Wednesday, October 17, 2012

Oven-Fried Bacon

I 'Heart' Bacon! 


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
            Whatcha Whipped up Wednesday
           Scrumptious Sunday
         Melt in Your Mouth Monday
          Ingredient Spotlight: BaconFest
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