On 3/3/14, 4:19 PM, Sqwertz wrote:

>[Some nameless imbecile wrote:]
>> I don't think
>> cooking bacon in a sheet pan in a regular oven works very well, the
>> rashers curl and the spatter is awful...
>
> They never curl and I have no problems with splatter. I suspect this
> is the case for 99.9% of the other people here....

It works better if you lay the strips on a rack above a sheet pan for
baking. Much better than laying the strips in the sheet pan itself, IMO.

No foil-lining necessary, and the fat pours nicely though cheesecloth
into a small prep bowl.

And the bacon always stays flat. Never curls or blisters. And it never
splatters at any temperature between 300 and 400. (In my experience, you
get the most even results at 325, but I'm seldom that patient.)

-- Larry