Take a piece of bacon (not frozen) and dip it into flour, coating both sides, then fry as usual. Flour gives it more body and makes a beautiful crust. An added bonus is that the grease doesn't pop when frying, and shrinkage is less.
By Jen
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We have a large family, so a good helpful hint when you have to cook a lot of bacon, or time-saver, is to bake it on a cookie sheet in the oven. It comes out crispy and very good.
The cookie sheet works great and if you use parchment paper the sheet is very easy to clean.
Ooh.. Sounds yummy! I have to try this, if only to prevent the splattering.
That sounds really good! Here's how I do mine, on a plate I put a double layer of paper towels, layer of bacon (around 5 or 6 slices), layer of paper towels, layer of bacon, layer of paper towels etc. Microwave until done. The bacon is crispy yet tender when done and you've soaked up all of the grease on to the paper towels.
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