Recipes to Share

Monday, March 22, 2010

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. : )


Blogger Stephie C said...

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!

March 22, 2010 at 2:46 PM  
Blogger Lois said...

We do the same but without the baking stone - we line a cookie sheet with parchment paper (not wax paper).

March 22, 2010 at 2:48 PM  
Blogger wendy said...

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!

March 22, 2010 at 2:49 PM  
Blogger Shirley said...

I like mine just done to where it's still chewy. Do NOT like crunchy bacon. LOL!

March 22, 2010 at 2:52 PM  
Blogger Chels said...

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!!

March 22, 2010 at 2:52 PM  
Blogger Stephanie said...

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. :-)

March 22, 2010 at 2:58 PM  
Anonymous Anonymous said...

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?

March 22, 2010 at 2:58 PM  
Blogger Cheri said...

Too bad I don't have a convection oven...

March 22, 2010 at 3:01 PM  
Anonymous Anonymous said...

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.

March 22, 2010 at 3:04 PM  
Anonymous Anonymous said...

We've always done ours this way too!! WAAAAAY easier to clean up and I love how crispy it gets. I hate slimey bacon :-)

March 22, 2010 at 3:05 PM  
Blogger Suzy Girl said...

Was wondering where all the grease goes to? Doesn't it drip?


March 22, 2010 at 3:07 PM  
Blogger Heather said...

That's how I make it too. Makes the crispiest, yummiest bacon ever!

March 22, 2010 at 3:12 PM  
Anonymous Anonymous said...

I'm doing this tonight! You're the best Becky!

Cindy Key

March 22, 2010 at 3:21 PM  
Blogger Heather said...

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. ;)

March 22, 2010 at 3:27 PM  
Blogger Jill said...

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.

March 22, 2010 at 3:55 PM  
Anonymous Angela said...

so funny...I am a bacon snob too...and ALWAYS order mine extra crispy's really the only way to eat bacon!

March 22, 2010 at 5:02 PM  
Blogger senovia said...

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

March 22, 2010 at 5:41 PM  
Anonymous Debrajane said...

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.

March 22, 2010 at 6:11 PM  
Blogger jbuffan said...

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 !!

March 22, 2010 at 7:40 PM  
Blogger Marcia said...

oh. my. this sounds awesome. Can't wait to try it.
one question: does it splatter everywhere inside the oven?

March 22, 2010 at 9:53 PM  
Blogger wallgaier said...

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

March 22, 2010 at 10:03 PM  
Blogger ChefKate said...

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!!

March 23, 2010 at 11:01 AM  
Blogger Hilary said...

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!

March 24, 2010 at 11:09 AM  
Anonymous Anonymous said...

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.

March 25, 2010 at 9:41 AM  
Blogger Unknown said...

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!

March 26, 2010 at 12:42 PM  
Blogger Manhattan Mandie said...

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!

March 26, 2010 at 12:47 PM  
Blogger Heather said...

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!

March 26, 2010 at 1:02 PM  
Blogger Chrystal said...

this is EXACTLY how I make our bacon, too. :) glad to see I am not the only one!

March 26, 2010 at 1:25 PM  
Blogger iKari Designs said...

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!!

March 26, 2010 at 1:54 PM  
Blogger My Happy Place by Vanessa said...

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!

March 26, 2010 at 2:04 PM  
Blogger Leeann said...

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.


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.

March 28, 2010 at 5:53 PM  
Blogger Amy from Colorado said...

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!

March 31, 2010 at 12:18 PM  
Blogger Sara Carns said...

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!

April 3, 2010 at 6:35 PM  
Blogger Holly said...

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?

April 8, 2010 at 4:22 PM  
Blogger Unknown said...

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.

April 11, 2010 at 7:20 AM  
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