|Bacon! The photo is a little too pink but you get the idea.|
And I have the blessing of Mark Bittman, so I'm justified.
In his Food Matters Cookbook, Bittman presents many of the recipes in their vegetarian form but also offers suggestions for protein add-ins if, like Mr. Ninj, dinner isn't dinner without some meat -- it's just lunch. And the recommended add-in, more often than not, is bacon. (I heart Bittman, don't you?)
So imagine my joy when I stumbled across a technique in a recent issue of Cooking Light for baked bacon. It ... is ... WICKED!
Here's how you do it:
Line a baking pan or rimmed cookie sheet with foil (to catch the grease) and put a cookie cooling rack in it. Lay your strips of porcine perfection on the rack and bake at 400 degrees for about 20-25 minutes, depending on how crispy you like your bacon.
And that's it! Perfect bacon every time, and it doesn't spend time sitting in all that grease. Nor does it make a nasty greasy mess all over your cooktop.
So, I've shared my little secret with you -- please share with me some of your favorite recipes to which I can add some baked bacon!