Thoughts? Thanks

I usually do it on all three sides.

Never heard of a fty pan! But, you can do it in a fry pan if and only if you apply a press early in the cooking process, and that the press is constructed so that it gets to cooking temperature. It will still not turn out as evenly-cooked as flipping. Of course, if you like your bacon somewhat less than crispy through and through, you might be happy with the results.

Not a pan, but a cookie sheet and one side only...in the oven. Been doing this for a couple of years at this point and doubt I'll ever go back to pan cooking.



Cooking bacon in the oven creates perfectly crispy, delicious bacon. It’s also super easy, creates less mess than cooking it on the stovetop and allows you to multitask in the kitchen. If you’ve never baked bacon, give it a try!

So what do you serve your bacon with? Well, everything! Including my poached eggs, soft and hard boiled eggs and fried eggs. And you can’t forget my paleo pancakes (and dipping bacon in that maple syrup – yum).

Slices of cooked bacon on a sheet tray.

COOKING BACON IN THE OVEN
When it comes to the most perfectly crispy, evenly cooked bacon you really can’t beat cooking bacon in the oven. But it’s amazing how many people have never tried it. It seems the stovetop reigns supreme.

Today I’ll share with you why you should change your habits and cook bacon in the oven. And trust me, once you cook bacon in the oven, you’ll never cook it on the stovetop again!

Cooking bacon on the stove creates splatters all over your stove top and produces hot spots on the pan. This means certain pieces of bacon may cook faster than others. And it’s why you might have some bacon slices that accidentally charcoal a bit too much while other slices are still undercooked.

Cooking bacon in the oven cooks all of your bacon slices evenly as the heat surrounds them. They slowly sizzle, don’t splatter and end up evenly cooked. It’s a beautiful thing.

HOW TO COOK BACON IN THE OVEN
It’s incredibly easy! Though it always helps to watch a quick video tutorial. Watch the video below!


OVEN BAKED BACON – IN 5 STEPS
Preheat your oven to 400 degrees fahrenheit.
Line a large baking sheet with parchment paper.
Lay the bacon slices on the baking sheet.
Cook the bacon for 18-20 minutes or until it’s as crispy as you’d like.
Remove the bacon from the oven and transfer to a paper towel-lined plate.

I think it can get cooked sufficiently to safely eat.

But I usually prefer to fully render my bacon and have it be crispy on both sides. Usually, the bacon does not produce enough grease to submerge the bacon so I'll generally have to flip the bacon to cook it the way I like. I usually don't add extra oil.

Cooking in the oven I've found doesn't really require flipping....

ETA: what ^^^ said. Except I use 450-475F. And stress parchment paper and not foil. And a deeper baking pan (depending on how much bacon you're making).

Have done that Flash. it does work good but using the oven in the summer is not something I prefer to do.

I've had success using the same method but using the gas Weber outside..... Get the grill good and hot (ie - 500F) but then turn it down when you put the baking sheet w/ bacon in. For me, medium is enough to keep the temp above 400F long enough to cook the bacon crispy.

quote:

Originally posted by Orguss:
I usually do it on all three sides.

You got some triangular bacon, babe?

Four sides, but I usually cut off one to keep the calories down.

But to post a serious reply to the OP, I usually cook my bacon in the oven.

Triangle bacon, three times the goodness...


Smoke the bacon on the Traeger, 250 degrees until proper crispness is achieved.

Grease drips down through the grates and into the bucket, bacon comes out flat no waves. Make ya jump up an slap yo pappy.

Couldn't find any recent pictures, so I'll have to cook up a package of Costco Bacon tonight, just so I can share the image, not the bacon..

Package it up like Toblerone...

Thanks for the oven instructions, Flash. Never even thought to try it that way, but I will now.

+1 for pellet smoked bacon, but I put mine on a rack, w. a cookie sheet underneath... And, go low and slow... (Well, sort of. Tried 180, and couldn't get the bacon to cook. Seems to need at least 225.)

Slice the bacon lengthwise down the thin side, so you have two, much thinner slices of bacon. Then fry one and glue or staple it to the other side.

And Bob's your uncle, bacon fried on just one side.

I like to use a 1/4 size metal pan baking sheet with a wire rack.

This allows the grease to drip off and the bacon to cook from the bottom too as the hot air circulates under the bacon.

You can get a full size or a half size baking sheet pan with wire rack but I prefer the 1/4 size, it’s 9.5 x 13 inches, a perfect size for me.

Here’s an example Link
.

quote:

Originally posted by OKCGene:

This allows the grease to drip off and the bacon to cook from the bottom too as the hot air circulates under the bacon.

Whatchoo talkin'bout Wilis? I want my bacon in the grease for as long as possible. From pkg to cooking in grease to mouth with as few stops in between as possible. Allowing the grease to drip off the bacon - unthinkable.

I broil my bacon (and other breakfast meats like sausage or Spam) in a toaster oven, with a foil cake or pie pan to catch, well, most of the grease.

Is deep frying bacon a thing?

quote:

Originally posted by Nismo:
Is deep frying bacon a thing?

I haven't tried it but I would be very wary of pops and splashes of oil.....

I do it in the oven on a sheet pan. 12 slices on heavy duty foil. I'd have to take exception to using parchment paper at 475 degrees. I've seen pp catch fire.

I put it in a cold oven and set for 400. Start checking at 20 minutes and usually done at 22-24 depending on thickness. We usually use Wright's or Hormel thick sliced that comes in a 24 oz vac pack. Prefer applewood or cherrywood to hickory but it's all good. Drain on paper towels and add the grease to the jar in the fridge.