Cooking Baking Eating

Husband calls bacon the gateway meat. It has to be one of the most addictive meat products you can buy in the market. I’ve known a few vegetarians who would randomly crave bacon from time to time.

It’s an addictive substance that I am so glad is socially acceptable.

The one thing I really hate about cooking bacon is the splattering, popping and eventual burning flesh and running away from the angry grease. So I’ve been looking for a way to make bacon without the fear I have of the burny fleshyness.

And the time. It takes too long for the bacon to cook in my opinion.

So after watching so many foodie shows on TV I’ve decided to start baking my bacon. Awesomeness. I don’t have to worry about splattering grease on myself and it’ll have it all be cooked and done at the same time!

Mmmmm… Bacon…

I bought this nice and wonderful contraption at Kohl’s before Christmas, an oven safe cooling/baking rack, and it has truly been my favorite thing ever to lower the fat in cooking. It can handle up to 475F I believe, but you don’t really have to use this, you can just lay the bacon on the tray and it’ll work great also.

Always line your baking sheet with a large piece of heavy duty foil, this way you don’t have to do much clean up at all and you wont mess up your pans with all that bacon grease. To bake your bacon, always start with a cold oven. That’s my opinion at least. It seems to cut down on the splattering and grease craziness in the oven. It also helps your meat strips to lay flat.

Lay as much as you can in your pan without overlapping the bacon, the more bacon the better my life.

Cook the bacon at 375F for about 15-20 minutes or until the crispness that you want. Thin bacon cooks MUCH faster than thicker cut, so you really have to watch your bacon the first few times until you get the hang of it. It also seems to take a little longer to cook on the rack, probably because its not cooking in the grease.

There is a definite texture difference if you cook it on the rack rather than just on the pan, it still tastes great but it does feel different in your mouth. Cooking it without the rack will produce bacon very similar to cooking on the stove. Either way its great. I think I just like the fact that the grease is draining off as it goes. It probably doesn’t make much of a difference calorie wise but it makes me feel better.