tag:blogger.com,1999:blog-8839412.post5074503693968384786..comments2024-03-19T07:48:54.021-06:00Comments on Gus Van Horn: Saving My BaconGus Van Hornhttp://www.blogger.com/profile/05126749051688217781noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8839412.post-67589793445863310432009-12-04T19:26:51.925-06:002009-12-04T19:26:51.925-06:00Jill,
Thanks for stopping by, and thanks again fo...Jill,<br /><br />Thanks for stopping by, and thanks again for posting that recipe.<br /><br />The added bonus with the liquid gold is that it seem, at least to me, to be of a higher quality than you might get from frying 2 or 3 rashers at once and saving the drippings from the pan.<br /><br />GusGus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-20047451800258686992009-12-04T16:08:24.233-06:002009-12-04T16:08:24.233-06:00Hi Gus!
It's always good to read when recipe...Hi Gus! <br /><br />It's always good to read when recipes work out. Diana and I must have watched the same episode of American's Test Kitchen, because that's where I learned to do it. I've been oven-frying bacon for so many years now, I don't think to prepare it any other way.<br /><br />My kids think bacon comes pre-cooked and ready in the freezer. My nine year old son thinks nothing of reheating a few slices in the microwave while he makes toast. We don't have bacon everyday, but it's nice having it waiting for us when we want it. <br /><br />Saving the liquid gold is bonus. I consider it first as a cooking oil, before using my good butter or expensive olive oil. Using bacon drippings is free food with great flavor.Jill@SimpleDailyRecipes.comhttps://www.blogger.com/profile/05929363913860874055noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-26324587104952499822009-12-04T14:31:30.595-06:002009-12-04T14:31:30.595-06:00It probably helps that I like mine on the less-cri...It probably helps that I like mine on the less-crispy side, too. About the point that I start worrying seems about the right time to remove it from the oven. <br /><br />That and pre-heating all the way -- our oven has a chime for when it's at temperature -- so that each batch takes a consistent amount of time. I just set a timer for 15 minutes, forget about it, and, when it goes off, watch it for a minute or two after that.Gus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-61275649255062073832009-12-04T13:32:48.749-06:002009-12-04T13:32:48.749-06:00400 works fine, so long as you watch it closely. ...400 works fine, so long as you watch it closely. I'm not always so good at that -- and there's nothing more tragic in a kitchen than burnt bacon!LOG ME INhttps://www.blogger.com/profile/15238302513816129464noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-55063935615543666172009-12-04T10:14:33.284-06:002009-12-04T10:14:33.284-06:00Golf,
You remind me of a true classic, a facetio...Golf, <br /><br />You remind me of a true classic, a facetious essay in <i>Science Made Stupid</i> by Thomas Weller, that parodies the confusion people have between Roger and Francis, which one blogger partially <a href="http://www.thenakedwriter.com/index.php?title=Bacon:Intro" rel="nofollow">quotes</a>:<br /><br />"<i>Science as we know it today owes a great debt to a man named Francis Bacon, or perhaps Roger Bacon, or both. It is a debt…seldom acknowledged, as few scholars…risk public embarrassment by confusing the two. Such concern is unnecessary…the important facts are nearly identical. Francis (or Roger) Bacon was born sometime between 1212 and 1561. Of both humble and noble birth…Roger (or Francis) Bacon wrote a large body of works with indistinguishable Latin titles, which for that reason are no longer read. He died circa 1292-1626 while attempting to invent frozen food, gunpowder, or the submarine.</i><br /><br />That thing's a classic and, although I got rid of the book long ago, I found and downloaded the book as a PDF some time ago.<br /><br />Diana,<br /><br />I had good luck at 400, but if that changes or I move, I'll keep that advice in mind.<br /><br />Definitely, one of the side benefits I look forward to is having some of that "good grease" around any time.<br /><br />GusGus Van Hornhttps://www.blogger.com/profile/05126749051688217781noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-10003856834446876692009-12-04T09:05:24.044-06:002009-12-04T09:05:24.044-06:00I learned the oven-bacon-making technique from Coo...I learned the oven-bacon-making technique from Cook's Illustrated a few years ago. It's particularly handy if you're making bacon for a crowd, as you can make tons at once.<br /><br />I do like to cook it at a lower temperature -- say 350. It takes a bit longer, but then it's less likely to burn.<br /><br />Also, I reserve my "good grease" for cooking. It adds just a slight bacon flavor to everything!LOG ME INhttps://www.blogger.com/profile/15238302513816129464noreply@blogger.comtag:blogger.com,1999:blog-8839412.post-47730308194438263672009-12-04T08:43:19.888-06:002009-12-04T08:43:19.888-06:00It's hard not to mention Sir Francis when joki...It's hard not to mention Sir Francis when joking about bacon.Roy B. Santonilhttps://www.blogger.com/profile/14131736327790908822noreply@blogger.com