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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Thu, 7 Nov 2024 09:59:07 -0000 (UTC)
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On 2024-11-06, jmcquown <j_mcquown@comcast.net> wrote:
> On 11/5/2024 6:04 PM, Graham wrote:
>> On 2024-11-05 3:13 p.m., jmcquown wrote:
>> 
>>>
>>> I just mentioned that in another reply, Michael.  I have a cast iron 
>>> bacon press which would would work fine for smash burgers.  I don't 
>>> use it for bacon because I bake bacon but I do still have the old 
>>> bacon press.
>>>
>>> Jill
>> I don't mind wrinkly bacon. Why flatten it?
>
> The bacon press I have is old.  I bake bacon on a slotted broiler pan 
> with the pan underneath lined with foil.  (I do not re-use or store to 
> cook anything with leftover bacon grease).  When baked using my method, 
> it cooks evenly, stays flat and the fat gets nicely cooked along with 
> the lean.  Whenever I've cooked bacon in a skillet, it tends to curl and 
> the fatty streaks stay rubbery.  I don't like rubbery bacon fat.

I never have trouble getting the fat fully rendered and crisp when
cooking in a skillet.  It doesn't curl enough to matter.  The
trick is to cook it over fairly low heat and turn it frequently.

-- 
Cindy Hamilton