How does rachel ray cook bacon in the oven

This lean, lightly smoked cured meat isn't technically bacon: It's a cut from the pork loin, which is why it's round and lean!

Pan-fry, then layer it on eggs Benedict and breakfast sandwiches. Coated in crushed peppercorns, this spicy, smoky option adds big flavor to mild foods like grits and omelets. Bacon doesn't have to be smoked, but time spent over smoldering hickory, apple, maple and other woods adds a sweet, smoky flavor and creates dense strips that shrink very little as they cook.

Look for naturally smoked bacon, which has a better flavor than versions pumped with liquid smoke. Made from a mix of ground light and dark meat, turkey bacon has less fat and fewer calories than its pork cousin and tends to shrink less during cooking. Twist uncooked thick-cut bacon into tight spirals and place on a wire rack set inside a foil-lined baking sheet.

Bake at degrees until crispy, about 35 minutes. Let cool on rack. In a skillet, cook bacon over medium until fat is translucent, 3 minutes per side. Transfer to a plate, let cool, then cut half the pieces in half crosswise.

Bend 1 whole slice to line the inside of a cup in a muffin pan and use 2 halves to cover the bottom, overlapping at the edges and pressing to adhere. Repeat with remaining bacon; crack an egg into each cup.

Bake at degrees until egg whites are firm, 10 to 18 minutes. In a skillet, cook bacon over medium until browned, about 6 minutes per side. Remove from pan; pour all but 1 tbsp. Cook until pancake is golden, about 3 minutes per side.

Repeat with remaining batter and bacon, adding reserved bacon grease as needed. Serve with butter and syrup. Brown sugar-glazed bacon just might be the best thing to happen to your morning. Arrange bacon strips on a wire rack set inside a foil-lined baking sheet. Cook at degrees until bacon starts to brown, about 25 minutes. Sprinkle with any of the combos below and bake until crisp, 5 minutes more.

But Ray's trick ensures you won't have to draw straws or play rock, paper, scissors to decide who gets the dirty job. It also doesn't require any special tools or gear that you probably don't already have in your cabinets or oven waiting to be used.

What's Ray's trick? Ray's hack for making bacon sans the splatters and stovetop mess is to use a slotted broiling pan and bake it in an oven via Rachael Ray Show.

Ray shared that she likes this method because, "When it comes out, it's evenly brown, perfectly flat and crisp. Plus all the fat drips away. Start by preheating your oven to degrees Fahrenheit. While your oven is warming up, take your bacon out of its package and place the slices on the slotted broiler pan. If you don't have a slotted broiler pan, you can also use a wire cooling rack placed on top of a rimmed baking sheet.

Pop it in the oven and let it cook for between 15 and 18 minutes. The result is crisp bacon — none of that soggy, floating in grease stuff — that will please a crowd.