Friday, July 6, 2012

Cooking School-Making Bacon

Bacon is basic, but a lot of things can go wrong. You have to keep the heat low and slow to get it crispy all over without burning it. There is a lot of leeway with this cured meat. I prefer mine pretty crunchy, but I know people who like theirs on the flimsy side. If you are making bacon for a salad, or to top a vegetable, say, green beans, make sure it is really crispy so it doesn't end up soggy.


4 slices of bacon (this will vary in weight depending on what type of bacon you buy-I prefer a thick-cut, applewood smoked bacon. It adds a lot of flavor if I am using if for cooking, and it has great flavor for eating as a breakfast meat)

1. Lay bacon slices in a cold pan, and turn the heat to medium.

2. Line a plate with two paper towels and set it near the stove. You will transfer the bacon to this plate after it has finished cooking. The paper towels will absorb some of the grease.

3. Cook the bacon until it begins to crisp on the first side, 5-10 minutes. Turn over gently, using tongs.

4. Cook another 5 or so minutes, and turn over again. At this point you can move the pieces if it seems like some parts are not getting cooked, maybe move the outside piece the the middle, etc.

5. Cook another 3-5 minutes, or until desired doneness. Transfer carefully to paper towel-lined plate.

Repeat with more bacon, if you desire, but remember the following when cooking additional bacon:
  • Carefully put slices into the hot grease. They can splash and burn badly.
  • The grease temperature gets hotter and hotter, so somewhere in the next batch you will need to turn down the heat a tiny bit so your bacon doesn't burn.
  • SAVE THE GREASE!!! Once it has cooled, scrape it into a reusable plastic container and store in the fridge.

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