I don’t particularly enjoy making bacon in the traditional way–by frying it four or five pieces at a time in a skillet on the stove top. I’ll still prepare it that way when time is short and my family is hungry, but cooking it in a pan makes me grumpy inside.
I don’t like to babysit bacon. I don’t like bacon slime on my hands as I fry multiple batches. I don’t like getting all greasy and burned from bacon grease splattering all over me. And I especially don’t like the way the bacon curls and gets perfectly crunchy in the middle but stays fatty and chewy on the ends. And then there’s the temptation… all that cooked bacon lying on a nearby plate. Tasty, yummy, perfectly textured meaty deliciousness, waiting for me to finish up frying its friends. I don’t allow myself to snatch a piece or three when nobody is looking because that would be taking bacon right out of the mouths of my family, which I will not do. So I stand there, and I wait, and I suffer. Yeah, for me, the bacon-frying process is stressful and irritating and well worth some minimalist treatment.
So, when I have the luxury of time, I avoid a lot of slime, injury, and temptation by laying the bacon strips on a cast iron griddle and sliding the whole meal’s worth of meat candy into a cold oven. Then I turn up the heat to 400 degrees and I’m free, for the next 30 minutes or so, to walk away from the kitchen to do other things while bacon aroma stirs everyone in the house. I’ve found that’s the a much more enjoyable way to cook bacon. Minimalist bacon.