We feast on biscuits with sausage gravy, and potato and cheddar cheese frittata with a variety of salsas. There is citrus salad, sliced avocado, a bloody Mary or two, and the King of Food, bacon and plenty of it. In years gone by, I slaved at the stove frying up strips of bacon. The popping and spitting bacon grease ruined many a Christmas sweatshirt, and the house would smell of bacon for days. That is not a bad smell, bacon; but it gets old.
In recent years I have seen recipes for baking bacon in the oven to avoid the mess. This year I thought I would give it a try. I preheated the oven to 400 degrees, lined a large cookie sheet with aluminum foil folded up all around the edges to catch the grease. I put baking racks on top of the foil and carefully placed bacon to ensure I used up every single blessed strip. I loosely laid a piece of foil on top to keep my oven clear of splatter, and then baked it for about 25 minutes. The recipe said 10 - 20 minutes, but I was nervous so I let it go a little too long.
It was good, although not as greasy or succulent as fried bacon. How long you bake it determines how crisp it gets. I left mine in long enough that it practically disintegrated in your mouth. The pieces broke when you tried to pick them up. There wasn't any leftover so I am assuming it was good enough, but next time I'll shoot for 20 minutes.
|Fried, not baked: better|