Making Perfect Bacon in the Oven
We can agree that crispy bacon is one of life’s ultimate pleasures. It holds an important spot on the breakfast table and even in lunch, dinner and dessert recipes, but standing over a stove dodging splattering bacon oil is not. Here is how we can have a hands-free, hassle-free method for making perfect bacon in a Commercial Oven.
In a restaurant kitchen, bacon is cooked by the sheet pan in the oven so that it can be monitored to not overcook. For a few slices for your breakfast, it’s ideal to cook your bacon in a frying pan, but when cooking a pound or more of bacon for a big number of customers, it’s better to convert to oven-baked bacons. It’s just so easy, there is no flipping or watching over. No splattering of oil and you get a nice straight bacon every time. Just simply lay the bacon on a baking sheet, put it in the oven, and set the timer. The strips of bacon bubble away and gradually becomes the crispy, golden-colored, irresistible bacon we wanted.
Making Perfect Bacon in the Oven
Ingredients
1 – 2 pounds of bacon
Equipment
Aluminum foil
1 – 2 baking sheets
Tongs
Paper towels
Platter
Instructions
1. Turn on the oven and preheat to 400 degrees Fahrenheit. Set a rack in the lower third part of the oven. If you are cooking multiple sheets of bacon, place a second rack in the top third part of the oven.
2. Line a baking sheet with foil which will make the cleanup much easier. Arrange the bacon on the baking sheet in a single layer. You can set the bacon to be close together, but do not let it overlap each other or the bacon will stick during the cooking process. If necessary, set a second baking sheet.
3. Place the baking sheet in the Oven and bake up until the bacon is deep golden-brown in color and crispy in texture, for about 15 – 20 minutes. The exact baking time will rely on the thickness of the bacon and how crispy you like it to be. Start checking for around 12 minutes to monitor how faster the bacon is cooked. The fat of the bacon will sputter and bubble as the bacon cooks, but should not splatter the way it does on the frying pan. Drain the bacon grease as needed so the bacon is not totally submerged in grease.
4. Remove the bacon from the oven. Using tongs, transfer the bacon to a paper-lined platter to completely drain the extra bacon grease and to finish crisping. Serve Immediately. You can also refrigerate the leftover for a week or freeze it for up to 3 months. Warm the bacon before serving.
5. Let it cool slightly, if you want to save the bacon grease, then pour it into a container and refrigerate. Let it solidify on the baking sheet, if you don’t want to save the grease, then crumple the foil around it and discard.
Do you cook your bacon in the oven? Have any other tips?
