Re: Dinner in the year of our lord 20241031.

On 11/7/2024 4:59 AM, Cindy Hamilton wrote:

On 2024-11-06, jmcquown <j_mcquown@comcast.net> wrote:

On 11/5/2024 6:04 PM, Graham wrote:

On 2024-11-05 3:13 p.m., jmcquown wrote:
>

>
I just mentioned that in another reply, Michael.  I have a cast iron
bacon press which would would work fine for smash burgers.  I don't
use it for bacon because I bake bacon but I do still have the old
bacon press.
>
Jill

I don't mind wrinkly bacon. Why flatten it?

>
The bacon press I have is old.  I bake bacon on a slotted broiler pan
with the pan underneath lined with foil.  (I do not re-use or store to
cook anything with leftover bacon grease).  When baked using my method,
it cooks evenly, stays flat and the fat gets nicely cooked along with
the lean.  Whenever I've cooked bacon in a skillet, it tends to curl and
the fatty streaks stay rubbery.  I don't like rubbery bacon fat.

 I never have trouble getting the fat fully rendered and crisp when
cooking in a skillet.  It doesn't curl enough to matter.  The
trick is to cook it over fairly low heat and turn it frequently.
 

But when you bake it in the oven you don't have to turn it or stand over the stove paying much attention to it.
Jill