I love bacon, but I hate frying it in the pan. The popping grease freaks me out. When I was a kid I spent the night at a friend's house. Her mom let her make the bacon for breakfast. Somehow she tipped the pan and splattered grease all over her tummy. That required a trip to the emergency room. I'm still not over the trauma. Now that I've confessed...DH makes the bacon, but he doesn't like to do it because of the mess.
The other day we tried making bacon on the George Foreman. It worked out well. The bacon came out great (although I had to cut the strips in half). No splattering grease, but it was a messy clean up (even with the drip grease catcher).
How do restaurants make bacon? Their bacon always turns out so perfect. It turns out that they bake it. You don't have the grease popping mess and it's an easy clean up job. This is by far the superior way to make bacon.
Directions for Baking Bacon:
(1) Set the oven at 425 degrees.
(2) Line a cookie sheet with a lip with foil (including the lip). I like Reynold's non stick foil.
(3) Lay your strips of bacon across the pan side by side. I was able to fit about 10 pieces on my cookie sheet.
(4) Bake 10 - 20 minutes (the longer, the crispier). Check every five minutes the first time in order to get your bacon to the level of "crispy" you desire.
(5) When you remove the cookie sheet from the oven, use tongs to place your bacon on a plate topped with paper towels. Roll up the foil and throw it away! The world's easiest bacon clean up.
No comments:
Post a Comment