Monday, May 10, 2010
While I was visiting my parents, I was watching some random cooking show - I have no idea what, actually, I was getting my nails done at the time. In any case, the chef was preparing brunch and suggested broiling bacon. I'm slightly broiler obsessed these days - it's so fast - and I have a practically life-long fixation with everything pig. So of course I was gonna try it.
Normally, I don't cook bacon at home and try to limit my consumption to restaurants. The reason for this is two-fold, first while I have a pork-fixation, I realize it's not the healthiest option. Second, I don't enjoy my whole apartment smelling like bacon for two days. I really hate it when I cook bacon, leave the house and come home to the smell.
Broiling, therefore seemed like a good option and other then when I burn things by having them too close to the flame (like my garlic toast last night) when is it ever a bad option? It made sense that the oven would contain the smell, much like when you microwave bacon, and the majority of the grease would drip into the broiling pan, improving the calorie score. Ok, yes it's probably just wishful thinking on the calorie front but hey, not bathing it in its own grease must help a little.
The taste of the broiled bacon was comparable to pan frying and the smell of bacon in the house minimal. My only reservation is that broiling would take a long time and use a lot of energy because my broiling pan is small and can only hold 4 slices of bacon at a time. hmm....I shouldn't be eating bacon all the time anyway.