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Old 07-18-2014, 11:34 AM   #11
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Lots of good info here, so I'll just comment on the bacon. There's no need to cook bacon in oil. Put bacon in a cold pan and turn the heat to medium. As the pan warms up, the fat in the bacon begins render and provides plenty of fat for cooking it.

If you're cooking a large quantity of bacon, preheat the oven to 375F, line a sheet pan with foil, place the bacon on the pan and bake for about 15 minutes. Nice and easy, hands-off crispy bacon.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 07-18-2014, 11:52 AM   #12
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Originally Posted by Roll_Bones View Post

Resting does more than control loss of juices. Its hard for me to explain.
I think it's going to depend on a number of factors as to whether it has value, and it's clear that it may have more or less effect, depending on practices, cut, prepping, etc. But I think if there's any news, it's that it's a thing to consider, not necessarily a requirement.

"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
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Old 07-18-2014, 01:28 PM   #13
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Originally Posted by GotGarlic View Post
There's no need to cook bacon in oil. .


Less is not more. More is more and more is fabulous.
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