Wednesday, October 17, 2012

Oven-Fried Bacon

         
I 'Heart' Bacon! 

photo:thepapermama

I don't eat it very often, but LOVE to put it in recipes.  I think it makes EVERYTHING taste better. 

Hubby and I recently went out for breakfast and we had the best.bacon.ever!  After my first attempt to bake it, I knew they had to have baked it at the restaurant.  It was sooo perfectly crisp. 

Who doesn't dislike all the spattering and popping that happens when you fry bacon??  I have microwaved it for a long time, but can only do a few pieces at a time.

I think bakin' the bacon is the very best way to prepare it!

This isn't really a recipe...but it's a worthwhile tip & I wanted to share. 
           



The trick is to put the pan in a cold oven and then turn your oven on and begin your timer. 

Line cookie sheet with foil first. (I used parchment paper). Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time) 





After baking the bacon and draining it, freeze it in meal size portions. When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.



TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. To reheat, cook two slices in the microwave on medium power for 30 seconds or so.


Linked to Weekend Potluck
            Whatcha Whipped up Wednesday
           Scrumptious Sunday
         Melt in Your Mouth Monday
          Ingredient Spotlight: BaconFest

8 comments :

Jane said...

Great tip! I'll have to try it. Does it make a mess of your oven?

Peanut Butter and Peppers said...

Love the heart shape bacon!! I have to try it for my Hubby!

kitty said...

What great tips for baking the bacon, freezing and then reheating!!

The Country Cook said...

A friend of ours manages a diner and we were there eating last year and I saw them making the bacon in the oven. Ever since then, I make my bacon that way. They definitely recommend using the thick cut too since the thinner bacon gets a bit too brittle and breaks easier. Love your bacon hearts! ~Brandie

The Hungry Hunt said...

I have also been making bacon this way for a while after seeing it on a Rachael Ray episode. I have also had wonderful luck using the same method on my gas grill in the summer when I don't want to heat up the house with the oven. Works great!

Catherine said...

As a child I remember my mom always baked the bacon so we're talking over 50 years ago. Sometimes she would dredge the bacon in flour which made for a decadent, crispy crust on the bacon. Baking is the only method in my kitchen but once in awhile I add a little brown sugar and little chili powder to the flour. Oh my oh my is it good.

Lynne said...

I've always put my bacon on a rack on a baking tray into a hot oven for about 20-30 minutes. Will have to try it your way in a cold oven. I love your bacon hearts too.

Kalamity Kelli said...

Marsha - I just made this your way and it was fantastic! I plan to use the cold oven method from now on. I'm even going to make a post about it!