On Thursday, March 24, 2016 at 3:45:35 PM UTC-4, Jill McQuown wrote:
> On 3/24/2016 11:28 AM, Janet B wrote:

> > low and slow will render all the fat. It isn't a couple of minutes in
> > the pan.
> > Janet US
> >
> I don't know what you mean by low & slow. I usually bake a pound of
> bacon at a time on a slotted broiler pan until crisp. The fat drips
> down to the pan below. Takes about 20-30 minutes, depending on your
> oven, and I turn the bacon once or twice. That's sort of slow, I guess.
> The bacon turns out as crisp as I want it to be.

For those of us who cook bacon in a pan on the stovetop, there's a
great deal of difference between cooking it on "high" and on "low".
"High" almost always results in burned yet un-rendered bacon.


Cindy Hamilton