How to Cook the BEST Bacon
Did you ever wonder why things taste so good at restaurants? It’s because they have a few tricks up their sleeve!
I was chatting one time with one of my favorite restaurant chefs’ and he gave me the secret to the very BEST bacon! And now I am going to share it with you!
Start with good quality bacon. I like Trader Joe’s uncured bacon. I find it to be very meaty with less fat than some other brands. This bacon is cut thin, which I also like. Choose whatever bacon is your favorite.
Next, mix about 1 tablespoon of brown sugar with a pinch or two of cinnamon and a pinch of salt. Mix these simple ingredients well and sprinkle lightly over the bacon and cook.
That was the beginning and the end of how to get the applewood smoked bacon flavor you taste in restaurants. Pretty simple huh?
When I cook bacon, I like to render as much fat out of it as I can leaving behind the meaty goodness. To do this, line a baking sheet with parchment paper. Place bacon in a single layer on the covered pan. Then sprinkle, as explained above and placed the pan into a COLD oven set to 400 degrees until bacon is desired crispiness.
Not only will your bacon be nice and flat but it will cook to perfection, leaving the fat behind on the parchment paper for easy clean-up!
That is how you make the BEST bacon, ready to be eaten or added to your favorite recipe!
ENJOY! XO Lorie
Join me this fall for cooking season, there is space available in the following classes:
Classic French Pastries Workshop, Friday, October, 28th 10:30-2:30 Join me in my gourmet kitchen to prepare my favorite time-honored French pastries. I will share the skills I’ve learned in cooking schools attended all over France in this fascinating look at the French dessert. We will talk about how gourmet Patisseries prepare their goods and ensure freshness at all times. When you complete this class, you will have an arsenal of beautiful French Pastry READ MORE
French Food and Wine Workshop- 2 spaces Open Friday, November 11th 10:30-2:30 After time spent in Paris deepening her knowledge of wine and honing her sauce skills, Lorie will lead you through a day of food and wine pairings to rival any Parisian chef’s creation. This is going to be an amazing day in the kitchen! The fun will begin with a breakfast of Roasted and Caramelized Pear Crepes served with Champagne followed by READ MORE
Artisanal European Breads- 2 Seats Open Friday, January 27th 10:30-2:30 After spending a week of study in Paris on Artisanal European bread, Lorie will lead a small group on a deep dive into the wonders of freshly baked European bread. All techniques will be tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly-baked READ MORE