So we want BLTs for lunch. What a chore – cook the bacon, clean up the mess. Finally, make the sandwich. Even in the microwave six slices took ten minutes. That is why we always cook bacon, a pound at a time, in the oven and keep it in the freezer. Instant BLT, instant bacon crumbles on the tomato soup, ditto salad. Yes, I know you can buy bacon crumbles, but it is not the same.
Ingredients:
- sliced bacon – at least a pound, maybe two
- parchment paper or aluminum foil
- rimmed baking sheet(s) – the larger the better
- tongs
- paper towels
Directions:
- Heat the oven to 400°.
- Prepare the baking sheet. Line a rimmed baking sheet with parchment paper or aluminum foil. It helps with cleanup to overlap on all four sides.
- Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they’ll stick together during cooking.
- Bake the bacon until the bacon is deep golden brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes.
- Use tongs to transfer the bacon to the paper towels.
If you want to save the bacon grease, (How else do you make cottage fried potatoes??) let it cool slightly, then pour it into a heatproof container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.
Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months. Rewarm the bacon in the microwave or oven before serving.
Serves: Your guess is as good as mine!
Source: thekitchn.com
