Add some maple syrup to this mix and I’m sold. I’ve always cranked up the heat and put a lid on the saucepan. Because I like my bacon crispy. But this looks better.
Breakfast here we come…
Add some maple syrup to this mix and I’m sold. I’ve always cranked up the heat and put a lid on the saucepan. Because I like my bacon crispy. But this looks better.
Breakfast here we come…
Comments
I will sometimes bake my bacon. Place the bacon on a cooling rack, lay the rack onto a foil-lined pan, place the pan in a cool oven. Turn the oven on to 400° F, set timer for 25 minutes (sometimes more or less, depending on thickness). Less splatter, less clean-up, and the bacon is already drained.
Actually, I would think putting a lid on the pan would make the bacon less crispy. The lid traps moisture, which then drips back down into the grease.