by Denise Vivaldo
There are three ways to cook bacon. The method you choose will depend upon the equipment available to you.
Whenever possible use thick-sliced bacon, unless your client dictates otherwise.
Place the bacon on a wire rack inside a shallow baking sheet, pressing the bacon into the spaces between the wires so that the bacon will bake "wavy." Bake in a 325 degree F oven for about 30 minutes. Alternatively, make your own rack by twisting pieces of foil for the bacon (called "curlers") to lie on. Place foil in a shallow baking sheet and bake as specified above.
Fry bacon in a skillet over medium heat until done but still a bit wiggly, adjusting the waves in the bacon with tongs as it cooks. Blot with paper towels to absorb excess fat. Alternatively, thread the bacon onto a thin bamboo skewer, pushing meat together to make the bacon wavy. Fry it in a skillet over medium heat until just done. This method also works when baked in an oven.
Microwave on a non-metal grid rack, pressing it into ridges to give a curled look. Cook it on high until the desired doneness is reached. To refresh bacon, spray it with cooking oil spray or dip it in clean hot oil. Coloring Spray for Meat (page 170 of the book) can be used to darken bacon. Alternatively, bacon can be brushed with a little light or dark Karo syrup.
The Food Stylist's Handbook
- by Denise Vivaldo
- Gibbs Smith 2010
- Hardback; $50.00
- ISBN-10: 1423606035
- ISBN-13: 978-1-4236-0603-1
- Reprinted by permission.
Also check out Food Styling by Delores Custer
- Cookbook Profile Archive
This page created October 2010