If you didn’t already know, we love BACON. Bacon is the best and bacon goes with almost everything.
A few months ago, we gave you a recipe for the perfect Bacon, which was made in an oven. But right now, it’s WAY TOO HOT to even think about turning on the oven, so pan fried bacon will have to suffice.
The reason we’re not a fan of pan fried bacon, is most of the time once you put the bacon in the pan it shrivels up and you feel like you loose half of the bacon because it shrinks!
The mistake that most people make when pan frying bacon is that they turn the heat up way too high therefore shrinking the bacon and you lose all the bacon-y goodness.
Our solution to this problem is making sure the bacon goes into A COLD PAN first. And cooking it LOW an SLOW.
Sure, it takes longer, but in the end you have more bacon and everyone is happy.
So remember, the trick to perfect bacon in a pan:
- Start your bacon in a COLD PAN.
- Keep the heat between low and medium low.
- Cook until done.
- BAM. Perfect pan fried bacon…every time!
P.S. you know you’ve cooked your bacon properly when the fat literally melts in your mouth!
BACON! Something you’ll see a lot of here in our blog. Over the summer, we’ve been to a couple BBQs where we’ve encountered a big mistake, HUGE! The misuse of added bacon nuggets to everyday bbq food, mostly hamburgers.
You CANNOT add raw bacon to your raw hamburger meat and expect it to cook properly. You will end up with a cooked burger and little nuggets of Trichinellosis, also called trichinosis! That’s just gross.
The way we do it is:
- Place packet of bacon in the freezer for 10 minutes. This makes the bacon easier to cut, otherwise it will just squish around your cutting board.
- Cut bacon into little pieces.
- Put the pieces into a cold pan and turn on the heat. Low and slow will give the best result.
- Now you can mix the cooked bacon pieces into the raw hamburger meat before cooking.
This tip also applies when baking, remember to always cook your bacon first! Trust us! We have your back.
This is not only a baking tip, but a cooking tip. The other day we we’re making a delicious BBQ sauce and realized we didn’t have a BBQ sauce staple, molasses!
So what do you do if you don’t have molasses? Well, you actually have a couple of options.
Your first option is Dark Corn Syrup
Your second option is either Honey or Agave Nectar
The third option is maple syrup
And your final option is Brown Sugar
These won’t completely replace the flavor and taste of molasses but they come pretty damn close. Our BBQ sauce (recipe coming soon) is all the proof we need!
Photo Source 1, Source 2, Source 3, Source 4, Source 5,
We’ve been getting a lot of questions about why we use such dark bananas when we make banana centric desserts.
Yeah, they look hideous and they’re kind of mushy but the blacker the banana, the more banana flavor you’re going to get! The worst thing about some banana desserts is that artificial banana flavor, but if you use real bananas and let them get black the possibility are endless!
So remember, just because the bananas get dark, no need to throw them out! Make a banana bread, muffins, ice cream, or pie!
“The darker the berry the sweeter the juice”–Seaweed, Hairspray (Obviously, this quote also applies to bananas too!)
Don’t have a pastry bag? That’ okay.
Take your frosting and place it in a gallon bag. Seal the bag and push all the frosting or whipped cream to one side. Snip the corner of the bag and BAM! Pastry bag!
Making a Stabilizer
- 1 Tablespoon Cold Water
- 1/2 Teaspoon Unflavored Gelatin
In a small ramekin, put the water in and stick in the freezer for 3 to 5 minutes. Remove and sprinkle 1/2 teaspoon of unflavored gelatin over the cold water.
Let this sit for 5 minutes. Do not touch! Just leave it alone!
While the mixture is setting, heat some water.
After five minutes, place the ramekin in a larger bowl and pour the hot water around the ramekin. Be careful not to get any water into the gelatin mix.
Stir the gelatin until it starts to soften and turns clear. Remove for the water bath and let come to a room temperature (that doesn’t take very long).
If adding to whipped cream, only add the stabilizer as the whipped cream starts to take shape, if you add it any sooner, the whipped cream won’t be able to form!
A stabilizer is great when making whipped cream, especially when it has to sit out for a while. Growing up in my house (Marlee) we didn’t and still don’t have central air, so making a stabilizer in the summer was crucial to keeping and sort of whipped topping.
Making a stabilizer isn’t hard and it’s totally useful in so many recipes! Especially if you have the cookbook (a personal favorite) Milk Momofuku Milk Bar by Christina Tosi. A lot of her recipes call for a sheet of gelatin, but if you don’t have a sheet of gelatin, you make a stabilizer! All very exciting and useful.