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Pro tip: put double up the slices one on top of the other and you will have nice thick pieces without paying extra
Cook on convection if you have it for crispier bacon you don't have to turn halfway through – the circulating air evens out any hot spots and more evenly cooks the bacon, 12-15 minutes.
I make the whole pack so I have some for later. I’ve been doing 375 for 20 minutes.
Anyone with a cast iron skillet knows, you put a preheated bacon press on top of the skillet, and it keeps the bacon flat.
Nah you just don't know how to cook in a pan 😂
Good luck cleaning that mess in your home kitchen.
We just not mentioning the undercooked egg on the plate? Aight ig it’s just me
There is no way I would cook bacon in my oven ever ever again. The walls, ceiling,sides,floor and the worst part the glass doors!!!! Yuck!! Talk about clean up its awful
I’m so proud of the American people. I’ve been cooking bacon in the oven for 30 years.
Okay but what oven is that?
Or just add water to the first step
I like to use non-stick foil on the sheet pan and cook it in the oven. Makes it easier to flip, and with the foil I can reserve the fat.
I prefer the water pan version… perfect texture.
We've been doing this for a couple of years now. 425 deg F in a cast iron pan works great.
I usually use this method for bacon. Between preheating oven and actual cooking time it takes about 40 minutes for me. But the other day I finally used the microwave to cook bacon. I was pretty impressed how easy it was! The texture of the bacon was a little off but it was still delicious!
I cook my bacon on the George Forman grill. It drains the grease for use later and the bacon doesn’t cook in it’s own grease.
Oven bacon 🥓 is supreme compared to grease spattering skillet 🍳 saves time and mess on counter top although your oven gets the grease which I could care less about just be aware.
Use the leftover oils as bacon butter 🧈 🥓
Restaurants also use a rack on their cookie sheet trays
Saw this method on Good Eats years ago and have been doing it ever since. The one difference is Alton put the bacon on a cooling rack set inside the sheet pan to keep the bacon lifted out of the grease. The one downside to the oven method is the inevitable grease splatters inside the oven.
I had always used foil, but had this weird problem of grease leaking through, even this no gaps. Enter parchment. It not only holds all the grease, but I believe it actually helps to crisp the bacon. I am 100% Team Parchment Paper.