Which way do you cook your bacon?

Question

In the Microwave or on the Stove?

What are some of the best ways to cook it?

Answer 1

I love bacon. I mean I really love it. Good American bacon - the crunchy kind, not that flabby stuff you get in other countries. At the risk of offending entire religions and regions, I think much of the unrest in the world is because too many people don't know the joy of bacon. Almost no one who has tasted bacon would willingly blow themselves up or start shooting at someone else. Bacon is worth living for.

But, it can be a real challenge to cook bacon well. Frying it is a mess. Microwaving has inconsistent results. Plus, neither scales well to the large amounts of bacon needed for a big brunch (or just me on a Sunday morning.) The secret is to bake the bacon in the oven.

Preheat the oven to 425 degrees F (220 degrees C or gasmark 7)
Take a large cookie sheet with a lip and cover it in aluminum foil. I like the wide heavy duty stuff that can cover the tray with a single piece.
Arrange the bacon on the sheet without overlapping.
Bake for six minutes.
Turn the cookie sheet around 180 degrees.
Bake for another 4-7 minutes depending on your oven and how crispy you like your bacon.
Lift the bacon out with tongs and set on a plate covered in paper towels. I dab the tops with another paper towel too.
Result: piles of perfectly cooked bacon for your dining pleasure.

Here are the cool bits about this recipe:



All of the bacon grease is in the pan on top of the foil. Once it cools down you can lift out the foil and throw it all away. No mess. Better still, you can spoon out the fat to scramble eggs in (because what goes better with hot bacon than eggs scrambled in bacon fat?) Beet greens or spinach stir fried in bacon fat with crumbled bacon on top is delicious too.

The turning around part is the magic move. Most ovens don't heat evenly. By turning the tray around, you ensure all the bacon cooks evenly. It's really amazing to me how evident the heat variation is when you see the bacon.

If you want more bacon (and who doesn't), stick more cookie sheets in the oven at the same time. You can do tons at once this way with no additional time and minimal additional effort.


I've read a variation of this recipe that recommends putting a wire rack in the cookie sheet to keep the bacon out of the fat. I tried it. The results aren't any better, the bacon sticks to the rack, and the rack is a mess to clean up. Stick to the simple solution above.

While I'm at it, I'll put in a plug for Niman Ranch bacon. This is the real deal. Thick cut, smoky, and meaty, this stuff is made from happy, pesticide-free, free range pigs that lead productive, satisfying lives and died in the prime of their tastiness for you and me. Oh man, this stuff is good as is everything from Niman Ranch. Go get some today (Trader Joe's carries the stuff as do other good stores.)

Mmm, salty, rich, crunchy, and meaty. What's not to love?

Answer 2

Used to do it on stove, then did it for a while in the nuker. In the microwave, it just takes too long, too many layers of paper towels, etc.
HOWEVER, since I started doing it in the oven, I'll never do it a different way again! I put parchment paper in a 9 by 13 metal pan (or foil), and lay out the bacon slices, can overlap. Put in a 350 degree F. oven, turn slices after about 20 min, and drain the fat out. Turn again in another 20 - and cook til as crispy as you want. No mess at all this way - it's great!

Answer 3

well there are bacon that is already cooked so u put it in the micowave for a few seconds. and than theres bacon u have to cook on the stove u dont put anything in the pan but the bacon watch out there will be a lot of fat from the bacon.

Answer 4

In the oven. I put it on a cookie sheet and bake it at 350 degress F for 10 minutes, then turn it and bake another 10 minutes. Perfect every time. No grease spatters on the stove or in the microwave.

Answer 5

I just started doing it in the microwave, and I've been very happy with it. I use the thick cut and it cooks up much quicker and doesn't even get that microwave taste meats like chicken can get when you microwave it.

Answer 6

It doesn't matter if it is thick or thin cut, you just have to cook it long enough. It takes quite a while. I keep flipping it as it cooks and try to press down the spots that have puffed up so they get cooked too. Have the heat under the skillet set on a medium hotness. It will be crisp if you cook it long enough and put it on paper towels to drain after you take it out of the skillet...

Answer 7

What are some of the best ways to cook it?


there are but so many ways you can cook bacon. unless your cooking it with something, like wrapped around sirloin on the grill or something like that.

i eat turkey bacon, and just fry it alone in a pan.

Answer 8

In the oven-400 degrees for 8-15 minutes

Answer 9

I put mine in the oven on a cookie sheet with foil on the bottom at 425 for about 10 minutes. Then drain and take foil and throw it away, now you have great bacon and a clean pan, how easy is that?

Answer 10

Now in the Microwave. Now that they have the fast bacon. Saves me lots of time. I am busy frying eggs most morning..