First place the bacon in a fry pan filled with water with just enough water to cover the bacon. Then place the pan on the burner (at high temperature) and let it cook. Cook it till it snaps and hisses at you and then reduce the burner to medium. The water cooking allows it to be fully cooked without browning so there will be no burnt outside and it will still be chewy inside.
On a side note after you see the bacon shrink a bit you can wash the pan and bacon and then put bacon back in the pan to continue to cook. This way you will loose some of the grease and bacon will be a little healthier to eat. You can also do this with ground hamburger that will be seasoned.
• 40 ounces beef tallow or pork
• 20 ounces coconut oil lard
• 12 ounces lye crystals
• 20 ounces olive oil
• 30.5 ounces cold water
Let oils cool to 115 degrees Fahrenheit before adding lye solution.
If you’re an ice-cream fanatic like I am, you’ll love preparing a luscious batch yourself. But when you want it fast, there’s always something tempting in the grocer’s freezer. Let these reminders help you grab the one you need. •Ice cream is a rich mixture of cream, milk, at least 10% milk fat, along with sugar or other sweeteners. •Ice milk contains less milk fat and milk solids than ice cream does, making it lighter and lower in calories than its heavier cousin.
• Frozen yogurt can be made from whole milk or low-fat and nonfat milk sweetened with sugar or artificial sweeteners. These products can be lower in fat but not necessarily lower in calories.
• Sherbet is usually made from sweetened fruit juice, milk, and water.
• Sorbet contains no milk, a good choice for those who need to stay away from dairy products.
• Granita is water and sugar combined with fruit juice, wine, or coffee. This one is a firm slush of icy crystals.