I have bacon on the brain, and I want your help.
I was reminded recently that bacon doesn’t always happen on top of the stove. I knew this, I think, in theory, but not in practice.
If you’re a converted baking sheet bacon maker, pardon me: I’m a little slow on the uptake. But if you’re still scooting bacon around in a pan four pieces at a time, the way I’ve always done it, and if you aren’t too attached to your container of congealed bacon grease, I have a weekend experiment for you. It saves time, and probably calories, and if you’re as sloppy a bacon maker as I am, a good deal of laundry detergent.
Line a rimmed baking sheet with aluminum foil. Fit a cooling rack into the sheet. Arrange bacon slices on the rack – yes, you can cook, lordy lordy, a whole pound at once, if the bacon’s sliced thick! Slide the sheet into the oven and heat to 400 degrees. When the oven tells you it’s preheated, start checking the bacon – it should be done about five minutes after the oven reaches 400 degrees.
The beauty of the thing is that you can just let the grease cool right on the foil, then fold it up like it never happened. There’s the argument for not wasting the foil, but I think this technique reduces the number of paper towels you need, so perhaps the waste discussion is a moot point.
You can cook the bacon plain, of course, but baking bacon opens the door on bacon as substrate. I drizzled ours with maple syrup and sprinkled it with a good dose of chili powder before popping it into the oven, and it disappeared with greedy reviews.
But Oh! the places you’ll go! I’m envisioning smearing it with mustard and drizzling it with honey, or coating it with my own cracked black pepper. . .
What else have you done with baking sheet bacon?