Many of us have countless experience baking sheet pan after sheet pan of bacon. The night before, we open a box of 18-22ct layer bacon and slip tow or three on a sheet pan, then a parchment then another pan. Repeat as necessary
I never gave a thought to flavor profile of the bacon after it was baked. .
Recently at work, I was making Quiche Lorraine for a brunch, and, like I always baked the bacon.
In my particular situation, this keeps the bacon grease from splattering and also keeps the pieces of bacon flat.
After I take the pan from the oven, I use a tongs to scoop up the bacon. I hold it over the pan for a moment and shake the bacon to get any last drops of fat. I place the bacon on a paper towel lined pan.
Adversely, I would fry the pieces of bacon in a large pan on the stove top. I must stand over them and attend to them towards the end of cooking time, so that those that take longer to cook get moved around while the finished ones are removed.
I found a taste difference between the 2. It really is more or a mouth feel difference, as opposed to flavor. The baked bacon tastes a bit more greasy then the pan fried. tried 3 different brands for the test, One as a maple smoked, one was Oscar Mayer, an the third was thick sliced
Anybody else,find this to be true.