How To Cook Flat Bacon​

How do you keep bacon Flat?

How to Cook Flat Bacon

  1. Set oven to 425 degrees F. Start by lining your pan with foil for an easy clean up.
  2. Place cooling rack in pan.
  3. Lay strips on bacon on rack.
  4. Place in oven for 20 minutes and cook until desired crispiness.

Video

Notes

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How To Keep Bacon In The Oven From Splattering

Will your oven get dirty when baking bacon? Not as much as you may think. Instead of splattering, bacon cooked in the oven sizzles.

I find that cleaning the oven once a week with a soft cloth makes a huge difference so I don’t stress much over bacon grease in my oven. If you prefer, you can place a sheet of parchment paper on top of the bacon while cooking it. Remove the parchment paper during the last 5 minutes of cooking so the bacon can finish getting crispy. Be careful! The bacon is hot and the parchment paper gets very greasy.

Storage Reheating

Cooked bacon can be stored in an airtight container in the refrigerator for up to 5 days. There are many ways to reheat bacon:

  • In the microwave. Start with 20 seconds at high power and then add more time as needed in 15 second intervals until hot.
  • In a skillet over medium-high heat, cooking a few minutes per side.
  • In a 350° F oven. Place it on a lined baking sheet and bake for 5-10 minutes, until hot.
  • In an air fryer for a few minutes at 350° F. 

3. Kayaking

Kayaking is ideal for all those people who like relaxing and spending their spare time alone, or anyone looking for solitude. If you are one of those individuals, and you have never done this, it is time to give it a shot. The good news is that basic kayaking skills can be learned within a day, and from then on, you are good to go.

Of course first, you need to acquire all the necessary equipment. The convenient thing about this sport is that you don’t need to travel far just to reach a river or stream (this a good option of course), but you can also do it in channels running through your town or city. When it comes to physicality, the upper body will do all the work, and you will see significant increases in strength and cardiovascular endurance. What’s not to love here?

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My Oven Bacon Cooking Experiment

I baked lots of bacon in the oven to discover the best way to cook it.

I tested both Hormel and Oscar Mayer brands for this experiment. Both are readily available nationwide. I used regular bacon with thinner pieces and thick-cut bacon. With each cut, I tested all variables.

Variables Tested

  • Cooking Temperatures: 350°, 375°, 400°, and broiling at 400° F (175°, 190°, and 200° C)
  • Bacon Temperature: Straight from fridge vs. tempering bacon (bringing to room temperature first)
  • Turning: Flipping bacon over halfway through cooking time vs. leaving it on the same side for the whole time
  • Wire Rack or Pan: Cooking bacon directly on the pan vs. cooking it on a wire rack on top of the baking sheet.
  • Covered or Uncovered: Cooking bacon uncovered vs. covering with aluminum foil, parchment paper, or another wire rack
  • Pan Lining: Lining the pan with aluminum foil vs. parchment paper vs. no lining
  • Cold or Preheated Oven: Putting bacon in the cold oven vs. adding bacon to a preheated oven

I tried to experiment with as many variables as possible to get the big picture.

Equipment You Need

  • Raw bacon – your favorite kind of bacon (any brand, any thickness)
  • Large baking sheet pan rimmed with sides to catch the bacon grease
  • Aluminum foil or parchment paper to line the baking sheet pan (optional)
  • Wire rack that fits inside the baking sheet pan (optional)
  • Tongs to flip the bacon during cooking (optional)

Helpful Tips:

  • Use a rimmed baking sheet (with sides) whether you line the pan or use a wire rack in the baking sheet. Bacon grease will spill into the oven if the pan does not have sides. 
  • Line the pan with aluminum foil (best) or parchment paper for easier cleanup. Parchment paper cannot fully contain the grease. There will be extra cleanup if you use parchment paper.
  • Cooking bacon straight on the baking sheet will make an enormous mess.
  • Know your oven. If it has hot spots, rotate the baking sheet during cooking. For more information on your oven hot and cold spots, see the post on how to calibrate your oven.

To use foil, fold the aluminum foil over the sides of the pan to keep the bacon grease from leaking onto the baking sheet.

During cleanup, fold the foil inward to trap the oil, keeping the baking sheet grease-free.

1. White water rafting

Image credit: White Water Magazine

Image credit: White Water Magazine

If you are the type who prefers dynamic, fast and crazy sports, then there is hardly a better option than white water rafting. For those lucky enough to live close to mountainous areas, it should not be difficult to find a rafting club, and there is no valid excuse not to try it. It will give you the opportunity to de-stress in a unique way.

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The quick waters and fast sections of the rafting tour will require focus and take a lot of energy to cross; the more calm parts will enable you to enjoy the surrounding views and unwind.

One of the advantages of this sport is that it is a group activity, meaning that you can do it with your friends or your family. This can be a wonderful bonding experience, and will increase your satisfaction in life much more.

How To Make Bacon In The Oven

There are two popular methods for cooking bacon in the oven. Both methods work well and produce great results.

Bacon In The Oven Method 1

Lay the bacon directly on a baking sheet. This method produces perfectly flat, crispy bacon that is evenly cooked.

Bacon In The Oven Method 2

Place the bacon on a wire rack, then place that rack on a baking sheet. This method takes a bit longer to cook. The result is lighter bacon with crispier edges and a few more chewy spots. The bacon has a little bit more of a wavy appearance.

Although both methods work well and produce crispy bacon, method 1 (placing the bacon directly on the baking sheet) is my preferred method.  Here is why:

  • Although the bacon cooks in its own fat, this method doesn’t produce greasier bacon. You can read more about that here.
  • The bacon fat actually cooks the bacon more evenly preventing chewy or dried up spots.
  • Easier clean up! Toss the foil and wash your baking sheet with hot water and a little dish soap. No scrubbing needed!! On the other hand, have you tried to clean a wire rack covered in grease and stuck bits of bacon drippings? Picture yourself carefully scrubbing those individual tiny squares….. No, thank you!

How do you make perfect chewy bacon?

Chewy Bacon

  1. Position the oven rack in the center of the oven. …
  2. Line a large sheet tray with foil.
  3. Place the bacon on the pan making sure that they do not overlap.
  4. Roast the bacon for 15 minutes. …
  5. Bake until bacon is fully cooked, about 5 minutes.
  6. Transfer to a paper towel lined sheet tray to absorb excess grease.

Tips and Tricks

  • Use a large rimmed baking sheet to prevent bacon grease from dripping everywhere.
  • Line your sheet pan with foil (or parchment paper if you’re out of foil).
  • Cooking bacon on a baking rack is not necessary. If you want to run an experiment to see which method you prefer, go for it! But I find little difference (if anything, I prefer when my bacon is cooked directly on the baking sheet).
  • You DO NOT need to flip your bacon.
  • Cooking time may vary depending on the thickness of the bacon and how crispy you like your bacon.
  • Refrigerate leftover bacon in the refrigerator for up to one week and reheat in the microwave at 10-second intervals.
  • This recipe is dairy-free, whole30, low-carb, and gluten-free

Warnings

  • Never use your fingers to flip or transfer hot bacon.

    Thanks! Helpful 1 Not Helpful

  • Allow the pan to cool before cleaning it to prevent warping.

    Thanks! Helpful Not Helpful

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How to Cook Bacon Sous Vide

J. Kenji Lopez-Alt

As with grilled bacon, you want very thick-cut bacon if you’re going to cook it sous vide. That’s because the whole advantage of sous vide is getting a pronounced texture difference between the seared exterior and melting interior. If the bacon is too thin, it’ll just crisp through and through when you go to sear it, undoing any benefit the sous vide approach would have offered.

Kenji has tested this before and found that the ideal cooking temperature is 145°F with at least an eight-hour cooking time, which means it’s perfect for dropping the bacon in its original vacuum packaging (minus any paper that it came with, obviously) into the hot-water bath the night before. The next morning, just take the bacon out of its package and crisp it on a hot griddle or cast iron pan.

How To Cook Bacon on a Baking Sheet Pan

 Line the baking sheet pan with foil, making sure

  • Line the baking sheet pan with foil, making sure it covers up the sides.
  • Evenly space the bacon apart, be careful not to overlap so that the protein is consistently cooked and doesn’t stick together.
  • Bake at 375°F (191°C) for 15 minutes, then carefully flip over and cook until the bacon is fully cooked, golden in color and crisp, about 5 minutes depending on the thickness. Make sure to keep a close eye on the last few minutes because the bacon can go from crisp to burnt!
  • Transfer bacon to a paper towel-lined plate to drain the excess bacon grease.

How to Cook Bacon in the Oven

  1. Line a rimmed baking sheet with foil (or parchment paper) for easy clean up. You can fold up the edges of the foil to catch the bacon grease.
  2. Lay the bacon slices in a single layer on the foil. It’s okay if they are touching a little bit, since the bacon will shrink as it cooks. You just don’t want the bacon slices to be stacked on top of each other. Bake Bacon at 400° F until it is cooked the way yo
  3. Bake Bacon at 400° F until it is cooked the way you like it. The cook time will depend on the thickness of your bacon slices and how you like your bacon cooked. I find that it typically takes between 12 and 20 minutes.
  4. After cooking, place bacon between a few paper towels on a plate to absorb excess grease.

What Temperature do you Cook Bacon in the Oven?

I’ve tested different oven temperatures for cooking bacon and have found 400° F to be best. Any hotter and you risk burning your bacon. If your bacon is really thin or you like it more chewy, bake at 375° F.

How Long do you Cook Bacon in the Oven?

The cook time depends on the thickness of the bacon, as well as how well done you like your bacon. I recommend that you begin checking on the bacon after about 12 minutes in the oven, or 10 minutes if your bacon is thin sliced. Bacon can go from perfectly crispy to burnt very quickly so watch it closely as it nears the end of the baking time. At 400° F, bacon takes between 12-20 minutes.

Bacon is done when it is a rich golden brown color. You can bake your bacon a minute or two longer for crispier bacon. Cook bacon for less time if you want chewy centers and crisp edges. 

Do you Need to Flip Bacon?

Do you Need to Flip Bacon?

You do not need to flip the bacon during the cook time. The only exception is if your bacon is very thick cut. In this case, you may want to flip the bacon after it has been in the oven for 12 minutes to ensure that both sides cook evenly.

Should I Bake it on a Wire Rack?

Some recipes recommend placing bacon on a wire cooling rack placed on top of a rimmed baking sheet to bake it in the oven. In theory, this sounds like it would result in crispier bacon but I have found that bacon turns out perfectly crispy without a rack.

When you cook bacon directly on a (foil-lined) baking sheet, it crisps up plenty as it cooks in the bacon grease that is released. Plus, who wants to scrub a cooling rack that’s covered in bacon grease every time they cook bacon? Not me. Often with cooking the simplest way is the best and that is certainly the case when it comes to cooking bacon.

What are Nitrites and Nitrates?

What are Nitrites and Nitrates?

Ok, guys. One final thing before I leave you to bake delicious bacon…

What are sodium nitrite and sodium nitrate?

Sodium nitrite (with an “i”) and sodium nitrate (with an “a”) are salts that are often added to cured meats like salami, ham, and yep, bacon! Both of these naturally occurring chemical compounds are preservatives that suppress harmful bacteria from growing all those cured meats and, as a result, help extend their shelf life.

Are sodium nitrite and sodium nitrate bad?

According to this article written by The BBC, it’s far more complicated than a simple “yes” or “no”. On their own, sodium nitrite and sodium nitrate are not harmful (did you know that leafy greens like spinach and rocket are top of the list for top nitrate-containing vegetables?) Instead, it is the way they are cooked (baking or frying at high temperatures, for example) and their local environment (in meats where they are in close proximity to amino acids) which allows them to more easily form nitrosamines, the cancer-causing compound.

Short answer- in bacon? Probably best to purchase nitrate or nitrate-free bacon.

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