Why do that?
• For the simple upgrade of Ina Garten, sprinkle bacon with a little brown sugar and bake the slices on a rack in a sheet metal pan.
• The brown sugar caramelizes and makes the bacon crispier, and the sugar also compensates for the saltiness of the bacon.
The bacon on Sunday morning was a large part of my childhood. My mother dragged her old frying pan and let the whole family crispy and her famous eggwiches. It was a special way to spend weekends together. To this day, when I smell bacon cooking, I get a nostalgia catch for the lazy Sunday morning, which I was able to experience as a child.
Now that I am a three -person mother, I try to keep the Brunch tradition alive on Sunday morning, but with my turn. We are often too busy on weekends to get all stops, but from time to time we have breakfast for dinner. For the first time, my children tasted what they now described as a “unusual bacon”.
If you thought there was no way to improve bacon, let me introduce me to the BFF this Smoky Treat: brown sugar. A few months ago, I decided to sprinkle a small brown sugar on my thickly cut bacon during one of our breakfast dinner nights while it was roasted in the oven, and the rest is history.
Ina Gartens Easy Bacon Upgrade
I originally got this idea from Ina Garten. You see that in the past holiday season we welcomed a newborn to our family. For all three of my children, my programs for nightly feeding were old episodes of “The barefoot account.” It is the cooking show corresponds to a plush -weighted ceiling.
During an episode, I saw ina candied bacon made for a fabulous cocktail party that she organized. Fortunately, this immediate bacon upgrade even captured me in my half-sleep state and has now become a family favorite.
Taste magic happens when, fragrant brown sugar, smoke, salty, salty bacon hits in the heat of the oven. The brown sugar seems to emphasize the best parts of the bacon: the caramelization of the sugar makes it even crispier, and the sugar is balanced.
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How I make Ina Gartens “chic bacon”
A small brown sugar makes a long way here – everything you need is just a scatter. To ensure easy cleaning, I bake the brown bacon with sugar onto a sheet metal pan lined with parchment paper with 400 ° F until it is crispy and caramelized. The exact timing depends on the thickness and the fat content of the bacon, but I start checking in the oven after 10 minutes and then very closely in the eye.
In contrast to the bacon cooked on the stove, you avoid draining this half -candied bacon on paper towels. When the bacon comes out of the oven, the sugar is melted and quite sticky. So it is best to set it on a cooling shelf. It gets even more crispy when it cools down.
For all my parents out there, the second half of their life begins as soon as they learn the trick of breakfast for dinner. The children love it, it is easy to throw together, and you can eat pancakes and “chic bacon” for dinner. There is nothing better than that.
