Hey Farmer Girl, how do you recommend cooking Farmer Girl bacon? -Maia
Hi Maia, good question. I think we can agree that crispy, smoky bacon is one of life’s greatest pleasures. However, standing over a hot stove dodging sputtering bacon grease is not.
My hubs has mastered Thomas Keller’s method of baking bacon in an oven under high heat.
The main trick: start with a cold oven!
1. Thaw bacon in the refrigerator the day or night prior to use.
2. Line a baking sheet with aluminum foil. Separate the bacon and place it on the baking sheet. (one baking sheet should accommodate one pound of bacon.)
3. Place the baking sheet into the cold oven; do not preheat the oven!!
4. Set the oven to 400 degrees and bake for 16 to 20 minutes. If your oven cooks hot, or is a convection oven, lower the temp to 375 degrees. The first time, monitor the bacon and how quickly it cooks–in your oven it make take a little bit less time or more, depending on how accurate your oven temperature is.
Bacon cooked in the oven definitely gets just-right-crispy, but I also find that it retains a bit of chewiness near the middle, especially when cooking thick-cut bacon.
I love this, but if you love your bacon crispy through and through, then you might try baking it on top of a metal cooling rack set over the baking sheet. Lifting the bacon up lets it cook from all sides and get even crispier. Trust me, the oven cooking method works so well, it’s the only way we fix bacon now.
There you have it! Now you can start fixin’ the best bacon too!