If you’ve ever thought of making bacon in the oven, we have two words for you: Do it. Though the less common way to prepare everyone’s breakfast meat, it really is the best way.
If you’ve tried these strips of hog heaven on the stovetop, you probably know it’s really easy to overcook your bacon to tasteless, dry, crumbling sadness. Pan-frying, especially if you’re cooking at a higher temperature, can take your bacon from just right to overdone and even burnt in just a couple of minutes. That’s just not going to happen in the oven!
Another advantage to oven-baking is less splatter, which means you can say goodbye to those unpleasant little burns and all that grease on and around your stove or cooktop. Oven-fried bacon is also prettier because this method reduces bacon shrinkage, so your bacon slices stay flatter, as opposed to curling or shriveling.
Finally, for one or two servings, the stovetop is still the quickest and simplest way to go, but if you’re cooking up the whole package, making them in the oven is much faster and more efficient than cooking multiple batches in your frying pan.
Plus, oven cooking requires no flipping or monitoring — just set the timer and go about your business. And who doesn’t want to make their busy life even a little more efficient?
Now, how do you get the perfect bacon?
Watch this video before cooking bacon in the oven!
#Bacon #OvenCooked
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