Makin' Bacon

About once or twice a year I get brave enough to try and cook bacon. I love to cook and can make quite a variety of edible delights. But on a rainy sunday morning, grits, bisquits, and bacon are perfect. So I try again, with mixed success. If there was only one trick to cooking bacon, I think I would have figured it out by now. But apparently, there is more than one trick and there is some sort of combination of tricks required. I don't like the taste of bacon cooked in the microwave, after all Mom's bacon was always perfect and she cooked it in a frying pan.

First, bacon doesn't fit in a frying pan. They cut the strips too long and cutting the bacon in half it against internation bacon cooking rules. So, you have to do something to get the ends to cook right without overcooking the middle. The best I can figure, this requires extreme vigilance, a perfectly level stovetop, and perhaps some lifting of the middle during the cooking process.

Second, you have to get the temperature right and even. Good qualify frying pans help because they have a hefty bottom which distributes heat more evenly than a thin bottom. We have pet birds, so anything with a non-stick coating like Teflon, is not permitted in the house. I use a nice set of stainless steel pans with a thick copper/steel laminated bottom. If I really want to feel traditional, I'd break out the cast iron skillet, which also has excellent heat distribution properties.

Third, don't undercook or overcook. This is really tricky because by the time you think you got it right, it is overcooked. Or, if you think you are getting it just right, its undercooked. And you have to watch out for the ends cooking differently than the middle. This is the part that causes me the most trouble.

Fourth, pay attention and don't screw up. This is the part that I can't seem to get right.

Anyway, today's bacon cooking seemed to go ok, but still far from perfect. Perhaps I'll get it right next year.

By the way, the smoke alarm works fine...

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