- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
^^^ I'd like to see you try that with eggs! :lol:
I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°.
Yep, forget the aluminium foil. Parchment paper.On parchment paper. Makes cleaning up easy.
Yep, forget the aluminium foil. Parchment paper.
On parchment paper. Makes cleaning up easy.
I cook Bacon in a convection oven at 425 degrees on Aluminum Foil lined sheet trays. Wright's Thick Cut Bacon takes around 18 minutes and I save the fat drippings to make Baconnaise. (Mayonnaise made with Bacon Fat) Throwing the foil away is the only cleanup!
I assume that everyone already knows to cook your bacon on sheet pans in the oven @ 350° - 375°.
^^^ I'd like to see you try that with eggs! :lol:
No no nooooooooooooooooo, that's blasphemy!!!
Never in the oven and def don't use parchment paper.
:mad2::mad2:
The 2nd best thing about bacon is bacon grease!!! It has so many different uses.
LordRiffenstein said:The 2nd best thing about bacon is bacon grease!!! It has so many different uses.
@LR - That is one of the benefits of cooking in the oven. I use the sheet pan set up in the first post. When the bacon is done, I set the pan on the stovetop with a wooden spoon under one end. When the grease has collected at the other end of the pan, I unwrap the foil at the corner to create a pour spout and pour the grease into the bacon grease jar I keep in my fridge.
Why not in the oven? If not in the oven how do you cook it?
Same with the parchment paper. I tear it a bit larger than the pan and each corner is a natural spout to pour off the grease.
I'll start. I like to foil my sheet pans for easy clean-up.
Start with a clean pan
Lay a sheet of foil over the top
Take a second pan and press down as a mold. Roll the sides tight.
Remove the pan
One type is a pitcher that has the inlet for the spout at the bottom, so all the grease that floats to the top just stays there. Very handy.