I’ve been frying bacon all of my life. I even remember the days when we kept a can of bacon grease in the fridge and used it in other cooking.
For many years, that seemed unthinkable to me, but living in Poland, I’m coming back around to the idea.
Many years ago, Ed was running a golf course in Green Valley. The military provides great training and the apprentice program for PGA professionals added to that.
With all this experience, this was his time to oversee a restaurant kitchen. He brought home many food related stories, how the chef made the borderlaise sauce, and among other things, the fact that they baked their bacon.
We tried it at home for the first time Christmas morning, and I’m convinced; this is the way to cook bacon. There are many advantages when compared to my faithful frying pan:
- It doesn’t need to be tended constantly, just pop it in the oven and set a timer
- Your stove top/back splash/wall won’t be splattered in grease
- The bacon shrinks less and cooks more evenly
- The bacon stays flat (unless you have it jumbled up in a heap as it cools after leaving the oven as we did)
- Preheat oven to 350 degrees (175 C)
- A household cookie sheet will hold about a pound of bacon. Line the pan with parchment paper, foil, or in a pinch, wax paper as we have here
- Bake for 20 minutes or to desired crispness
|Another plus – you’ll be really popular!|