Sun Apr 15, 2018 6:13 pm
Sun Apr 15, 2018 6:18 pm
Sun Apr 15, 2018 6:25 pm
Sun Apr 15, 2018 6:27 pm
Sun Apr 15, 2018 8:11 pm
Sun Apr 15, 2018 8:26 pm
MadPick wrote:I just had another batch of eggs benedict.
Mon Apr 23, 2018 11:54 am
Mon Apr 23, 2018 2:33 pm
JohnMBrowning wrote: but then I'd eat the whole #.
Mon Apr 23, 2018 7:11 pm
JohnMBrowning wrote:Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw
Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.
The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.
Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.
Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.
Mon Apr 23, 2018 8:58 pm
JohnMBrowning wrote:Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw
Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.
The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.
Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.
Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.
Mon Apr 23, 2018 9:03 pm
NWGunner wrote:JohnMBrowning wrote:Ran across this today for cooking bacon....
https://www.msn.com/en-us/foodanddrink/ ... li=BBnb7Kw
Life motto: You can never have too much bacon. But man, cooking it is a huge mess. That’s why we were excited to hear about a technique that completely eliminates bacon spatters and makes perfectly crispy slices.
The trick: Water. Yep. Pour just enough water over your slices in the skillet so they’re submerged. Then, crank the heat up to high. When the water boils, turn the heat down to medium. The H20 will completely evaporate, leaving behind perfectly crispy yet succulent—not brittle—results. And a way cleaner stove.
Why does it work, though? Simmering water keeps the initial cooking temperature low, so the meat keeps its tenderness. By the time the water boils away, most of the fat has rendered—so you’re less likely to burn the bacon and the grease won’t spatter. #Science.
Anyone ever cook bacon like this? I'm tempted to thaw some out and try it.... but then I'd eat the whole #.
I've heard of this, but never tried it.
Once I found the oven fried method, I never changed up. Easy, mess-free, controllable as far as doneness, don't have to pay attention to it, and gives me another large burner to use.
Mon Apr 23, 2018 9:13 pm
Pablo wrote:Has anyone called the waste treatment plant to give them a heads up?
Tue Apr 24, 2018 8:50 am
Tue Apr 24, 2018 1:48 pm
Tue Apr 24, 2018 3:25 pm
TechnoWeenie wrote:2 slices? What a waste of time....