Ever tried baking bacon in the oven? I hadn't even heard of this until I caught a quick glimpse of someone else doing it in blogland. Sorry I can't remember where I saw it.
It's a great way to free up stovetop space and there's no turning, which means no splattering grease or having to hover over the frying pan. I layed out a one pound package on two baking pans [I read a tip that you're not supposed to let pieces touch] and put them in a 350 oven for 25-30 minutes. I shoved the top pan to the back and pulled the bottom pan to the front on the rack underneath. I don't know if that was necessary but I didn't read any tips from anyone who baked two pans at the same time. It would probably work just as well without this step. I didn't rotate the pans halfway through. I just put them in and pulled them out 27 minutes later. It did create a bit of hot bacon smoke so be careful opening the oven door. Also, I had to use a metal spatula to slide under and lift the pieces off. The ones I baked closer to 30 minutes were fairly brittle. Otherwise, I'm a big fan of this method. They came out very nicely cooked in straight, flat strips.
1 comment:
Yay! Such a nice alternative.
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