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!
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!
