Tuesday, December 15, 2015
After eggs, maybe the most popular breakfast food. Easy to cook, the key is good meat.
Look for strips, thick strips, with a high meat (or lean) to fat ratio. We get Danish bacon from Marconda's Meats at the Original L.A. Farmers Market, where...if you buy a full slab...you'll get $2 off per pound and they'll slice and pack to order.
Get a large frying pan, lay the strips across the bottom, cover with a splatter screen, and turn the heat to medium/high. Put the splatter guard on top to keep the grease from flying all over your stove and kitchen.
After several minutes, when the pink on the bacon gets darker and headed to red, use some tongs to flip them over...carefully.
Cook several more minutes until they start to turn brown. The browner they are, the crispier they will be.
When done, put a couple of layers of paper towels on a plate. Put the bacon on the towels then put one more sheet on top. Let sit for about ten minutes so the paper towels can soak up the grease before serving.
Copyright 2015 - Darryl Musick
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