slices.
When cooking bacon in the oven use your broiler pan a pound of bacon fits on it and the grease will drip down to the bottom pan and bacon will cook crispy and none greasy as soon as its done I drain my grease and immediately rinse off pan and your done perfect bacon every time!!!!
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