National Bacon Day
Today is National Bacon Day. It is said that bacon makes everything tastes better. I no longer eat it, well at least not pork or other meat bacons, but I still remember always trying to find the best way to make bacon. One day I was watching this chef cook bacon in a little bit of bacon in a frying pan. He said it not only was a great way to cook bacon on the stovetop but it also prevented fat from spattering all over the place.
If you are cooking just a few slices, then put your bacon in a skillet and add enough water to cover the bottom of the pan, or you can also cover the bacon slices. The simmering water renders all the fat. By the time the water has boiled away, the bacon has crisped up. You now have crispy and tender bacon without a greasy stovetop. Pampered Chef has several size skillets to make smaller batches of bacon this way on your stovetop. Friends who tried this for me said they wound with crisp edged slices of bacon that were tender and crispy but not so crispy that it fell apart when adding to a salad or on a sandwich. Most suggest you start off at a medium high heat and then reduce to medium until the bacon is crispy and ready to eat.
This approach is perfect for small batches, but if you are cooking in larger batches or in bulk, then cooking in the oven is what most restaurant chefs recommend. Our double burner grill pan or even our deluxe electric grill and griddle is perfect for making larger batches of bacon. You can check out all our bacon making products at pamperedchef.biz/sharonjacobson
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