Anyway, it didn't take me long to learn that I needed to 'cook smarter' if I had to fry up three packs of bacon at a time. Thank goodness, some friends of mine (Frank and Diane) were visiting from Tampa that weekend and Diane told me about a chef on the Food Network who cooks bacon in the oven. So I tried it and I really liked it.
Martha Stewart has a fool-proof way to cook bacon.
Of course, I have to modify the way I do it because I 'partially' cook the bacon a few days ahead of a big breakfast. Then the morning of the breakfast, I cook it the rest of the way on a stove-top griddle. It's a HUGE time-saver.
- Preheat oven to 400 degrees.
- Line your rimmed baking sheet with parchment paper.
- Bake for 12-13 minutes, rotating the sheet once at the halfway through cooking time.
- SET A TIMER! It is so much easier to forget about it when it's not on the stove. I set my timer for 7 minutes, then rotate the pan and bake for another 5-7 minutes (check it at 5 minutes to see if it needs another minute or two.) Ovens vary, so you might need a few extra minutes. I have a double-oven and the bottom oven tends to cook about 2-3 minutes faster than the top oven. Whether you're using one oven or two, I would start checking it after a total of 11 minutes.
- Don't forget, my cooking time is for 'partially' cooked bacon. Cook longer as needed if you are ready to serve it.
What I love about cooking a lot of bacon at one time is that if I have any left over, I can microwave individual slices for 60 seconds for a quick BLT or just a minute or two in the frying pan.
I store my partially cooked bacon in a Tupperware or Rubbermaid rectangle air-tight container and stack the back in-between paper towel sheets.
Yummy bacon...good way to cook a bunch, I'm sure the officers love it!
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