Baking bacon in the oven is a game-changer for anyone who loves the crispy, savory delight but dreads the mess and hassle of frying.
This video guides you through a simple yet effective method to achieve perfectly cooked bacon every time.
This tutorial highlights the benefits of oven-baked bacon, offering step-by-step instructions for using either parchment paper or a wire cooling rack.
Whether you’re a bacon enthusiast seeking the ultimate crispiness or someone looking for a healthier preparation method, this video provides all the tips and tricks to elevate your bacon-making experience.
Delve into the details of this straightforward approach that promises to make you rethink your traditional frying pan method.
The video is presented by “The Stay at Home Chef,” who prefers baking bacon in the oven due to its ease and convenience compared to frying.
Preparation: Preheat the oven to 400 degrees Fahrenheit. Prepare a baker’s half sheet by lining it with parchment paper or aluminum foil topped with a nonstick wire cooling rack.
Laying Out Bacon: Lay bacon slices on the prepared sheet, making sure they touch but do not overlap to minimize sticking. If necessary, overlap a couple of pieces to fit an entire pound of bacon on the sheet.
Baking Instructions: Bake the bacon for 15-20 minutes for regular bacon, adjusting for desired crispiness. For thick-cut bacon or if a very crispy texture is preferred, extend the baking time to 25-30 minutes. At 15 minutes, the bacon will be fully cooked but soft, and additional time can be added as needed.
Finishing Touches: Use tongs to remove the bacon from the sheet and place it on a paper towel-lined plate to drain the grease. Note the differences between the parchment paper and wire rack methods: parchment paper results in crispier bacon due to cooking in its own grease, while the wire rack method produces less crispy bacon but is viewed as slightly healthier due to grease drainage. Both methods have the same cooking times.
Conclusion: The video wraps up with a comparison of the two methods, highlighting the crispiness and texture differences. The presenter expresses a preference for the parchment paper method.
