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.
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.
Drain on paper towels and serve or freeze.