Tuesday, 25 October 2011

Good tips, good tricks.

Ever eaten a piece of bacon and half choked on a stringy, warm, uncooked piece of bacon fat? I have, and it usually turns me completely off bacon until I've forgotten the experience.  

When cooking bacon in a frying pan or grill pan, it should always be placed in a cold pan and allowed to heat as the pan does.  This will ensure the fat is rendered from the bacon which will produce a much more palatable result and also help to avoid shrinkage.  As the bacon renders it provides the lubricant in which the bacon itself cooks and adding extra oil is not needed.    

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