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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Thu, 7 Nov 2024 08:50:14 -0500
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On 11/7/2024 4:59 AM, Cindy Hamilton wrote:
> 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.
> 

In most cases, yes.  I've had bacon that would curl with some 
predictability.  I'd take a pair of kitchen scissors and make a little 
snip on the side and it would lay down.

This is not your typical supermarket package stuff though.  There are 
some smokehouses than have a more varied product.