4.29.2013

bacon in the oven

I used to resist frying bacon because of the mess and spattering oil that remained on the stove when finished.  Then I considered the oven method.  Scanning the Google top ten results, most people bake it in the oven beyond the flash point of lard, ca.400-450F, the most often prescribed temperature.  The bacon sure does cook and fast at that temperature!  And, if you're lucky enough to forget about it for a minute because the dog is peeing in the mudroom and you're trying to clean it before it soaks in to the floor tile, the smoke detectors go off and your oven is smokey and covered in spattered bacon grease.

I played with temps and finally ended with a nice slow, 250F.  It cooks nice, there's a big window of doneness and it's just as good as anything on the stove.  Slow down people.  Smell the roses.  Eat the bacon.

5 comments:

Alex said...

So how long did it take in the oven for you at that temp?

Dave said...

About 15 minutes. I was surprised how quick it is.

Jon in Albany said...

I'll have to give that a shot. I've been doing 400, but starting in a cold oven.

Dave said...

Hey Jon, not sure if I was clear, there's nothing wrong with the 400, it just has to be closely watched, the bacon can go from perfect to carbonization quickly - I know that too well.

Jon in Albany said...

I know what you mean. I was just differentiating between going into a preheated 400 degree oven and putting the Bacon in cold oven and then turning it on. I like the cold oven start much better. I'll give the lower oven temp a shot. I've got to make more Bacon. My reverves are tragically low.