Cooking Flat Bacon Restaurant Style
This month the Dishing It Up gang is featuring Freezer Cooking. Some of the participating blogs may feature meals that are ready to heat and serve. Others, like myself, may feature pieces and parts of meals instead. When I cook food to fill the freezer, I tend to cook several different things that go together. This way, we almost always have something ready to eat that we like.
Ever wonder how restaurants get their bacon to lay so perfectly flat? I know their tricks. They don’t fry it in a pan. They bake it on racks in the oven. This method also helps the grease to drain from the bacon while it’s cooking, so that it’s less greasy when you eat it.
Prep time:
Cook time:
Total time:
Serves: Varies
- Bacon
- Cooling Rack
- Large Roasting Pan
- Preheat oven to 425*.
- Line a large roasting pan with foil. Foil isn't necessary, but will save you from scrubbing the pan later.
- Place a metal cooling rack in the bottom of the roasting pan.
- Line bacon up side by side on the cooling rack.
- Bacon may need to be turned while cooking.
- If your cooling racks have folding legs, a second rack can be stacked above the bottom rack. This allows more bacon to be cooked at once. It will NOT cook as evenly as a single rack and time will need to be increased. The bottom rack will probably finish cooking before the upper rack.
- Back at 425* for 20 - 30 minutes, until desired level of crispness. Increase the temperature to 450* to reduce the cooking time.
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