Foody goodness...
Jan. 6th, 2009 08:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herveusI reprised the bacon-cheese roll on New Years Eve. This time, I bought a slab of bacon that was maybe an inch thick including the rind. That allowed me to make a thinner mat with a lot more individual slices in it. Nine one way; eleven the other. It rolled up a bit more easily, and it vanished with the same speed. Swiss cheese did not suck.
Sunday, my wife asks me to cook up some bacon for breakfast. I note that the "open" bacon is the remainder of the slab. She asks me to make another roll! This time, I baked it on a grill over a pan so it would not cook in the rendered grease. I'm not sure if that worked out any better or worse than baking it in a big cast-iron frying pan. Aside from that, it came out fine and went away with creditable speed.
I do think using skinnier and thinner bacon strips is the right way to go.
Nom Nom Nom!
Sunday, my wife asks me to cook up some bacon for breakfast. I note that the "open" bacon is the remainder of the slab. She asks me to make another roll! This time, I baked it on a grill over a pan so it would not cook in the rendered grease. I'm not sure if that worked out any better or worse than baking it in a big cast-iron frying pan. Aside from that, it came out fine and went away with creditable speed.
I do think using skinnier and thinner bacon strips is the right way to go.
Nom Nom Nom!
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Date: 2009-01-07 01:08 am (UTC)