Who Knew?

I was relaxing with my Cooking Light magazine when I got to the article entitled, “30 Common Cooking Mistakes“. Out of the thirty, I found one really interesting. It suggested cooking bacon in the oven for an even, crisp look. I tried it and was astounded at how well it worked. I followed their instructions exactly:

1.) Line a jellyroll pan with aluminum foil.
2.) Set a wire rack on the pan.
3.) Place the bacon in a single layer on the wire rack.
4.) Bake at 400 degrees for 20 minutes

The result was perfect bacon and almost no mess (I hate the grease splatters when I use a skillet.) My biggest question is why have I never heard of this before?

5 comments
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  • Amy StokesFebruary 23, 2011 - 3:40 pm

    I learned this from Ina Garten, and her extra trick is really great. About halfway through, brush on a bit maple syrup- delicious!

  • HollyFebruary 23, 2011 - 7:38 pm

    That sounds extra yummy! I’m going to try it tomorrow morning!

  • WadeFebruary 23, 2011 - 7:44 pm

    That is blasphemy! Bacon was designed by a higher power to be cooked in a skillet. Otherwise what good is a skillet anyway? I demand this baked bacon malarkey cease at once.

  • HollyFebruary 23, 2011 - 7:45 pm

    Wade – just wait till you taste it. It is REALLY good bacon. Especially for those of us who haven’t quite mastered cooking it in a skillet.

  • CarolFebruary 24, 2011 - 8:41 am

    I read the same article in my CL magazine when it came in the mail – haven’t tried it yet – but I’m so happy to hear that it works really well from a trusted source!!! Thanks for sharing, Holly!