There are so many things to love about this fast technique, which nods to the French confit method of cooking meat in its own fat. You'll get about 40 strips of par-cooked bacon that get crispy in mere minutes. And delicious bacon-flavored oil you can use to make a vinaigrette or cook pancakes. But the best part is the shape of the bacon itself—it cooks up like a child's drawing of bacon—long, red, flat strips that don't curl and are perfect for sandwiches or alongside fluffy clouds of scrambled eggs.