bacon: my way
"And please make sure the bacon is extra crispy."
I still hear my mom's voice as she kindly insisted that the waiter personally see to it that her bacon is prepared just right. This is what she requested every. single. time. I used to be a little embarrassed that she was so particular about bacon. I mean - it's just bacon, right?
Now I'm older. I'm wiser. I see the benefits to having bacon prepared properly. And like my mom, I've totally become a bacon snob. And today, I'm pleased to announce that I have officially nailed it. I totally have it down for making the best bacon ever. Mom, you'd be so proud. I can't wait to make you a batch of crispy bacon.
So I'm sharing with you my bacon secrets. Of course there are many "right" ways to make bacon. This is my way. I invite you to share your own bacon tips in the comments.
Shall we call it ... BECKY BACON (??)
I can't claim much in the kitchen. I really don't make up recipes. And David claims to be better than me at most things in the kitchen. So yes, we will call this Becky Bacon. It has taken me years to perfect the art of getting this right.
1. Use a baking stone (make sure it has edges because the grease will puddle!) from Pampered Chef. I've used this one for bacon (and many other things) for 10-15 years.
2. Do it in the oven, not on top of the stove. This reason alone is worth it: Much cleaner. No splattery mess on your stove top.
3. Convection temperature set at 400 (which means that my oven automatically stops at 375 degrees because I set it on convection).
4. 40 minutes. Leave the bacon alone for 40 minutes. No flipping. Nothing. And I don't cover it. After 40 minutes, the bacon should look crispy, verging on sightly burnt.
5. Upon removal, the bacon comes off the stone and onto a plate with paper towels ready to absorb the dripping grease.
6. Allow to settle and cool a little and get a little more crispy here for a few minutes.
That's it. I'm telling you -- it will melt like buttah in your mouth. And if you happen to need to crumple the bacon for, say, an omelet or a recipe like this one, well then -- you will love how the bacon just falls apart.
And since I know a few of you are wondering ... yes, I totally use disposable rubber gloves to crumple my bacon.
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Added note: My friend just sent me a picture of her black bacon. Oops! This is a friendly reminder to anyone making bacon in the oven ... to WATCH your bacon. Each oven is different. Just watch for it to get crispy and to start getting dark like it wants to start thinking about being burnt. Don't just rely on my 40 minutes. : )
I still hear my mom's voice as she kindly insisted that the waiter personally see to it that her bacon is prepared just right. This is what she requested every. single. time. I used to be a little embarrassed that she was so particular about bacon. I mean - it's just bacon, right?
Now I'm older. I'm wiser. I see the benefits to having bacon prepared properly. And like my mom, I've totally become a bacon snob. And today, I'm pleased to announce that I have officially nailed it. I totally have it down for making the best bacon ever. Mom, you'd be so proud. I can't wait to make you a batch of crispy bacon.
So I'm sharing with you my bacon secrets. Of course there are many "right" ways to make bacon. This is my way. I invite you to share your own bacon tips in the comments.
Shall we call it ... BECKY BACON (??)
I can't claim much in the kitchen. I really don't make up recipes. And David claims to be better than me at most things in the kitchen. So yes, we will call this Becky Bacon. It has taken me years to perfect the art of getting this right.
1. Use a baking stone (make sure it has edges because the grease will puddle!) from Pampered Chef. I've used this one for bacon (and many other things) for 10-15 years.
2. Do it in the oven, not on top of the stove. This reason alone is worth it: Much cleaner. No splattery mess on your stove top.
3. Convection temperature set at 400 (which means that my oven automatically stops at 375 degrees because I set it on convection).
4. 40 minutes. Leave the bacon alone for 40 minutes. No flipping. Nothing. And I don't cover it. After 40 minutes, the bacon should look crispy, verging on sightly burnt.
5. Upon removal, the bacon comes off the stone and onto a plate with paper towels ready to absorb the dripping grease.
6. Allow to settle and cool a little and get a little more crispy here for a few minutes.
That's it. I'm telling you -- it will melt like buttah in your mouth. And if you happen to need to crumple the bacon for, say, an omelet or a recipe like this one, well then -- you will love how the bacon just falls apart.
And since I know a few of you are wondering ... yes, I totally use disposable rubber gloves to crumple my bacon.
------
Added note: My friend just sent me a picture of her black bacon. Oops! This is a friendly reminder to anyone making bacon in the oven ... to WATCH your bacon. Each oven is different. Just watch for it to get crispy and to start getting dark like it wants to start thinking about being burnt. Don't just rely on my 40 minutes. : )
