Just don't cook it without a shirt on! Och!Yep, which makes me wonder,
“How do people fry bacon?”
Do you dump several slices in the pan with a kiss and some luck in hopes they all cook evenly?
OR
Do you lay each slice meticulously in the pan keeping all the slices aligned the same (meat on the left, fat on the right), and rotate every other piece (fat end, skinny end)?
You know if the pieces are arranged with the meat all on one side, the bacon will curl all the same way and not flop over on each other. Likewise, if the pieces are rotated, more pieces fit in the pan because they aren’t fanned out (fat end) across the top.
Just curious! Do I overthink sh!t?
I used to make if for my husband on a rack on a cooking sheet covered with foil. The rack allowed the grease to drip onto the foil for easy clean up!
