The place you’d have 16 to 20 slices a pound in a bundle of standard, thin-sliced bacon, you’d have half as many slices in a thick-sliced bundle. Thick-cut bacon is roughly one-eighth of an inch thick with 10 to 14 slices per pound. For sure, even one slice of thick-cut bacon will pack plenty of fats and energy. You’ll be able to enhance the dietary worth of thick-cut bacon by baking it on a rack within the oven to render among the fats.
Preheat the oven to 400 levels Fahrenheit. Line a plate with paper towels and put aside.
Tear a number of sheets of aluminum foil off a roll and press them right into a jelly roll pan or cookie sheet with a rim. The foil will make your cleanup a lot simpler.
Put a baking rack on high of the foil. The rack ought to have quick “legs” and match inside the pan in order that fats does not drip over the sides and smoke.
Lay strips of bacon in a single layer throughout the rack. Don’t overlap the strips or they are going to prepare dinner inconsistently.
Slide the cookie sheet into the preheated oven and bake for 20 to 30 minutes. Begin checking the bacon at round 15 minutes for doneness. The thickness of the reduce determines how lengthy it takes for the bacon to get crisp.
Take away the pan from the oven with mitts, being cautious to not splash the recent fats. Switch the cooked bacon to the paper towel-lined plate to chill barely. The towels will take in much more of the fats.
Elevate the aluminum foil out of the pan as soon as the fats has cooled and solidified and throw it away.
Issues You may Want
- Paper towels
- Aluminum foil
- Baking rack
When you put the bacon in a chilly oven after which warmth it to 400 levels, the bacon will not shrink as a lot, in accordance with “Cooking Gentle.” You may must prepare dinner the strips longer, although.
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Carolyn Robbins started writing in 2006. Her work seems on numerous web sites and covers numerous subjects together with neuroscience, physiology, diet and health. Robbins graduated with a bachelor of science diploma in biology and theology from Saint Vincent Faculty.