perfect bacon every time

This method for cooking perfect bacon comes from Alton Brown of the Food Network.

First, get rid of all of those “cookie sheets” you have.  I have a collection of those I haven’t donated to Goodwill yet, but now I only use half-sheet pans that we bought from a restaurant supply store.  They have a rim, so they are the “jelly roll pan” style.  With these half-sheet pans, we can do anything using parchment paper, Silpat mats, wire racks and aluminum foil.  We never “grease the cookie sheet” any more!

We also use the extra-wide aluminum foil so there’s no seam when lining the sheet pan.  This lets us simply lift the bacon grease out of the pan and makes clean-up very easy.

Line the sheet pan with foil and crimp it over the edges.  Spray both sides of a wire rack with Pam and put the wire rack in the pan.  Place bacon on the rack in a single layer.  Turn the oven on to 400 degrees and put the bacon into the cold oven.  The gradual heating of the oven will release the grease from the bacon and keep it from spattering all over.

Once the oven has heated to 400 degrees, check the bacon every 3-5 minutes until it reaches desired doneness.  I find it takes about 25 minutes for the bacon to become nice and crisp.

Because you’re checking the bacon every few minutes and it is baking slowly, you won’t have problems with burned bacon–it will be very evenly cooked all over.

Yes, it takes a little longer, but it’s worth it.  Then you can make really delicious meals like Zuni Rolls with Raspberry-Chipotle Sauce.