Stop Frying Bacon The Old Way - This Japanese Trick Makes It Perfectly CRISP

👉 Save $100's Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 👉 https://frugaljapan.shop/ ------------------------------------------------------ Welcome to my cooking channel ------------------------------------------------------ You pay good money for a package of bacon, you lay it into a hot pan the way everybody does, and it curls itself into a hard little tube while a milky white liquid comes out of it and pools in the bottom. The bacon boils in that liquid instead of frying, so what you lift out ten minutes later is gray and floppy and about half the size of the thing you paid for, and then you soak up all that fat with a paper towel and put it in the trash. After that happens three or four times, most people quietly decide that bacon is one of those things that only ever comes out right in a diner, and they stop trying to fix it at home. In Japan, bacon is on the table several nights a week, in ordinary homes, in ordinary pans, out of a package much like the one in your refrigerator. It comes out flat and dark and crisp enough to hear. The difference between that bacon and yours comes down to about fifteen small habits, and most of them take a matter of seconds. Chapters: 0:00 - Why Your Bacon Turns Gray and Floppy 1:12 - Choose The Right Bacon 2:38 - Bring Bacon to Temperature and Dry It 3:21 - Cut Bacon Thick While It Is Cold 4:18 - Score the Fat to Stop Bacon Curling 5:30 - Start Bacon in a Cold Pan Without Oil 6:56 - Arrange and Press the Bacon Flat 8:09 - Leave the Bacon Alone and Listen 9:46 - Pour Off and Save the Bacon Fat 11:14 - Strain and Refrigerate Bacon Fat 12:08 - Cook Other Meals with Bacon Fat 14:07 - Keep the Heat Low Until the End 15:11 - Remove Bacon Before It Looks Crisp 16:55 - Add Soy Sauce After Turning Off the Heat 17:56 - Serve Bacon with Grated Daikon 18:58 - Glaze Bacon with Real Hon Mirin 21:12 - The Four Rules for Perfect Bacon #japan #japanesefood #cooking #bacon #baconrecipes