Fried Bacon
By: Anonymous
Published: Friday, February 12, 2010 - 2:22am

Ingredients




1 pound bacon

Preparation

1 Heat a cast-iron or other heavy skillet over medium heat. When hot, add bacon strips in a single layer. Cook until browned on bottom, 3 to 4 minutes. 2 Flip bacon, using tongs, and cook until browned on both sides, about 2 minutes. 3 When cooking, continually pour out some of the bacon fat into a container (it can be used again when cooking, lending its unmistakable flavor to everything from fried eggs to croutons). Repeat with remaining bacon. Drain bacon on paper towels. Serve immediately. 4 This recipe yields 1 pound. 5 Comments: Crisp and tender, bacon is almost impossible to resist. Its near-perfect combination of salt, fat, smokiness, and rich pork flavor is liked by almost everyone. In nineteenth-century America, it was the single most popular cooking medium, flavoring everything from vegetables to baked beans, chowders to porridges, and puddings to pies. 6 When choosing bacon, look for strips in which the fat is firm and white and the lean part is firm and deep pink. Read the label on the package carefully: "Smoke flavoring" is not going to give you the same multilayered flavor as natural smoking. You might also consider dry-cured bacon. Though expensive, difficult to locate, and salty, it has a more intense, fuller flavor than its wet-cured cousins. 7 Yield: 1 pound