Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
Do you like bacon?
I know I do.
Everything is better with bacon.
But I hate the mess of frying it. So I decided to give baking bacon a try.
You know what? It works really well!
1. The bacon is cooked in about the same amount of time as on the stove top, anywhere from 15 to 20 minutes, depending on thickness.
3. It doesn’t make a splattered mess (although you still have to dispose of the bacon grease, I like to strain mine and keep it in a container in the fridge. I use it to season green beans; fried potatoes, or even fried eggs. (Now don’t go putting your nose up to using bacon grease for cooking, it’s been done for YEARS and helps flavor the food with bacon deliciousness, without having to break out actual bacon…that’s like FREE flavor!)
4. Baking is a great technique when you need to make bacon for a large group. It all comes out right, and at the same time.
Put the bacon slices on a heavy rimmed cookie sheet. Place it into a cold oven and turn the heat on to 350 to 375 degrees F.
Stand back and watch it cook.
When it’s cooked to your liking; remove the pan and drain the bacon on paper towels.
Discard the grease in the pan (save or toss).
If you don’t care about keeping the grease, you could line the pan with some foil and then once the grease gets cold, roll it up and just throw it away.
Tip Tags: cooking
LindySez: All Rights Reserved Meritage BLT Corp 2020
Site developed especially for LindySez by Chris Geirman