I realize most are aware of this by now, but using cotton liners under my nitrile gloves was a game changer for me.
I realize most are aware of this by now, but using cotton liners under my nitrile gloves was a game changer for me.
Years ago on another forum I suggested that a guy "stick a beer can under the brisket, and take it out later". He replied the next day that it worked fine, but next time he would use an empty beer can. :mrgreen:
When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat
When using a cutting board only let the very tip of your knife touch it, your knife will pull thru meats and vegetables with ease and stays sharp. It is taking me a little bit of training to remember to not set the blade down flat
I can't envision only touching the board with the knife tip.
Traditional slicing technique uses a rocking motion with the blade - tip down, but that still entails contact with a good part of the blade on the board.
I do cringe, however, when I see people scrape cuttings off the board with the cutting edge of the knife. That kills an edge quickly.
Robert - Easy as can be!
- 1 Cup melted Bacon Fat (Or a combo of Bacon Fat and Vegetable Oil)
- 1 Whole egg plus an additional egg yolk.
- Juice of 1/2 Lemon (About 1.5 TBS)
- Pinch of Kosher Salt to taste
- Couple of Grinds Fresh Black Pepper
- Teaspoon Dijon Mustard
- Optional (3 peeled raw Garlic Cloves for Garlic Mayo)
Put everything except the fat into a bar blender and pulse over low speed to combine. Once incorporated, turn the blender to medium and slowly start dripping the fat into the running blender from the top. It should start emulsifying into a thick sauce. Scrape down the sides with a spatula a couple of times and keep going until all of the fat is incorporated. Without Garlic it should keep for a couple of weeks in your refrigerator. With Garlic I would use within 3 to 5 days refrigerated.
Another bacon tip.
Fryed or baked/roasted both have one problem. They take time.
If you need bacon in a hurry the microwave is the only way. While you can cook it in a plate on paper towels with a paper towel cover I prefer to use the utensil in the link below so I can save the grease. Put a paper towel over the bacon and its splatter free.
About a minute per piece of thick cut bacon. The only problem is you have to have a big microwave to use this thing.
https://www.nordicware.com/microwave/bacon-racks/large-slanted-bacon-tray-and-food-defroster
Here is what I used in the microwave. But mostly do it in the oven as I like the finished product better.
https://www.amazon.com/Microwave-Bacon-Cooker-Original-Reduces/dp/B0002HSFB2
Robert
Don’t fry bacon in a skillet naked
Don’t fry bacon in a skillet naked
Cutting a bell pepper