I have been roasting bacon ever since I saw the Barefoot Contessa, Ina Garten doing it on the Food Network. Now that I've been cooking bacon this way for a few years, I have learned a couple good tips.
I use crumpled aluminum foil to line the pan. The foil creates peaks and valleys to hold the bacon and catch the fat as it renders. Cooks beautifully, and clean-up is a breeze. I usually get the thick cut pepper bacon and cook it for 25 minutes at 425 degrees, flip, and another 5 to 10 minutes cooking until the bacon is crisped to your taste. For me, that's when the foam begins to form on the bacon. If you cook bacon and like it crispy, you'll know what I mean. The best part is you can save the fat if you're cooking with it later. If a little fat remains in the pan, use the pan to roast some Brussels sprouts, and you won't regret it!
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| Lulu loves bacon! |
When I was a kid, we had a cat who would run to the kitchen at the mere mention of bacon! Lulu takes me back.
ReplyDeleteLulu is quite a character! The other day she was trying to steal kisses- Hershey's Kisses!
DeleteMy husband's cat also comes running and seems to know at the very first second I start to unwrap bacon, begging for little bits! I like roasting bacon except when I am making pasta carbonara, where I just do it in the pan and then after removing the bacon, put in the cooked pasta to toss in the bacon fat leftover before adding the egg/cheese and bacon back!
ReplyDeleteCarbonara is on the list of things I must have this week!!
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