I think I have been cooking bacon the wrong way for as long as I have been cooking it. Bacon is probably one of my secret obsessions. Well, for those of you who know me, it’s not a secret. I eat it at least 3-4 times per week for breakfast with my egg whites. That’s actually good seeing how I use to eat it daily. Oh my, that sounds horrible. I always wonder how in restaurants they are able to make their bacon completely flat and perfect. I read one time that if you dip it in water first then broil it, it will turn out flat. Not true. My cooking methods have consisted of broiling it, frying it in a pan, and microwaving it. To me, this new method (that maybe all of you already do) it revolutionary! Give it a try this Sunday morning!
Line a baking sheet with foil. This will make cleanup easier later. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat.