Thursday, February 24, 2011
I know. I think the picture says it all. Who needs an actual blog post? Is it weird that I made a sheet tray full of bacon for dinner? I think not. And I fully recommend cooking in the oven vs. the stove top. It contains the bacon grease splatters so that they don't fly all over your kitchen (or you) and I think that the smell that permeates one's home is also slightly lessened. Unless you prefer that heady aromatic quality that frying bacon lends to your home for weeks on end...
I will have to revisit this technique of placing the bacon in a cold oven vs. preheating it first. I've never made it that way before, but found a tip on the internet suggesting that it is the preferred method. Maybe the fat renders more gradually? Next time I will conduct a very scientific test by cooking my bacon both ways, tasting, and then taking photos...if there is anything left after the first batch.
1. Arrange the bacon slices on a rimmed sheet pan (do not crowd) and place on the center rack of a cold oven. Close oven door and turn the oven on to 400°F.
2. Cook the bacon for 14 to 20 minutes, depending on the thickness of the bacon, how crispy you like it, and how long it takes your oven to reach temperature.
3. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the excess fat. You can pour the liquid fat into a heat-resistant container to save for other uses, or discard. Enjoy.