# Bacon in the oven **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [July 29, 2022, 5:11am UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752 "2022-07-29T05:11:54Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Horatius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/horatius/32/3572_2.png) [@Horatius](https://boards.straightdope.com/u/Horatius)\ **Post date:** [July 29, 2022, 3:44pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/21 "2022-07-29T15:44:43Z")
> [@pulykamell](#): > > I’ve never sous-vided anything (but had plenty of sous vide stuff), but cooking bacon in a bit of water first is actually a technique. Do you start with the pan hot or cold there? I’ve been experimenting with different ways to cook bacon lately, and the results on that video looked good to me, but some of the details were lacking. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 29, 2022, 3:47pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/22 "2022-07-29T15:47:04Z")
I do it from cold. I don’t really see how it matters much, other than starting with cold will ease it up to temp and get it to render more evenly, or so I assume. Cook’s Illustrated says to place the bacon in a pan with enough cold water to cover over high heat. It doesn’t say anything about preheating the pan or what temp water to start with. > **[You'll Never Believe How We Make Perfect Bacon](https://www.americastestkitchen.com/cooksillustrated/features/8412-youll-never-believe-how-we-make-perfect-bacon)** > > Here’s our simple technique for making bacon that’s crisp and tender instead of dry and crumbly. > Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. This way, the meat plumps up as it cooks instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [July 29, 2022, 3:51pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/23 "2022-07-29T15:51:05Z")
Parchment paper works as well as foil. It can even be crimped as suggested above. You could also lay the bacon on a rack to cook faster but then you have to clean the rack. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 29, 2022, 3:52pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/24 "2022-07-29T15:52:11Z")
> [@pulykamell](#): > > I’ve never sous-vided anything At the other end of the spectrum, I sous vide pretty much anything unless there’s a far easier technique. I’ve never made sous vide applesauce, for instance. Peel/core apples, crockpot overnight on low. Boom, applesauce. ---
**Author:** ![nelliebly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nelliebly/32/5422_2.png) [@nelliebly](https://boards.straightdope.com/u/nelliebly)\ **Post date:** [July 29, 2022, 4:00pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/25 "2022-07-29T16:00:39Z")
I’ve only baked bacon once. About 10 minutes in, I heard a loud _splat_. Fat hit the heating element, and though I immediately turned off the oven, smoke rolled out so that the fire alarm and smoke detector both went off within a few seconds. (The alarm consisted of a voice calmly repeating, “Fire. Fire. Fire.”) I can’t understand what I did wrong. The oven was set to 400º F, and it wasn’t cheap bacon. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 29, 2022, 4:07pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/26 "2022-07-29T16:07:11Z")
> [@kayaker](#): > > At the other end of the spectrum, I sous vide pretty much anything I’ve noticed. 🙂 ---
**Author:** ![PackerMan2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/packerman2/32/2894_2.png) [@PackerMan2](https://boards.straightdope.com/u/PackerMan2)\ **Post date:** [July 29, 2022, 4:07pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/27 "2022-07-29T16:07:55Z")
Start with a cold oven, don’t preheat. 350 is plenty and keep the rack lower. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 29, 2022, 4:13pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/28 "2022-07-29T16:13:13Z")
Heh, Guga has me beat. He’ll [sous vide everything.](https://www.youtube.com/c/SousVideEverything/featured) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 29, 2022, 4:13pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/29 "2022-07-29T16:13:52Z")
And he’ll encase and dry-age in pretty much anything, too. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 29, 2022, 4:15pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/30 "2022-07-29T16:15:11Z")
Yep, cool dude. I’d love traveling to Brazil and eating at his restaurant. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 29, 2022, 4:17pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/31 "2022-07-29T16:17:54Z")
> [@DCnDC](#): > > That’s fine if you’re just making a quick breakfast or just want a couple of slices to slap on top of a sandwich, but if you’re making a proper BLT, you end up using the whole package or more. I don’t have that kind of money to blow on BLTs. Costco bacon: $16 for four pounds. At that price you can have BLTs every day. ---
**Author:** ![nelliebly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nelliebly/32/5422_2.png) [@nelliebly](https://boards.straightdope.com/u/nelliebly)\ **Post date:** [July 29, 2022, 4:18pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/32 "2022-07-29T16:18:55Z")
Thank you! ---
**Author:** ![Horatius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/horatius/32/3572_2.png) [@Horatius](https://boards.straightdope.com/u/Horatius)\ **Post date:** [July 29, 2022, 4:31pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/33 "2022-07-29T16:31:46Z")
So I just tried it on some bacon for lunch. Came out pretty well. I think I just needed about 15 more seconds crisping. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 29, 2022, 4:36pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/34 "2022-07-29T16:36:33Z")
Don’t ever expect times to be exact in recipes. They are not. Use your judgment, like you did. Sometimes times can be WAY off. Every beef stew recipe seems to think it will take 1-1.5 hours to finish, where for me it’s more like 2-2.5 hrs until it is the correct texture. There are lots of variables. ---
**Author:** ![Horatius](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/horatius/32/3572_2.png) [@Horatius](https://boards.straightdope.com/u/Horatius)\ **Post date:** [July 29, 2022, 4:47pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/35 "2022-07-29T16:47:45Z")
> [@pulykamell](#): > > Use your judgment, like you did. Yeah, that’s the tricky part. I find bacon can go from just not quite crispy enough to way too crispy in a very short period of time. ---
**Author:** ![Hampshire](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hampshire/32/4887_2.png) [@Hampshire](https://boards.straightdope.com/u/Hampshire)\ **Post date:** [July 29, 2022, 5:12pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/36 "2022-07-29T17:12:27Z")
I recently thought it would be a great marketing move to package bacon uniformly laid out on a large disposable cookie sheet made of some type of heat resistant material (like a parchment type cardboard) and vacuum seal it. Easy to stack flat in the bottom of a fridge in the meat department. Just preheat the oven, remove the vacuum seal, bake, BACON!, and then dispose of the grease tray and all once cooled. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [July 29, 2022, 6:24pm UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/37 "2022-07-29T18:24:11Z")
My wife gave up meat a few years ago, but prior to that she absolutely preferred oven bacon. Her preference was about 20-25 minutes at 350, foiled sheet, and depending on fattiness, a parchment paper cover to prevent splatters. An alternate option, if you want to minimize grease, is to use ‘European style’ bacon, such as [Hempler’s](https://www.samsclub.com/p/hemplers-european-brand-center-cut-bacon/prod22390557), which is IMHO perfect for burger and sandwich applications, as it gives great coverage without the concern of overlapping or weaving strips. And as it’s much (!) leaner, a whole lot less issues with splattering or grease disposal. Of course, it doesn’t look traditional for a breakfast plate, but… 🙂 ---
**Author:** ![KCB615](https://avatars.discourse-cdn.com/v4/letter/k/ea666f/32.png) [@KCB615](https://boards.straightdope.com/u/KCB615)\ **Post date:** [July 30, 2022, 2:09am UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/38 "2022-07-30T02:09:05Z")
> [@GreysonCarlisle](#): > > > [@Tamerlane](#): > > > > > [@duality72](#): > > > > > > Wifey puts aluminum foil on the baking sheet first. > > > > Do you crimp it first? After [I saw this](https://www.youtube.com/watch?v=Vau9wKSZOCI) I tried it and was impressed with the results compared to my old bacon-soakin’-in-the-grease-as-it-cooks technique. > > I’ll be giving that a shot soon I buy the extra wide heavy duty aluminum foil just for this purpose. No crimping needed, and the thickness of the foil resists punctures when I use a fork to remove the bacon. I do squash in the oven using the same foil trick, too. ---
**Author:** ![Kedikat](https://avatars.discourse-cdn.com/v4/letter/k/ed655f/32.png) [@Kedikat](https://boards.straightdope.com/u/Kedikat)\ **Post date:** [July 30, 2022, 2:26am UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/39 "2022-07-30T02:26:37Z")
Bacon in the oven, just made me think it the most heavenly Potpourri. What is the optimum temperature to extract that delicious scent, but make it last as long as possible? While still being edible when time to change out. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [July 30, 2022, 7:51am UTC](https://boards.straightdope.com/t/bacon-in-the-oven/968752/40 "2022-07-30T07:51:01Z")
> [@mcgato](#): > > When done, I transfer the cooked bacon to paper towels to soak up some of the fat. When the pan is cool, and bacon is eaten, I put the used paper towels on top of the foil. This soaks up a lot of the bacon fat, then I fold the foil and toss it away. Somebody’s been spying on me! Except I use parchment paper. The bacon here is a bit thinner than the standard American bacon, so I use 200C, which is close to 400F, and it gets pretty crispy. Doesn’t make much of a mess of the oven, especially compared to roasting a chicken. However, I do make sure to ventilate properly, as I don’t particularly care for the entire place to smell like bacon for the next 2 days. [Previous page](https://boards.straightdope.com/t/bacon-in-the-oven/968752.md?page=1) [Next page](https://boards.straightdope.com/t/bacon-in-the-oven/968752.md?page=3)