Who cooks bacon in the oven? (pepper, pork, pan, roast)

[jtur88]

Bacon is probably the only thing in the world that comes out of a microwave better than stovetop.

[Marissy]

^ I microwave mines too. It is quicker and not as greasy.

[elnina]

The secret to perfectly cooked bacon: skip the pan or the skillet.
Bacon has tendency to scrunch up - makes for uneven cooking.
Try this instead: place bacon on a baking dish or baking sheet with sides
and roast in a 375°F oven for 12 -15 min. for perfectly crisp (but not too crisp) texture

[lubby]

I do this from time to time but if I am in a hurry I do it in the microwave on aplate lined with paper towels for about 3 1/2 minutes.

[rural chick]

I love putting bacon in the oven...pop it in and leave it until done, although I usually turn mine over when it begins to look like it's getting brown. While it's cooking, I can get a hundred other things done.

Elnina....thanks for reminding me about this.

[lubby]

Actually what I do is place a coolig rack on top of the cookie sheet and cook the bacon on that and it gets crisp on all sides without having to turn it over.

[timneh5]

I also cook bacon this way, but do it on the grill.

[Moonlady]

I've been doing that a lot lately. We drive about an hour and a half to a small meat market out in the country that makes their own bacon. We get it sliced thicker than grocery store bacon, but not too thick. Baking it is the easiest way to ensure it comes out perfect and the best part is that there's no splatter or mess to clean up afterwards. I use aluminum foil in the pan and after it's cooled down, I just scrunch it up and throw it away (well, after I've saved some of those drippings!)

[Amisi]

That's the way it's done in most restaurants. It's cooked on parchment paper in the oven.

[julian17033]

I can see where this works but frying bacon just tastes better than making it a crumbly crisp plank of pork.

I use two meat presses that work extremely well in keeping unruly bacon slices in line.
I live in eastern PA where high quality butchers with their own line of bacon are commonplace.

To prepare bacon of this quality in any other way other than frying would be a culinary faux pas.