A blog about everyday cooking, and how to make it work.
Saturday, February 05, 2011
I've come to prefer to cook bacon in the bottom of a grill pan lined with foil. Pour in about a dstsp of oil (I use sunflower, mostly), and smear the bacon in it - the oil is both a conductor of heat and a protector from the flame. Set the grill to low, and turn the bacon when you start to hear it sizzling. Thereafter, and particularly if your grill is as hot as mine is, you need to turn the rashers with increasing frequency, because otherwise the rinds will burn. I usually cook them until they're crispy.