I've tried several different oven bacon recipes, usually with the result of filling my oven and kitchen with smoke, setting off every smoke detector in the entire house, and, a long time later, having either too tough bacon or soggy bacon. There was never a middle ground in bacon texture when I tried baking it.
I tried making bacon in the microwave too. That results in going through a half roll or paper towels, dangerously super-heating my plates, and getting a few pieces of bacon done at a time, with similar texture issues.
But today, oh glorious day, I found method for making
Perfect Oven-Fried Bacon
Here's the key trick:
Do NOT pre-heat your oven.
Once you know that, the rest is super easy.
- Line two baking sheets with aluminum foil. (Use baking sheets with rims to contain grease).
- Place strips of bacon on the baking sheets. I found that each baking sheet held about half a pound without any overlapping of strips.
- Put the baking sheets in the COLD oven. Then close the door and turn the oven on to 400.
- Bake. The original recipe said to bake for 17-20 minutes. Mine took closer to 30. They are done when they turn a golden brown without being or looking crispy.
- Take them off the baking sheets as soon as they are done and transfer them to a tray of paper towels. Do this right away. I mean it.
- Eat. They are juicy, delicious, and reasonably mess free!
My next cooking adventure will be a chocolate volcano cake. Somehow a science lesson on Venus led to me promising Toa of Boy that we'd make a volcano cake together. I'm considering two recipe options. One is from the Pioneer Woman, because you can't go wrong with Ree. And one is a hot fudge cake which I've made before with success.
We'll see which one Toa prefers.