I hate to be the one to tell you that you’ve been cooking bacon wrong all these years. It’s such a basic staple of breakfast and seemingly so easy to cook but somehow it’s always overcooked and burnt, undercooked and limp or simply a greasy mess.
This isn’t a new or novel method and was adapted from commercial kitchens that need to produce large quantities of consistently perfectly crispy bacon.
You can cook one strip or as many as you can fit on the sheet pan with the same basic method. It’s also really easy to cook it to your preferred crispiness by simply adjusting the time.
While it may seem like 30 minutes is a long time for bacon to cook, let me assure you that the low and slow method is definitely the best approach. This a very hand-off method which allows you to focus on whatever else you’re cooking. If you want to slow it down for any reason just turn the temperature down.
One final thing to consider is the rendered fat that you get from this. It’s really easy to pour off the fat and use it to cook amazing eggs. I also keep a small mason jar of rendered fat in my fridge and top it off whenever I cook another batch of bacon.
Foolproof Crispy Bacon
6
servings5
minutes30
minutesIngredients
1 lbs Bacon
Directions
- Spread bacon out in a single layer on a sheet pan. It’s OK if there is some overlap as the bacon will shrink while cooking.
- Place the sheet pan in a cold oven and set it to 350 degrees on convection.
- Cook for 30 minutes, adjust time based on preference of crispiness.
- Remove the pan from the oven and place slices of bacon on a paper towel lined plate to degrease.
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