I was relaxing with my Cooking Light magazine when I got to the article entitled, “30 Common Cooking Mistakes“. Out of the thirty, I found one really interesting. It suggested cooking bacon in the oven for an even, crisp look. I tried it and was astounded at how well it worked. I followed their instructions exactly:
1.) Line a jellyroll pan with aluminum foil.
2.) Set a wire rack on the pan.
3.) Place the bacon in a single layer on the wire rack.
4.) Bake at 400 degrees for 20 minutes
The result was perfect bacon and almost no mess (I hate the grease splatters when I use a skillet.) My biggest question is why have I never heard of this before?
Amy Stokes
I learned this from Ina Garten, and her extra trick is really great. About halfway through, brush on a bit maple syrup- delicious!
Holly
That sounds extra yummy! I’m going to try it tomorrow morning!
Wade
That is blasphemy! Bacon was designed by a higher power to be cooked in a skillet. Otherwise what good is a skillet anyway? I demand this baked bacon malarkey cease at once.
Holly
Wade – just wait till you taste it. It is REALLY good bacon. Especially for those of us who haven’t quite mastered cooking it in a skillet.
Carol
I read the same article in my CL magazine when it came in the mail – haven’t tried it yet – but I’m so happy to hear that it works really well from a trusted source!!! Thanks for sharing, Holly!