Yes, that meat candy wonder of the world is still a favorite. And even more so now that I have learned a new way of cooking it. It is so easy, I wonder how I missed doing it before.
It requires an oven, parchment paper, a pan with some sort of raised edge and bacon, of course.
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| This is a before and after shot of the pan. |
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| My new best friend. |
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| This is my new favorite find. HEB's Jalapeno Bacon. It adds a bit of a kick to your day. |
Lay parchment paper in a pan with a raised edge. It can be a baking sheet or a pan. I guess it depends on how much bacon you want to cook. Put the bacon in the pan. The pieces can be close, but not touching. Set the pan on the middle rack and let it cook for 15 to 18 minutes. The bacon doesn't curl up. It remains flat. Take it out when it is too your liking of doneness.
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| The bacon remains flat. No curling. |
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| I still lay it on a paper towel to sop up any residual greasiness. Of course, there is always going to be some. |
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| It looks beautiful plated. |
The next great thing about this whole process is the lack of a greasy splattered mess on your stove top. And clean up is snap.
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| Snap! |
Quote of the Day: "In order for the light to shine so brightly, the darkness must be present."
Francis Bacon
It seems I like all things Bacon!!!
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