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My Toaster Oven Bacon is Better Than Your Frying Pan Bacon
November 30, 2017 | Frank Bonanno
Ok, maybe my bacon’s not “better” than yours, but I bet it’s easier.
We make bacon at least three mornings a week at our house. Jacqueline makes it pretty much the way you’d expect—iron skillet, medium flame, smoky and typically delicious. But. She has to monitor it so it doesn’t curl up on the edges or burn (because bacon is notoriously unevenly sliced). Afterward, she has a greasy mess to clean up (mess is a strong word, but it adds to the narrative).
There’s a better way. Bake it in the toaster oven. It gets super crispy, but retains the chewiness, it’s an easy cleanup, you don’t get grease all over you and the oven and the floor, and it’s good. No, it’s great.
Line a pan with foil, then line the foil with bacon. Once dark toast cycle, one medium toast cycle is a perfect cook by my reckoning, but if you like crispier, go two dark cycles. If you like chewier, two medium cycles.