Everyone has their own way of cooking bacon. In the pan, in the oven, even in the microwave. My method involves the oven, covering the pan with aluminum foil (for easier clean up), but also by placing the bacon on a wire rack placed on the prepared baking sheet. Why? Well, two reasons: 1. by raising the bacon away from the pan, there is better airflow, so the bacon crisps from the bottom as well, leaving the bacon nice and flat and 2. also because the bacon is raised from the pan, it causes less splatters (the reason bacon splatters is because the heated grease under the bacon doesn’t have any place to go with the bacon on top of it, so it eventually “pops” to have the air/grease escape, causing splatters. I don’t know that this is the “best” method, but it is the one that I use. Onwards:
Ingredients
1 pound thick cut (or super thick cut) breakfast bacon
Hardware
1/2 sheet pan
aluminum foil
a wire cooling rack that fits into the sheet pan
Directions
Preheat oven to 350F. Completely cover the sheet pan with aluminum foil. This will make clean up much easier and you can just wait for the rendered bacon grease to harden onto the foil, then you can throw the foil away. Set the cooling rack onto the prepared sheet pan, and then lay the bacon lardons onto the rack in a single layer.
Bake for 15-30 minutes. This will depend on the thickness of your bacon and your preference for crispiness. For example, the bacon that is pictured here is “Oscar Meyer Super Thick Cut Bacon” and I baked it for 26 minutes.
