he's very humble too! but you are correct, as is he, and he is the best. i have tried many recipes and the times and temps are always spot on. thanks chef. you are simply, the best.
I was wincing like Chief Dreyfus from the old Pink Panther movies every single time you said "taunt" instead of "taut." Imagine my relief in discovering your correction. A well-made BLT is one of the great true joys of living. Cheers, Chef John!
Your narration is better and better with each video, its alot more enjoyable hearing your personality come through in your videos, awesome BLT Suggestion.
Thank you so much for showing me how to cook bacon which comes out crisp. I have tried and tried, but your method is the gem. Mine was always "soggy", and I really appreciate this information!!!
Yes. I love this channel. I am reminded I haven't had a BLT in ages. I do my bacon on a skillet, over a low flame, with a bacon press holding down the strips so they do not curl up and crinkle. I will try this method in the winter.
I like the fact that CJ shows us how to cook "simple" things like this and not just 5 star delicacies. Every time I do things (EXACTLY) as CJ tells me to it turns out perfect.
I am beginning to really like the channel!Aint nothing better than a BLT with fresh homegrown tomatoes!I have to try cooking my bacon like that!!!THANKS!!
OMG, I always made mine Tomato, Bacon, then Lettuce...who knew I was making it wrong? I never realized my flavor was upside down....Thanks Chef John for setting me straight.
the oven is, by far, the best way to cook bacon. your sandwich is perfect. we fry up green tomatoes, zucchini, cucumber or whatever is fresh and available for a side dish. then add potato salad and or coleslaw. my all time favorite meal.
John, you forgot to mention that you need to have good bacon! I live on a sailboat traveling down the coast of Mexico and Central America...good bacon...smoked bacon is a real treat here...like caviar or prime rib...anyway...I did as suggested and baked the bacon (you have no idea how complicated that can be on a boat especially because the pig wouldn't hold still in the oven) Great recipe, thanks.
I saw the title and thought "Really? A video on cooking bacon in the oven?" I did like the technique you provided for the foil though, and that honestly made the video worth it all by itself.
YES about the foil instead of a rack! Although the rack is much easier to clean if you spray it with non stick spray first, the bacon tastes much better on the foil! I don't even do ridges, I just loosely wad up heavy duty foil to create wrinkles, un-wad it, spread it, and place bacon on the wrinkles. The foil keeps some fat on the bacon, unlike the dry rack. My technique is like Chef John's! Yay, me!
This is great. I have been baking my bacon for awhile but didn't get great results. The foil tip and temperature setting are what I was missing. Thank you very much
I love this method and will try it soon. Whats funny is I shot some footage of making candied bacon using the tray you should at the start of the video I hope to upload that soon. What I do to clean it is, flip it upside down in the tray with hot water and some dish washing soap and scrubs right out.
Nice tip Chef J. Have you ever tried doing this for a bacon "crouton"? Take some slab bacon and cut up into 1 cm cubes (or 1.5 if you prefer a bit more tender inside). Cook as normal until almost done. Drain grease. Splash with a honey garlic sauce. The last step just soaks up the sauce amazingly and creates little nuggets of awesomeness! No, I didn't think of this on April 20th...
Perfect timing, I have some bacon ready for breakfast tomorrow and don't usually make it (I'm more of a ham guy). That technique will save me a huge mess.
I buy 16"x12" disposable wire mesh grill toppers and use them over a cookie sheet for bacon. You can get them for around 50 cents a piece at the end of the grilling season.
I'm going to comment before I watch this video fully; always a mistake I recognize later, but thank the bourbon, not me. Additional tip: flip the bacon four times during cooking and glaze with golden treacle. It adds an amazing candied note especially if you, like me, like to salt and pepper the hell out of your tomatoes during prep. Candied bacon adds tons of calories I'm sure, but think about the happiness of eating. God, I love Chef John. Why isn't he on a television cooking channel? I could listen to him for hours.
THIS IS BEYOND GREAT!!!! My stomach can't digest too much fat and I was wondering what I could possibly do. And this won't get my bacons drenched in fat!!!! THANKS SO MUCH!!!!!!!
I'm going to try your baking method for an English "Bacon Butty". Which is a bacon sandwich on an untoasted bun or bread, with butter (butty) and HP Sauce. Oh yum but thanks for the splendid recipe!
Is that one-sided toast? Pretty sure it was CJ who started me making BLT that way.. Two slices in one slot.. Really nice texture in the finished sandwich, and holds together better.
at the place I work at, the bacon we make we just put parchment paper on the pan and it the bacon still gets nice and crispy. only downside is you need to scrub a bit, but it's not too bad
Also at this time of year, with fresh corn being in season, I wrap 2 slices of bacon around an ear of corn, wrap with foil and cook at 350F for 30-40 depending on how crisp you want your bacon.
Love this video, and I'm definitely going to do this! But one thing: I have to disagree with you about the order of ingredients on the sandwich. The tomatoes need to go next to the mayo AND the bacon needs to go next to the mayo. The mayo enhances the flavor of both, but does nothing for the lettuce. So the lettuce should definitely be in the middle. But, other than that, your video was great. ;-)
Check out the recipe: www.allrecipes.com/Recipe/255277/Baking-Perfect-Bacon-for-a-BLT/
It blows my mind that yours isn't the food channel with the most views on RUclips. You're the best!
Thanks! You took the words right out of my mouth.
he's very humble too! but you are correct, as is he, and he is the best. i have tried many recipes and the times and temps are always spot on. thanks chef. you are simply, the best.
+Food Wishes how modest
But not the bacon.
I'd like to put something in your mouth and I sure as heck mean food.
That make-shift foil rack is brilliant.
And yes...It is "TAUT" not TAUNT! Don't act like you would have known. ;)
That is some superior-looking "bakeun"! 👍
I was wincing like Chief Dreyfus from the old Pink Panther movies every single time you said "taunt" instead of "taut." Imagine my relief in discovering your correction. A well-made BLT is one of the great true joys of living. Cheers, Chef John!
does your cookie sheet states sir la table
Love you chef Jon. Your awesome
It's TAUNT not TAUT
I am convinced Chef John is the Bob Ross of cooking. Thanks for the video, John! :)
"You are the Sir Francis of your Bacon"
This is why we love you Chef John.
Your narration is better and better with each video, its alot more enjoyable hearing your personality come through in your videos, awesome BLT Suggestion.
Thank you so much for showing me how to cook bacon which comes out crisp. I have tried and tried, but your method is the gem. Mine was always "soggy", and I really appreciate this information!!!
Yes. I love this channel.
I am reminded I haven't had a BLT in ages.
I do my bacon on a skillet, over a low flame, with a bacon press holding down the strips so they do not curl up and crinkle.
I will try this method in the winter.
All this needs is a side of sweet corn simply quick-boiled and served with butter and salt and summer-time heaven is achieved.
That's a pretty good idea! Can't help but admire a guy who knows his way around a BLT.
I have that rack. I almost used it one day to make bacon. You saved me so much clean up time! Thank you!
A good tip for a baking rack, because I don't have one, thank you. ☺
I like the fact that CJ shows us how to cook "simple" things like this and not just 5 star delicacies. Every time I do things (EXACTLY) as CJ tells me to it turns out perfect.
My life has been altered by this glorious video. All praise to the bacon gods.
Great 3AM and now i'm hungry, thank you!
It's almost lunchtime at work and i'm literally drooling. That looks like a great BLT, will have to try your baking method. Thanks!
"you are the Sir Francis of your bacon" Love your videos Mr. John!
"Sir Francis of your bacon". Alright, who gave my dad a youtube channel?
I just got that - doh :D
Your mother
Sir Francis of The Filth
+JalapenoHeadBro ey b0ss!
I am beginning to really like the channel!Aint nothing better than a BLT with fresh homegrown tomatoes!I have to try cooking my bacon like that!!!THANKS!!
That pinching technique blew my mind. Genius Chef John. Genius!
OMG, I always made mine Tomato, Bacon, then Lettuce...who knew I was making it wrong? I never realized my flavor was upside down....Thanks Chef John for setting me straight.
Love bacon cooked this way! That foil trick was super! Also, never put bacon in the middle before. Will next time!
AMAZING TECHNIQUE, tried it yesterday and it awesome
Was*
OMG! That looks so friggin delicious! Thanks for the tip on oven cooking. I would have never thought of that.
I love how everything you say sound like a question. I'm def gonna try this. thanks
AMEN!!!!!!!! My husband insists on using this dang rack and I HATE cleaning it!!!!!!!!!!! Thank you so much for posting this!!!!!!!
Chef John that was my wife Kim by the way!! LOL Love your recipes!
the oven is, by far, the best way to cook bacon. your sandwich is perfect. we fry up green tomatoes, zucchini, cucumber or whatever is fresh and available for a side dish. then add potato salad and or coleslaw. my all time favorite meal.
John, you forgot to mention that you need to have good bacon! I live on a sailboat traveling down the coast of Mexico and Central America...good bacon...smoked bacon is a real treat here...like caviar or prime rib...anyway...I did as suggested and baked the bacon (you have no idea how complicated that can be on a boat especially because the pig wouldn't hold still in the oven) Great recipe, thanks.
well looks like i am going bacon shopping tomorrow thank you john!
Kinda wish Chef John would do more recipes that I could eat, but what ever, I enjoy watching his stuff.
me and my husband have watched all your videos . your so funny and more importantly you make it easy to follow . thank you .
Thumbs up Chef John for the technique but even more so for the "You are the Sir Francis of your Bacon!"
I saw the title and thought
"Really? A video on cooking bacon in the oven?"
I did like the technique you provided for the foil though, and that honestly made the video worth it all by itself.
YES about the foil instead of a rack! Although the rack is much easier to clean if you spray it with non stick spray first, the bacon tastes much better on the foil! I don't even do ridges, I just loosely wad up heavy duty foil to create wrinkles, un-wad it, spread it, and place bacon on the wrinkles. The foil keeps some fat on the bacon, unlike the dry rack. My technique is like Chef John's! Yay, me!
Chef John you're just flat out awesome,
Not just for the bacon but in general.
Bacon had an influence but not much :)
The most awesomest BLT. The sound always proves the taste! Should have made a mayo mix.. Always enjoy. Keep em coming.
you and bacon...perfection. and I judge my Bacon's doneness exactly in the same way as you do
Thanks, Chef John! It's just what I planned to have for dinner this afternoon here in Kamakura, Japan! 😋👏🏾👏🏾👍🏾👍🏾
Yum! Now I shall go out and buy some bacon just to try this technique.
I will?
Mouthwatering! And I totally agree about baking bacon. It's the best!
wow~ the reason why you should cook "odd number". brilliant! now i got to make me a BLT. Thanks John~
You're my absolute favorite, Chef John.
I love baking my bacon. It really is the best way.
best food channel on youtube!!!!! im following you since 2011 and i love your food.
As a vegan in the audience, who used to love bacon more than anything, I can agree that that looks damn awesome! Love your channel^^
I've used a rack many times, but spray front and underside with cooking spray. Clean up isn't a jiff, but with a brush it isn't bad!
This is great. I have been baking my bacon for awhile but didn't get great results. The foil tip and temperature setting are what I was missing. Thank you very much
Thanks for the pro-tip on baking delicious bacon! I think I'll do just that with my bacon!
Oh, man! I know what's for dinner tonight. I enjoy a bit of shaved onion and sliced avocado on my BLT. I like that accordion idea - thanks, Chef!
I love this method and will try it soon. Whats funny is I shot some footage of making candied bacon using the tray you should at the start of the video I hope to upload that soon. What I do to clean it is, flip it upside down in the tray with hot water and some dish washing soap and scrubs right out.
chef, I like your videos, as an experienced cook, always still pick something up from you. Keep up the great work, merci!
I've been baking thick sliced bacon for a long time, delish.
Nice tip Chef J. Have you ever tried doing this for a bacon "crouton"?
Take some slab bacon and cut up into 1 cm cubes (or 1.5 if you prefer a bit more tender inside). Cook as normal until almost done. Drain grease. Splash with a honey garlic sauce.
The last step just soaks up the sauce amazingly and creates little nuggets of awesomeness!
No, I didn't think of this on April 20th...
Baking it is definitely the best way to cook bacon, get that balance of crisp and tender not burnt or fatty
Godlike video I did not even need to watch it this is life changing, not even being hyperbolic.
Thanks for the bacon baking tip !
He has a nice tri-tip too....... ;^)
The bacon baking beacon beckons.
I don't even eat bacon, i just enjoy his videos!
That BLT looks amazing!!
You sir are a great American.
That is definitely a beautiful BLT!
homemade rack is pure genius. nice one
This is the Sugardale method. But it's always better coming from you chef John!
This has been our way of cooking bacon for a few years now. I wouldn't go back.
Perfect timing, I have some bacon ready for breakfast tomorrow and don't usually make it (I'm more of a ham guy). That technique will save me a huge mess.
9 slices of bacon is just not enough! 😜😝 I'm going to try baking my bacon now. Thanks, Chef John!
Your channel is one of my happy places🤗
I buy 16"x12" disposable wire mesh grill toppers and use them over a cookie sheet for bacon. You can get them for around 50 cents a piece at the end of the grilling season.
YOU: ARE : A GENIUS! ...how didnt i think of this
I'm going to comment before I watch this video fully; always a mistake I recognize later, but thank the bourbon, not me. Additional tip: flip the bacon four times during cooking and glaze with golden treacle. It adds an amazing candied note especially if you, like me, like to salt and pepper the hell out of your tomatoes during prep. Candied bacon adds tons of calories I'm sure, but think about the happiness of eating. God, I love Chef John. Why isn't he on a television cooking channel? I could listen to him for hours.
THIS IS BEYOND GREAT!!!! My stomach can't digest too much fat and I was wondering what I could possibly do. And this won't get my bacons drenched in fat!!!! THANKS SO MUCH!!!!!!!
"Head to Food Wishes for all the ingredients!"
Ingredients: Bacon
If youre ever interested in a great Italian dish, look for Chicken Scapperelli, its what my grandma makes and my goodness its amazing
This changes everything!
It all looked good; however, I was most taken by those perfectly ripe, lycopene-laden, red-red tomatoes. There's NOTHING like a perfect tomato.
I'm going to try your baking method for an English "Bacon Butty". Which is a bacon sandwich on an untoasted bun or bread, with butter (butty) and HP Sauce. Oh yum but thanks for the splendid recipe!
Chef John enjoys the ooool' pull n' pinch method very often.
You are a true pro.....
i find chef john's sing-songy voice quite calming
Chef John, saving _everyone's_ bacon.
LMAO MY VEGAN FRIEND RIGHT NEXT TO ME LITERALLY SAID "DAMN THAT LOOKS GOOD"
Alolan Chef John is psychic type confirmed.
You're the Kevin Bacon of your, well, Bacon!
You're the Kevin Bacon of your dancin' bacon
You're the Kevin Bacon of your chasing bacon
I know a guy who knows a guy who knows a guy who knows a guy who knows a guy who knows Kevin Bacon!
I know that guy!
god damn it, i was gonna type that :D
This looks sooooooooo goooooood
I always add Cheese to my BLT cause yum
Is that one-sided toast? Pretty sure it was CJ who started me making BLT that way.. Two slices in one slot.. Really nice texture in the finished sandwich, and holds together better.
I agree this is the best way for BLTs! Liked + subscribed
Try using some sourdough bread and slow toasting it, with ghee on one side, in a pan. It amplifies the deliciousness of the BLT on many levels.
I got some of them silicon baking rack things. It does bacon as well, but I like to use them with drum sticks to let the grease drip away as well.
This guy is great. Keep doing your thing!
at the place I work at, the bacon we make we just put parchment paper on the pan and it the bacon still gets nice and crispy. only downside is you need to scrub a bit, but it's not too bad
chef John, can you please make panttone. It's my favourite part of Christmas and I'd love to see how YOU do it.
Upvote for Sir Francis Bacon reference.
I cook bacon in the microwave on a plate lined with paper towels. Comes out perfect.
Also at this time of year, with fresh corn being in season, I wrap 2 slices of bacon around an ear of corn, wrap with foil and cook at 350F for 30-40 depending on how crisp you want your bacon.
made my mouth water.. great job
Like your humor.
Yeah mate, your pretty bloody good, thanks for all the effort!!
those tomatoes look amazing
Beautiful sandwich with fine looking tomatos...YUM YUM!!! atb Opal
Love this video, and I'm definitely going to do this! But one thing: I have to disagree with you about the order of ingredients on the sandwich. The tomatoes need to go next to the mayo AND the bacon needs to go next to the mayo. The mayo enhances the flavor of both, but does nothing for the lettuce. So the lettuce should definitely be in the middle. But, other than that, your video was great. ;-)