Why Cook Bacon Without Preheating?
- Even Rendering: Starting with a cold oven allows the fat to render slowly, resulting in perfectly crispy bacon without burnt edges.
- Flatter Bacon: Less curling and shrinkage as the temperature rises gradually.
- Energy Efficient: No need to waste energy preheating your oven.
Materials:
- Baking sheet (rimmed is best)
- Aluminum foil
- Paper towels
- Bacon (regular or thick-cut)
- Optional: Cooling rack (for extra crispy bacon)
Instructions
- Prep: Line your baking sheet with aluminum foil for easy cleanup. If you’re using a cooling rack for extra crispiness, place it on top of the foil.
- Arrange Bacon: Lay the bacon strips in a single layer on the baking sheet or cooling rack. They can touch slightly, but don’t overlap them.
- Cold Start: Place the baking sheet with the bacon into a COLD oven. This is crucial!
- Set Temperature: Turn the oven on to 400 degrees Fahrenheit (200 degrees Celsius).
Bake Time
- Regular cut bacon: Start checking for doneness around the 15-minute mark. Total cooking time is typically in the 17-20 minute range.
- Thick-cut bacon: Start checking for doneness at about 20 minutes. Could need up to 25 minutes total.
Desired Crispiness:
- Look for the level of crispiness you prefer. Bacon will continue to firm up a bit as it cools.
- You may want to rotate the pan halfway through the cooking time for even browning.
Drain and Enjoy:
- When bacon is cooked, carefully remove the baking sheet from the oven.
- Transfer bacon slices to a paper towel-lined plate to drain off excess grease. Serve immediately and enjoy!
Important Tips
- Oven Variations: Every oven is slightly different. Use the suggested times as a guideline, and adjust based on your oven’s performance and your desired bacon crispness.
- Don’t Crowd the Pan: If cooking a large amount of bacon, do it in batches to ensure proper cooking and airflow.
- Store Leftovers: Bacon can be stored in an airtight container in the refrigerator for a few days and reheated if desired.
