[Sca-cooks] Baking bacon

[Pixel, Goddess and Queen]

> 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

So would you put anything like paper toweling on *top* of the bacon to
prevent splatters, or does this cooking method not spit fat as
emphatically as frying?

Margaret