Bacon in the Oven
Another guest blog from my amazing daughter!
by Laura Goodbody
What do you think of baking bacon?
The traditional way to cook bacon is on the stovetop in a frying pan or griddle. I have a few problems with that method:
1. It’s really messy. the stove gets spattered with grease — as do your hands and even your clothes.
2. It makes the whole place smell like bacon. For hours and hours. I know most people love the smell of bacon and I do too…for a short while…in the morning. After I cook bacon the old-fashioned way, its odor lingers not only in my house but on my clothes and hair.
3. It limits how much you can cook at a time. Unless you only want to cook about five strips of bacon, you have to do many batches in a pan to get enough bacon for a larger-than-two-person crowd.
So recently I have gotten into cooking bacon exclusively in the oven on a sheet pan. I like it because you can put the pan in the oven and walk away for 15 minutes, leave the bacon to itself. All you need to do to is flip it once at this 15-minute interval to make sure it doesn’t burn. It’s done after about 20 minutes in a 350°F oven.
Before I tried this approach I read some internet recipes. It seems that the primary complaint about oven-cooked bacon is that it turns out dry. I haven’t found this at all. My baked bacon produces plenty of grease to keep the bacon moist throughout the cooking process. It is a little more difficult to assess the done-ness of the bacon than on the stove top, where you are constantly tending to it, but overall I’ve been very happy with the results.
So, what do you think about baking bacon? I’ve become a convert to this method because it’s cleaner, takes less attention, and still produces one of the most delicious foods of all time.
copyright © Laura Goodbody