Cooking 101

Cooking 101 – Cook Bacon Perfect Every Time!

Published on January 16, 2012 by Steve Cylka

This technique provides an easy and foolproof way to make perfect bacon that is evenly crisp and flat. On top of that it requires less work and creates less mess. This bacon is baked instead of fried and once you try it this way, you will NEVER go back to frying your bacon in a pan.

Directions

  1. Line a baking sheet with aluminum foil.
  2. Lay the slices of bacon on the lined cookie sheet. Make sure that they are NOT overlapping each other.
  3. Bake in a 400F oven for 17-22 minutes, or until desired crispness.

 

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9 comments

  • Thanks for this! 🙂
    The stove top get crowded and busy with bacon, latkes, and eggs all going at the same time. This will definitely make it a bit easier!

    • — Michelle on February 9, 2012
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  • Been cooking bacon this way, especially for company, for many years. It’s nice to be able to do a big pan of it all at once.

    We like to sprinkle heavily with coarse, cracked black pepper to mimic commercial peppered bacon!

    • — Buttoni on January 19, 2012
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  • I use this method once in while when I don’t have the space on the stove to cook. Have you ever cooked bacon on the grill before? Not necessarily my thing, but my best friend loves it.

    • — sportsglutton on January 18, 2012
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  • I’ve tried making bacon this way before and it was not very crispy, so thanks for posting – I’ll try it like this.

    On another note, do you have any tips for collecting the bacon fat once it’s dripped off? I usually line the tin with aluminum foil, but I would think it’d be difficult to collect the grease to store for later use.

    • — Stephanie on January 17, 2012
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    • I’ve never had a problem with it not getting crispy enough. The temperature of 400F helps it to get quite crispy. I find that if I leave it much longer than the time I listed, it can get too crispy (if that is possible!) and burn.
      Regarding removing the drippings I find that if I tilt the baking sheet it can drip into a container. But, the foil liner I use does make it difficult to get it all of the drippings. After I drain it, I remove the foil and rinse it under hot water and it get rid of the rest. Most of it can be reserved, just not all. Hope that helps!

      • — Steve Cylka on January 17, 2012
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      • Thanks Steve! We like our bacon super crispy, so I’m definitely looking forward to trying you method out.

        Looks like I’ll just have to do it the usual way – tilt and pray lol.

        • — Stephanie on January 17, 2012
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    • I’ve tried baking it too and noticed sometimes it doesn’t finish well..perfect timing between cooked or burnt, a trick I’ve learned is, cook in oven to almost done, then deep fry it for about 2 mins at 350 degrees, it finishes the fat part and doesn’t burn the meat

      • — danny on August 18, 2012
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  • I love cooking bacon in the oven too. It’s such a nicer way to cook bacon with no splatter etc.. I lay my bacon on cooling racks over my baking sheet so the oil drips down… but I have to remember to lay foil on the baking sheet like you have here. So much easier for clean up. 🙂

    • — Ramona on January 17, 2012
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  • Good idea. It takes longer than frying, but if you can just put it in the oven and not have to mess with it constantly, it would be worth it.

    I’ll have to give this a try.

    • — Curt on January 17, 2012
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