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 Post subject: My own personal kitchen hint
PostPosted: June 16th, 2016, 10:33 am 
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Joined: November 12th, 2012, 11:54 am
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When I fry bacon I never know if we're going to be eating it right away or if I'm going to fry it, put it in a baggie in the fridge and use it later in a cooked dish or what. So I use my kitchen scissors and cut the bacon before I fry it. I cut it into about 1 1/2 inch to 2 inch pieces (all the slices at once, or as many as possible at one time - don't mess with one slice at a time or you'll be cutting til the cows come home) and fry it up so I have some on hand. You can make the pieces smaller if you think you might want to use them as bacon bits. Or even cutting the bacon rasher in half helps it to cook faster and it's much easier to work with and it curls less, too. Makes great BLT's. You can use it cold for some things, or reheat it if necessary. Doesn't seem to hurt the bacon one bit and the taste is still great. DH likes to grab a cold piece of bacon and a hard boiled egg for a snack on a hot day. Not my cup of tea but whatever works!

Also this is a great idea for the summer months when it's too hot to cook. If I get a fairly cool morning and have a few minutes, I grab some bacon from the freezer with one hand and grab my scissors with the other and go for it! Frozen meat (or just semi-thawed) is much easier to cut than fresh sometimes, especially tenderized meats.


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