TheHoff
Distinguished Member
- Joined
- Mar 11, 2007
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I have better success putting it under the broiler. If you keep an eye on it, you can hit that balance between crispy and chewy.
Bacon is the reason I stopped being a vegetarian. Poor vegetarianism never stood a chance. I'm convinced that bacon really isn't meat at all - it's achieved some plane of existence beyond meat.
You've got to watch it carefully under the broiler -- I'm too busy with coffee, eggs, etc, to stand guard that closely. I do mine (almost every morning) at 425 degrees, convection on a foil covered sheet pan, about 6 or 8 minutes for thick-slice.
I was also a vegetarian -- strict for over 10 years. My first meal after defecting? Bacon and eggs... second? Bacon cheeseburger.