2020-04-01 Bon Appetit

94 – APRIL 2020

PHOTOGRAPH BY CHELSIE CRAIG (SALAD). FOOD STYLING: PEARL JONES (BACON SLICES); KAT BOYTSOVA (BACON SLAB, SALAD).

7

WHERE DID IT COME FROM?

Bacon has been around for thousands of years. It was originally cured

in salt as a way to preserve meat in a time before refrigerators. A British

guy named John Harris found a way to crank up production with a

wet-curing process still used today. Refrigeration came around and in

1924, Oscar Mayer became the first company to preslice and safely

package it for retail sales. And now look where we are! Bacon paradise.

4

We endorse the

oven method

The stove might be fine for a

strip or three, but to make

evenly cooked bacon for a

crowd, turn on your oven.

The slices get crispety-crisp

and you won’t have to

dodge any spattering fat.

1
Preheat oven to 400°.
Line a rimmed baking sheet
with foil. Distribute the
bacon in a single layer.
2
Cook anywhere between
15–25 minutes, depending
on the thickness of the bacon.
Keep an eye on it and rotate
the pan halfway through.

3

When you’re at your desired

state of crispiness, transfer

bacon to paper towels and

pour off fat to use later.

5

Save that fat

Leftover bacon fat is like

a gourmet infused oil. Don’t

waste it when it’s at your

fingertips. Pour it into a jar

and store in the fridge for,

practically, ever. Use it to

scramble eggs, fry bread,

sauté onion, roast potatoes,

sizzle chicken thighs, and

burst cherry tomatoes.

6

BACON BELONGS IN VINAIGRETTE

Turn any salad into something you’d pay 17 euros for in a bistro.

Slice 6 oz. thick-cut bacon crosswise into 3/4"-thick pieces.

Cook in a medium skillet over medium heat, stirring often,

until just shy of crisp, about 5 minutes. Add 1 sliced shallot

and ½ tsp. freshly ground black pepper and cook, stirring

occasionally, until shallots are just softened, about 2 minutes.

Remove from heat and stir in ¼ cup red wine vinegar,

scraping the pan to collect all those browned bits. Stir in

1 Tbsp. honey, then adjust acid and sweetness. Toss with frisée,

chives, and croutons, then top with a poached egg. Et voilà!

Get the recipe at

bonappetit.com

/bacon-frisee-salad

For more ingredient 101s, crystal-clear cooking advice, and easygoing recipes, go to eatbasically.com.

OSCAR F. MBacon LegendAYER