Bacon in the oven

Based on this recipe.


Notes from other home cooks

1. No baking rack? No problem. Line the baking sheet, then crumple up some more foil and lay the bacon on that to hold it up out of the grease. If you can spare a minute or two, you can make neat accordion folds in the foil instead.

2. Prevent oven splatters. Lay a layer of foil over the bacon; this will keep grease from spitting all over the oven. Remove the foil for the last few minutes of cooking for "final crisping."


Equipment

Large rimmed baking sheet
Aluminum foil (regular and heavy duty)
Baking rack (Optional: Cooking the bacon on a rack makes the bacon crisper, and lets the grease drip off the bacon as it cooks. If you go the rack route, you should still line your baking pan with foil to make clean-up easy.)


Preparation

1. Preheat your oven to 400° F with rack in the middle.
2. Line a large baking sheet with regular aluminum foil. Extend the foil up the sides of the pan so it captures all the bacon grease and clean-up is easier.
3. Arrange bacon strips directly on the foil. Place the bacon on a rack if using. Place the baking pan in the oven.
4. Cover bacon for all but the last few minutes. Cook bacon for 10 to 20 minutes, depending on how chewy or crispy you like your bacon.
5. Transfer cooked bacon to a paper towel-lined platter. The bacon will crisp up a bit as it cools.