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.
------
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. : )
at
1:50 PM
50 Comments:
Oh yes we do our bacon in the oven too! I never thought to use my pampered chef bar pan though! Excellent! Trying this soon!
We do the same but without the baking stone - we line a cookie sheet with parchment paper (not wax paper).
Yum, this sounds great! We just got a convection oven and I was at a loss with what to cook on that setting, but this will be the first thing I try!
I like mine just done to where it's still chewy. Do NOT like crunchy bacon. LOL!
Bacon in the oven is the only way I do it! A while back I made some bacon pieces for a baby shower baked potato bar. The women raved about the taste/texture and I was surprised to learn that most of them had never cooked bacon in the oven! p.s. I absolutely love the garlic chicken farfalle- thanks for sharing!!
I, too, am a bacon baker. The stove-top method makes such a mess and takes much longer. I do it in a regular oven on a cookie sheet. It comes out PERFECT. :-)
2 questions - what would be the setting for a conventional oven and 2nd do you need to cover it so it does not make a mess?
Too bad I don't have a convection oven...
I too prefer to cook my bacon in the oven. However, I use the Pampered Chef 9x13 pan (I refer to it as my deep dish lasagne pan). I've never timed mine but, thick I will start using your rule of thumb of 40 mins. in a regular oven.
We've always done ours this way too!! WAAAAAY easier to clean up and I love how crispy it gets. I hate slimey bacon :-)
Becky,
Was wondering where all the grease goes to? Doesn't it drip?
Thanks
That's how I make it too. Makes the crispiest, yummiest bacon ever!
I'm doing this tonight! You're the best Becky!
Cindy Key
rakeyandcindy@yahoo.com
I love crispy bacon! Time and setting on a conventional oven? I don't think I can talk dh into a convection based on the need for perfect bacon. ;)
How about the odor? I love crispy bacon but hate to cook it because then the whole house smells awful. I haven't tried it in the oven, does it smell up the house? I usually cook it outside on the bar-b-que.
so funny...I am a bacon snob too...and ALWAYS order mine extra crispy too...it's really the only way to eat bacon!
I just learned to do this in the past year. It's totally perfect every time. I think I do it a little hotter and quicker than you, though. I also forget about it and let it cook a little too long once in a while. lol
I do it in the conventional oven at 375 but it seems to cook a lot quicker than 40 minutes. For a special treat pat brown sugar onto both sides of each strip, and then twist it and lay it out onthe cookie sheet and bake, very yummy.
I have heard of this before although have not tried it.....yet.
I am proud to be a bacon snob.
I also order it extra crispy, "please make sure it doesn't wiggle"
If you want it really crispy, deep fry it !!
oh. my. this sounds awesome. Can't wait to try it.
one question: does it splatter everywhere inside the oven?
thanks.
AND.....I am beyond thrilled to pass the 'bacon baton' to my wonderful daughter!! Some things take a while to 'perfect'!!!! congratulations on making it!!
Love, Mom
There are no splatters in the oven - it cooks slower than on the stovetop and the stone keeps the oven temp consistent. I do suggest you check it at 20 minutes if you get the less expensive and thin pieces. Typically it takes me 30 minutes in my oven, and I use a "normal" oven! The Large Bar Pan can cook about a pound of bacon at once.
Becky - are you a Pampered Chef Consultant? If not, I'd love to talk to you about it!!
I'm an oven baker, bacon snob too. My only question... Do you have a personal preference on the brand or type of bacon (thick, regular, etc.) I have noticed some brands cook better and have less fat but I have not found the perfect brand. Thanks!
My mom taught me how to make bacon crispy, or any way you want. She cuts the strips into about 1" pieces, dumps it into a LARGE frying pan (with high sides), and stir-fries it until desired crispness. Who says it has to be in strips before breaking it up to eat!? Our out-of-town relatives have named this "Sarah-fried bacon", since they had never thought to do it this way. Works great.
Very nicely put, Becky. Pampered Chef stone and in the oven it goes.
I never used to make bacon until my PC lady told me to try to stone. Now I cook EVERYTHING on those things!
For those of you wondering, all bacon has a BAKE: set of directions on the back. It's usually around 400 degrees in a conventional oven for around 18-20 minutes. PERFECTLY cooked, and no turning or messing with it!
We do ours in the oven on a PC stone too! Love it that way! I actually enjoy my bacon almost burnt. It makes a great Bacon and Jelly Sandwich that way.... just toast your bread, butter it, then spread on some strawberry jelly and add your bacon strips... YUMMY!
We have the Pampered Chef bar pan and use it for just about everything (it makes great French fries) but have never tried bacon on it. I'll be sure to try it out next time we have some. Thanks for the tip!
this is EXACTLY how I make our bacon, too. :) glad to see I am not the only one!
Add me to the list of oven baker bacon snobs!! Never tried my PC Bar pan (which I use for literally everything ... why not bacon?) but have used the large metal bar pans successfully. I have no doubt that the PC stone will only add to the delight of my bacon loving family :D I'm pulling some out of the freezer right now for breakfast tomorrow!!
I learned this long ago! Clean up is easiest in Pampered Chef stones too! Love mine!! Will never go back to frying bacon on the stove top!
I have never tried this but will! My kids love bacon and I hate to fix it because of the mess and I never seem to get it right.
Becky,
Since you love to cook and try new recipes, I thought you might be interested in my what I fix for my mornings I usually prepare this on Sunday afternoon. Easy peasy and really yummy!
Best Homemade Granola
3 cups oats
1 cup coconut
1 cup chopped nuts (I use pecans)
2/3 cup raisins
1 1/2 tsp cinnamon
1/2 tsp salt
mix all ingrediants together
Melt 1/4 cup butter or margerine (I use I Can't Believe It's Not Butter) and combine with 1/4 cup honey
Dirzzle over dry ingrediants and stir until dry mix is covered.
Spread on a baking sheet and bake at 350 for 25 minutes stirring every 5 minutes (if you don't it will burn).
Serve on top of homemade oats or ice cream.
Best Homemade Steel Cut Oats
1 cup steel cut oats
5 cups of water
raisins, cranraisins, and/or dried fruit to your liking
dash of salt
brown sugar - however much you like
Add all ingrediants to your crock pot (I have a very small one that I use specifically for oats) and cook on high for 4-5 hours.
Stir frequently
Refrigerate and you will have enough for the week.
One bacon tip that I saw on food network years ago was after cooking your bacon you can freeze it in ziplock bags. That way on a busy morning, take out how much you need, microwave it for 5-10 seconds and you have bacon without all the grease! Great for the kids who happen not to be "bacon snobs" yet but still need something for breakfast on a busy morning! I cook up a couple of packages at a time and freeze what we don't eat. Saves me a lot of time and mess down the road!
Yummm... I've made bacon in the oven, too and it is lovely! Sometimes I like to sprinkly Worcestershire sauce (which I normally abhore) and brown sugar on top then bake it. You would probably have to reduce the temp/time though so the sugar doesn't burn. Thanks for sharing, Becky!
Hi Becky - - a very long time ago you shared a weekly sheet that you use for food shopping & meal planning. Would you share the pdf document again?
Great camping tip - precook the bacon until about half done (which ever method you prefer.) Then, put it in zip-lock bags and into the cooler or trailer frig. Then when you want to use it for breakfast, it is so much quicker and way less grease to mess with. Just finish it up in the frying pan on your camp stove.
This information offered by you is very constructive for proper planning
Thanks for sharing this vast knowledge to us in this single article.
I really appreciate your work. You are going well.
I was surfing net and fortunately came across this site and found very interesting stuff here.
Immensely thought out! This was the most detailed article
I will really appreciate the writer’s choice for choosing this excellent article appropriate to my matter
Each & every tips of your post are awesome.
Thanks for sharing this marvelous post. I am very pleased to read this article.
Remarkable! Its in fact amazing post, I have got much clear idearegarding this article.
Great article. Keep writing such kind of information on your page. I'm really impressed by your blog.
Appreciate you sharing, great blog article.Really looking forward to read more. Want more.
This post is really astounding one!
I was delighted to read this, very much useful.
Many thanks Feel free to visit my website;
Thank you for consistently pouring excellence into every blog post. Your commitment to sharing valuable insights and fostering engagement is truly commendable. Your blog has become a guiding light, offering a wealth of information and inspiration. Keep shining with your fantastic work!Middlesex County Reckless Driving Lawyer and Middlesex County Driving Without a License Lawyer
Post a Comment
Subscribe to Post Comments [Atom]
<< Home