notbob wrote:
> Cooking bacon.
>
> 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.