Bakin' Bacon

If I have culinary regrets, it would be the burnt-crispy bacon slices with curled-up rubbery ends I've endured, before finding a better way to cook bacon. Bacon can be competently fried in a skillet, but it requires low heat and high vigilance, not something I have time for at the start of a hectic day. Using an oven is consistent and just plain easy.

Preheat oven (preferably a toaster or convection oven) to 400˚. Line the oven tray or a cookie sheet with aluminum foil. The bacon won't stick, so no need to oil the foil. Lay the bacon down and avoid overlapping the strips, or they'll stick to each other.

Slide the bacon into the oven, and set the timer for 13 minutes. When that time is up, remove the tray or sheet from the oven, and turn the bacon over with tongs. Cook for 3 to 4 minutes more. When it's cooked, you'll see bubbly foam around each piece. If it's not done to your liking, flip the bacon one more time and cook about 1 minute. Remove and place on a paper towel. The bacon will be flat when it cools.

Notes: If you have less than five pieces of bacon in the toaster oven, it'll take a minute less on each side. We use Oscar Meyer Center Cut, but if you use thicker bacon, like Farmland, it may take a few minutes more on the second side. Keep an eye on it, as the bottom of the bacon cooks faster than the top.

In related news, pork belly futures are no longer traded on the Chicago Mercantile Exchange, as of July 15. Pork bellies no longer have a future. Americans want their bacon, and they want it now.

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