Friday, January 18, 2013
baked bacon
yeah i did this...2 days in a row! Even ate it an hour before yoga accompanied by english muffins with ricotta cheese & red currant jam and some green juice made with frozen pears from our neighborhood tree, a bunch of greens and some Vruit.
And coffee, of course. Needless to say, it wasn't my most energized yoga practice ever.
Now that I made baked bacon twice, I have enough grease to make...Bacon Fat Spice Cookies YES!
Crispy Oven-Baked Bacon (recipe copy-pasted from this link)
Want to make perfect crispy bacon without all the mess? The simplest, most foolproof way to do it is to bake it in the oven.
Time required: 20 minutes
Line a baking sheet with foil. This will make cleanup easier later. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.
Tips:
Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
Crispy Oven-Baked Bacon (recipe copy-pasted from this link)
Want to make perfect crispy bacon without all the mess? The simplest, most foolproof way to do it is to bake it in the oven.
Time required: 20 minutes
Line a baking sheet with foil. This will make cleanup easier later. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.
Tips:
Don't pre-heat the oven! Make sure the oven is cold when you put the bacon in.
Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. Then, to reheat, cook two slices in the microwave on medium power for 30 seconds or so.
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