Quote:
Originally Posted by wdfifteen
I have bacon for breakfast about 4 days a week, and in the summer, a bacon and tomato sandwich is my go-to lunch. But frying a few pieces of bacon takes awhile, and then there is the pan to clean, etc - it's a pain.
So I started baking half a package bacon at a time and storing it in the 'fridge. When I'm ready for breakfast or a sandwich I nuke a few strips on a paper towel in the microwave and Voilą - bacon in 30 seconds with no mess.
Bake it for 15-20 minutes at 400 degrees.
Take it out before it's 100% done. Nuke it for 30 seconds when it's time to eat. |
Thanks to this post I just baked a pound and a half of bacon. Love it. I had to cook mine longer, probably 25 minutes as I didn't wait for the oven to fully preheat.
I was worried the bacon would fuse to the foil, but no, it was very easy to remove.
Mine wasn't crispy, but it still had good texture. Baking the fat makes it much better/more consistent than pan frying (unless you like your bacon extra crispy).
Good post.
EDIT: I left a another tray in for longer, and yes indeed, it did crisp up (still without sticking). Good stuff. Less mess and doesn't require baby sitting a grease spitting skillet.