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Miles Brown
Miles Brown

How To Cook Bacon



Nana, will the bacon brown and get crispy with the parchment paper on top? I have had issue with some splattering when cooking bacon in the oven and like your idea, as long as it gets brown and crispy.




how to cook bacon



I was very hesitant to try making bacon in the oven after an experience in Flagstaff AZ (Elevation 7500) feet) where is seemingly took forever for the bacon to cook and we ended up moving it to a frying pan.BUT I did try it again in Phoenix AZ (Elevation 1086 feet) AND it turned out FANTASTIC! Cleanup was easy as I used parchment paper as suggested. I have found that elevation makes a difference in cooking just about everythingBeware: The recipe has 2 different cooking times: the first in the PREP TIME section; the second in the INSTRUCTIONS section.Fortunately I watched the bacon carefully after 10 minutes, as suggested in the recipe, as it only took 14 minutes to cook. I also rotated the pan as suggested.Definitely my new way to cook bacon!!


Just tried the oven bake method! Just genus! The bacon was wonderful and I cooked all of it for meal prep! Clean up was smooth and effortless! I used the bacon for the brussels sprouts recipe and oven baked them both at same time! Added cranberries to it too! OMG!


Due to watching a grease fire when I was younger, I have a fear of cooking anything grease-heavy on the stovetop. I tend to microwave a lot of food but I love this! I use a broiler pan and line the bottom part with foil at 19 mins it comes out perfect.


Bacon in the oven is a great idea, especially if you want to cook a larger batch. I cook at 375 for about 25 minutes. Less likely to burn if you have thinly sliced bacon. I use the same technique for thick bacon and then put it under the broiler for a couple of minutes at the end. Cook 2 sheets at a time and rotate and switch places half way through. Do not skip using the parchment paper. It is a cleanup godsend.


What meal isn't improved by crispy, chewy bacon? Making this essential food may seem like a no-brainer, but then think back to all those fatty, floppy strips you've been served. Even the simplest food benefits from proper cooking. Here are three foolproof methods to see you through breakfast and beyond.


Vanessa Greaves is a Senior Editor at Allrecipes with nearly two decades of experience helping home cooks gain confidence in the kitchen. A self-taught cook who grew up reading cookbooks for fun, Vanessa lives and breathes the challenges faced by busy everyday cooks to get dinner on the table.


There's no denying that bacon is one of the most iconic breakfast foods, but it isn't especially easy to cook correctly. Frying bacon on the stove can be a little dangerous as the fat renders and splatters, and it's easy to end up with an unevenly cooked final product. But how can you cook bacon the right way?


The fine folks at America's Test Kitchen figured out that adding just a little water to your frying pan yields deliciously crisp, evenly cooked bacon with none of the hazards traditionally associated with making this favorite food.


First, place your bacon in the pan and add just enough water to cover the bottom of the pan before turning the stove to high heat. When the water has boiled, lower the heat to medium, and once the water has evaporated, reduce the heat to low. Continue to cook the bacon until it's at your desired crispiness.


Follow package directions; start with an unheated pan. Cast-iron skillets work especially well. Add slices in a single layer and turn the stove to medium heat. Cook until brown on bottom, usually about 3-4 minutes, then flip with tongs and cook until brown on top, usually about 2 more minutes. Drain on a paper towel-lined plate.


Place slices side by side on a rack in a shallow-sided baking pan. You can use a rack inside the pan if you want drippings to fall below the bacon; line with aluminum foil to minimize cleanup. Place in a cold oven, close the oven door and turn oven on to 400. Bake for 15 to 20 minutes, or until bacon is crisp; watch carefully during the last few minutes of cooking. Remove and put on a paper towel-lined plate to absorb extra fat.


Cut down on splattering by placing slices on a microwave-safe rack or a plate lined with microwave-safe paper towels. Do not overlap bacon. Top with two more layers of paper towels. Microwave on high (2-3 minutes for 2 slices, 4-5 minutes for 6 slices), checking frequently as you get near the end of baking time. You can cook in 30-second bursts towards the end to make sure your bacon doesn't burn.


* Check texture; bacon should be crisp. If you press on it with a fork and it's soft, give it more time. (Some people may prefer bacon a little chewy; if you're one of those, at least make sure you see browning and that the meat is no longer red.) Bacon will continue to crisp for a bit after you remove it from a heat source.


Maple syrup, brown sugar, honey, pepper and more complement bacon's saltiness. Smoking with woods such as apple or hickory creates subtle distinctions, too. But take note of labels promising things such as "hickory flavor." This isn't true smoked bacon.


To store bacon in the freezer, put bacon on a baking tray and flash-freeze for 2-3 hours, then transfer to a ziplock bag or airtight container. You can wrap a couple of strips with plastic inside the bag or container, making it both easier to remove a small amount of baking and cutting down on the chance of freezer burn. Use within a month.


Reheat cooked bacon by putting it in a skillet over medium heat for a couple of minutes; in a 350-degree oven for 8 to 10 minutes; or in a microwave on a paper-towel lined plate (with another towel on top of bacon) for about 10 seconds a slice.


Bacon is a cured pork product that comes in both smoked and unsmoked versions. Streaky bacon has a higher fat content and is thinner in shape, while back bacon is leaner. Both versions cook quickly and can be chopped and added to dishes, or eaten for breakfast, stuffed into a sandwich or piled onto pancakes. Follow our guide for different cooking methods and top tips.


Try our best ever bacon recipes for mouthwatering breakfast spreads, salads and satisfying lunches. Plus, make sure your kitchen kit is up to scratch with our review of the best non-stick frying pans.


Put the bacon in a non-stick frying pan set over a medium heat. When the fat starts to run out from the bacon, increase the heat and cook for 1-3 mins on each side, depending on how crispy you like it.


Give a classic breakfast sandwich a twist with our egg-in-the-hole bacon sandwich. Slice to enjoy the runny yolk, and use smoked streaky bacon for a savoury, crispy base. Sourdough bread makes this extra satisfying, and the perfect indulgent weekend breakfast.


Whip up our spinach, bacon & roquefort tart using just six ingredients. Transform a humble sheet of shop-bought puff pastry with creamed spinach, sweet cherry tomatoes, cheese and streaky bacon. If you're entertaining at short notice or need a no-fuss lunch for a crowd, look no further.


Our leek & butter bean soup with crispy kale & bacon is a favourite winter warmer. The butter beans make this soup creamy and silky smooth, and also help to thicken the base. It's a simple, healthy recipe that's sure to please the whole family. The toasted hazelnuts, crispy kale and salty bacon add an extra punch of flavour and texture.


Need a simple but stunning brunch dish? Stack up our fluffy American pancakes with cherry-berry syrup with rashers of crispy bacon. The combination of the tangy cherry syrup and salty-but-sweet maple bacon is simply irresistible. Spread on a layer of creamy mascarpone and tart fruit between each pancake.


Here is my thinking: When I pan fry bacon, my kitchen fills with smoke (and I have no hood. *sad trombone*). I would hope that baking would either eliminate this or keep most of the smoke in the oven and slowly seep out instead of walking around in a smoke cloud for an hour.


It turned out great. The one on a rack turned out better and noticeably less salty than the one directly in cast iron. There was zero smoke to speak of. I was able to knock out the rest of breakfast and leave the bacon unattended, which was a nice surprise. After seasoning the two skillets, I still had 2 oz of grease left, which was also neat.


This works well. Followed many times. For convenience, I cook 2 lbs in 3 batches over a rack and a pan lined with parchment paper. I keep the bacon fat for roasted potatoes and fried eggs. And freeze most of the bacon for sandwiches, eggs, and salads.


BaconA Slice of BaconA Box of BaconPrice$20Slices in a box7Burger o'meterHeight0.04mWeigth0.26kgCal325Bacon is an ingredient the player can use to make burgers. It can be bought at the supermarket for $20, or opened in a Cargo Box. A box contains 7 slices of bacon.


Bacon can be prepared in many different ways, but frying bacon is the traditional method. You can eat bacon with eggs, pancakes, and other breakfast foods. You can even crumble it up and add it to salads. If you don't have access to a stove and a skillet or frying pan, don't worry, there are alternatives!


Preheat the oven to 375F. Cover a large baking sheet (with a 1/2- to 3/4-inch lip to catch the grease) with parchment paper or foil. Place the raw bacon in a row side-by-side on the parchment paper. Bake in the oven for 15 to 20 minutes until bacon is done to your liking. Remove bacon to paper towel-lined plates and pat dry.


Now you have our repertoire of bacon-cooking methods, you might find you use a few methods interchangeably, depending on the tasks or recipes at hand. If you need bacon recipes to put your new skills to work, check out our recipes for bacon fat mayonnaise and pancetta parmesan pasta. 041b061a72


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