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Bacon in the oven - Page 3

post #31 of 37
11/24/08 at 3:08pm
Quote:
Originally Posted by Connemara View Post
What's the best way to do it? I found this recipe...does it sound like it will produce crispy bacon? I like mine near-burnt.

  1. Preheat the oven to 425 degrees F (220 degrees C or gasmark 7)
  2. Take a large cookie sheet with a lip and cover it in aluminum foil. I like the wide heavy duty stuff that can cover the tray with a single piece.
  3. Arrange the bacon on the sheet without overlapping.
  4. Bake for six minutes.
  5. Turn the cookie sheet around 180 degrees.
  6. Bake for another 4-7 minutes depending on your oven and how crispy you like your bacon.
  7. Lift the bacon out with tongs and set on a plate covered in paper towels. I dab the tops with another paper towel too.

Hey connemara, I notice that you have a love and respect for bacon. Have you tried the thick cut bacon that you get at better places like Whole Foods or good butchers? I have only ever used them in cooking to make bases etc... but has anyone ever tried putting them in a pan for breakfast? Can they get the same crispiness and taste?
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post #32 of 37
11/25/08 at 11:10am
Are you talking of back bacon? I prefer it over the ordinary kind on BLTs.
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post #33 of 37
11/25/08 at 1:42pm
Although baking definitely yields the flattest crispy bacon, I often prefer to cook in a pan because I want to cook something else (usually eggs) in the grease. You can get crispy bacon from most cooking methods if you allow it to cool on a rack. Really almost anything which is supposed to be crisp or have a crust of some kind benefits a great deal from rack cooling.
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post #34 of 37
11/25/08 at 10:00pm
This methods works great especially if you're cooking for mass people.
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post #35 of 37
11/26/08 at 1:52pm
They do it in the Army and we all know how good their food is.
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post #36 of 37
11/26/08 at 2:18pm
Quote:
Originally Posted by Zandros View Post
Are you talking of back bacon? I prefer it over the ordinary kind on BLTs.

+1 on the back bacon
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post #37 of 37
11/28/08 at 9:34am
Ah the pig and the wild boar. So useful in so many ways.
http://www.spiegel.de/international/...554831,00.html
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