BLT
Tea Leaves discusses the finer points of making a BLT.
I generally agree save for the Lettuce comment. Crispy, very fresh, but not strongly flavored, lettuce is absolutely critical to the creation of a good BLT.
Now, on the crispy thick cut bacon part. As TL suggests, microwaving bacon works surprisingly well. When I used to go that route, I would ‘wave the bacon on top of some paper towels.
Through Alton Brown, I learned a much better way to prepare bacon.
Start with thick cut bacon of excellent quality. Around Northern California, I have found that PW Markets has excellent thick cut bacon that you can buy by the pound.
Take a cookie sheet or baking pan and place a wire rack on it. Lay out the bacon strips on the wire rack. Place into a cold oven and turn it on to 400 degrees. Let the bacon cook for about 12 to 15 minutes. Once done to the desired crispyness, take out of the oven and let drain a bit further on paper towels.
The end result is excellent crispy bacon that has not shrunk terribly much. Perfect for making a BLT.
I’m heading to the farmer’s market in a few minutes and I do believe obtaining some heirloom tomatoes, fresh lettuce, and excellent home made bread will be a top priority. I know what I’m having for lunch today!
September 10th, 2005 at 1:37 pm
Mmmm! Now I know what to cook for my apartment next week.
Thanks for the enjoyable blog!
September 10th, 2005 at 1:43 pm
The only problem with this technique is that it leaves your oven hopelessly spattered with grease; I find it easier to clean a stovetop than the oven. But that’s me.
September 10th, 2005 at 1:59 pm
I cover the bacon in my microwave so it does not splatter. Much.
September 10th, 2005 at 3:02 pm
I have found that the bacon doesn’t spatter that much in the oven.
September 11th, 2005 at 1:03 pm
Microwaves? Ovens? Give me a frying pan any day. I can’t even imagine what microwaved bacon is like, though limp and horrifying seems likely.
September 11th, 2005 at 2:22 pm
The microwave or the oven will generally produce a crisper bacon than the typical frying pan without nearly as much mess. I’m a true believer in cast iron cooking, but stove fried bacon is inferior to either the microwave or oven when done correctly.