"hob" <[email hidden]> wrote in message news:...
Quoted message said:
"Andy" <q> wrote in message
news:[email hidden]...Quoted message said:Today I deep fried some thick-sliced bacon in canola in the presto fry-
baby. It worked great! I cooked three slices for about four minutes
until
Quoted message said:Quoted message said:most of the bacon fat dissolved.
The finished bacon wasn't greasy and was done to the perfect tenderness,
even though the slices did curl up on themselves.Deep frying in a fryer makes excellent bacon, but you can deep fry it in a
pan as well -My personal preference is that good fried bacon needs to be "deep
fried"
Quoted message said:when done in the frying pan, i.e., you don't throw out bacon grease, you
use
Quoted message said:save a pound or so's worth so there will be a half-inch or so of hot
grease
Quoted message said:in the pan when you fry the next round of bacon.
Then "fried" bacon is actually "deep fried" in the pan in its own
grease.
Quoted message said:
(I drain/press it in a paper towel hot out of the pan)Most of the old cooks around here used to keep a jar of bacon grease near
the stove, and they would occasionally strain the hot grease thru a cloth.
Apprently it was proper practice back then to fry a piece of potato in
the grease after use - word was it took out "odors". Don't know if it
worked or not.PS - Oven frying baqcon makes pretty decent bacon for large batches
Quoted message said:
It became part of a yummy bacon cheeseburger.fried in the same pan as the bacon was, after grease poured off and
leavings
Quoted message said:scraped out, with a bit of butter to help start it?
Quoted message said:
Andy