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Proteins & Mains
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Bacon
Bacon
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Oven Method
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Line a sheet pan with tinfoil — this is the biggest cleanup hack.
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Lay the bacon strips out in a single layer without overlapping.
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Into a cold oven, then set it to 400°F.
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Cook for about 18-22 minutes depending on thickness and how crispy you like it.
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The oven method is hands-off, the strips stay flat and don't curl, and everything crisps evenly.
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This is the practical method.
Pan Method (The Preferred Way)
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Lay the bacon in a cold pan — don't preheat it.
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Turn the heat to medium and let the fat render slowly as the pan comes up to temperature.
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Cook until the bottom side is done, flip once, finish the other side.
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It's messier than the oven, but there's something about the smell of bacon in a pan that the oven can't replicate.
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This is the experience method.
Draining and Cleanup
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Pull the cooked bacon onto a wire rack or a plate lined with paper towels to drain.
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Let the oil drip off.
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For the grease left in the pan: make a tinfoil bowl or press tinfoil into a cup, pour the hot grease into it, let it harden completely, then throw the whole thing away.
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Never pour bacon grease down the drain — it solidifies in your pipes.
Quick Tips
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Start in a cold pan — the fat renders more evenly as it heats up
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Tinfoil on the sheet pan makes oven cleanup a non-issue
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Pour grease into a tinfoil-lined cup, let it harden, toss it — easy disposal
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Don't overthink it — bacon is bacon
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