Re: Bacon bits

On 2024-12-05, Jill McQuown <j_mcquown@comcast.net> wrote:

On 12/5/2024 12:04 PM, ItsJoanNotJoAnn wrote:

On Thu, 5 Dec 2024 13:53:49 +0000, BryanGSimmons wrote:
 

Cutting up the bacon before frying is a lot easier than crumbling cooked
bacon, and makes for far more uniform shape and doneness.
>
https://photos.app.goo.gl/rWiQvApVkGKGigCg6
>
Keto breakfast of champions--> 1/3# bacon, fried with plenty of black
and/or white pepper, and all grease left in the pan.  Add three cans of
French cut green beans, and salt to taste.
>
>

Well, I can't say I've had trouble with bacon being any
more done if I cut it up before or after it's been cooked.
As far as it being 'uniform' in size, that's not been a
problem for me either.
 
Anyone else struggling with their bacon besides Bryan?

>
Nope.  Taking time to cut bacon into uniform shapes (and dirtying a
knife in the process)

Oh, my stars.  Dirtying a knife.  It's the work of a moment to swab
it off with a little dish soap.

before frying it doesn't make much sense.  How is
that easier than crumbling cooked bacon strips? 

Perhaps the bacon isn't cooked until crisp.

I find it's easier to cut up the bacon first.  You can stir it around
in the pan, rather than flipping individual strips.  I pretty rarely
want crumbled bacon, though.

As for adding pepper,
does he not know you can buy peppered bacon? 

Perhaps he doesn't always want peppered bacon.

--
Cindy Hamilton