I’ve cooked bacon for years in a skillet on the stovetop. Works pretty well, but you pretty much have to attend to it constantly, flip often, make sure to redistribute, etc.
Lately I’ve use the oven. Tried various methods over the years, but now I just plop the bacon into a non-stick skillet in the oven on convection 325. Every 15-20 minutes I’ll stir it around, flip the jumble of strips over, but otherwise I don’t touch it. Takes longer this way, but it comes out perfect every time. Never burned, never too crispy (probably could get it nicely crispy at higher temp).
A batch of turkey bacon going into the oven later this afternoon, along with a turkey tenderloin. Turkey club this week for lunch . Along with a chicken meatloaf for dinner for the week.
Put bacon on sheet pan. Put into cold oven and set temp to 425F. Cook time ~12 minutes give or take, depending on thickness of cut. Rotate pan half way, but rarely flip the actual strips. Perfect every time.
Oven works great with thick cut. Thinner cut they curl to hell in an oven, so I use a skillet or griddle with a cast iron press. One flip half way through and it comes out perfectly every time.
I prefer cooking in cast iron skillet; I’ve made them in the combi before and they turn out pretty well, but prefer skillet. Can’t get it to the right level of crispiness in an oven.
Oven on a wire rack that sits on a cookie sheet. Line the sheet with aluminum foil for easy clean-up. No need to flip. Also, don’t need to put the cooked strips on paper towels to absorb extra fat.
I wish I could find another purveyor other than Nueske’s that makes peppered bacon. Their prices have gone up quite a bit in the past year or so.
You really have it in for me, don’t you? Everyone else is allowed to express opinions, even the same opinions (three immediately above), but I am the one you are going to come after. You don’t like me or what I write? Fine. You don’t have to. There are plenty of people I don’t like. I generally block them or leave them alone.
