Recipe by JOYCE
"This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It 'fries' up flat and doesn't curl, which looks great beside a breakfast plate of eggs, and makes BLT sandwiches much easier. Very nice when feeding a family or crowd."
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thick sliced bacon
I am the submitter to this recipe. No need to line your cookie sheet. Allrecipes did not include that you must use a cookie sheet with raised edges, make sure it is THICK sliced bacon, the thin will burn too quickly and to be very cautious when taking the bacon out of the oven. I usually drain mine before TURNING it after 7 minutes. I hope that this helps. Enjoy!
this is good,but i like to sprinkle brown sugar. makes it even better!!!
This method of cooking bacon when you're either cooking a big breakfast or when you're making a lot of bacon is like having a kitchen assistant! More important, it turns out beautifully. However, I always use an oven temperature of 400 degrees, and find it takes 15-20 minutes. I've heard of brushing the bacon with maple syrup or sprinkling on brown sugar during the last few minutes of baking, but I've never tried that. Thanks for passing this easy cooking method along to others.
I have been doing this for years as I learned it in a restaurant I worked at. I line my baking sheet with foil. I didn't see any one mention this tip: Lay a sheet of foil over the top loosely to prevent spattering all over your oven! Remove top foil about 5 minutes before its finished baking for final crisping(I pour off the excess grease at this point,too.)
I will not use a frying pan ever again after using this method! I always place my cooling rack over my sheet pan and place the bacon on top. That way the grease drips through the rack and my bacon comes out crispy every time.
This is how I cook my bacon only I don't use thick sliced and I put my oven at 425 because it gets crispier...and I find turning it once helps both sides to be crispy....It's easy and you can just throw away the foil....
Wow. I am excited about this recipe! I love bacon and usually make it every weekend. If I'm pressed for time I'll do it in the micro but that is not as good. This morning I decided to try this recipe. Since it was just me (the cat had a piece too and she loved it) I only made a few pieces so I decided to make it in the toaster oven. I don't think 350 is high enough, so I did 450 for 10 minutes, then flipped it and cooked it for a few minutes more. It was perfect!! Crispy, flat and evenly cooked. Plus, cleanup was a snap (I used a sheet with edges). It was even easier to pour the bacon grease into my glass dish I save the grease in!! I don't know that I'll ever fry bacon again. One other great thing about making it this way is no odor lingers. Great recipe. Even if you're not baking for a crowd. By the way, you don't HAVE to use thick cut bacon. In fact, I used the lean Oscar Meyer Center cut. TRY THIS!!! Oh, and for a special treat sometime, when the bacon is almost done sprinkle it with a little brown sugar and a dash (just a dash) of cinnamon. This is also fantastic if you baste with just a little bit of maple syrup. Wow! Told you I'm excited about this recipe!!:))
I love bacon, but I hate frying it on the stovetop. For myself, I generally nuke it to reduce some grease/fat, but DH is not a big fan of nuked bacon. I'm so glad I stumbled across this "recipe" (more an alternative cooking method, than recipe). So simple. I place a wire rack in/on a cookie sheet and lay the bacon on top so the grease drips below. I can only fit 6 pieces of bacon per cookie sheet (not touching...could prob squeeze 10). I do not drain or flip, just bake at 400 for about 10-15 minutes for flat perfectly crispy bacon.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon for the Family or a Crowd
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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