With the tongs, move the cooked bacon to a paper-towel-lined plate to drain briefly. When the bacon is starting to brown, about 5 minutes, use tongs to flip the slices over, and continue cooking until the bacon is evenly browned and crispy, about 10 minutes total. In the morning, heat the oven to 400° and bake the bacon uncovered in a single layer (not stacked) right on the parchment-lined sheet pan(s). Shake off any loose flour and lay the strips on a parchment-paper-lined sheet pan in a single layer (if you need to stack the bacon, lay parchment between each layer), cover the pan with beeswax wrap or a final layer of parchment, and refrigerate overnight. The night before you want bacon, dip bacon strips (2–3 per person) in a medium bowl of flour to coat completely. Cornstarch leaves a fine, flaky crunch (just be sure to shake off the excess-it’s a clinger).Īnd like all good bacon, any of these riffs will be the best part of your club sandwich or pancake breakfast-except now, with Joe’s simply genius trick, it will be even better. ![]() Nuttier whole-grain sorts like rye are more prone toward chew and unmistakably earthier, bringing out the bacon’s smoky vibes. ![]() ![]() Sweet rice flour leaves a delicate, shattering edge.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |