Difference between revisions of "Talk:Bacon"
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Rob Pommer (talk | contribs) (New page: I bake my bacon, 375°F for 18 minutes, (or thereabouts), on parchment paper. This brings the bacon to a par-cooked condition, most of the fat gone but not quite "done". In the USA they no...) |
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Revision as of 22:48, April 29, 2007
I bake my bacon, 375°F for 18 minutes, (or thereabouts), on parchment paper. This brings the bacon to a par-cooked condition, most of the fat gone but not quite "done". In the USA they now have this already done, "fully cooked" bacon sold by the slice (usually 15 per package) which is about the same as one pound uncooked bacon. It varies in cost to being a little more for your fifteen slices to a little less (if it's on sale). The taste and texture is the same as home-cooked bacon, though you don't get all those lovely drippings to make one's cornbread with. _-_ Rob Pommertalk 18:48, 29 April 2007 (EDT)