MY BACON COOKING METHOD

I have cooked my bacon many different ways. Of course, pan fryng…like my Mom taught me. I have cooked bacon in some water then let it brown after the water cooks off. I have cooked it on a wire rack over a sheet pan in the oven. Recently, I really prefer this method. The bacon comes out perfect (for us)…nice and brown, not crispy, a little chewy. You can adjust the cooking time for crispier bacon or less depending on how you like it.

No splatter. No mess. Perfectly cooked bacon.

Cooks’s note: The cook times on this method depend on your individual oven. All ovens are little different and the temperatures may vary. Note that I do mine in a little Breville countertop oven. In fact, I do all my cooking in that…my big oven hasn’t been used for cooking in years…it holds all my extra pots and pans!

Directions:

• Place a sheet of parchment paper on a sheet pan.

• Lay out your bacon strips so they do not touch. I like to use thick sliced bacon. If your bacon is very thin, vary the cook time.

• Turn on your oven to 375 degrees then immediately place the bacon in the oven.

• Set a time for 15 minutes.

• At 15 minutes, turn the bacon over and return to the oven for another 3 minutes.

• Turn once again and cook for another 1 minute if needed. Longer if you want crispier bacon.

• Remove from the sheet pan to a paper towel lined plate. Cover with another paper towel and press down to adsorb more of the grease. Let the bacon sit about 10 minutes before serving.