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Cooked bacon is a savior. order kitchen.
If the bacon is not ready when the order rolls, it will not be delivered to your table in less than 10 minutes.
When precooking bacon at home, take a page from the restaurant rules Manual: completely cook for the first time, but not crispy.
Then, when heated again, cook it to the required crispness.
When precooking, prevent overcooking when re-heating.
Unlike the surface heat of the frying pan, its ambient heat gently cooks bacon.
The fat renders slower and bacon tends to stay flat, making it easier to store.
The oven gives you better control over the donation and you can cook bacon in large quantities.
You can then re-heat the pre-cooked bacon in the oven, microwave or frying pan, equally successful.
Precooked food must reach 165 degrees F before eating, but it is unlikely that you will get an accurate reading by instant reading
Read a thermometer on a thin piece of meat, such as bacon.
It is recommended to cook the bacon to crisp to ensure the convenience of eating.
At least 30 minutes before you re-heat.
Heat the oven to 375 degrees F.
Place bacon on a paper tray lined with parchment paper.
Divide the pieces by at least 1/2.
Put the bacon in the oven on the middle shelf.
Cook the bacon to the center and hiss and curl the edges ---
About 15 to 20 minutes depending on the thickness.
Remove the bacon from the oven and transfer it to a plate with paper towels for drainage.
Bring the bacon to room temperature. Line a food-
Store containers with wax paper or parchment paper.
Arrange the bacon in layers and separate each layer with a piece of wax or parchment.
Put bacon in the fridge for two days.
Put bacon in a heavy apartment
Duty freezer bag.
Keep bacon in the fridge for a month.
If you like chewy bacon, heat the bacon with a tablespoon of water in the pan.