People like me who not only cook bacon every single day, but also like it perfectly straight, perfectly crisp, every time, bake it in the oven. It is also the method that should be used when cooking bacon for a crowd. When you own a restaurant that is making more than a thousand pounds of bacon a week, cooking on the range just isn’t efficient—you’d be standing in front of the stove all day and night.
Remove from the oven and serve. Carefully pour the fat into your “grease jar,” cover, and refrigerate. This is a much cleaner fat than the fat from pan-frying, as it has never reached a temperature that would burn it.
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