In article >, dsi123
@hawaiiantel.net writes:
>Dredge the bacon in flour, fry in a good amount of oil till brown. Do not
overcook. The bacon will be crispy without frying it all to hell. It's done in
about half the time.

Flour frying might give the bacon a crisp exterior, but the insides will still
be undercooked and slimy. Baking is the best way to go. It provides crisp
results without excess grease. Now, I know that some of y'all save that there
grease in coffee cans for later use. But that nauseates me, so we've never done
it.


Orlando Enrique Fiol
Ph.D. in Music Theory
University of Pennsylvania: November, 2018
Professional Pianist/Keyboardist, Percussionist, Arranger, Performer and
Pedagogue