Everyone knows bacon makes things all better again. There are tee shirts to prove this, including one featuring a piece of bacon with the words “I love you too much to let you live.” Or “Bacon = Meat Candy.” There are ties, shoes, postage stamps, and even skateboards featuring bacon.
There is also the Damsel’s Bacon Corollary, which reads: “The amount of bacon cooked will never exceed the amount eventually eaten.”
The Damsel has cooked a lot of bacon in her life, and has also eaten it in restaurants. She has looked with great longing at restaurant bacon and wished fervently to know how they get it so nicely flat and evenly cooked. She’s fooled around with bacon presses and extra-thick cuts and precooked packages, with mixed results.
Recently she heard about BAKING bacon instead of frying it on the stove. The Damsel was skeptical. It can’t really be that easy, can it? Or wouldn’t everyone be doing it?
She tried it. They were right. This is a seriously good way to make bacon.
Lay the bacon on a cookie sheet. You can line it with foil first if you like. (In this picture the Damsel is cooking the second batch of bacon on the same foil, hence the strange foil appearance)
Turn the oven on to 400F degrees and put the pan in the oven. Don’t preheat! Put them in the cold oven, even though it seems terribly, horribly wrong.
Bake for 12-15 minutes, depending on how crispy you like your bacon. The Damsel feels wiggily bacon should be banned from the kingdom. This is her wish.
Transfer to a paper-towel lined plate for immediate consumption and happiness. Look! It’s flat! It’s crispy! nom nom nom.
