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)
Directions
- 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
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An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
tralf
I'm now a convert of baking bacon. I was surprised at how much more flavor it had compared to frying.
Jenn
I have never heard of baking bacon. I will try it this weekend. Thanks Lois.
Sue
I will try this. Thanks for the simple, concise information. I’m an avid cook and VERY anri-microwave but I’ve never found a better way to prepare bacon besides microwaving. It’s quick, cleanup is easy and the bacon always comes out perfect (I like my bacon cooked through & crispy). If you have 1 of the bacon cooking plates that has grooves it’s ideal so the grease goes to the bottom so it’s even a little healthier and crispier. I will try this method though as I will never fry bacon. The mess and the uneven cooking isn’t worth it.