Congratulations to Addison Goldberg and Steve Wasilczuk for their stints as trivia Grand Master and trivia Grand Master’s sidekick, respectively, for this year’s edition of the Lawrence trivia weekend. These two were in my Freshman Studies class once upon a time, and I still have some documentation from that class to share with them upon graduation.
But for now, I would simply like to share some tips on cooking bacon from the folks at www.thekitchn.com. First up, here they advise us to just add a little water to the pan. The water separates the fat from the bacon (that is, it renders it) and keeps the fat from splattering. Here’s all you need to know:
Once the bacon is in the pan, add just enough water to completely coat the bottom of the pan and cook over medium-high heat until the water has evaporated. Reduce the heat to medium and cook the bacon until crisp.
For higher-volumes of bacon, however, I recommend that you forego the stove top altogether and put the bacon into the oven. It doesn’t get any easier than this: cover a cookie sheet with tin foil, put the strips on top, pop it in the oven at 400F, and 15 minutes later the deed is done.
Once again, congratulations to this year’s trivia masters, and we’ll see you back here next year for the 50th.