Last night, I tried a different strategy.
While pulling the bacon out of the freezer, I noticed it had instructions for stovetop, microwave, and oven preparation. Oven? That was new to me. Here's what I did:
- Desired number of strips of bacon
- Rimmed baking sheet or pan, big enough to lay the strips out without touching
- Preheat the oven to 400.
- Lay the strips of bacon on the pan such that they aren't touching (They'll stick together!)
- Bake for 15 minutes. There's no need for turning during cooking.
- Remove from pan onto plate with paper towels to drain.
Make sure to use a cookie sheet or pan with sides- the bacon grease collects in the pan, and I think the results would be really bad if it dripped onto the hot heating element on the bottom of the oven.
Why I liked this method:
- It was hands-off. When preparing a "breakfast meal" (which I do for dinner every week or two) The eggs need to be scrambled, the hashbrowns need to be turned, and the bacon needs to be watched closely to get it "just so". I only can do one thing at once, so the multitasking-to-serve-everything-hot is sometimes hard with this meal.
- The results were consistent. All the pieces of bacon were the same crispiness- none had burned or, worse- chewy- parts
- I only have 2 frying pans, so, with hash browns, eggs & bacon all needing one, the timing of the meal is hard to coordinate. I really hate cold eggs.
- The 15-minute cooking time was about the same time as it took to prepare the hashbrowns, so everything was served hot.
- No hot bacon grease to splatter all over the kitchen.