Saturday, August 13, 2011

Warming back up

It doesn't matter who brings home the bacon, so long as it gets cooked properly!

Bacon should always be started in a cold pan and cooked over medium  to medium-high heat. I prefer medium because the fat releases nice and slow and my bacon doesn't shrivel up so much.

You do not need to add any extra grease or oil to the pan; when you start the bacon in a cold pan the meat will not seize and crinkle, instead it will begin to render its own fat.


After a few minutes you can carefully flip your bacon and continue to cook until it reaches your desired level of doneness. Once you flip it and a decent amount of fat has rendered out you can raise the heat a bit if you prefer a crispier bacon, just be careful not to burn it!

plenty o' grease here.

Once the bacon has reached your desired range of doneness, you can serve it up nice & hot or transfer the strips to a plate layered with paper towels to absorb any excess bacon fat, cool completely, and store in a ziploc bag in the fridge for future use.  

If you want to be a complete glutton you can fry up your eggs in the rendered bacon fat, or you can transfer the fat to a heat-proof, air-tight container [let the fat cool to a solid state in the refrigerator before capping it or it will condensate and you will have unwanted moisture inside of the container] and store refrigerated. Use it for cooking up eggs, searing off a filet, or in place of butter when making grilled cheese! yummm.... Mushroom and cheddar on sourdough, toasted in bacon grease? If you insist...

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