A co-worker of mine asked me a simple question that got me to thinking, "Are you going to bake it or fry it?" This was a question about not just any food, but the all time favorite American staple: bacon!
"We are talking about the same type of bacon right? The one that comes from pigs?"
She wasn't lying. "Sure! Just pop it into the oven at 400*F for about ten to twenty minutes. Line a baking sheet with aluminum foil, place a cooling rack on it and place your bacon on the cooling rack."
Now why didn't I think of that before? No flipping the bacon either! And if you spray the cooling rack before putting the bacon on it, it will slide off easy when finished baking.
Now who is up for baked bacon? I've tried and tested this two times now with success on both occasions.
"We are talking about the same type of bacon right? The one that comes from pigs?"
She wasn't lying. "Sure! Just pop it into the oven at 400*F for about ten to twenty minutes. Line a baking sheet with aluminum foil, place a cooling rack on it and place your bacon on the cooling rack."
Now why didn't I think of that before? No flipping the bacon either! And if you spray the cooling rack before putting the bacon on it, it will slide off easy when finished baking.
Now who is up for baked bacon? I've tried and tested this two times now with success on both occasions.
Before
and after!
And here is a shot of Nathan's cat wanting attention. It was the only empty chair in the kitchen.
As you can see, Nathan was reaching over to get a piece of bacon off my plate while I snapped this one.
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