My life just got simpler.
Why didn’t anyone ever tell me that you can “fry” bacon in the oven in minutes and it would turn out flat and crispy with no popping grease to stain my walls, no icky pan to clean up. No standing over a hot stove, turning and trying to get cooked evenly.
I love bacon and cook it each morning in defiance to the Gurus of diet land. I found a brand at Kroger that has only 60 calories and 4.5 grams of fat per two slices. Sometimes I eat three slices, so there Jillian, come beat me up!! I’ll eat four if I have a mind to.
The old way
For many years I’ve been cooking my bacon in the microwave and never know what to do with greasy bacon cooker which becomes caked with bacon droppings. I usually just throw it away every two months or so and get another.
Before that I cooked it in a skillet – one end would get burned and the other end would still be raw.
No longer. Now, I wrap a cookie sheet in foil and place the bacon in a row – sometimes I do a whole package at once and store them in the freezer – especially this time of the year when a tomato, some white bread and two strips of bacon make a complete meal. I realize you can buy it in the store pre-cooked but you will pay twice what the same amount costs uncooked. Take your choice.
For extra special people, you might want to sprinkle the bacon before cooking with brown sugar or cracked black pepper.
HERE’S ALL IT TAKES
GOOD TO KNOW: Bacon will appear lighter, but assuredly it will crisp up after it cools.
Drain the bacon on paper towels for a few minutes to absorb excess fat. Pour the bacon drippings into a clean heat resistant jar or container that can take the hot drippings and save for seasoning your black-eyed peas or turnip greens. I usually just throw it away when the container is full.