MostlyWater
Sous Chef
- Joined
- Jul 8, 2008
- Messages
- 997
I had silpat stuff once upon a time. It also has to be washed and it's not cheap.
I need to bake more cookies I guess.
Umm.. If you need inspiration I am partial to oatmeal raisin.
...with walnuts - my favorite.
...This afternoon I baked 2 pounds of bacon on two of my cookie sheets. I drained off the bacon squeezings and they're now soaking in preparation for a good scrubbing...
Extra cinnamon and raisins for me.Yer not trying to muscle in on my free cookies are you?
I do bacon in half sheet pans two pounds at a time also. But I never squeezed them.
I don't squeeze the bacon but as soon as it comes out of the oven (so it doesn't soak up the fat again) I transfer it to double layered paper towels stacking layers on top of each other. Then I pour the melted fat which has been left on the parchment paper into an old mason jar and keep it in the fridge.You really should. The juice is highly coveted by famous chefs, such as Emeril LaGasbag. I keep a bowl right next to the stove, just in case I absolutely, positively have to fry something.
I save bacon fat when I remember. I have a quart in the fridge. I breaded some small mushrooms caps (Italian style breading with grated romano and parm in the crumbs) and fried them in bacon fat. OMG I thought they were good but hub didn't like them. More for me!!You really should. The juice is highly coveted by famous chefs, such as Emeril LaGasbag. I keep a bowl right next to the stove, just in case I absolutely, positively have to fry something.
I save bacon fat when I remember. I have a quart in the fridge. I breaded some small mushrooms caps (Italian style breading with grated romano and parm in the crumbs) and fried them in bacon fat. OMG I thought they were good but hub didn't like them. More for me!!
Thank you frankUmm.. YUM.
I'll raise you another YUM!!!Umm.. YUM.