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April 11th, 2009

msbabs32: (Cooking)
Saturday, April 11th, 2009 01:29 am
I've taken to making bacon by the package in the oven of late. It is easier to make, the bacon almost always cooks evenly and is much easier to clean up. Whatever we don't eat immediately gets bagged and tagged in the freezer. However, taking it out of the oven is not for the faint of heart. a pound of bacon makes 1/3 - 2/3 cup of pure rendered lard. One can't escape the thought "This has been deep frying in all that fat"!
So I thought I would try a healthier method. I layered the bacon on a grid cooling rack that fit in a half sheet pan. "Ha," I thought, "The bacon will be suspended from all that grease below!" I'm pretty sure an evil cackle resonated immediately after. It normally takes 10-12 min to make. After 20 there was still no real progress and the ends were charring. So back into the grease they went, bubbly with happiness as they settled in. Four minutes later they were done - deep fried in their own fat, golden, crispy, and ambrosia.
As I drained off pan and dabbed the bacon I thought about how bacon is made on the stove. You are not supposed to drain the fat off until you are done. The chefs call it "lubrication" probably because most cannot bring themselves to face the fact: proper bacon must basically be deep fried.
If this story has ruined your bacon eating, I suggest you come to grips with it. Eat a salad later to make up for it or have the bacon on a salad instead of a cheeseburger. If this story made you a feel a little wiser and hungry, keep in mind that bacon fat is supposed to make wonderful biscuits. :-9