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Hey, I'm Jocelyn and today I'm going to teach you my little trick for making bacon in the oven
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First things first, to make this really crispy and also to keep the cleanup to a minimum
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I use a cookie tray that's got a little bit of a lip on it and I line it with tin foil
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The tin foil can come or go. You don't have to do this, it's just sort of an extra measure so I get a little bit
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less mess to clean up. You can kind of throw away more of the fat rather than having to deal with
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bottling it up. I do keep my bacon fat often, but I have plenty right now, so I'm not going to do
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that at the moment. Second thing I do is I use, these are just little wire racks for cooling
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cookies, and I'm going to real quick give them a little bit of a spray with some Pam
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because then nothing sticks to them right and I set these inside my pan and
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that allows the heat to get underneath the bacon I know a lot of people try to
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make bacon you just stick it under the broiler and just let it cook and that is great but it often turns out kind of soggy so this allows the heat to get under it also all of that fat kind of drips down to the bottom and it not sitting in
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its own fat so it gets a little bit crispier so i'm just going to lay these out and we're going to
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Okay, this always happens. There's always like one or two pieces that don't quite fit
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So when that happens, I kind of wrinkle these up a little bit, which is just fine
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It makes it like TV bacon. You know how they are perfectly like this. You can kind of do that on your own
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And then you can squish in that last little piece. And those wrinkles actually kind of cook into it, and it does look more like TV bacon
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in your own house, which is cool. All right, that's it. I'm going to stick this in the broiler
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and I'm just going to keep an eye on it. It might take five minutes. It might take 10
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depending upon what kind of bacon you've got, how thick it is, um, and how crispy you like it. So
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I'm just going to stick it in there and keep my eye on it, pull it out when it's ready
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um to my liking Okay So I got my wire wrap wrap inside the oven on the second highest spot and I going to stick this on high the broiler on high and I just going to stick that in there
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and keep an eye on it for a couple minutes. So I'm going to get in here and check this. It's only
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been in like three minutes, but I like to turn it around sometimes because sometimes your broiler
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depending upon whether or not you have electric or you have gas
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Sometimes you get hot spots and things like that. So I like to just turn it around because bacon's sensitive, right
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It can totally burn in one area and not be cooked in the other. So I'm just going to pull this out and turn it around
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There's a lot of steam, a little smoke. It's starting to look really nice, though
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So I'm going to give it just a minute. and actually the way this is looking I'm going to take my broiler to low and hook
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it on that for the rest of this time all right you can hear that sizzle it is good and done I already got my my platter lined and I just going to take these and I turn them upside down because most of that fat is already down into that into this pan so we don really have to worry too terribly much
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so if you are a person like me who saves your bacon fat
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you can go ahead and take this and just kind of you know tilt it carefully don't burn yourself
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into your cup or jar whatever you keep it in and that'll be fine but if you do not save your bacon
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fat which I don't know why you wouldn't but unless you have too much like I do right now
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and let this cool and it'll kind of all sit on top of that foil and then you'll be able to throw it
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away because you don't want to put bacon grease down your pipes because it makes a big giant mess
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um for the system and so we don't want to do that so we're going to be responsible and throw this
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away so there you go that is bacon uh in the oven and it turns out a whole lot crispier than
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when you just put it flat in the pan see you
