Friday, August 17, 2012

My kitchen reeks of Scotland...

And by this, I mean that it reeks of BACON. I can see how this wouldn't make sense to a lot of people, so let me explain.

I always made bacon the traditional way: I put it in a pan and fried it. Mmmmm, crispy fried bacon!

The first time I was in Scotland, I'm not sure for what reason, I put the bacon on a cookie sheet and baked it. Oh Dear Gods. The smell of baking bacon was heavenly. It filled the whole kitchen, and shortly after the flat. It smelled of bacon for *hours*.

After that, when I wasn't in a hurry, I would bake my bacon, and it always reminded me of Scotland.

Last year I was going to make bacon and B suggested that I line the pan with parchment paper. Like many folks, I save the bacon run off. I lined the pan, cooked the bacon, and when I went to drain the run off, it was a much "cleaner" product. All the bits stick to the parchment, leaving just the bacon grease goodness left.

If you are like me, and you enjoy bacon, I heartily recommend cooking it this way.  Seriously, do this. You'll thank me!


  1. We almost always bake bacon nowadays, usually on a cooling rack set in a jelly roll pan. And I can do two or three slices in the toaster oven if I just need a few slices.

    Have you made brown sugar or maple bacon?

    Now I want a grilled cheese and bacon sandwich for lunch.

  2. I really miss having a working toaster oven. :sigh: I've never made brown sugar or maple bacon. The closest I've done to something sweet is a bacon banana cookie.

    You should HAVE a grilled cheese and bacon. :grin:

  3. Now if I ever go to Scotland, I'm going to be confused (and disappointed) if I don't smell bacon!

  4. LOL Trust me, you will smell bacon. :grin:



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