CHAPTER ELEVENTear off several 5-inch-wide strips of heavy-duty alumi-
num foil. Crumple the foil strips into rope shapes about
1/2 to 5/8 inch in diameter. When you are ready to work
with the bacon at the studio, make sure the bacon is cold
so the slices will separate without tearing. Lay the foil
ropes on a baking pan about two inches or so apart.
Choose only bacon strips that are fully intact with no
tears or holes. Place the bacon across the foil ropes as
shown in the accompanying photo, allowing the bacon
to sag slightly between the foil ropes. Keep the bacon
strips from touching or overlapping. Place the pan of
bacon in a 350º Fahrenheit preheated oven. Th e amount
of time needed for the bacon to turn golden will vary.
After 8 minutes, check the bacon. It can take up to
double that time, but check it every couple of minutes.
If you overcook the bacon, you’ll need to start with a
fresh batch. It should be golden, with no areas that appear
raw. Once it reaches this stage, carefully remove the pan
from the oven and let it cool at room temperature for
about 10 minutes before removing the bacon from the
pan. Place the bacon pieces, without touching, on paper
plates. Invert additional paper plates over the top of the
bacon to protect it from drafts and from hungry staff. S et
aside until time to go to set. Remove the drippings from
the baking pan and replace the foil ropes in the pan.
When you are ready to go to set, you will need to pop
the bacon back on the same pan, laying over the ropes as
before. Put the pan in the oven at 350º for about 5
minutes. Th e bacon slices are now ready to build on the
hero plate.Beautiful Biscuits
Aren’t they beautiful! And, yes, there are tricks for bis-
cuits too. Th e trick is to purchase preformed frozen
biscuits that you take back to the studio, place on a
baking pan, and follow the directions on the package