nemo@rochester.UUCP (Wolfe) (12/02/85)
>Still more on cooking in the nude, from science-fiction writer Joe Haldeman, >in his story collection \\Infinite Dreams//: > >"... Lower-case bacon, I know a great deal about, including an infallible >method for cooking perfect bacon every time. Cook it in the nude. This >trains you to keep the heat down so it won't stick or spatter, and it >can't burn." > >Has anybody tried this? I'm curious as to whether it works; unfortunately, >bacon is fairly low on my list of favorite foods. > > Bill Laubenheimer Having cooked in Florida summers, I've been as close to nude as survival instinct allows. Cooking bacon very slowly (ie: only hot enough so that it doesn't boil but slowly sizzles) works very well. You can make it as chewy (without raw spots) or as crispy as you like (cook longer). Cooking at lower temperatures also reduces greatly the amount of nitrosamines (I'm pretty sure that's what my chemist brother-in-law said were the real problem with nitrites in meat - chemical reactions occuring at temps in excess of 400F converting them to the much more carcinogenic nitrosamines) created, allowing you to eat bacon longer, as well. (no comment on the damage that smoked foods do). Spattering is almost eliminated as well. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 school 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
billw@Navajo.ARPA (12/06/85)
I bake by bacon. Put it one layer deep on a broiler pan, and cook at 325 until it looks done. I can cook a whole package at once, then I put it in the fridge, and heat it up (if I want it hot) in a couple seconds. Seems to work pretty well. BillW