Got a question about cooking bacon in the oven, what do you mean by cooking 
bacon on a rack? Would this be one with little legs and placing it over the 
cookie sheet? I feel silly asking this question. That way the greasewood fall 
on the cookie sheet, right?

Teresa MullenSent from my iPhone

> On Jul 18, 2015, at 11:15 AM, Gregory Yorke via Cookinginthedark 
> <[email protected]> wrote:
> 
> I only cook bacon in the oven.
> If you fry bacon on the top of the stove, it is hard to keep it from curling
> up.
> Put the bacon  strips on a rack in a pan side by side.  Do not overlap the
> strips.  
> Bake the bacon for around 40 minutes, or until the bacon is not limp.
> Each ovens heat is different.
> You want the bacon to come out like the texture of ham.
> Thin bacon in my oven will cooke well around 315 degrees.
> Thick slab bacon will cook well around 325 degrees.
> Do not cover the bacon, but if you raise the heat the grease will splatter. 
> For me the 315 - 325 degrees will not splatter.
> If the bacon shrinks, the heat is too high.
> If the bacon stays limp, the heat is not high enough.
> On the rack, the grease will drop away from the bacon. 
> You will get nice straight dry pieces.
> 
>  -----Original Message-----
> From: Debbie Deatherage via Cookinginthedark
> [mailto:[email protected]] 
> Sent: Friday, July 17, 2015 6:33 PM
> To: [[email protected]]
> Subject: [CnD] Cooking bacon in the oven
> 
> Hello, 
> We were wanting to cook bacon in the oven. Does anyone know how long to cook
> it? Someone told me about ten minutes. They said to cover it. 
> Debbie Deatherage 
> 
> 
> Sent from my iPhone
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