From Fedora Project Wiki
(Created page with '== Makin' Bacon == === Oven method 1 === * Wire racks on tinfoil-covered cookie sheet * 10 strips bacon * 350°F, ''not'' preheated * Results: ** 20min: ends crispy and curled...') |
No edit summary |
||
| Line 1: | Line 1: | ||
== Goal == | |||
Combine the deliciousness of bacon and the deliciousness of bourbon: | |||
# Cook .5lb bacon | |||
# Add drippings to 750mL bourbon | |||
# Let it sit (1-7 days) | |||
# Filter by freezing to solidify fats and then filtering cold bourbon | |||
# Enjoy | |||
== Makin' Bacon == | == Makin' Bacon == | ||
=== Oven method 1 === | === Oven method 1 === | ||
| Line 6: | Line 14: | ||
* Results: | * Results: | ||
** 20min: ends crispy and curled, middles less crispy (fat pooling) | ** 20min: ends crispy and curled, middles less crispy (fat pooling) | ||
** 25min: ends crispier, still chewy | |||
== Oven method 2 === | |||
Temp/time recommended by the packaging: | |||
* Same as before, but 375°F, preheated | |||
== Gathering drippings == | |||
Any method seems to work. Typical yield: 1fl. oz. for 1/2lb bacon. | |||
Revision as of 18:11, 4 July 2009
Goal
Combine the deliciousness of bacon and the deliciousness of bourbon:
- Cook .5lb bacon
- Add drippings to 750mL bourbon
- Let it sit (1-7 days)
- Filter by freezing to solidify fats and then filtering cold bourbon
- Enjoy
Makin' Bacon
Oven method 1
- Wire racks on tinfoil-covered cookie sheet
- 10 strips bacon
- 350°F, not preheated
- Results:
- 20min: ends crispy and curled, middles less crispy (fat pooling)
- 25min: ends crispier, still chewy
Oven method 2 =
Temp/time recommended by the packaging:
- Same as before, but 375°F, preheated
Gathering drippings
Any method seems to work. Typical yield: 1fl. oz. for 1/2lb bacon.