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Martha Stewart is a true culinary reference. And, as such, any advice or recommendation she publishes is very useful. If you’re a bacon lover and love to eat it as crispy as possible, but you’re not a fan of the fat it releases, the expert has the perfect trick to achieve it. Martha Stewart bakes the bacon in the oven on a baking sheet lined with parchment paper to absorb the fat it releases.
Among the advantages of this method of preparation, Martha explains that in the oven, you can cook a larger amount of bacon at a time. In addition, it is much cleaner because you don’t need to stain your hands. And finally, the result is much crispier and more uniform, especially if you love crunchy bacon.
How to cook bacon in the oven
- Preheat the oven to 180 °C degrees.
- Meanwhile, line a baking tray with parchment paper, and distribute the bacon strips, trying not to let them touch each other.
- You can place a rack on top of the tray to make the result extra crispy.
- Bake for 15 minutes, or until golden brown.
- When you take them out of the oven, you can dry them on absorbent paper.
Another tip Martha Stewart recommends is to save the fat that the bacon has been releasing on the baking sheet. You can store it in a jar, keep it in the refrigerator and use it to cook other dishes such as eggs or potatoes.