The word “bacon” doesn’t have anything to do with baking, but baking is by far the best way to prepare the traditional breakfast meat. I made some this morning.
After turning on the oven to 400º, I laid the bacon strips on a grill pan saved from a long-defunct toaster oven.
I put the pan in the oven right away, not waiting for the temperature to reach 375º. I didn’t time the baking, but it took somewhere between ten and fifteen minutes. (Thick-sliced bacon would have taken longer.) The result was perfectly cooked crispy meat.
The meat hardly shrank and its fat collected in the pan beneath the grill. Baked bacon doesn’t need turning, so the cook is free to make scrambled eggs, set the table, or read the paper. The grill is easy to clean, too, after a brief soak in hot, soapy water.
Baked bacon is definitely the way to go.
Copyright 2015 by Shirley Domer