Cooking Bacon a Better Way
I realized yesterday that it’d been forever since I cooked and posted a recipe.
And then I spent the day not cooking. I’m not sure what this cooking strike has been about, but I do know it needs to end, now. Today, Tori and I spent some time after church cooking up a couple new recipes that you’re going to love. Stay tuned.
But until then…there’s bacon.
I used to make bacon the old way.
And it use to annoy the heck outa me that parts of my bacon wouldn’t cook or get crispy due to the fact that it will crumple up during the cooking process and parts of it wouldn’t touch the pan. You know the game. Part crispy and wonderful, part soggy and chewy.
Now I cut my bacon in half before cooking it. For some reason, perhaps because there is less surface area to buckle up, I have much better results.
It’s easier to push the bacon flat and by the end of the cooking process, it seems to pretty much all crisp up nice and brown and yummy.
And we all know, crispy bacon is where it’s at.
You just can’t go wrong with crispy bacon.
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posted by Lisa on March 7, 2010
Brilliant! Why didn’t I think of that?!?!
posted by Fran J on March 8, 2010
Been doing that for years. I buy thick bacon at Sam’s, cut the package in half, take 4 slices from each cut side and store in plastic bags, and freeze. Take out only what I need and cook. No spoilage by storing in refrigerator.
posted by JuliP on March 10, 2010
that’s exactly what I do with those big packs from Sam’s as well! half pieces fit in the BLT better!
posted by Paul on March 9, 2010
Tricia and I eat Turkey Bacon. Not that I don’t LOVE pork bacon (especially the smell)
For some, it’s an acquired taste but we love it.
It stays flat during cooking but oddly enough, if you lay it on your paper towel oddly, it’ll stay that shape… go figure.