How to Make the Best Biscuits in the World
In his latest book, Better Biscuit: Making the Best Bacon in the House, author Eric Smith explains how to make the best bacon in the house and why the best is best.
Smith also discusses his favorite foods and his favourite dishes.
Here are 10 reasons why you should try this recipe: 1.
The bacon needs to be well-seasoned.
A lot of the best, freshest bacon comes from using bacon that has been cooked at high temperatures.
That means using bacon in places that are in a humid environment, or in an oven that is hot enough to sear bacon.
In those cases, bacon should be smoked to achieve a deep, flavorful smoke flavor.
When the bacon is cooked to its best, the flavor is still very subtle and there’s no smoke to the end product.
You can cook it in the oven, but the flavor will be lost, and it will still taste dry.
Bacon should be very tender.
Bacon will become much more tender as it cools.
In the process of cooking, it will soften, becoming very, very tender, so don’t overcook the bacon.
The sauce should be salty, not too salty, and not too sweet.
It’s important to balance the saltiness of the bacon with the sweetness of the sauce.
If you are making this for a party, add a little more bacon grease to the pan.
If the sauce is too salty to the dish, add more bacon, if it’s too sweet, add less bacon.
If there is cheese in the sauce, use it sparingly.
Bacon grease will be used up quickly and the flavors will be muted.
If your bacon is already seasoned, add it right away.
This is the time to let it rest, but don’t be surprised if you end up with a lot of extra grease in the pan after cooking.
If using a non-stick pan, brown the bacon to a deep golden brown.
If not, use a pan that is nonstick, or use a metal griddle to brown the butter.
You need to add the bacon grease into the pan at a level of one inch above the surface of the pan so that it is not touching the bottom of the skillet.
Cook the bacon as you would any other meat, using just enough of the grease to cover the surface.
Cook at a gentle, but steady, heat until the bacon begins to brown.
You may have to wait until it’s done browning, as it will take about 5 minutes.
It should still be very crisp when the bacon has browned.
To make the sauce: In a medium saucepan, bring the milk, sugar, oil, salt, pepper, vinegar, and bay leaves to a simmer over medium heat.
Stir often and cook until the sauce thickens.
Add the bacon and cook for about 10 minutes, or until the sausage is crisp on the edges and lightly browned on the inside.
Add additional water to the sauce if it is too thick.
The pan should be bubbling, and the bacon should still have a few bubbles at the edges.
Remove from heat and allow the sauce to cool to room temperature.
If it is still too thick, add about a teaspoon of extra salt.
If needed, add additional bacon grease.
If necessary, add another tablespoon of bacon grease, and let the bacon cook for another 5 minutes or so.
Add some more salt if needed.
Once the sauce has cooled, remove from heat, and serve warm.