I like mine with little bits of char on it. Does that happen in the oven? This seems like a great method!

Does it make a mess in the oven? Popping grease spots?
Otherwise- Ill continue to cook it on the grill.

We use a broiling pan instead of a baking sheet, this way all the excess grease falls between the slits and collects in the lower pan. It works great, and we've never had any problem with the bacon cooking evenly

Best way to make bacon is in a george forman grill. Makes it's own dipping sauce!

I swear not a single restaurant in my city (Peterborough, Ontario, Canada) knows how to properly cook bacon. If ordering bacon on anything I have to request them to "burn it" to get it satisfyingly crunchy. Bacon is generally served closer to raw here, it's disgusting.

In the past, I've also put the bacon strips on a cooling rack set inside the cookie sheet- the extra fat drips off as it cooks, kinda like on the grill...

Drooooling!!!! I LIVE for bacon. Not even the movie "Babe" could get me to stop lovin' bacon!

If you want perfectly flat slices that don't shrink up as much, line the pan with parchment, add a 2nd sheet of parchment on top of the bacon and another sheet pan on top of that so it presses the bacon flat. Cook at about 275 degrees for 30-40 min or so.

I have found that the easiest way for me to make "oven bacon" is to place the bacon in a cool oven (i.e. not preheated) and turn it on at 400 degrees. By the time the oven reaches that temperature, the bacon is almost done (maybe 1-2 minutes past the alert I get from the oven that it has hit the target temp).

I made bacon for a crowd this morning. I put it on a cooling rack on a baking sheet so the grease drips off.

The cooling rack on the baking sheet is totally the way to go. We do it Ina Garten style and baste with maple syrup halfway through cooking. Sooo good!

My husband, the un-chef in the family, can actually make this bacon without messing it up, leaving me free to tend to other important breakfast prep. Splitting up the duties and leaving the bacon tending to someone else is a real time saver and stress reliever.

Thick sliced bacon cooks really well in the oven. It's the only way I cook it anymore (unless it's chopped up for a recipe!).

Weird. Maybe my oven runs hot, but I do 350 and it only takes maybe 8 minutes? I also flip it when it's starting to look like it may be done on the other side.

Allllllllso.... isn't the aluminum foil a waste? I just put mine on a crappy old nonstick jelly roll pan. The charred bits always clean up easily.

I honestly don't like my bacon crispy. Am I the only one, or is it just me and Peterborough, Ontario? I also do mine on a rack over a cookie sheet, and I don't flip it. I usually take my pieces out early so I can have it like I want it, and leave the rest in to crisp... or as I call it, harden.

two words - four syllables - Parchment paper

Question for the cooling rack folks -- I've tried that, made great bacon, but then had the most terrible time cleaning the bacon grease from the joints in the rack. Any tips?

ddk-- baking soda and a VERY stiff brush do the job for me. I clean it as soon as possible so it doesn't have a chance to harden.

matchbookhymnal: your not alone, myself and most of the restaurants in and around montreal don't like it crispy as well :P

matchbookhymnal: There's at least one no-crispy bacon lover here in the DC metro area. And most of my family agrees with me as well.

In fact, I'd grown up with softer bacon, and one time, shortly after I'd become an adult and was out on my own, I was cooking for breakfast for a group event. I was totally hounded with, "EW! Who wants their bacon not crispy? That's disgusting!" You'd think by their responses I thought I must've been living under a rock or something.

So, I'm glad to hear there are others who don't want their bacon crispy.

matchbookhymnal,

I HATE crispy bacon! My bf too! The other day we were making some and we agreed that crispy bacon is analagous to an overdone steak - it's a shame to ruin good meat by cooking all the flavor and juices out of it.

Oh god, these pictures are making me salivate. I think tonight is a good night for a bacon and eggs dinner!

I find broiling 3-4 slices of bacon 2 minutes per side with broiler on low* works. For larger batches I use a large baking sheet and can cook bacon for a crew by baking (not broiling) it in a preheated 375 oven for roughly 5 or so minutes per side (check often). I use aluminum foil for easy clean-up, it otherwise adds little to the cooking process.

*Important to note that I have one of those double-oven stoves with a small upper oven and large lower oven (Maytag Gemini). Upper oven only has hi or low setting for broiler mode.

BTW, this dual oven is a great back-saver for us Baby Boomers. I use the lower oven for turkeys, hams, or storage of pots & pans, etc.

I use parchment paper over the foil but I'm not sure why. Also I put the bacon in a cold oven then heat it up slowly. any way, baked bacon is the bestest.

I also usually have to order my bacon "crispy" at restaurants...I can't stand floppy bacon! We got sick of burning bacon on the stove so we started oven cooking a few years ago and we'll never go back!

I've been doing bacon this way for years! With a big family growing up, it insured that everyone got hot, crispy bacon at the same time. Pan frying usually ment that one person (at least) didn't get super hot bacon at the breakfast table.