(If you're only interested in the eggs b, please go here instead, otherwise, read on...)
I have only been cooking bacon on a non-stick pan. Today, I graduated and there is really no looking back because cooking bacon in an oven guarantees a more evenly cooked bacon to the right crispiness (unlike leaving it on your pan, then going about your other business and then you come back and find chao ta and dry bacon, overcooked).
This recipe is lifted from Food Network.
Ingredients
Directions
Recipe says preheat to 204 Celsius, but I set it to 200 cause my oven can only do multiples of 5. That said, you can always toast it longer.
Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray. If you don't have a baking rack you can just put them on the foil - it will just be drenched in its own oil but will be ok when you fish them out later and let dry. Arrange the bacon slices across the rack next to each other, not overlapping.
In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste (this means use brush to paint it like you do when chalet bbq-ing) with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes (oil drip drip drip drip...).
Taste Test
When you combine maple and bacon, of course the result is going to be the best of the both :D It really reminds me of Bee Cheng Hiang's Gourmet Bakkwa, slightly hard, chewy, salty and sweet. Except it tastes like MAPLE. Pretty awesome for an afternoon snack with beer while binge watching movies.
I have only been cooking bacon on a non-stick pan. Today, I graduated and there is really no looking back because cooking bacon in an oven guarantees a more evenly cooked bacon to the right crispiness (unlike leaving it on your pan, then going about your other business and then you come back and find chao ta and dry bacon, overcooked).
This recipe is lifted from Food Network.
Ingredients
- 1 pound (453 g) thick sliced bacon, good quality (actually no need good quality also can la - we used NTUC brand)
- 1/2 cup maple syrup, Grade B (no idea what this grading means but we used Grade A)
- 1 teaspoon Dijon mustard
- Finely ground black pepper (preground also can but we used a pepper grinder)
Directions
Recipe says preheat to 204 Celsius, but I set it to 200 cause my oven can only do multiples of 5. That said, you can always toast it longer.
Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray. If you don't have a baking rack you can just put them on the foil - it will just be drenched in its own oil but will be ok when you fish them out later and let dry. Arrange the bacon slices across the rack next to each other, not overlapping.
In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste (this means use brush to paint it like you do when chalet bbq-ing) with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes (oil drip drip drip drip...).
Taste Test
When you combine maple and bacon, of course the result is going to be the best of the both :D It really reminds me of Bee Cheng Hiang's Gourmet Bakkwa, slightly hard, chewy, salty and sweet. Except it tastes like MAPLE. Pretty awesome for an afternoon snack with beer while binge watching movies.