Re: Dinner in the year of our lord 20241031.

On 2024-11-07, Ed P <esp@snet.n> wrote:

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.
 

>
In most cases, yes.  I've had bacon that would curl with some
predictability.  I'd take a pair of kitchen scissors and make a little
snip on the side and it would lay down.
>
This is not your typical supermarket package stuff though.  There are
some smokehouses than have a more varied product.

Ah, well.  I don't buy the typical supermarket stuff either.  I buy
the Rolls Royce of Rashers, the Beluga of Bacon.

https://thefeed.zingermans.com/2015/03/05/issue-no-26-nueskes-applewood-smoked-bacon-2/


--
Cindy Hamilton