That dream of a perfect, buttery bacon roll can quickly turn into a disappointing reality of soggy, burnt rashers emerging from a spitting frying pan. For many home cooks, achieving crispy bacon feels like an impossible task.
The Problem with Frying Bacon
Most people instinctively reach for a frying pan and a splash of oil to cook their bacon. However, this common technique is often the very thing that spoils it. Adding oil causes the white fat to render too quickly, leading to scorching before the pink meat has had a chance to cook through properly. The result is bacon that is frequently rubbery, excessively greasy, and a far cry from the crisp, flavoursome strips you were hoping for.
The Chef's Secret: Your Oven
Justin McChesney-Wachs, an experienced cook and the founder of Salt Pepper Skillet, has shared a game-changing solution. He insists that the key to delicious bacon is straightforward: abandon the frying pan and use your oven instead.
"There's no doubt that the best way to cook bacon is in the oven," Justin stated. "Once you try it, I'm sure you will also be convinced. Baking the bacon also gives you the opportunity to fine-tune the bacon to your preferred texture and crispness."
The even, enveloping heat of an oven cooks bacon fat at a much slower and more controlled pace. This allows every part of the rasher to cook simultaneously, culminating in that elusive perfect crispiness.
How to Cook Perfect Bacon in the Oven
This brilliant method is not only superior in results but also demands less effort and creates significantly less mess, as there's no hot oil to splatter around your kitchen.
Here is the step-by-step guide to oven-baked bacon perfection:
First, if possible, choose thick-cut bacon. It is less prone to burning than thin slices and offers a richer, juicier flavour.
Line a baking tray with tin foil. This is a crucial step as it prevents bacon grease from collecting underneath, which can cause burning and smoke in your oven.
Place the tray with your bacon rashers into a cold oven. There is no need to preheat. Allowing the oven to heat up gradually helps render the bacon fat properly.
For an extra flavour boost, try a simple chef's trick: sprinkle one tablespoon of water over the bacon before putting the tray in the oven. The water slows the fat melting process and creates a thin layer of steam, which aids in caramelisation.
Now, set your oven to 200C and let the bacon cook for 15 to 20 minutes. Justin advises flipping the bacon over halfway through the cooking time as it begins to crisp up.
When cooking on foil, the bacon renders in its own fat. This makes it cook more quickly and stay flatter, but you will likely need to flip the bacon.
Your bacon will emerge from the oven crackling, completely golden, and far more flavourful than anything cooked in an oily frying pan. Say goodbye to disappointing breakfasts and hello to the perfect crispy rasher.
