On Mon, 03 Mar 2014 13:47:34 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> On 3/3/2014 11:16 AM, sf wrote:
>> > BTW: Anyone who is having problems frying their too thin bacon
>> > obviously hasn't remembered to bake it in the oven. It browns evenly
>> > and won't curl.
>>
>> Yep. I always bake bacon.
>>
>> Jill
>
>I've never baked bacon but it would be easier. HOw long and at what
>temp"
>
>G.

For one or two portions the easiest method is to nuke it... place
between paper towels and nuke on high... how long depends on your
doneness preference and the wattage of your nuker.
For large quantities the easiest method is the deep fryer... lay the
rashers in the basket and place another basket over, and keep stacking
as needed... that's how a lot of restaurants partially fry bacon the
night before to get it ready for the morning rush. 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... and if not watched carefully
they tend to burn. I stopped eating bacon years ago but at home I
could easily fry a whole pound in a 12" skillet. Place the entire
package in the pan without separating, use low heat and the rashers
will separate with tongs. As they cook they shrink so within like ten
minutes all will fit. Then just pull out the rashers as each cooks to
a doneness you prefer. With low heat they don't curl and spatter is
very minimal.