Perfect Every Time!

Because the final weekend project idea is on “rain delay” until next week, I’m sharing this instead. You’ll never fry bacon again!

I picked up one of the all-time greatest tips at a meeting last month. Maybe you already knew about this. But for me, it was like the heavens opened up and a beacon shined.

When I cook bacon, it seems like I either get the skillet too hot, or not hot enough. I like my bacon crisp, Jimmy likes his still tender, before it turns crispy. With a short attention span in the morning, I would wander off and do something else, either overcooking his, or mine. Then there’s the messy skillet to clean, and all the splatters on top of the stove. Not to mention the cumulative greasy steam that ends up on the hood fan and any decorative items on top of your cabinetry.  If you have a self-cleaning oven, this is a huge timesaver.

Preheat the oven to 400 degrees. Lay the bacon out in a shallow baking pan, and bake for 20 minutes. (For less crisp, take it out a little sooner.) Remove from pan, and drain on paper towels as usual. How hard is that?

Baked bacon has a slightly chewier texture than fried bacon, (unless you bake it really really crisp). If you purchase the already cooked bacon in the store to microwave during weekdays, think how much money you’d save if you cooked your own on the weekend! I’m even toying with the idea of making my own bacon bits for salads. Wow. That sounds so….Martha! 😀