Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
8,289 5/5 (2 reviews)
Keywords for this post:CookingBaconGrilledOvenPanCrispyGriddleLast modified on: April 25th 2025
Grilled bacon is much better in the oven
In the panIf you pan-fry, the very high heat of the pan will cause the bacon slices to "waffle", a bit like this:
In the oven
The trick is to bake the bacon slices in the oven at 200°C (390°F), if possible on a wire rack placed on a baking sheet.
To sum up: to cook slices of bacon, it's better to cook them in the oven, rather than in a frying pan.
Lasts posts
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .July 7th 2026610 25
Cut twice as fast
When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.May 21th 20261,9625
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.May 9th 20261,7983
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?April 26th 20262,1925
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20262,1065
Other pages you may also like
The skin side of the fish first?
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?February 13th 202128 K4.4
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...February 27th 202411 K5
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...January 30th 201565 K4.0
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201886 K 24.3
Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.June 28th 201947 K4.1
Post a comment or question
Follow this page
Receive an e-mail as soon as this page is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.