I love the smell of bacon cooking in the morning when I wake up. Those days are long gone now that I don't live at home anymore and my wife never cooks. So If I want the smell of bacon in the morning, I must wake up and cook it myself.
I have three tips regarding bacon:
1. when you bring bacon home and put it in the refrigerator, be sure to roll it up and put a rubber band around it. This way when you unroll it to cook later, the slices will already be separated for you. You won't have problems peeling the bacon slices off of one another.
2. when cooking bacon, be sure to stab the whole chunk of bacon with a fork. This will put holes in the bacon allowing air to flow through while cooking. That way when it cooks the slices will not curl up. They will stay nice and flat.
3. when disposing of bacon fat, don't pour down the sink. I always got yelled at for doing that. The grease collects inside your pipes and can cause future blockage. Instead, take a big bowl and line it with foil. Pour the grease in there. Once the grease has cooled, you fold up the foil and throw away the grease in one big chunk.
Now I am starving. Time for me to go make a BLT. Yumm!
Monday, February 2, 2009
WHO DOESN'T LOVE BACON!!
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1 comments:
1. I'd never heard the thing about the rubber band. Thanks, I'll try that.
2) Start bacon in a cold pan to stop it from curling, and then you don't have to worry about poking holes. And where to poke holes. (Jack, that new cast-iron pan looks perfect for this.)
3) Why dispose of bacon fat at all? I strain it into a small glass jar that I keep in the fridge. It makes a great substitute for butter in a lot of things. Make bechamel with bacon fat, and you have country gravy. Fry a cheese sandwich in bacon fat instead of butter, and you have a little slice of heaven. You can saute mushrooms in bacon fat, or even broccoli, and it makes both taste wonderful. Pretty much anything you would "saute" in butter can also be done in bacon fat. Bacon fat has a much higher smoke point than butter, and butter is expensive. And bacon fat is no more likely to make your heart explode than is butter. Why not use something that is harder to burn, adds flavor, and is basically free?
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