Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon. She taught me to cook it slowly, taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
Oh yeah ....my part. I finally figured out not to drain off the grease. With multiple batches, that ever growing pool of bacon grease only provides a more uniform heating medium. I guess one could say it's almost deep frying - which I hear some folks do - but I still like that the bacon is in contact with the bottom of the pan. I also figured out that using a non-stick pan is the way to go. Yeah, yeah, yeah... I hear the purists gnashing their meat eating molars, but the bottom line is, it's about 10 times easier to clean up. So there!
Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon. She taught me to cook it slowly, taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
Oh yeah ....my part. I finally figured out not to drain off the grease. With multiple batches, that ever growing pool of bacon grease only provides a more uniform heating medium. I guess one could say it's almost deep frying - which I hear some folks do - but I still like that the bacon is in contact with the bottom of the pan. I also figured out that using a non-stick pan is the way to go. Yeah, yeah, yeah... I hear the purists gnashing their meat eating molars, but the bottom line is, it's about 10 times easier to clean up. So there!
nb
LOL You're on a roll today. I take a jelly roll pan and line it with foil. Then place a rack in that. Layer the bacon on the rack and toss it in the gas grill at about 375. 45 minutes or so later I come back and put the bacon on a plate, pour the drippings in the dog bowl (I'm trying to give him a heart attack), throw the foil in the recycle bin, put the pan and the rack(s) in the DW, and I'm done.
Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon.
What is "overly crispy" in reference to bacon? ;>
Burnt, I understand.
Sue(tm) Lead me not into temptation... I can find it myself!
Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon. She taught me to cook it slowly, taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
Oh yeah ....my part. I finally figured out not to drain off the grease. With multiple batches, that ever growing pool of bacon grease only provides a more uniform heating medium. I guess one could say it's almost deep frying - which I hear some folks do - but I still like that the bacon is in contact with the bottom of the pan. I also figured out that using a non-stick pan is the way to go. Yeah, yeah, yeah... I hear the purists gnashing their meat eating molars, but the bottom line is, it's about 10 times easier to clean up. So there!
nb
Anytime I brown ground beef I always use de-hydrated chopped onion and depending on the dish chopped fresh garlic that you buy in a jar. Quick and easy.
Finely mincing celery from the "top down". That is, I wash the whole head of celery under running water, shake it dry and slice off about half an inch of the very top leaves and stalks - making sure I leave the healthy leaves and littls skinny "branches".
Then I slice down lengthwise about four inches on the big celery stalks until they're all about an eighth of an inch across. Now if you lay the whole head flat across the cutting board you can slice off finely minced celery with a few whacks of a chef's knife. Fast,
Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon. She taught me to cook it slowly, taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
Oh yeah ....my part. I finally figured out not to drain off the grease. With multiple batches, that ever growing pool of bacon grease only provides a more uniform heating medium. I guess one could say it's almost deep frying - which I hear some folks do - but I still like that the bacon is in contact with the bottom of the pan. I also figured out that using a non-stick pan is the way to go. Yeah, yeah, yeah... I hear the purists gnashing their meat eating molars, but the bottom line is, it's about 10 times easier to clean up. So there!
nb
Speaking of bacon...cutting all the bacon in half while still in the package with shears. They're easier to cook that way.
notbob <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
Scott said:
Speaking of bacon...cutting all the bacon in half while still in the package with shears. They're easier to cook that way.
Good point, Scott. In fact, that's exactly what I do. Never seen anyone else do or mention it till now.
nb
Whenever we get a load of bacon, we put 4 slices folded over into a small freezer bag. From 1kg, we normally get about 6 baggies. They go into the freezer. When we want bacon, we take one bag out and let it defrost. Then it's just a matter of taking the folded bacon out, slipping a knife under the fold and cut upwards to halve the slices. It's not done at the start as sometimes the cooking requires whole slices of bacon, ie, to wrap around a chicken breast or somesuch.
-- Peter Lucas Brisbane Australia
"People sleep safely in their beds because rough men stand ready in the night to do violence to those who would do them harm" -- George Orwell
LOL You're on a roll today. I take a jelly roll pan and line it with foil. Then place a rack in that. Layer the bacon on the rack and toss it in the gas grill at about 375. 45 minutes or so later I come back and put the bacon on a plate, pour the drippings in the dog bowl (I'm trying to give him a heart attack), throw the foil in the recycle bin, put the pan and the rack(s) in the DW, and I'm done.
How easy is that?
Lou
Bacon drippings? I love that stuff! I cook all sorts of vegetables, beans and peas, using bacon drippings.
Oh yeah ....my part. I finally figured out not to drain off the grease. With multiple batches, that ever growing pool of bacon grease only provides a more uniform heating medium. I guess one could say it's almost deep frying - which I hear some folks do - but I still like that the bacon is in contact with the bottom of the pan. I also figured out that using a non-stick pan is the way to go. Yeah, yeah, yeah... I hear the purists gnashing their meat eating molars, but the bottom line is, it's about 10 times easier to clean up. So there!
This is dumb but I learned not to substitute baking powder for baking soda 😉 I don't remember what I was making.
Speaking of bacon...cutting all the bacon in half while still in the package with shears. They're easier to cook that way.
Good point, Scott. In fact, that's exactly what I do. Never seen anyone else do or mention it till now.
nb
Before when I fry bacon I used to lay the slices side by side only getting 5-6 half slices in the pan at a time using med heat. Now I place in the pan half of the package overlapping the slices using low heat. I can fry 3-4 times more bacon this way and they come out perfect.
One of mine was to use the flour sack towels to really drain my potatoes for potato pancakes. I process the onions and potatoes together into a mash, then drain and squeeze the heck out of the whole thing before added my eggs and other things. Made a big difference.
-- Caryn Caryn Nadelberg - Mommy to Sam and Queen of the May www.carynen.blogspot.com
LOL You're on a roll today. I take a jelly roll pan and line it with foil. Then place a rack in that. Layer the bacon on the rack and toss it in the gas grill at about 375. 45 minutes or so later I come back and put the bacon on a plate, pour the drippings in the dog bowl (I'm trying to give him a heart attack), throw the foil in the recycle bin, put the pan and the rack(s) in the DW, and I'm done.
How easy is that?
Lou
Bacon drippings? I love that stuff! I cook all sorts of vegetables, beans and peas, using bacon drippings.
LOL You're on a roll today. I take a jelly roll pan and line it with foil. Then place a rack in that. Layer the bacon on the rack and toss it in the gas grill at about 375. 45 minutes or so later I come back and put the bacon on a plate, pour the drippings in the dog bowl (I'm trying to give him a heart attack), throw the foil in the recycle bin, put the pan and the rack(s) in the DW, and I'm done.
How easy is that?
Lou
Bacon drippings? I love that stuff! I cook all sorts of vegetables, beans and peas, using bacon drippings.
Ya, but a little goes a long way.
Lou
I just put the bacon on a paper towl and microwave it. Perfectly done slices each time. But I generally never need the grease, so it works for me.
-- "All of those faeries and duels and mad queens and so on, and no one quoted old Billy Shakespeare. Not even once." - Billy the Werewolf, The Dresden Files
Actually, it was a followup to what I learned from my old girlfriend. She taught me to cook my bacon low n' slow, just like eggs, only slower. I used to cook my bacon too fast and ALWAYS ended up with either burnt or overly crispy bacon. She taught me to cook it slowly, taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
I learned that way to cook bacon in the early '60s from one of John Steinbeck's books. I think it was _The Pastures of Heaven_, but I can't be sure because I no longer have a copy at hand.
I read the description of his main character cooking bacon slowly over an open fire, tried it myself on my stove, and have been doing it that way ever since.
And, if you take the time to tilt the pan and let the ends of the bacon fry gently in the accumulated fat until they stop bubbling, you'll be very pleased.
On 10 May 2007 12:01:24 -0700, dtwright37 <[email hidden]>
Quoted message said:
notbob said:
Cooking bacon.
She taught me to cook it slowly,
Quoted message said:
Quoted message said:
taking almost 3-4 times longer than I had originally. But, my bacon is now perfect every time.
I learned that way to cook bacon in the early '60s from one of John Steinbeck's books. I think it was _The Pastures of Heaven_, but I can't be sure because I no longer have a copy at hand.
I read the description of his main character cooking bacon slowly over an open fire, tried it myself on my stove, and have been doing it that way ever since.
And I learned to cook it this way from my mother. She always had to get me to slow down and let it cook slow.... That way it renders the fat the best... I once spent a weekend on a houseboat, and was cooking bacon the way my mother taught me and my hostess kept on trying to get me to speed it up. Evidently it isn't the norm for folks to cook it slowly....
Christine, who just got a marvelous slab of country cured bacon from a roadside stand in Hanover, VA. And the most marvelous mustard greens which will be seasoned by a piece of such bacon.
