Frying Bacon
Undeniably, cooking bacon is just one of those things that I discovered I had no idea how to do.
I read the instructions, but something didn't seem to jive at first attempt. Trial and error would reveal that the secret to great bacon would take time and precision.
Here for the first time is the mystery of proper bacon preparation.
You will need the following:
- Frying pan
- Rubber spatula
- Strips of bacon (Hormel Black Label works the best)
- Tongs
- Paper towels
OK...here we go:
- Turn on the burner to warm it up on medium.
- Using the spatula, carefully separate the bacon strips and lay each strip side-by-side in the frying pan. Don't try to double the strips on top of each other! It just doesn't work. I know this now.
- Put the pan on the burner and cook for 6 minutes.
- Using the tongs, lift the still-flimsy slices of bacon and turn them on the other side.
- Cook for 5 more minutes.
- Now this is the secret revealed to me: the slices will appear to still be undone. This is trickery! Lay the slices on a paper towel to drain the grease. Let them stand for about 3 minutes.
- Now, try a slice. They have turned crispy! Amazing, eh?
- If the slices have turned black or disintegrated, you have missed a step somewhere. Keep trying!
- Don't forget to drain the grease out of the pan when you're done. It is fairly hard to clean grease that has solidified. Just one of the many things I have learned in the vast reaches of my kitchen.