![I almost burned my bacon, I know Im a day late. [2576x1932 - 511KB]](https://pic8.co/sh/mFD0eK.jpg){kind=link}
Nice stuff thanks for sharing
Nice stuff thanks for sharing
Hmmmm.....think I will have to cook some bacon now...
Hmmmm.....think I will have to cook some bacon now...
Seen on FuckerbergBook - Finish this sentence: Bacon goes with ____ (and you can't say eggs)
BACON .. Bacon obviously goes with MORE BACON !!
Seen on FuckerbergBook - Finish this sentence: Bacon goes with ____ (and you can't say eggs)
BACON .. Bacon obviously goes with MORE BACON !!
Burnt bacon is amazing.
If you want to reach the pinnacle of bacon texture and flavor profile, then you would do the following:
Layer the pieces so that only the fat is exposed topside, but spread them more than packaging width. I use flat glassware which keeps the bacon in the grease.
Put on middle rack 375 in oven.
This process calls for you to then flip each piece or duo (two pieces stuck together) as best you can for even cooking. No worries about the layering this time.
Cook bacon so that it's still kind of fatty and raw, not done.
Turn oven on broil HI.
Burn the bacon a bit.
The crucial thing here is most of the bacon will still be submerged in the fat in your dish/pan, so only the exposed bits if bacon will char.
Pull bacon and drain or pat dry.
If done right, you should have bacon where the fat is still fatty and soft (juicy and amazing), the more "meatier" sections are visibly cooked to their rouge reddish brown hue while not being completely rocky over-done pieces of protein (tender yet crispy), and some of the tips will be charred black (yet still also tender and crispy)
It takes a bit more attention, you may dirty up 2 dishes to do it so the bacon can have a nice spread and room to cook evenly - but damn, does it make a difference.
Also, I'm sometimes a maple guy and add it before it goes in the oven for maximum penetration - and plus maple glazed charred bacon bits are amazing.
Add a bit of cayenne and parsley at the end with the maple if you are feeling funky.
Burnt bacon rules.
Burnt bacon is amazing.
If you want to reach the pinnacle of bacon texture and flavor profile, then you would do the following:
Layer the pieces so that only the fat is exposed topside, but spread them more than packaging width. I use flat glassware which keeps the bacon in the grease.
Put on middle rack 375 in oven.
This process calls for you to then flip each piece or duo (two pieces stuck together) as best you can for even cooking. No worries about the layering this time.
Cook bacon so that it's still kind of fatty and raw, not done.
Turn oven on broil HI.
Burn the bacon a bit.
The crucial thing here is most of the bacon will still be submerged in the fat in your dish/pan, so only the exposed bits if bacon will char.
Pull bacon and drain or pat dry.
If done right, you should have bacon where the fat is still fatty and soft (juicy and amazing), the more "meatier" sections are visibly cooked to their rouge reddish brown hue while not being completely rocky over-done pieces of protein (tender yet crispy), and some of the tips will be charred black (yet still also tender and crispy)
It takes a bit more attention, you may dirty up 2 dishes to do it so the bacon can have a nice spread and room to cook evenly - but damn, does it make a difference.
Also, I'm sometimes a maple guy and add it before it goes in the oven for maximum penetration - and plus maple glazed charred bacon bits are amazing.
Add a bit of cayenne and parsley at the end with the maple if you are feeling funky.
Burnt bacon rules.
Its gonna be good tacos.
https://pic8.co/sh/ei8veJ.jpg
Its gonna be good tacos.
(post is archived)