One thing that I REALLY recommend is trying toaster-oven fried bacon. It is really something else. The skillet is fine most of the time, but the way I do it, you don’t need to remove a whole lot of fat, but instead of being sad and dry it has a terrific light taste and texture. It’s really something that you can’t replicate with a skillet. Try one in a BLT sandwich and you’ll be in love.
The process is fairly straightforward, but there are a couple of pro tips that I can share nevertheless.
The pro tips are:
- Do NOT preheat the toaster oven. Instead, turn it on and put the bacon in right away. That way the fat is rendered properly without burning it.
- Use a baking rack. This way, the bacon is baked evenly from all sides and comes out super crispy and with less grease. You don’t need to turn the bacon. If you don’t use a baking rack, turn the bacon once.
- Don’t overcrowd the pan. Leave some space between the strips.
- If you’re prepping bacon in advance, undercook it for a couple of minutes, cool and put it into a Ziploc bag. Reheat easily in a microwave.
- Last but not least: don’t cheap out on the bacon. Buy that which is a bit more expensive and thick. If your grocery store has a butcher, get it from them – it’s the best kind.
- Cover your pan with aluminum foil.
- Put your bacon strips on a baking rack and on the foil-covered pan.
- Turn the oven on, set to 400°F and bake it until golden brown (10-15 minutes, YMMV).