December 17, 2011
Pork, Bacon, 5-Minute Prep,
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"When I make this I make lots and then freeze in bags using my Food Saver storage system, this method saves time and not to mention the greasy clean up that comes with frying, I pour the grease into a Pyrex measuring cup then save and refrigerate overnight or until hard then scoop out a few tablespoons at a time, freeze on plates then I place in freezer bags to use in recipes to add flavor, you may save or discard the grease
Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
For easier clean up line your pan with foil, then spray generously with cooking spray.
Arrange the bacon slices in one layer in the pan overlapping the slices slightly (this will prevent too much shrinkage). Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
Transfer to paper towels or a rack. Use immediately or freeze to use later. Heat in microwave to crisp up before serving.
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Best way to cook bacon by far! I use parchment baking sheets from the regional professional kitchen supply rather than foil - still works great and clean up is so easy. Thanks for a winning method!
Thanks, Kit for making life easier, especially when we head to the Lake and have a bunch of breakfast guests. I prep the bacon at home in bulk, freeze a dozen or so slices in ziplocs along with a frozen blob of cold bacon fat, and it's one less pan to pull out. Love it.
This works great, especially when you have a crowd for breakfast. I like making up a lb. of bacon and then putting it in baggies in the fridge for when I need them for breakfast or for a sandwich, then I just nuke it for about 30 seconds and they are good to go!
This turns out real nice but I still prefer to cook my bacon in a castiron skillet or griddle. I buy my bacon from a smokehouse by the slab and hand cut it thick.
This was on the top of my list to try. My bacon came out nice and crisp which is how we like it. This is extra good using thick bacon and it is the only way I choose to make my bacon from now on!
Since the first time I made bacon this way, I haven't made it on top of the stove again. It comes out great for everyone this way, I just let them remove theirs when it's done to their liking, and I get mine nice and crunchy letting it stay in longer. The leftovers freeze well and then I use them in recipes and take out as needed for breakfast too. What a great discovery!