Saturday, February 20, 2016

Spread out on a rack, over a half sheet, roasted in the oven at 375 till crispy.

This is how I've taken to cooking bacon lately.

Advantages?  I can grind black pepper or dribble maple on as I wish, cleanup is easier, burnt or underdone bacon is a thing of the past, and lastly.... it makes a perfect single serving every time.

1 comment:

Bob said...

You can probably line the pan with aluminum foil to make cleanup easier yet.