Follow these 5 tips for that perfect crunchy-yet-tender bacon!
The bacon needs room to breathe. When you crowd the bacon, it will leave you with a mess of tangled strips of floppy bacon instead of the perfectly crisp strips you know and deserve. So spread that bacon out!
Low & Slow
Don’t start off your bacon in a hot pan, this causes the fat to not be adequately rendered, leaving you with a slightly under-cooked and slightly burnt strip. Nobody wants that, so start it low and slow, and bring up the heat as needed.
The Water Trick
Try adding some water in the pan and let it simmer, this will help render the fat so there is a lot less splattering. More importantly, this technique produces the perfect crispy-yet-tender texture.
Need to cook a lot of bacon at once? Use your oven! Make sure to line your baking sheet with foil or parchment paper to make clean-up easier. Bake at 400F for about 15 minutes.
Keep the Fat
Before you clean up, don’t even think about throwing out that bacon fat! That sizzly combination of oil and rendered fat in your pan is perfect for frying potatoes or even adding to soups for a boost of richness
Whether you've made turkey before or it's your first time - follow these 5 tips for the best turkey ever!
Buy the Right Size
Not sure how big of a turkey to get? Simply tally up the number of people, add a few pounds on for bones and you've got your turkey weight. For example, for 6 people, you will need a 9lb turkey.
Use Your Veggies
Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. Plus the veggies add great flavour to the gravy!
Keep the Stuffing on the Side
A stuffed turkey will take longer to cook, which could result in drier meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately.
Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin.
Let it Rest
To lock in juices, loosely tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving.