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.

On 2007-05-09, Scott > wrote:

> Speaking of bacon...cutting all the bacon in half while still in the
> package with shears. They're easier to cook that way.

Good point, Scott. In fact, that's exactly what I do. Never seen
anyone else do or mention it till now.

nb

notbob > wrote in
:

> On 2007-05-09, Scott > wrote:
>
>> Speaking of bacon...cutting all the bacon in half while still in the
>> package with shears. They're easier to cook that way.
>
> Good point, Scott. In fact, that's exactly what I do. Never seen
> anyone else do or mention it till now.
>
> nb
>


Whenever we get a load of bacon, we put 4 slices folded over into a small
freezer bag. From 1kg, we normally get about 6 baggies. They go into the
freezer. When we want bacon, we take one bag out and let it defrost. Then
it's just a matter of taking the folded bacon out, slipping a knife under
the fold and cut upwards to halve the slices. It's not done at the start as
sometimes the cooking requires whole slices of bacon, ie, to wrap around a
chicken breast or somesuch.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

notbob wrote:
> On 2007-05-09, Scott > wrote:
>
>> Speaking of bacon...cutting all the bacon in half while still in the
>> package with shears. They're easier to cook that way.
>
> Good point, Scott. In fact, that's exactly what I do. Never seen
> anyone else do or mention it till now.
>
> nb

Before when I fry bacon I used to lay the slices side by side only
getting 5-6 half slices in the pan at a time using med heat. Now I place
in the pan half of the package overlapping the slices using low heat. I
can fry 3-4 times more bacon this way and they come out perfect.

-ss