If you are looking for a way on how to cook bacon in the oven with aluminum foil then you are at a right place!!
Crispy, smokey bacon is, without a doubt, one of life’s greatest joys. Leaning over a hot stove dodging spraying bacon grease, on the other hand, is not. And here is the how you get the best of all worlds: a quick, fast, and painless approach for cooking delicious bacon in the oven. It’s the ideal technique to cook a large amount of bacon at once, enough to feed a crowd.
Preparing bacon in the oven is maybe the finest cooking advice I’ve ever received. It’s so easy to make, and it always turns out wonderfully. For the last few years, I have been cooking bacon in the oven, and I will never go back to stove-top bacon.
We have a dish of beautiful bacon ready to eat with no oil splashing across the stove, no spatter burns, and also no bother. So, we all know it is easy to cook bacon in the oven. But the real question and the main reason for you all are here reading this blog is “how to cook bacon in the oven with aluminum foil” and “is using foil while cooking bacon is safe or not?”. So, without further a-do let’s dive into this.
Why is the Oven the Best Way to Cook a Large Batch of Bacon?
At first, I was suspicious about oven-baked bacon. Is it really necessary to abandon my favorite cast iron skillet when it comes to frying the long strips? Seriously? There’s simply something about delicately flipping and watching the development of each slice of bacon that seems timeless and proper, even if it does mean managing the inevitable oil-spatter burn. I still prefer a pan for a few fast slices, but when frying a kilo or more than of bacon for a huge Saturday breakfast or a week of easy meal add-ins, I am a complete devotee to oven-baked bacon.
Cooking Bacon: Method One
- Preheat the oven to 400 degrees Fahrenheit.
- Cover a baking pan with aluminum foil and a cross-wire grid cooling rack that may be used in the oven.
- Place bacon pieces on the pan. If the slices are overlapped, they will not cook correctly.
- Preheat the oven to 350°F and bake the pan for 15 to 25 minutes. The amount of time depends on the thickness of your bacon (a thick cut takes longer) and the level of doneness you choose. (I prefer mine crunchy.)
- You may cook two sheets at the same time, but the bake time will be substantially longer. Halfway through the cooking period, switch baking sheets.
Cooking Bacon Method Two: Crumpled Aluminum Foil
- Preheat the oven to 400 degrees Fahrenheit.
- Crumple a huge piece of heavy-duty aluminum foil gently to create creases. DO NOT CRUNCH UP INTO A TINY BALL. Pull it apart after squeezing it together. Place it on your baking sheet and smooth it out carefully. If you smooth it down, your crumbles will be lost.
- Fold the corners of the baking sheet under the rim. On top of the foil, place bacon strips. The bacon is strewn throughout the ridges. The bacon juices will accumulate in the foil beneath the bacon (clever, right?). If you stack the strips on top of each other, they will not bake.
- Cook for 15-25 minutes in the oven. The duration depends on the thickness of your bacon (a thicker cut requires more time) and the level of crispiness you choose. (I prefer mine to be crunchy.)
- Cooking two sheets at once is possible, but it will greatly lengthen the baking time. Halfway through the cooking period, swap baking sheets.
- When you’re finished, trash the foil and pour any bacon drippings into a storage container. Clean-up is simple.
Also Read : Ultimate Guide on How To Clean Oven Racks With Foil
Cooking Bacon Method 3: My Personal Favorite Method
The simplest method to cook amazing bacon. Find out what pan to use, how long to cook it for, and how to get extra-crispy bacon.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Preheat the oven to 400°F and place the rack in the center. Cover a rimmed pan with parchment paper or aluminum foil, leaving an overhanging on all four sides. If necessary, overlap a few sheets to make cleaning simpler.
- Place the bacon on the baking pan and spread it out evenly. Place 12 ounces bacon in a thin layer on the baking sheet. The pieces can be near with each other or touching, but they must not overlap during cooking or they will cling together.
- Cook the bacon in the oven. Bake for fourteen minutes for ordinary bacon and 20 minutes for thick-cut bacon, just until the bacon is rich and nicely browned and crispy. The amount of time it takes to bake depends on the thickness of the bacon and how crispy you want it. After 12 minutes, start by checking the bacon. As the bacon bakes, the fat will splutter and bubble, but it should not spatter as it does on the burner.
- Place the bacon on a platter that has been lined with paper towels. To drain and crisp the bacon, use spatula to transfer it to paper towels. Serve right away.
How This Method Has Been Re-tested
I examined this tried-and-true approach using both ordinary and thick-cut bacon on both parchment- and aluminum foil-lined baking sheets to find the ideal way to cook bacon in the oven and get it over with. I have found that parchment paper and aluminum foil work similarly well after more testing.
The key consideration is an overhanging on all four sides of the rimmed baking sheet to keep the heated, released fat contained and cleaning simple. Although extra-wide parchment and foil rolls are ideal for this procedure, standard rolls can be used if they are overlapped to thoroughly cover the baking sheet. Prior to actually draining the fat, allow the pan to cool considerably.
Regular sliced bacon will be cooked in around 14 minutes, and thick-cut bacon in about 18 minutes, based on your preferred crispiness. Because the strips cook faster when you cook less than a complete sheet of bacon, we recommend testing after 12 minutes.
Frequently Asked Questions:
Some FAQ’s is answered below to provide you all the information necessary for cooking bacon in oven with aluminum foil:
Is it true that bacon sticks to aluminum foil?
Crumpled Foil on a Baking Sheet If you don’t have access to a wire rack but still want chewy bacon, crumple foil on a baking sheet. Place the bacon on the foil and spread it out. This method removes the bacon from the fat; however, it is inconvenient. It will be tough to turn the bacon because it will adhere to the foil.
In the oven, what temperature should bacon be cooked at?
Place the bacon pieces on a rack or directly on the foil in a single layer. Make sure the slices don’t overlap. Preheat the oven to 400 degrees Fahrenheit. You don’t have to wait for the oven to heat up. Place the pan in the oven right now.
Is it necessary for me to flip the bacon?
No! It’s not necessary to turn it while it’s cooking. It’s really so simple – no flipping or supervision is required. Simply place the bacon on a baking sheet, place it in the oven, and set a timer for it to cook. In the oven, the strips of bacon burst away (no spilling!) and transform into the crunchy, golden-hued, tempting bacon we know and love.
How Else do I Make Some extra Golden-Brown Bacon?
Although bacon baked in the oven becomes crispy, I find that it keeps a touch of crunchiness near the center, especially when using thick-cut bacon. I like it this way, but if you like your bacon crispy all the way through, bake it on top of a metal cooling rack put over the baking pan. Lifting the bacon allows it to cook evenly on both sides and crisp up even more. When baking bacon, make sure you use an oven-safe cooling rack. One of our personal favorites is the one that is above: it’s really strong and a terrific bargain.
Which side of aluminum foil is the more perilous?
Most people believe that whether aluminum foil is used top part up or down makes a real difference, but the fact is that it does not seem to. The difference is due to the production process, since the glossy side is exposed to highly polished steel rollers while the matte side is not.
How do you tell when the bacon is done?
Whenever the fat and bacon itself begin to get a shade of white foaminess happening on, that’s a good rule of thumb, at particular for crispy bacon. When it’s cool, pull it out of the pan and it will be crunchy. If you want it to be less crispy, fry it on medium low until golden brown.
