Posted: 12/24/2008 8:30:23 AM EDT
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Alrighty,
So all of these delightful bacon threads got me wondering. How do you like your bacon cooked? For me, I like my bacon soft, just to the point when it starts to brown up a wee bit on the "high spots" to give a little extra something. To me, if it's crispy it's burnt (unless it's low quality shit from the grocery store). I've also found that it cooks wonderfully in the oven. Just put it in a 13x9 pan and bake it. It cooks much more evenly, doesn't curl up as much, and you have better control of the cooking process. Try it. So how do you like it cooked? |
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Quoted:
Alrighty, So all of these delightful bacon threads got me wondering. How do you like your bacon cooked? For me, I like my bacon soft, just to the point when it starts to brown up a wee bit on the "high spots" to give a little extra something. To me, if it's crispy it's burnt (unless it's low quality shit from the grocery store). I've also found that it cooks wonderfully in the oven. Just put it in a 13x9 pan and bake it. It cooks much more evenly, doesn't curl up as much, and you have better control of the cooking process. Try it. So how do you like it cooked? Trumpet, I like my bacon just like you do. The only "really well done" bacon I'll eat is chopped up and used as a garnish on salads or other dishes. I learned the oven prep trick in the Army. The official method to cook bacon in the Army is to shingle it on baking sheets, fat side down, and bake till done. Some restaurants actually deep fry their bacon. It is much faster but results in bacon with a sort of twisted shape, not the usual strips from panfried or oven baked. I like my bacon quite thick. The only use I have for thin bacon is as the "garnish" I mentioned. |
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Nah, I like it well done but not chared. I guess you guys might call it burnt. I usually fry it in a pan but i do use a bacon press. Its cast iron and about as big round as the inside of the frying pan. Similar to THIS ONE.
Center cut thick bacon is great but i prefer the old time bacon that you have to slice yourself (hard to find) that usually has a almost-too-hard-to-eat edge on it. |