Hoggirl Posted May 10, 2011 Share Posted May 10, 2011 How does one bake bacon? I have heard to line a rimmed cookie sheet with foil and bake at 400 degrees. Do you turn the bacon? How long does it take? I saw a great idea in a cooking magazine for making bacon squares for cooking bacon for burgers (which we love). You took two pieces of bacon, cut them in half, and then took the four pieces and wove them into squares. It said one could fit 9 of these on a cookie sheet and to bake them at 400 degrees, but it didn't say for how long. Quote Link to comment Share on other sites More sharing options...
tammyw Posted May 10, 2011 Share Posted May 10, 2011 We bake it. We actually lay the bacon on a raised metal rack (the kind you would use to cool cookies or such). We put that on top of a pan and put it in the oven. We bake it at 400 for about 30 minutes or so. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted May 10, 2011 Share Posted May 10, 2011 When I bake bacon I grease my cookie sheet a little bit first. The bacon sticks too much otherwise, before its own grease cooks out of it. I don't use foil, and I do turn the bacon, usually just once, halfway through. Quote Link to comment Share on other sites More sharing options...
Rosy Posted May 10, 2011 Share Posted May 10, 2011 It takes about half an hour. The texture is different--drier but not crispy. It would be ok for bacon bits or possibly in a recipe. On burgers it would be ok. I don't like to eat baked bacon by itself. Quote Link to comment Share on other sites More sharing options...
lionfamily1999 Posted May 10, 2011 Share Posted May 10, 2011 Epic Mealtime (on YouTube) does this quite often. They curse a lot, but bleep it out (if you were interested in watching). Most of their cooking also revolves around liquor. They always flip the bacon. I've seen them use big spatulas and tongs. Usually, when they use tongs, they've weaved the bacon as well. You may want to go with the spatula. Quote Link to comment Share on other sites More sharing options...
K-FL Posted May 10, 2011 Share Posted May 10, 2011 I always bake ours since I usually do 2-3 lbs at a time. (If I'm going to smell up the house, I may as well do enough for left-overs.) I'll do one on the broiling rack & a 2nd in a roasting pan. I line w/foil to keep the grease from being such a mess. I don't turn in. Mine never gets really crisp like I like it for BLTs, but a minute in the microwave will do that. I tend to put it on about 250 for an hour or so. Usually I'll start it well before we want to eat, but then I can focus on the pancakes & eggs w/o worrying if the bacon will be done. Quote Link to comment Share on other sites More sharing options...
JaniceO Posted May 10, 2011 Share Posted May 10, 2011 I bake it in the oven as well. I usually drip honey all over it and then put it in. It is super yummy! I didn't flip it the last time I did it and it turned out just fine. Quote Link to comment Share on other sites More sharing options...
Oops, duplicate account :/ Posted May 10, 2011 Share Posted May 10, 2011 (edited) Broil cuz it cooks quickly, no foil or greasing, turn once...yummy. Edited May 10, 2011 by JENinOR Quote Link to comment Share on other sites More sharing options...
Oops, duplicate account :/ Posted May 10, 2011 Share Posted May 10, 2011 I bake it in the oven as well. I usually drip honey all over it and then put it in. It is super yummy! I didn't flip it the last time I did it and it turned out just fine. Sounds so good! Quote Link to comment Share on other sites More sharing options...
Cinder Posted May 10, 2011 Share Posted May 10, 2011 I line my baking pan with parchment so the bacon doesn't stick. I also don't flip. I cook it at 375 for about 20 mins. It's not crispy like fried, but it is cooked through. Quote Link to comment Share on other sites More sharing options...
flobee76 Posted May 10, 2011 Share Posted May 10, 2011 we bake bacon here as well! We like ours extra crispy. Uncured Applewood Smoked Bacon... so yum! Thick slices: 375F for about 30 min. You have to watch it tho... it can burn quick. Try brushing it with maple syrup halfway thru cooking. OMG! :D Quote Link to comment Share on other sites More sharing options...
Abigail4476 Posted May 10, 2011 Share Posted May 10, 2011 we bake bacon here as well! We like ours extra crispy. Uncured Applewood Smoked Bacon... so yum! Thick slices: 375F for about 30 min. You have to watch it tho... it can burn quick. Try brushing it with maple syrup halfway thru cooking. OMG! :D :iagree: Frees up the top of the stove for other things--and no problems with limp bacon around here! :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
laurad1125 Posted May 10, 2011 Share Posted May 10, 2011 We bake it. We actually lay the bacon on a raised metal rack (the kind you would use to cool cookies or such). We put that on top of a pan and put it in the oven. We bake it at 400 for about 30 minutes or so. :iagree: We do this as well. We check the bacon every few minutes at the end as it goes from perfectly done to charred pretty quickly. Much easier and less messy than frying bacon. Quote Link to comment Share on other sites More sharing options...
~Tara~ Posted May 10, 2011 Share Posted May 10, 2011 I line a pan with foil, wire racks on top of that, place bacon as closely as I can w/o overlap then pop in the oven which I THEN heat to 425* F for about 20-30 min. I also cook a lot at one time, as mentioned previously. Bacon doesn't happen often, I'm gonna do it up big when I do dive in ;) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted May 10, 2011 Share Posted May 10, 2011 We bake it. We actually lay the bacon on a raised metal rack (the kind you would use to cool cookies or such). We put that on top of a pan and put it in the oven. We bake it at 400 for about 30 minutes or so. This is what I do, except I use center cut bacon and the cooking time is less. Quote Link to comment Share on other sites More sharing options...
Katiebug_1976 Posted May 10, 2011 Share Posted May 10, 2011 We bake it. We actually lay the bacon on a raised metal rack (the kind you would use to cool cookies or such). We put that on top of a pan and put it in the oven. We bake it at 400 for about 30 minutes or so. This is exactly what I do. It is so much easier & less messy than frying bacon in a pan! LOVE IT! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted May 11, 2011 Share Posted May 11, 2011 There is a trick to getting it to crisp up and not burn. Bill Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted May 11, 2011 Share Posted May 11, 2011 I bake mine in the oven. I don't turn the bacon over, but I do turn the pan around as recommended here. I like my bacon well done and cook it for about 14-15 minutes. I don't use a rack or foil. I bake it in my Pampered Chef large bar pan. Quote Link to comment Share on other sites More sharing options...
amydavis Posted May 11, 2011 Share Posted May 11, 2011 There is a trick to getting it to crisp up and not burn. Bill :bigear: Quote Link to comment Share on other sites More sharing options...
tearose Posted May 11, 2011 Share Posted May 11, 2011 I bake it in a foil-lined pan and don't bother with the rack because I don't want to have another item to wash. I transfer the bacon to a paper towel lined plate when it's done, and it's great once the excess fat drains a bit. Best of all, there's nothing to clean up! Quote Link to comment Share on other sites More sharing options...
Lolly Posted May 11, 2011 Share Posted May 11, 2011 We bake it on parchment about 350 for around 20 minutes (depends on the thickness of the bacon of course). No turning. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted May 11, 2011 Share Posted May 11, 2011 :bigear: Overlap the bacon strips the opposite from the way they come packaged. So you lay a piece down and cover the meaty side of the first piece with the fatty side of the second piece and continue until all the bacon is layer out. There will be one piece that has meat uncovered at the end ( what can you do?) but this method allows the fat to be exposed (and get crisp) while the meaty part is protected from burning. Bill Quote Link to comment Share on other sites More sharing options...
AngieW in Texas Posted May 11, 2011 Share Posted May 11, 2011 I used to bake it in the oven, but now I cook bacon on a griddle and then cook pancakes in the leftover grease. Quote Link to comment Share on other sites More sharing options...
TN Mama Posted May 11, 2011 Share Posted May 11, 2011 This is how I cook my bacon in the oven. It's crispy & wonderful! Quote Link to comment Share on other sites More sharing options...
lionfamily1999 Posted May 11, 2011 Share Posted May 11, 2011 Overlap the bacon strips the opposite from the way they come packaged. So you lay a piece down and cover the meaty side of the first piece with the fatty side of the second piece and continue until all the bacon is layer out. There will be one piece that has meat uncovered at the end ( what can you do?) but this method allows the fat to be exposed (and get crisp) while the meaty part is protected from burning. Bill Have you tried putting foil over that end? Not on the bacon, but suspended over it, I know it works for other meats and it may be worth a try. Quote Link to comment Share on other sites More sharing options...
LidiyaDawn Posted May 11, 2011 Share Posted May 11, 2011 I had no idea that you could "bake" bacon! We've always done it in the frying pan or in the microwave (plate, paper towel). I don't eat the stuff (vegetarian) but dh and the kids love it… I wonder if HE knows it can be baked. Quote Link to comment Share on other sites More sharing options...
arghmatey Posted May 11, 2011 Share Posted May 11, 2011 Ooooh, sprinkle some cayenne and brown sugar on it. Nom nom nom. Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted May 11, 2011 Author Share Posted May 11, 2011 I appreciate all the tips (and tricks! :D) It's funny b/c that article I read had the bacon overlapped. It was mostly for convenience b/c you used half slices of bacon and did the overlap thing which made a perfect square. Ideal for my need which is to have enough bacon ready for barbecue bacon cheddar burgers! Yum!!! Quote Link to comment Share on other sites More sharing options...
Belacqua Posted May 11, 2011 Share Posted May 11, 2011 A Top Chef contestant made something like this, which was incredibly well-received. Quote Link to comment Share on other sites More sharing options...
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