Easier, Healthier Oven-Cooked Bacon

24 Apr

Y’all still here? Sorry I haven’t been around. We headed out of town for spring break and then spent last week playing catch-up, and I haven’t cooked anything new in awhile. But today, I have a great tip for you!

Bacon has been the hot food for awhile, and while stovetop frying is still a delicious way to cook it up, it’s hugely greasy and very, very messy. And I for one do not enjoy splatter burns all over my hands, which is what I get frying bacon.

You probably already know you can “fry” bacon in the oven. The problem with that, of course, is that you generally end up with bacon that’s submerged in a pool of grease on the sheet pan. Not great for crisping, and, quite frankly, disgusting to contemplate.

Enter your cooling rack. Yes, the same one you use for cookies and breads and baked amazingness. Note: if you don’t have one of these, they are a true multi-tasker and make a huge difference in the kitchen–great for baking but also good for many other things. They’re like $5, and I highly recommend procuring one or two.

Here’s the trick: Line your baking sheet with foil and put your cooling rack on top of it, just like you would if you were cooling cookies on it. Spray it with olive oil or other nonstick stuff; bacon has a lot of fat, but it’s all going to run off and if you don’t spray your rack, you’re going to be scraping bacon bits off it for a good long time.

Lay your bacon on the sprayed rack and bake it at 425 degrees for about 20 minutes–start checking on it after 10, because your oven is going to cook differently than mine. When it reaches its desired done-ness and crispyness, pull it out. See how all the fat is on the baking sheet where it’s not touching your yummy bacon?

Neat, eh?

I hope you’ll try this soon. And I have an amazing recipe for you later this week–I promise!

 

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