I've been cooking bacon this way for 30+ years--I married a chef, and learned many "tricks-of-the-trade". If you order bacon at a restaurant, this is basically how it was cooked. Home ovens can vary in temperature, especially if you have had yours for a while. Raise the temperature a bit on this recipe if the bacon isn't cooking as fast as you'd like. Turn on the exhaust fan while the bacon cooks. I drain the fat off the bacon half-way through the cooking time. I don't remove the bacon when I do this, I just carefully tip the baking pan at one end and drain the fat into a container. I turn the bacon once during baking, but this is just a personal preference. I also line the pans with foil. I have a large extended family, so that when we all gather for our traditional Christmas morning abelskiver breakfast, I bake six packages of bacon the afternoon before, refrigerate it until morning, then re-heat it briefly before serving. My family never knew that I did it this way, and they couldn't tell that it had been cooked earlier.
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