- Joined Dec 19, 2010
I read a post on here that said adding something to the bacon brine will keep it from curling so much when frying. I can’t remember what it was though. Maybe sodium phosphate? Anyone know?
That is how I cook my bacon these days, except at 375. Lots easier to clean up and get nice straight pieces.My wife cooks our bacon on a cookie sheet in the over. She puts a sheet of foil on the cookie sheet for easy clean up and into the oven @ 420 deg. Cook it to your liking (soft to crispy) but it doesn't curl?
I'm not going to touch the sodium prostate discussion
"adding someone to the bacon brine" ????? Wow, that's got to be one big pot!!!I read a post on here that said adding someone to the bacon brine will keep it from curling so much when frying. I can’t remember what it was though. Maybe sodium prostate? Anyone know?
LOL Here I thought "curling" was a typo and funny enough and then saw sodium prostrate...
Wife bakes ours. She flips a few times and rests on paper towels. Perfectly flat. BLT's last night in fact.