[Sca-cooks] Baking bacon

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Lorenz Wieland:
>-----Original Message-----
>From: "Harris Mark.S-rsve60" <Mark.s.Harris at motorola.com>
>
>>I believe that some of you have mentioned cooking bacon in the oven 
>>before for feast breakfasts and such. How
>>did you do this?
>
>Put bacon on a baking rack on top of a sheet pan (one with sides; 
>flat ones are no good here), and put it in a cold oven and crank the 
>oven to 400.  Takes 10-20 minutes, depending on how fast the oven 
>heats and how crispy you like your bacon.  Be careful when removing 
>the sheet pan, as there'll be hot bacon grease sloshing around in 
>it, which you can of course save and use to sautee other items later.

Restaurants seem frequently to omit the rack, and just drain the 
bacon when it's done. Some people use parchment paper to line the 
pan; it makes cleanup a little easier. My own experience seems to be 
that the bacon continues to cook/brown for a few minutes after you 
take it out of the oven, so remove it just a bit before the point 
where you actually like it done. If that makes any sense. I suspect 
it's a phenomenon related to cooking most of the water from a food 
which has a lot of fat; I notice the same phenom when making a brown 
roux.

Adamantius