As I sat at the kitchen table, I looked up and saw this plate of beautiful cooked bacon. “How did you do that?” I asked Danny, then began typing this.
Bacon is a Goldilocks food for me. I don’t want it flubby, little pockets of uncooked fat sagging at the ends. That’s buffet bacon. I also don’t want it crisp, with a crunch like overcooked potato chips. I want it just right.
We have been playing with different methods of cooking bacon so it’s just right for us for years now. I look up from my work and Danny has made it just right. Here it is.
- Oil—1 teaspoon
- Bacon—7 slices
- Heat the oven to 500°.
- Put a bit of oil into a deep saute pan, enough to grease all the surfaces of the pan, including the sides. Lay the bacon out, putting 4 slices in the middle of the pan, plus 3 slices clinging to the sides of the pan.
- Put the pan in the heated oven. Cook until the bacon is sizzling, lovely, and firm, about 15 to 20, depending on how you like your bacon. Mostly, when the smell of bacon pervades the room, it’s done.
- Don’t let it get too crisp in the oven. It will finish cooking after you take it out of the oven, like cookies or granola do. Wait for the smell.
Feel like playing?
Bake the bacon for a few minutes less if you like it softer.