Yes it is possible! There is an actual science on how to make the perfect bacon strips every time with no fuss what’s so ever. You can even use this technique to make the whole package of bacon in advance and keep it in an air tight container, in the fridge, for sometime more than a week! It’s a life saver seriously and thank you so much to my love Max for showing me this trick when we first started going out together. I used to make the bacon on the stove top like most people and I used to hate every second of it because it’s super messy and most of the time I end up burning myself because I’m too clumsy.
- WHAT YOU WILL NEED -
Raw Bacon Strips
Big Baking Sheet
1- Pre-heat your oven at 350.
2- Line a piece of parchment paper on your baking sheet and put each slice of bacon side by side on the paper, making sure you don’t overlap them too much because they will stick to each other and that will make them more complicated to flip them later.
3- Cook your bacon in this pattern: 10 minutes – flip – 10 minutes – flip – 6 minutes. Don’t remove the grease that will form on the baking sheet during the entire cooking process.
4- If you plan on eating your bacon now: If you like your bacon crispy, let the slices you want cook the extra 4 minutes in the oven. If you like it softer, after the 6 minutes you will be fine. Transfer the slices to an absorbing paper and remove as much grease as you can.
If you plan on storing your bacon for later: Don’t absorb any grease, cut a few wax paper pieces that will fit inside your chosen air tight container and place them between each row of bacon strips. This is only from a personal point of view but looks like the more melted grease around the strip the longer they last in the fridge. Once you’re ready to use your bacon, you can either cook them in a plate with an absorbing paper on top and cook them from 30 seconds to 1 minutes all depending on your taste. OR on the stove top for about 1-2 minutes or till it’s grilled to your liking
You can keep your bacon in the fridge up to a week and sometime a bit more