I know there was a bit of discussion about this, and somehow I must have missed it. Could somebody give specific advice on how to accomplish crispy bacon, in other words well done, in the oven?
1. Have you used a special style of pan to help keep the grease/fat away from the bacon? 2. Cook at what temperature and for about how long? 3. Would you recommend any modifications for using a convection oven? T.I.A.! Sent from my iPhone _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
