Doug's Debut

Doug's Debut

Well I finally have a few minutes I can sit down and make my first post. For anyone who thought I was a figment of June's imagination, rest assured, I still might be. So what to write about my first time.....well, seeing as June has already suggested once (or a million times) I have an affinity to bacon, perhaps that's what I should start with.

If you are a regular reader of our blog then you have already enjoyed June's foray into the world of bacon, the culture, products, state of mind of those who love, perhaps even worship bacon. And I'm sure that's the tip of the iceberg.

Now one might think that there isn't too much to cooking bacon, and perhaps you're right, but when we are talking about something as monumentally important as bacon, a food that has generated countless groups on facebook and many other social media, there is nothing wrong with going over it.

A general tip for cooking bacon, or most proteins for that matter is "low and slow". So no matter which method you employ, turning it to high is not the best method. Whether you want your bacon crispy or not, remember... there is no wrong way to eat your bacon.

• Frying pan - of course this is the long standing method. If you have a huge pan, you may be able to get half the package of bacon in. This may be a way to keep yourself from eating the whole package in one sitting, but that hasn't worked for me, I will always put the second half in while I'm eating the first batch. As mentioned, turn the heat to medium or medium high but never high. Keeping the bacon lying flat on the pan will ensure even cooking and moving them around in the pan helps to cook them all to the same doneness.

• Griddle - Basically a bigger frying pan. The advantage, better heat control and often a larger surface to cook MORE bacon. mmmmmm

• Oven - if you've never tried it this way, I recommend it. A large cooking sheet will hold a whole package laid out flat to be cooked evenly and easily with little worry of splatter. You may put the bacon right on the cooking sheet or on a wire rack over the sheet. Cook at 350 for about 20 minutes for slightly crispy bacon. The result is amazingly flat, evenly cooked bacon.

• Microwave - I have tried this method and there are even special platters for cooking bacon in here. My experience...only in a pinch. I'd say don't, but lets face it...eating bacon is more important than standing on principles of cooking methods. To cook bacon in a microwave, lay 4-6 slices on a plate lined with a paper towel and cook on high for 4-5 minutes. Its a good idea to cook for 3 minutes and then one minute intervals until desired doneness.

As a side note... after you have cooked your bacon, drain the grease though a sieve and keep for cooking or adding to your hamburger patty recipe. More on this at a later time.

Now, of course you can enjoy bacon on its own, or add some other foods like eggs and toast to the plate. But you can also garnish your bacon by putting a hamburger under it, or surrounding it with tomato and chicken and toast and lettuce and mayo. There are many ways to garnish your bacon, the only thing stopping you is your imagination.