atom · cooking / basics
Cook bacon flat and crisp
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Use the oven, not the pan.
Tray, parchment, one layer. Even heat, no spitting, no curling, and your hands are free.
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Start in a cold oven.
Tray in, then set 200°C. The slow ramp renders the fat before the meat crisps.
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No flipping needed.
Fifteen to twenty minutes depending on thickness. Watch the last five: bacon goes from perfect to carbon fast.
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Drain on paper.
Straight from the tray onto kitchen paper. It crisps further as it cools.
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Save the fat.
Through a sieve into a jar. It is a finished cooking fat for eggs and potatoes.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
