Bacon is notoriously hard to cook. There's a just-so temperature and just-so cooking time that will get the strips to the just-so crispiness. Too crisp or too chewy, and the bacon is very undesirable. I've gotten it right a few times, but I've also managed to get
it wrong more that I'd like to admit.
Last night, I tried a different strategy.
While pulling the bacon out of the freezer, I noticed it had instructions for stovetop, microwave, and oven preparation. Oven? That was new to me. Because I knew the other methods were unreliable,I was willing to give the oven a try. Here's what I did:
Baked Bacon
You will need enough bacon to feed the army that you're feeding for breakfast, as well as a rimmed baking sheet or pan, big enough to lay the strips out without touching. The rimmed baking sheet or pan is critical, as the bacon will produce a good amount of grease while baking in the oven. The sides of the baking container will keep the grease from dripping on to the heating element on the bottom of the oven.
Here's what to do: Preheat the oven to 400. Lay the strips of bacon on the pan such that they aren't touching (They'll stick together!) Bake for 15 minutes. There's no need for turning during cooking. Remove from pan onto plate with paper towels to drain. The pieces will crisp as they cool. It's that easy.