I have seen the bacon filtered light.
The pictures for this post are from the same evening I made ham and swiss (and bacon) paninis.
You will get greasy hands when separating the bacon- just go with it.
In order to
- rinse the bacon under running water, while
- separating the pieces and
- not stretching each piece too much
- you will have to get all up in the bacon’s business.
When I’m done separating the bacon, I wipe as much grease off my hands as possible with a paper towel before attempting to wash with soap and water.
It takes about the same amount of time to pan fry but this way:
- I can prep other parts of the meal,
- the bacon comes out evenly cooked,
- AND not as many grease burns (be careful pulling it out of the oven, yea?)
…apparently it’s a list day. here’s a pretty picture then:
If you haven’t tried oven bacon yet- try it just once!
- 12oz applewood smoked bacon
- tin foil
- baking sheet
- cover baking sheet with tin foil
- remove bacon from plastic as one.
- rinse bacon under running water while separating slices (don’t stretch slices if possible)
- place bacon slices closely together on foil.
- DO NOT preheat oven. put bacon in COLD oven.
- set oven to 400 degrees and start timer for 15 min
- flip bacon and set timer for 4-5 min but watch for desired done-ness
- remove pan from oven.
- drain bacon on paper towel lined plate
- leave foil & grease in pan until grease solidifies/opaques and then discard.