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Caitlin: Hi, I’m Caitlin with cooking with Caitlin. And we’re at perfect market’s grocery department. We’re picking up the perfect’s bacon for this perfect bacon recipe. This is a little bit of a thicker cut bacon, so it’ll make much more whereas you can always buy the pre-package, go to your bacon at once, let’s get cooking.
Today I am going to teach you how to make a Better Bacon, I guarantee it. There are a few things you can add your bacon to make it as a little bit better, a drizzle of honey for a touch of sweetness and a pinch of cayenne to add a little bit of heat to this salty bacon. I prefer my bacon a little crispy so I could get a little bit for me. I put this wire racks on top of the baking sheet, in that way when I baking under the broiler, that all the fat will drip right off.
First, honey, just pop it open, shake it down, and you don’t want to cover it, just kind of let it far away from me. You don’t want to overpower in either of the things that you’re adding to the bacon, so just a little bit. And now for the cayenne, you want to be careful with cayenne because it is a pepper, but it hits you definitely in the mouth whereas normal table pepper hits you on the front of your tongue, cayenne hits your right in the back, so it -- all you taste is heat.
Here you go, now when you got the bacon. And I have the broilers on high. And we’ll just strew it in. Once the bacon is gone right inside and starts to curl up and get brown, it is perfectly done. If you prefer your bacon a little crispier, you can always leave it in a little longer and if you prefer it undercooked, either way you can always take it out. Now that’s really, really high, you want to be careful on not to touching and eating as temptation may be. Just because of the honey, it’s really sickening; you don’t want to burn your hands. I’ll tell you, a good few minutes before you can start eating it. Thank you for tuning into this episode of cooking with Caitlin on cookingwithcaitilin.com. If you want to find more recipes that help spice up your breakfasts, you’re free to come.
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