Bilby
Executive Chef
I think a lot depends on the bacon that you use as much as anything else. I tend to use middle rashers and also have a preference for it not being crunchy. I cook it in stages, so I don't over do it, and I also trim the fat.
Bacon is one of those funny items that is very personal in how you like it cooked - irrespective of the method - and the variety that you enjoy the most. I would try a different cut if all else has failed you.
Also, I have never cooked bacon in a standard oven - only in the microwave or frying pan, so maybe our "goals" are different too.
Bacon is one of those funny items that is very personal in how you like it cooked - irrespective of the method - and the variety that you enjoy the most. I would try a different cut if all else has failed you.
Also, I have never cooked bacon in a standard oven - only in the microwave or frying pan, so maybe our "goals" are different too.