Bob (this one) wrote:

> JimLane wrote:
>> 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?
>
> Even for sandwiches. Chopped bacon is easier to bite and chew.
>
> Pastorio


You gave me a great idea. Next batch, I'm going to cut the slices into
two or three pieces each so the finished bacon curls are not as bulky as
a whole slice is.

Thanks,

Andy