• July 4, 2012

    Perfect Bacon


    Do you ever find simple things that are revolutionary to your cooking? Take this: bacon. Something I love, but never loved making. Cooking more than 4 slices would mean overcrowding the pan, inevitably resulting in uneven cooking. Rubbery, flabby bacon tails attached to charred bacon heads. But let’s be serious – who cooks less than half a dozen slices of bacon at a time?

    Then one day, I put it in the oven instead. The result? Perfectly crisp, evenly cooked bacon – even for a crowd!

    My trick is to set a low wire cooling rack inside a shallow roasting pan. This allows hot air to circulate all around the strips, while the grease drips down.

    My other bacon secret, since discovering the oven method: I always cook it in big batches. Drain it on paper towels, then freeze it in a ziplock bag. It reheats in 60 seconds in the microwave to provide the perfectly crispy makings of a mid-week BLT, or lovely crumbles to gild the lilly on a homemade caesar salad.


    • Bacon


    1. Preheat oven to 400 degrees. Set a low wire cooling rack inside a shallow roasting pan or rimmed baking sheet. Arrange the bacon in a single layer on top of the rack and bake 15-20 minutes, until crisp and golden. No need to flip it.
    2. Drain on paper towels and serve or freeze.

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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