sf wrote:
> On Thu, 08 Sep 2005 18:07:07 -0500, Andy wrote:
>
>
>> Today I deep fried some thick-sliced bacon in canola in the presto fry-
>> baby. It worked great! I cooked three slices for about four minutes until
>> most of the bacon fat dissolved.
>>
>> The finished bacon wasn't greasy and was done to the perfect tenderness,
>> even though the slices did curl up on themselves.
>>
>> It became part of a yummy bacon cheeseburger.
>>
>> Andy
>
>
> OK - I understand the concept, but how did you keep it flat?


Excepting for sandwiches, why is flat important?


jim