Thursday, March 22, 2012

It's...... BACON!

After some heavier posts about strengths the past few days, I'm going to switch gears and talk about... BACON!! Hopefully what you love about this blog is my ridiculous variety of posts. Apologies in advance to any of my vegetarian and vegan friends. You can skip this one!

This wrapped up my silverware at a breakfast meeting yesterday. Serendipity? I think yes.

We made bacon last night and I realized I'd never shared with you our method of cooking bacon that I absolutely adore. We make our bacon in the oven, and it's awesome. It doesn't get bacon grease all over your kitchen, cleaning up the pan is much easier, and you can control how crispy your bacon is much more easily.

To make bacon in the oven, line a jelly roll pan with parchment paper. You can do it without anything on the pan if you don't have parchment paper, but clean up is much easier if you have it. You can put the bacon as close together as you need to - practically touching is fine.

Bake at 325 degrees for 15-20 minutes, or until it's reached the "doneness" that you like. You can flip it halfway through if you want, but you don't have to.

When it's finished, let the bacon grease harden a bit, then lift off the parchment paper and throw it away. You'll still need to wash the pan, but it's much easier than when it's completely greasy.

And then... enjoy!

1 comment:

  1. I've been meaning to try this method. I always hate cooking bacon because it did get everything messy, you can only cook like 3 strips at a time leaving the rest to go cold before you finish, and's messy. So you can bet I'll be trying this method.


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