I had just put the icing on it and was going to stick it in the fridge and it just slipped right out of my hands. My son suggested that I should have taken a picture of the mess for this blog but I was so mad I just scooped it up and threw it out in the yard (for the squirrels and crows).
We just ate Easter candy and ice cream sandwiches for dessert that day.
But, here is something probably everybody else knows but I just started doing recently...cooking bacon in the oven.
You preheat the oven to 400°, cut the bacon in half and lay it in a single layer on a baking sheet.
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I flip mine after about 7 minutes but you probably don't even have to.
Bake for a total of 14 to 18 minutes depending on how crispy you like it. It comes out perfect...nice and flat..evenly done.
It sure beats standing over a spattering skillet frying bacon! I just bake the whole package at one time and keep the cooked bacon in the freezer.
I tried it with the thick bacon too, but that didn't work very well.
Seems more delicate than skillet fried too. Time seems to vary quite a bit here. We only use the THICK bacon, maybe that's why the time issue...
ReplyDeleteI had tried it with thick bacon , too and it just would not crisp up.
DeleteI have been using Tyson regular bacon to cook in the oven like this. It's nice to have some ready to go for BLT's or to crumble over a salad or baked
potato.
The Wright thick cut bacon is really our favorite too.
Some claim adding a bit of water to the pan helps. I guess it boils it a bit to get it in the mood to be cooked or something before it evaporates... I haven't tried it... I also keep Yoder's canned bacon on the shelf... Pre-cooked bacon in a tin can... Pricey but would be convienent and a time saver...
ReplyDeleteI didn't even know about bacon in a can. It sounds like a good item to keep on hand in case of extended power outages and so forth.
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