I Stopped Frying Bacon in a Pan 30 Years Ago — The Oven Method We Used for Every Brunch Service

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store Curled edges. Burnt ends with floppy, chewy middles. Grease spattered across the whole stove. If that's what bacon looks like in your kitchen, it's not your fault — it's the pan. I'm Dorothy. For 35 years I ran brunch service in professional kitchens, and we cooked bacon by the tray, hundreds of strips every weekend morning. Not one of them was ever fried in a pan. In this video I'm showing you exactly how we did it in the oven, and why it works so much better than anything you can do on the stovetop. You'll learn why a pan can never cook bacon evenly, how to set up your sheet pan so the strips stay perfectly flat, the oven temperature that gives you crisp bacon without burning it, how to cook a whole pound at once with almost no cleanup, and what to do with the bacon fat afterward so nothing goes to waste. Once you try bacon this way, you won't go back to the frying pan. Tell me in the comments: do you like your bacon crispy or a little chewy? I'd love to know. bacon in the oven, oven baked bacon, how to cook bacon, crispy bacon, perfect bacon, bacon without splatter, restaurant bacon at home, brunch recipes, breakfast tips, chef secrets, professional cooking tips, sheet pan bacon, retired chef, home cooking tips