I initially though the taste would be different if you oven baked the bacon. Nope. It tastes the same.
I did review a lot of methods. Some people put the bacon on a rack to drain the fat. I passed on that since the best bacon to my taste is cooked near the end of frying when you are essentially deep frying in the fat. I didn’t want to miss that taste. Plus I didn’t want to clean the rack.
Some methods “wrinkled” the aluminum foil to get more wave in the bacon. I tried both methods and I will stay “flat” … it still had some wave in it.
A five. How could great bacon be anything else?
Notes: I used thick slice Hormel Black Label bacon from Sam’s Club. I highly recommend this as one of the top bacons commonly available. I’m from Iowa and I know pig but use whatever you want.
A thinner bacon will cook faster of course. Your done point is that it “looks done”. Don’t expect it to look different than pan fried. I like my bacon very crispy so I use 18-22 minutes depending on the oven and the bacon.
You can also start with a cold oven and add a few minutes. Or use a different temperature if you’re cooking something else. Of course adjust your time a little again.
Preheat oven to 400 degrees convection. Or start with a cold oven and add a few minutes.
Line a sheet pan with a large sheet of aluminum foil (heavy duty preferred) and turn up edges. Place bacon on sheet close together but not touching. (9-10 pieces).
Place on middle rack in the oven. Go do something else for 18 minutes and come back. Time will vary with thickness of the bacon and your taste. It is done when it looks done.
Drain on paper towels and pat “dry” with another paper towel.
November 30 2013