I also like and buy thick cut bacon and cooked it in the oven, but couldn’t get it to come out just right using package directions. I tried your method this morning and it worked perfectly! (I lined my pan with foil for easy clean up though). Thank you!!
My two cents worth….I drain the fat several times before the end, I find I get more liquid gold aka bacon grease. I enjoy slightly undercooked bacon to reheat in the skillet when I’m making eggs. Bacon is yummy!! Also….thank you for great information. Like the steak cooking! I’m a former caterer and food service worker who learned as I went with great people sharing their knowledge. Again, thank you!
Great tips - I’ve done my bacon in the oven for years, but will tweak how I do it based on your tips. One question though - if you rotate the pan, but then flip the bacon the way you do…doesn’t it just end up in the same place as if you hadn’t rotated? 🤨
What about laying the bacon on cooling racks on sheet pan so both sides cook simultaneously with even air? Would that eliminate the need to flip and speed up the process?
Yep you can definitely go that route and avoid the flipping. However because the pan conducts heat better than the hot air, I feel like I get better color and more fat rendered when I allow the pan to come into play. But it is a little more work, so if you prefer not having to flip, cooking on a rack is a great option too 👍🏼
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I also like and buy thick cut bacon and cooked it in the oven, but couldn’t get it to come out just right using package directions.
I tried your method this morning and it worked perfectly! (I lined my pan with foil for easy clean up though).
Thank you!!
Awesome. Glad it turned out good🙂
Thank you!!!
My two cents worth….I drain the fat several times before the end, I find I get more liquid gold aka bacon grease. I enjoy slightly undercooked bacon to reheat in the skillet when I’m making eggs. Bacon is yummy!!
Also….thank you for great information. Like the steak cooking! I’m a former caterer and food service worker who learned as I went with great people sharing their knowledge. Again, thank you!
Great stuff. Thanks for sharing
I worked a factory cafeteria. You're right, by the sheet pan is soooooo easy.
Exactly!
Great tips - I’ve done my bacon in the oven for years, but will tweak how I do it based on your tips.
One question though - if you rotate the pan, but then flip the bacon the way you do…doesn’t it just end up in the same place as if you hadn’t rotated? 🤨
Lol, yah great point. Never thought my way through that obviously. Thanks for the tip 👍🏼
What about laying the bacon on cooling racks on sheet pan so both sides cook simultaneously with even air? Would that eliminate the need to flip and speed up the process?
Yep you can definitely go that route and avoid the flipping. However because the pan conducts heat better than the hot air, I feel like I get better color and more fat rendered when I allow the pan to come into play. But it is a little more work, so if you prefer not having to flip, cooking on a rack is a great option too 👍🏼