As a foodie, of course I love bacon!  And while I may not make it every week, I do have a preferred method of cooking it that (a) doesn't make a mess and (b) always turns out perfectly-cooked bacon that isn't burned to a crisp.

My method is also one that most restaurant chef's use.

To start, don't start with a frying pan or a griddle - turn on your oven!  That's right - I roast my bacon in the oven.  When it's done, I end up with a softer product and best of all:  no greasy cooktops.

Here are the steps:

  • Pre-heat oven to 425 degrees.
  • On a half-sheet pan (make sure your pan has edges - or else you will end up with liquified grease running off the pan, resulting in a fire) - lay down a piece of parchment paper or a Silpat silicone mat.
  • Lay your bacon strips flat on the pan - taking care not to overlap them.
  • Bake for approximately 15-20 minutes, carefully flipping the pieces once at the mid-point.

A similar process has you utilize a wire rack on top of the sheet pan, to allow for better heat circulation under the bacon.  This method is also allows you to coat the bacon with maple syrup to make Maple Lacquered Bacon - which makes an outstanding appetizer.

If you love bacon, then you'll want to make sure that you're at Baconpalooza - a fun event that's happening Thursday, May 8 at UMD's Kirby Ballroom.  For more information about what's in store for that evening, click here.