we all know that it ain’t that hard to make..i mean, cook bacon. put it over a heat source, don’t burn it, and you’re home free. but having the ability to cook bacon when you have a crowd for breakfast and want to spend time with them or are making several other items simultaneously makes this method of particular interest. this way of cooking bacon was introduced to me by my mother-in-law, from here on in to be known as my MIL. she is a wonderful cook, although she will tell you she is not, and she is very patient in the kitchen, which (mostly) i am not, and perhaps most importantly, she likes to drink wine with me when we are cooking together, which makes it so much fun to be in the kitchen with her. plus i get the scoop on the family secrets, which is extremely important. she is very generous, will do anything for you and when i need help understanding why houston did or did not do something, i ask about family history. she knows it ALL, let me tell you.
here she is making bouquets for my wedding–she’s the best.
ok, so here’s what you do. preheat your oven to 375 degrees. line a baking sheet with heavy duty aluminum foil. this is important because the grease won’t soak through and when you’re finished, you just throw away the foil and put the pan back in the cupboard. without even having to wash it, you ask? yes. amazing! and i don’t have to keep a jar of grease under my sink to help with the war effort? that’s right. whoa!
next put a baking or cooling rack on top of the foil. i happen to have one that is non-stick. this also helps in the clean-up portion of the process. lay out your bacon slices on top. i like to add freshly ground black pepper and sometimes i even add brown sugar, like my MIL does. it’s real good this way.
then bake for about 30 minutes or so, flip bacon (i use tongs) and pepper and/or brown sugar again. put back in the oven for about 10 minutes more, depending on how you like your bacon. we like it on the crisp side around these parts.
the evidence. see how clean it is under that foil? oh, yeah!
disclaimer: although i have named this new feature ‘tip o’ the week’, this in no way implies that this will be a weekly feature and any reference to that fact will be disputed for the rest of eternity by myself, the author of said tips. m, kay?