Last night we made.....
Biscuits
Sausage Gravy
Poached Eggs
Quiche Lorraine
Omelets
I burned some of my bacon and had to start over with that part. (I HATE the grease popping up, and when at home I have HH to make it for me when a recipe calls for it.)
One of my classmates said that I had, "My own special way" when it came to using the knife. I still stink at knife skills....time will improve this right?
Spring break begins at 4:00 PM!!!
1 comment:
I'm with you on the bacon thing. Do you have a splatter AWESOME for things that splatter. (It's just a round screen with a handle, essentially, that you put over the pan to catch splatters.)
For the longest time, I only made turkey bacon, and I always make it in the microwave. I use a paper plate, with a couple of paper towels over it, then I place a layer of bacon over that, and then cover it with another layer or two of paper towels. It really soaks up the grease. I'm not sure how well it would work for real bacon, though. I would imagine you'd have to use a LOT of paper towels, since it's so much greasier than turkey bacon. Plus, I'm not really sure how crispy it would come out.
I've seen bacon racks designed specifically to cook bacon in the microwave, but I can only imagine that the entire inside of your microwave would be covered in grease!
I have seen, on many of the DOZENS of cooking shows I watch, that you can also cook bacon in the over. It's best to use a cookie sheet or jellyroll pan with a wire rack set on it, then lay the bacon on the rack. I have no idea what the inside of the oven looks like when it's finished, though. But, if I remember, you have a self-cleaning oven, right? I say try it. (My oven is NOT self-cleaning, so I've been a little apprehensive.)
Wow, I NEVER thought I'd leave a comment of this length about BACON!!!
Happy Easter, my friend!
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