How To Cook Bacon In The Oven
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How To Cook Bacon In The Oven

On this video we’re gonna show you how
to cook bacon in the oven. Now this is a follow up to our video on how to cook
bacon in the microwave. And for those folks who haven’t seen that video, we’ll
put a link to that video at the end of this video. But what you’ll discover when
you watch that video is, if you are using paper towels, you’re doing it wrong! When
you cook bacon in your oven should you use a rack? Or should you use aluminum
foil on the pan, or is it better to use parchment paper. And what is the
temperature of the oven? What should the temperature be when you cook bacon in
the oven. And can you cook bacon in the oven when it’s not preheated? And if so,
how long does it take. Also what does this jar and this Jack Daniels Whiskey,
have to do with significantly bumping up the flavor of your bacon? Well we’re
gonna answer all of those questions coming up. Hi folks it’s Mike, with
Kitchen Tips Online, the place you will find some unique and interesting ways to
do things in the kitchen. And if you are not yet a subscriber, well i invite you
to have a look around, check out a couple other videos, and think about subscribing. For those folks who requested to see
more video of Toby, stick around because later you’ll see a video of him doing
his favorite thing in the world! In our quest to learn how to cook bacon in the
oven, we cooked over 6 pounds of bacon. And the first thing we wanted to find
out is, is it better to use aluminum foil or parchment paper? We discovered that
parchment paper is definitely the way to go, because every time we use aluminum
foil, it tended to leak. And then we had a pan to clean up in addition to the
aluminum foil. We also discovered that parchment paper makes it much easier to
recover the fat so that we can pour it in a jar
or a container and use it later. The next thing we needed to find out is, is it
better to use a rack, or not? So I decided to do both. Use a rack and just use
parchment paper. And I must tell you, I was kind of surprised at the results.
We’re going to go ahead and put these in a cold oven, but one of the things that
we discovered was, if you do not preheat the oven, you get less shrinkage on the
bacon. If anyone knows why that is, please let me know in the comment section.
How about question of the day folks? When you eat bacon, how many slices of bacon
do you normally eat? Let me know your answer in the comment section, thanks.
Let’s have a quick peek at our bacon halfway through the cooking cycle. Notice
the bacon on the rack is not shrunk as much as the bacon on the parchment paper.
When I first noticed that bacon on the rack did not shrink as much as bacon
laying on parchment paper, I decided to conduct a test by stretching out the
bacon to see if that made a difference. And I’ll show you the results of that
test coming up. Now let’s have a look at our bacon that was cooked in an oven
that was not preheated. I can tell you this, that the bacon cooked in the
parchment paper surrounded by the bacon fat, had the best taste. The bacon on the
right tasted pretty good though, after all, it’s bacon! And don’t forget that coming
up I’m gonna show you how to use Jack Daniels, to significantly bump up the
flavor of your bacon. Here’s what we discovered in all of our
testing. The best way to cook bacon in an oven is to not preheat the oven, set it
for 400 degrees Fahrenheit, and put the bacon in for exactly 20 minutes.
Okay let’s answer the question does it make a difference if you stretch the
bacon before you put it in the oven? We’ll use these two aluminum foil balls
to identify the bacon that has not been stretched. Check this out, it turns out it
did not make a difference if you stretch the bacon or you don’t stretch the bacon.
Although the stretched bacon had a tendency to want to curl up a little bit,
and nobody likes that. If you want to significantly bump up the flavor of your
bacon after you take it out of the oven, use a jar with brown sugar in it. Just
poke some holes in the top and use it as a sprinkler like this. This way you won’t
overwhelm the bacon, you’ll just put a nice even coating on it. And then we’re
gonna put it under the broiler and let the sugar caramelize. Remember that the
bacon is already fully cooked, so you got to keep an eye on it. Then we’re gonna
use this little sprayer that you can get from Amazon. It’s used for making your
own vegetable oil spray. You can simply put Jack Daniels, in it, pump it up, and
give your bacon with sugar on it a little spray of Jack. Yhen you want to
put it under the broiler in your oven and keep an eye on it. Let the sugar
caramelize but don’t let it burn. Once you’re satisfied that the sugar is
caramelized, turn the broiler off, and take it out of the oven. By the way this
makes a great party snack. Once you let the bacon cool down it gets a little
rigid. And you can use your scissors to cut it up in individual pieces and serve
it to your buddies. Okay now comes my favorite part,
Jack Daniels brown sugar bacon, the taste test. Hmm
oh man, that is good. Just the hint of Jack Daniels, and delicious caramelized
brown sugar, (Yummy Sound) And for those of you who stuck around to
see Toby, let me show you his favorite thing in the world to do. Chasing
squirrels, although he calls him tree rats. Come on go. If you watch Toby, you’ll
notice he runs right to the edge of the yard
since he’s not allowed out of the yard. He is working the perimeter looking for
tree rats. And then when he finds one, it’s go time! Coming up folks you’ll see a link on how
to cook bacon in a microwave. And I invite you to check it out and let us
know what you think. Also if you want to see more videos like this, or if you want
to see more Toby, well I invite you to subscribe. Thanks for watching ♥


  • gail moon

    I heard when you put a protein in a hot oven/pan the muscle fiber in the protein shrink If you warm it slowly it retains more of its shape and the fats render more slowly Great video

  • Bob Joncas

    ..a sip or two of J.D. before and after you cook your bacon, also helps the vid..4 thick sliced,6 thin sliced make my breakfast complete..

  • Thomas Tommy

    Hi Mike, Thumbs up on the video. I have anywhere to 2 to 4 slices of bacon. I guess it depends on the mood. How do you keep Toby inside of the yard? He is a cool dog. Thanks for sharing your video. I hope you have a Blessed Week. Thanks for the video.

  • J Jo

    Mike, could you put a link to Amazon's oil sprayer like yours, please? I've been scanning the pages of them and still haven't found it. Thanks for considering my request. : )

  • SuperBigDog2U

    Great video. We tend to buy a low sodium bacon, usually Sugardale Low Salt Bacon. Great stuff. We don't overcook ours, hate crispy bacon. I could probably eat the whole pound but pay for it later for sure. Let's just say 2 slices is not enough but the whole pound is too much…I'm somewhere in the middle depending on my bacon craving.

  • Freebirdfood

    I love your videos! Your positive attitude and scientific experiments really show the best way to cook everyday foods, I've learned a lot from your channel.

    Do you have any favorite recipes you might be able to post in the future? You have a very large kitchen, I'm guessing you've got some really good ones! ๐Ÿ˜€

    You should also consider becoming an Amazon affiliate, you probably can make a good amount of money from the J.D. sprayer in this video. I want one!

  • Kitchen Tips Online

    For those interested in purchasing the sprayer or the small sheet pan and rack used in the video, here is a link to our Amazon affiliate store. Thank you very much for your support โ™ฅ Mike

  • Dori

    After watching your last bacon ๐Ÿฅ“ video I bought 6 pounds of bacon to test cooking (and of course eating). So far Iโ€™ve only cooked up half and I cooked it in a foil lined baking pan. I like mine super crispy so it took 25 minutes per batch (plus, I think my ovenโ€™s thermostat is off). It baffles me how the bacon grease can leak through the foil liner. I canโ€™t wait to try your idea of using parchment paper. I guess Iโ€™ll freeze all of this cooked bacon and I could never confess how many strips I eat. I will say though that I love thick bacon sandwiches. Ha ha

    Love that Toby! I noticed he came away from the tree the second you spoke, smart indeed, not to mention adorable.

  • TTM 1895

    Finally! Somebody who answers all the questions about cooking bacon. Very well done, sir. Now, if you could just explain how to make a bacon lattice work cook through completely, all of my dreams will have come true.

  • James Jennings

    Next time say "bacon on the rack does not shrink as much as bacon lying on the parchment paper." You will get the same result, but it is proper grammar.


    I like my bacon really crispy, and oven or microwave doesn't seem to achieve. But pan frying does, but I hate the Shrinkage and Curls.
    As far as how many I like to eat, lets say I'm a bigger pig than the sacrificial oinker.
    How'd you get Toby to stay in a parameter of the yard? Smart little guy.

  • daphlavor

    I bake my bacon on parchment at 350, I sprinkle black and sometimes a little cayenne pepper. For a special treat I put a little brown sugar on before baking, gives it a nice crunchy texture

  • mammie19621962

    Your bacon didn't look crispy, was it? I like mine crispy but not burnt. Was curious because I'd like to find a way to cook whole slices instead of chopping it in 3 pieces to fry. Although, it does all get crispy and can cook an entire lb of bacon at once, I don't know when finished how to pass out evenly to everyone…

  • Wilhelm Taylor

    Ya gotta love the scientific method. Thanks. Did you ever think of just marinating the bacon in Jack before you put it in the oven? Personally, I don't want just "a hint of Jack Daniels". I want more.

  • monkeyboy5091

    I think the reason why it shrinks in the preheated oven his because the cold bacon constricts when it hits the hot air in the oven versus warming up slowly ๐Ÿ™„๐Ÿค”

  • adam adams

    Just curious, what kind of mess does this make in the oven? Would like to know if it's easier cleaning the cooktop on the stove, or the insides of the oven.

  • Frank Janosko

    The reason for starting it in a cold oven is the same for cooking it in a cold pan is that it renders the fat more evenly.

  • keryl cooper

    3-4 at one time๐Ÿฝ๐Ÿ˜Š๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผโค๏ธ๐Ÿฝ

  • Pro3110

    Six to ten slices, depending on thickness, at least every other day. The rest is saved for snacking on throughout the day. I came here looking for methods of cooking copious quantities of this beloved meat candy.

  • Darren Kastl

    Once a year I fry 1 lb.of bacon and eat it in one
    setting then finish it off with a tall glass of chocolate milk!!!!!

  • MrDavidRichardMurphy

    I enjoyed this video thoroughly. I always wondered what Ron Swansonโ€™s Father was like, and now I know.

  • Bitchy_ Bitch!

    I LUUUUUUVV thick cut bacon, that's smoked and peppered! I usually fry about half a pound of bacon per sitting. I love to eat pieces of bacon strips from a bowl like candy. I won't ever eat soy junk or turkey crap either! ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  • Linda BTDT

    *4:30 โ€œUse scissors to cut it up into bite-size piecesโ€? Itโ€™s all right, I have a pretty big mouth! You want me to share the bacon sprinkled with brown sugar and spritzed with Jack Daniels? I Sorry, I donโ€™t think so! Thatโ€™s my bacon, all mine! BACON ๐Ÿฅ“ BACON ๐Ÿฅ“ BACON ๐Ÿฅ“ BACON ๐Ÿฅ“ BACON ๐Ÿฅ“ ๐Ÿคฃ๐Ÿ˜‚๐Ÿคฃ๐Ÿ˜‚๐Ÿคฃ

  • tmc che

    I didn't see a response to the question, "why does bacon shrink on the pan more than on the rack?"

    The bacon on the parchment lined pan is in contact with a better heat transfer media ie, the pan and immersion into hot rendered bacon grease. As compared to bacon hanging in air, supported by a rack having less metal contact area, and therefore a slower rate of heat transfer to the bacon. Said another way, the bacon on the rack heats more slowly. The result is less fat rendered from bacon on the rack. This could easily be checked by weighing the pieces of bacon before and after cooking. Then calculate the average percent weight loss for the two methods. If the percent weight loss is the same for bacon cooked directly on the pan vs on a rack, then that would suggest that the protein and fat response to the rate of heat transfer ie, the rate of warming, is the controlling factor in bacon shrinkage.

    Since I'm the cook, that means I eat the equivalent of (number pieces cooked) / (number of people eating) + 1. Unless my grandchildren are over, then I eat only 1 piece.

  • Virginia Reid

    Thank you for sharing. I like the idea of brown sugar. However, the remaining Jack will go to waste in my house.

  • Brenda Strand Rigdon

    Jack Russell's have been used by game keepers for many years to flush out hedge rows of nuisance small animals from borrows on farm land. They are brave little dogs and will take on much bigger apponants. Always enjoyed seeing my friend work his little buddy while his kerryblue looked on.

  • Conrad

    Dat in bacon or meat needs time to heat up slow. If its to hot, to fast. It scrwes up the fat parts and the fat leaves the meat in a bad way.

  • Nikki G-S

    Guests are always surprised when I cook up a package of bacon and crumble it for baked potatoes, salads, a little tasty garnish. It is a small thing that always puts a smile on their faces. I guess most just use a package of crumbles. I don't count how many pieces I eat, I eat until it's enough. That puts a smile on my face.

    I use leftover crumbles of bacon sprinkled into an egg just cracked in the pan. Cooks in good with the eggs. I call them freckled eggs.

  • timshel Leo

    Toby looks like my Calvin…and he does the exact same thing.
    They say if you want to die young get a Jack Russell…

  • Space Dementia

    This is one of the BEST YouTube videos I've ever seen. Thank you!

    Oh! And I usually eat maybe 3 or 4… my family grazes the entire time i cook, but they cant when i cook it in the oven!

  • MrTony002

    ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ for Toby!

  • Mathias Van Zandt

    No matter HOW you cook bacon, itโ€™s gonna end up still as BACON!
    Not all, including me, prefers CRISPY bacon. I prefer mine chewy like medium brown.
    And I eat it with RICE, no other way as I am Asian by ethnicity.
    Just my personal preference.
    And in the same pan where bacon fat was rendered, I fry some left-over rice or scrambled or sunny side up eggs or corned beef hash and assorted cold cuts such as hotdogs, salami, bologna, Canadian bacon, honey ham, etc.
    So yummy, canโ€™t be beat!

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