Don’t you just want to bite into that crisp piece of salty bacon? I think everyone can agree (except maybe vegetarians) that bacon is one of the best foods on the planet. The sizzle when it fries, the delectable salty aroma, the crave-worthy crisp texture. Bacon makes everything better.
But sometimes frying up some bacon is a pain. Especially when you’re using your stove-top to make pancakes and eggs and there’s just no room for the bacon. When you oven-fry bacon you free up room on your stove and you don’t end up with bacon grease all over your counter and shirt. In fact, cleanup is a breeze with oven-fried bacon. And the bacon is just as crisp, promise.
Bacon makes sandwiches, breakfasts, pastas, and salads so. much. better. So here’s a tip so you can add bacon to anything, anytime in less than 2 minutes:
For bacon throughout the whenever, roast the bacon on soft side of being fully cooked. Store cooled bacon in an airtight container in freezer for future use. Reheat 2 slices of bacon in microwave on medium-high heat for 30 seconds or until warm. Cook longer when reheating more slices. Do not reheat with high power, it burns the bacon. Remember, you’re simply warming the bacon.
How to make How to Oven-Fry Bacon
Yield: 4-6 servings
12 slices bacon, thin or thick cut
Adjust an oven rack to the middle position and heat oven to 400 degrees. Arrange the bacon slices on a rimmed baking sheet lined with tin foil. Roast until the fat begins to render, 5 minutes, then rotate pan front to back. Continue roasting until the bacon is crisp and browned, 5-6 minutes for thin-cut bacon and 8-10 minutes for thick-cut (less time altogether if freezing for later, see tip above). Transfer with tongs to a paper-towel lined plate to drain.
From The New Best Recipe
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