New Use... Old Tool...

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Introduction: New Use... Old Tool...

About: Has code in brain, soldering iron in hand, Art Blakey blaring in the background... transforms techno babble into reality and is strangely fond of the ellipsis.

Have you heard of oven-fried bacon, lacquered bacon, curles, weaves, waves, or ever tried your hand at bacon-wrapping various foods?

All delicious techniques, but today, let’s talk about cooking bacon on the lowly griddle.

Some flat crispy bacon.

Warm-up your griddle and let’s get started!

Step 1: Rendering!

Cooking bacon until the gummy white fat melts into grease - that’s what rendering is all about. And, done uniformly, produces delicious crispy bacon.

Uniformity?

Strips can curl and contort while rendering - preventing the bacon from cooking consistently over its length. End-results are often an un-savory cross between a charcoal briquette and greasy noodle.

Use a ‘Bacon Press’ you say?

Standard bacon presses are short and stocky; keeping your hands a little too close to hot grease. And, their solid face / design means you can’t see the bacon cook.

Got a potato masher handy?

Step 2: Say Hello...

Metal mashers with a tall silicone or heat-resistant handle are preferable. Bacon covered in melted plastic gives me a sad; fingers too close to bacon-lava-grease gives me a sadder.

Gently press down on the bacon with the masher until the bacon yields - flip-and-press until you reach the desired crispy-ness as well as an internal temperature of 145 degrees fahrenheit.

Enjoy!

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