Buy the COOK’S ILLUSTRATED MEAT BOOK:
A crafty tip keeps oven-cooked bacon from getting soggy or greasy.
Watch more Super Quick Video Tips at
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
44 Comments
Leave a Reply
You must be logged in to post a comment.
I love the crimped foil idea. I'm gonna give it a try. Thank you!
I can't believe people discard bacon grease!
Yes…
Dang
Now I n
Sorry, but that was not crispy bacon.
Can't you just stick the bacon in a kebab metal stick and put in the oven instead?
stooooooooopid
I do not notice a difference in taste whether itās baked or friedā¦ Nowadays I only bake mine so much easier
Obviously the viewer and this lady have never heard of wire racks.
As stated below, a rack works, but is still a mess to clean, I've done it. This method with a sheet of foil in the pan would ease clean up.
Use a wire baking rack placed within the baking sheet -works perfectly. Easy cleanup. Excess bacon grease is poured into an old coffee can with a lid used for that purpose —doesn't clog my sink drain. Old school —but easy and environmentally clean.
Back in the '50's, my parents would cook bacon under the broiler in the broiler pan. The pan looks like it was made for cooking bacon. The grease would drip through the slots into bottom pan, and the bacon was crispy.
0:48 "soggy in their own grease" oh yeah, this is my kinda lady
Put parchment paper on a cookie sheet. Place bacon. Bake at 300 degrees.
The lower temperature bakes the bacon more evenly. No need to turn bacon.
Cook til your crispy preference.
For clean up, leave cookie sheet with the parchment paper and bacon grease in the oven overnight.
The bacon grease will cool and harden and make clean up less messy.
Thank me later after breakfast.
just buy a cooking sheet rack , like those for roasting pan , no wasting foil and monies
Everyone says āuse the rackā but this way you donāt need to clean your rack. Thatās the point I think. And those who say itās a waste of grease, umm how? Let the grease puddle in the foil underneath fold it into a spout then pour in a jar. And for those of you saying āitās a waste of foilā, umm how often are you privileged enough to eat bacon? It was a rare treat in my house at least… itās not good for you, you shouldnāt eat enough to the point of losing that much cash on ābacon foilā š hey but do you. If you have enough money to eat that much bacon, then I hope you can afford foil. I live in Hawaii so maybe bacon is more expensive here… thatās why here we hunt.
Tried this and it worked perfectly, thank you!
I think this is a great idea if you don't have a wire rack to put in the cookie sheet otherwise I agree doesn't make sense if you have a wire rack.
Iām surprised Americaās test kitchen would recommend using aluminum foil when the rest of the world is warning us not to
Things that make you go mmmmmmmmmmm! Great tip!
Thatās so neat !
I use four condoms and a lil lube to get the bacon going then it gets me going.
Limp bacon is nasty. It's not healthy either.
You look petrified. Crack a smile please.
or just use a cooling rack
Isnāt the aluminum poisonous to use at high heat w/ food?
Che spreco di tempo. Cercare di fare il francese in uno strano stile di cucina non ĆØ una buona cosa
lay four to five strips of thick cut bacon horizontally on a medium George Foreman grill. Set on medium and plug in.
My cooking time is longer. I do 2 trays.
10 minutes, switch the trays.
10 minutes turn the trays.
3-4 minutes itās done
So 23 minutes total.
Use a rack instead of wasting foil for "convenience". lazy americans… ffs How is making that origami shit even faster than cleaning a fucking rack?
Just use a drying rack
This is chef Johns method. Blessed
This is pretty much how I used to make bacon back when I was a cook at a busy restaurant. Comes out perfect every time if you have a convection oven and a heavy-gauge aluminum cookie sheet.
Not having to stand over a pan or clean stove walls & anything else near the cooking bacon is easier, However—— Wiggling bacon usually means it isnt crunchy, a baking rack works best or ribbed skillet.
But not as much splatter of grease & pan is still very greasy; yet the crunch with thick bacon is so, so. Thin sliced is always a winner 3/29/18
Bacon is great regardless of the cooking method used. It comes down to preference and circumstances. We invented the Bacon Pro because when you consider every measure; quality, quantity, time, effort, or healthier eatingāit beats them all.
My cheapass dollar store tinfoil would never fold like that, lol.
I microwave mine on paper towels and they come out perfectly flat and entirely crispy. This is the fastest and cleanest
smaaart!!!!!!
I line a sheet pan with parchment paper, lay out the bacon, top with another layer of parchment, then put a wire rack upside down on top of it all. The bottom parchment makes cleaning the pan easier, the top parchment keeps it from splattering in the oven. If you use store-bought bacon, the wire rack also prevents the bacon from curling. The pan is easy to clean in hot soapy water and it doesn't have fat baked onto it. The wire rack goes in the dishwasher.
"Try this," said the guy in the white outfit. "Come on, it's free." So I tried it– delicious. "What is it?" I asked. "Bacon," he said. And smirked.
Next day, I found myself wandering by the same cafe. "I'll just say hi," I said. Walked in, and smelt it. "Cooking bacon?" I asked? It was difficult to form the words; my mouth was watering so.
"Sure am," said the guy over his shoulder.
"Well, I'll have a piece."
"Rasher," he said.
I swallowed and coughed to cover the creak from my belly. "Rasher, then." I swallowed again. He didn't look, just kept on with the tongs on the bacon, moving it around in the skillet. "$2 for 3 or $5 for 5," he said.
"That's a buck a rasher!" I said.
"I guess it is."
I spent $50. Two years later I was living on the streets, collecting empties, spending it on bacon.
I have no regrets.
never. drain. bacon grease.
Thats just fucking sacrilege
I'll stick to my tried and true stainless steel cooling rack on a baking sheet. I also feel that 400* is a bit high for bacon, I prefer 350* for 15-20 minutes; I prefer mine on the chewier side, so 15, but wife likes the crispy so 20. And least we forget, a sprinkling of brown sugar on each piece
Try that wire cooling rack on top of the pan .. no foil.