I don't use a rack, I line the pan with aluminum foil and let it fry in its own grease, then pour off fat into a jar for later use.

Close to what I do. I start with the bacon in a cold oven and heat it to 400 F, no spatter and it is usually done about 5 minutes after to reachs temp.

I always cook my bacon in the oven. It's so much easier and neater, no stovetop mess, no hot grease popping all over. If you clean the rack and pan right away, it's easy to get the grease and bits of bacon off!

I have done this for years but now that I've discovered how easy it is to cook bacon in my air fryer, I prefer that method for 4-6 slices. If I'm cooking for a crowd, the oven does a great job. Thanks!

I worked in a high end office cafeteria kitchen for a week. They bake about a dozen sheet pans of bacon every morning. It comes in already set on parchment paper, so the whole sheet can be popped onto the sheet tray at once and tossed in the oven.

I’ve cooked bacon in the oven for years. Always comes out perfect.

I have to agree with Ashley. Although I do love the sight of bacon sizzling away in a frying pan on the stovetop, baking in the oven is the easiest and most practical way to do it. Yay Ashley!!!

I have been using this technique for quite some time now. It's the way to insure no hot oil splatters. And when you finish, just wrap up the foil with the oil inside and toss. Simplicity at its finest!

Absolutely the best techie I've ever used...👍👍

I love cooking bacon in the oven!

Thanks Ashley. Who doesn’t love bacon? 🥓 🥓 😋

I kinda use this method. I follow Food Wishes recipe for roasted chicken/sausage/peppers/potatoes and add strips of bacon on the top. The bacon renderings flow over the other ingredients. I have to remove the bacon after 40-45 minutes to prevent burning. Oh so good.

Today we used the air fryer. So good!

love baking, or air-frying the bacon. delicious and great for BLTs.

baking bacon is the best way....and then you get liquid gold 😍😁

I have always cook my bacon in the oven in a lined pan. I sprinkle about 2 tablespoons of brown sugar sparingly over the bacon and it comes out delicious. I drain the grease and keep cooking bacon till I’m done and put it in the freezer in small bags.

If you haven't cooked bacon in the air fryer, you have no idea what you're missing... Totally amazing and way easier!

I 'bake' mine in my gas grill with this same kind of a setup. With the two outside burners on high and the middle two on low I get a nice 400 degree temp.

I used to use a rack with this, but started leaving it out since it's hard to clean. Now I just cook on the foil and it works great...I pour off the fat about 3/4 of the way through the cook.

Your bacon is cooked perfectly to the right crispiness.

Don't use a rack or tinfoil. Let it fry in it's own fat and just dump out the oil and clean the pan after. it makes this much better and easier. Also place the bacon in a cold oven, set to 375.

The air fryer is my fav way to cook it now. Doesn't heat up the house like the oven does!

The oven is the only way I cook bacon now. Parchment paper on a baking sheet in a 400f oven for ~20 mins usually yields perfect bacon.

savory! my acorn squash will never see brown sugar! Thanks for sharing!

I learned recently that if you dust the bacon with flour-there’s no grease splatter. It works beautifully. I also put down aluminum foil under the parchment paper so cleanup is a breeze.

In a pan with water works well for me on the hob. The water renders the fat perfectly.

My favorite way to cook bacon is on my grill I turn the one side of the grill on high and place the bacon racks with a catch pan below the grates and cook it to desired doneness when using the bacon immediately like for bacon cheese burgers or when I cooking breakfast or brunch outside. I also like to cook to slightly less than my family’s preferred doneness by a couple of minutes I then blot the bacon quickly and place the strips of bacon on sheets of parchment paper. I stack the sheets of parchment paper an place them in a freezer bag with a sheet of cardboard top and bottom and place the bag with the bacon in a long plastic box for further protection. The bacon can be stored in the refrigerator for a week or in the freezer for several months if it lasts that long. I generally cook 2 or 3 pounds of bacon at a time for my bacon loving family. To reheat the bacon you can put in the microwave until warn and to your desired doneness or my preferred method is to heat up a large skillet add a tablespoon or two of bacon fat and place you precooked bacon in the pan with a lid for 2 minutes on each side or to your desired doneness. Another thing I like to do because most store bought bacon has so little smoke flavor is to place a wood chips of your favorite smoking wood or pieces of frozen corn cob saved from eating corn on the cob in foil envelopes with hole’s punch in then to as a certain television chef would safe “Kick it up a notch.” If you do this place you wood chip pouches on the hot side and get them smoking good before putting your bacon in to cook. I particularly like to use a mix of about 40% Apple, 30% Hickory, 20% Corn cob, and 10% pecan or Walnut shells that after fiddling with the qualities of my smoking mix smokes strongly for about 3 to 4 minutes before burning out. Myself I don’t like heavy smoke for the entire cooking time of the bacon but that’s me you might like it or you might like less smoke, so experiment a little and enjoy. Note for those of you who are thinking about saving bacon grease for cooking to give the best results pour your bacon fat in a tin can or glass jar and until you have at least 1/2 a can or jar I use 2 8oz Mason jar and store them in the refrigerator although I have stored them on the counter top as well. Anyway after you have 4 to 6 ounces of poured off bacon fat empty the fat into a small sauce pan and over low heat warm the fat until it is a pourable liquid (make sure to warm the bacon fat slowly so not to break down the fat down and further reduce it smoke point or alter its taste. One the bacon fat is a pourable liquid pour it though a fine mesh strainer lined with a couple layers of cheese cloth or better still muslin (note I like to warm my strainer to apx 120 degrees F so the bacon fat doesn’t instantly solidify onto the strainer/sieve. The desired result is a once cooled and solidified a white fat that I then store in my second (clean) Mason jar I use bacon fat when cooking straight or equal parts with canola oil or with butter.

Yeah but that crunch and flavor...🎵🎶🎵🤭☺️👋😊😘

I like to cook mine on a foreman grill in the morning and use the smell of bacon as my snooze button. sue me

Oven does work great but can leave an after smell. I always cook up the entire package to have cooked bacon ready for recipes. Place cooled slices in the fridge and zap in paper town for a few seconds to reheat. Or just stand over the sink and munch until your tummy is happy! 😂❤🥓🥓

It is better to hang the bacon from the ribs of a grate(?) and have the baking sheet beneath to catch the fat. Let each rasher span two ribs. It will cook a LOT more bacon in one go.

And for how long do you cook it if you like it crisp, as in not burnt, but a rigid finger food that doesn't flop over once lifted?

I've tried every method for cooking bacon. The microwave works the best for crispy bacon hands down.

I like the idea in concept but I prefer to use a foil lined baking pan with the foil pinced together to look like ridges, spaced about a half inch apart for the fat to drain and you have crispy bacon. The less I have to clean the better.

The way I like to cook my bacon, I like Applegate Brand, is to, in a cold non stick skillet, place bacon, then heat on low. Once the bacon is cooked on one side, turn over and turn off heat. The bacon will continue to cook for the next couple of minutes. Unless it’s cold outside, I live in Vegas, I rarely turn on the oven. 😎👍🥓

I'll get my bacon ready on a lined pan, then turn on my oven to 400 degrees. I cook the bacon while it's preheating Bacon is done after 10-12 minutes and perfectly crisp.😋

Its cooks more even in oven as well. Easiest cleanest way.

I never let it soak on paper towels. Paper towels in the kitchen should not be used near food. I have designated tea towels for this. Having the pan catch all that bacon fat to use later is excellent.

Great method for a crowd , breakfast or blt,s , I keep that bacon fat for fried potatoes

Definitely the best way to cook bacon. One thing, though, ALWAYS start in a cold oven. The difference is noticeable. Otherwise great tip though. That's how we do it in the kitchens.

for 3-4 slices I prefer microwave as follows: 3 sections newspaper, paper towel, bacon slices, second paper tower, 3 more sections of newspaper. Cook on high 3-4 minutes depending on bacon thickness. Only drawback - no bacon fat to save because it's all soaked into the paper.

No reason to preheat.. Just put it in and turn it on. I don't use a rack because I don't want another thing to clean. I just put it on Reynolds non-stick aluminum foil on the baking sheet . You can use spray if you only have regular foil. It will stick if you don't. 18 mins for regular cut and 22 mins for thick cut. Times WILL vary depending on how lean your bacon is. I strain the fat into a jar through one of those $5 permanent coffee filters you can get at your grocery store... Liquid Gold

Water frying pan is my preferred method

Yup, in the oven. I use parchment paper

Do the Epic Meal Time bacon weave!

Don’t the oven walls get splattered with bacon grease? If not, I’ll definitely try this. I don’t normally fry streaky bacon because of the mess involved.

425 degrees for 15 minutes And after it cools a little, pour the bacon fat from the baking sheet into a jar for later use. I prefer to use it in later innings when I need to get a couple more inches of break with my curveball and slider. Someday you will too.

I like the smell. So I always fry it.

Great video ! いいね！

My mom would cook her bacon in the oven and collect that rendered goodness bacon fat in a jar. My sons would giggle at her thinking it was the wrong way to cook bacon. Kids, what do they know.

The cleanup afterwards..

Paper towels, Paper plate and nuke for 5 min 😋🥓🥓

"brought it home, brothers and sisters, brought it home."

Now if only we had a fast clean way to make some gabagool 😋

Does it make a mess in your oven?

The best option for a small batch is an air fryer.

I tried placing the bacon on a rack and will never do that again -- it took me 20 minutes to clean the mess off the rack! Bacon directly on the foiled-covered pan is the way to go.

I hear you… but this is America’s Test Kitchen. How does oven bacon taste compared to bacon fried on a skillet in its own fat? I’ve had both and while they are the same starting ingredient, the final result depends on how it’s cooked.

I prefer foil on the baking sheet, then parchment on top of the foil. As we'll be placing the bacon on paper towels to soak up grease, it makes clean up much easier without having to clean the wire rack.

You also have to turn the bacon over but that was said.

Does it mess up the oven?

Mmmm bacon.

I usually flip the bacon in between.

Though I wholeheartedly agree and have used this method, being single I only cook two slices at a time and prefer not to use that much energy for so small amount. For this, I use the microwave and, it's still great. It's bacon, when is it not great!?!

Does it crisp up? I like my bacon crispy.

Is the ATK Web site down? I've been trying to log in for two days and keep getting a "Hmmm… can't reach this page" message.

I wonder if you could use frozen bacon with this method.

My gang can eat 12 slices, just waiting for all the bacon to cook. Also, I have noticed that I don't render as much fat doing it this way.

This is exactly how I cook bacon

Notice you didn't pick a SLICE up so we could see how crisp it is.......probably just like every restaurant with breakfast bar Oh....the smell of frying bacon throughout the house is wonderful.....they should make a candle with that flavor

Why would you rotate the pan? Ovens heat from the top and bottom not the sides.

Try using an air fryer. I use my Cosori for bacon now and it comes out perfectly and all the fat drips into the bottom tray. I was worried about the fat possibly spraying around inside, but as it drips down, I have not experienced any problems at all.

You get the same results in a microwave oven and it's quicker.

What are you going to use that bacon fat for? Potatoes?

Twist the bacon and you can fit more on one pan.

Don’t do this in a toaster oven, I ruined the inside of my Breville doing this.

But what if you don’t have a wire rack?

But my apartment Oven wilL..be GreasY, Lol i`~ need a Cookie Sheet fry Wall With Cover✔️.

The grease, what to do with the grease?

I don't want to clean my oven

I only use my George Foreman grill. I throw the plates in the dishwasher

Omg I've been working 4 her she made an Alfredo sauce without milk (I think) any one know her name?

When it comes to bacon I don't care about easy and clean, I want bacon fried in cast iron with both crispy and soft parts because for me that's how bacon is supposed to be. There's nothing like the pleasure of combining the crispiness of the center with the soft fatty goodness of the end with the most fat in a single bite consuming half the strip followed by a forkful of runny yolk sunny-side-up egg.

most bacon packages have oven instr on the back.

I like the deep fryer method. The fat is in the cooking oil and everything has a bacon flavor until it's time to replace the oil

Cleaning the wire rack gets tedious. But this is a great method. I use the roasting tray that came with the oven which cleans up quicker. It's basically the same thing.

This is how cracker barrel does it

Better method is putting the bacon in a cold oven and then turn the oven on. Renders more fat this way.

❤🌹🌷❤

350°F is okay too.

I use my air fryer. 8-9 minutes - done! 👌🏻

Yikes on cleaning that wire rack. The fastest way with decent results is the microwave . I use this when I’m really lazy

Two paper towels on a plate, row of bacon, one paper towel on top. Cook on high for 4-5 minutes, then add additional minutes until done as you would like. Fast and clean (but don't use the paper towels with absorbing chemicals).

Air fryer easier and cleaner. 390 about 10 minutes.

yeah no go on the wire rack..

I flip mine after 7 or 8 mins and then go 7 or 8 more. No rack.

12 pieces of bacon at one time? That's only half an order for me.

Thanks, but I'll stick with my Presto Power Crisp. It's fast, it's easy to clean, and there's no worries about spilling fat in the oven. You get properly cooked bacon, rendered bacon fat for later use, and a bit of precious crackling for flavoring beans or German potato salad.

Microwave bacon is - BY FAR - the best and cleanest way to cook bacon. For a pack of bacon it takes about the same total amount of time from beginning to end as oven baked (including prep, oven preheat, baking/cooking time, and cleanup). Although the microwave method is much more "hands on" and you will absolutely need a splatter cover. But cleanup is much easier than large unwieldy wire racks and sheet pans. The other benefit of the microwave method is you can easily collect the bacon fat, which is flavor gold and it's basically free - all you have to do is collect it. Oven baked bacon comes entirely from certain restaurant's need to cook mass quantities of bacon for a large number of people. Simply not applicable to the vast majority of home cooks and doesn't make a lot of sense. Also, a convection oven is REQUIRED otherwise you WILL get some burnt and some uncooked bacon, no matter how many times you turn it. Cleaning the wire rack is a pain as is the sheet pan. Even if you waste aluminum foil, some fat will invariably seep between the foil sheets and onto the pan. Plus you won't get the benefit of saving much, if any, of that bacon fat. I tried, many times, to make oven bacon work, it's just a waste of time. I went back to the microwave. The microwave is WAAAY easier and cleaner than oven baked - no contest.

Your bacon looks undercooked to me.I'd be afraid to eat it