baking bacon

dday944 · **Posted:** Mon Jul 03, 2006 5:12 pm

I recently read this tip somewhere, maybe on these boards, but I can't remember. Anyway, I tried baking bacon for the first time today, with excellent results. I lined my jelly roll pan with foil, and lay the bacon on it, with the pieces touching. I fit a 12 oz. package on my pan. I baked it at 400 for 15-20 minutes. This is so much easier than frying, and it tasted a lot better than microwaving. Just thought I'd share my experience!
Diane

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hi Dianne,

Thank you so much for that tip. You just made fixing bacon so much easier for any number of people.

T. Martin · **Posted:** Wed Jul 05, 2006 8:26 am

Thanks for sharing your experience Diane...

You mentioned the results tasted better than microwaving... would you say the bacon tasted as good as if they had been fried?

Also, you mentione the pieces/strips were touching. Is this a necessity?

gimli417 · **Posted:** Wed Jul 05, 2006 10:00 am

I almost always bake my bacon. FOr one thing, it was an excellent way to season my stoneware bar pan, heh. I don't know if the bacon has to be touching, but you sure fit more on that way. I think it tastes great that way, and a lot less mess.

Jen

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Now, the messy, is the very reason that I don't like to cook bacon, so I would welcome a change in the right direction with that if for no other reason.

T. Martin · **Posted:** Wed Jul 05, 2006 12:03 pm

Quote:

... it was an excellent way to season my stoneware bar pan, heh.

Good idea Jen,

I have had a loaf Stoneware pan for almost 18 months now that I have yet to use because I haven't been sure as to a good way to season the pan. My concern also has been that whatever I use to season the pan will leave a flavor that will affect other items I bake in the pan.

gimli417 · **Posted:** Wed Jul 05, 2006 12:43 pm

Nope, no flavor gets left behind. I've made baked chicken on mine one day, and the next a batch of bar cookies. My loaf pan has been meatloaf followed by Banana Bread, no taste residue.
As to the bacon, I just baked up a batch at lunchtime, so I could have it on hand for BLTs and Chicken Club Hoagies. I fit all but 3 pieces of a 16 oz (1 lb) package. It took 20 minutes at 375, and I put mine in before it was preheated. It cooked perfectly, and no grease spatters all over my kitchen!

Jen

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Jen, I'm lovin' this. :wink:

does it spatter into the oven?

gimli417 · **Posted:** Wed Jul 05, 2006 2:54 pm

If spattering were a prob, heh, I wouldn't do it in my gas oven.

I just went to double-check, and the walls and roof are grease-free. Can't say the same about the bottom, but that was from something else, and I just haven't scraped it off yet. Don't look down there. :oops:

Jen

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

OOOPS!! Jen, I looked just automatically before you told me not to look. I'm sorry. :lol:

I cook with natural gas too, so I just had to ask the question. I do have a self cleaning oven, but there are places even one of those doesn't venture, and it's too hot to take it up to the 900°, or however many ° it reaches to do it's thing, more often than is necessary.

Thanks Jen. I don't have the PC, but I have many other things to use. I could hug your neck for this tip.

gimli417 · **Posted:** Wed Jul 05, 2006 5:48 pm

Hey, I didn't start this thread, heh, I just chimed in. Thank dday944 for starting this off. Gotta give credit where credit is due.

I'm glad you are benefitting, regardless. Pigs everywhere are trembling in fear. Or turkeys, if you eat faux bacon.

Jen

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Right you are, Jen, and then you came along telling us what you do, so thanks to you both, the pigs or turkey's are on the run! :wink:

Thank you Diane, for starting this thread.

dday944 · **Posted:** Thu Jul 06, 2006 8:51 pm

It's always great to get a good discussion going! Sorry I haven't checked it in a few days; All-Star baseball is about to wear my family out!
T., to answer your question, I think it tasted as good as fried. The website I pulled the information off of said to make sure the pieces were touching. Without doing that, I wouldn't have been able to get the whole package on the tray. Maybe making sure the pieces were touching helps to keep them so nice and straight.
I didn't see any splattering in the oven. When I turned it on earlier, I just smelled some of the crumb topping that fell off the blueberry muffins I made the other night. (I wish the oven fairies would come and clean my oven!)
I hope this tip helps everyone else enjoy bacon, in moderation, without a big mess and wasting a lot of time!
Diane

gimli417 · **Posted:** Thu Jul 06, 2006 10:46 pm

The only problem I have when I cook a whole package at once is trying not to eat it too fast, heh.

imitates Homer Simpson: Mmmmmm, bacon... drool....

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

I'm thinking about a BLT, on a toasted multigrain sandwich. YUM! :wink:

baking bacon

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