Baked bacon

The results of my bakin' bacon experiment: a success! Laid it out on a baking sheet and put it in a 400-degree oven for 12-ish minutes. It doesn't curl up. I slightly undercooked it so that when retrieved from the freezer for later usage, it can be given a quick fry to warm up and get crispy without getting burned. It needs to be drained really well, as it's just sitting there in a pool of its own grease, but once you put the bacon aside to drain, be sure to pour that lovely, tasty bacon fat into a jar and keep in the fridge. After the bacon drained and cooled, I just put it in a plastic bag and put it in the freezer.

Bakin' Bacon

Since I most often cook for one (me), a pound of bacon is a bit of a hassle. I'll fry up a few slices and usually freeze the rest. The next time I need (want) a few slices, I have to defrost it and then refreeze what's left. And I'm not sure freezing and refreezing is such a good idea. Even if it's not a health risk (ha - get it? bacon? not a health risk?), it's probably not good for the texture (I watch Good Eats).

So...I decided to see if there was a way to cook the entire pound without covering my kitchen in grease and then freezing the cooked bacon. Guess what? You can BAKE bacon! It's brilliant!