skillet—just enough to cover the bacon.. If you blast the heat, the water quickly evaporates, all the while heating the bacon and getting the rendering process started.. By the time the
Trang 1skillet—just enough to cover the bacon If you blast the heat, the water quickly evaporates, all the while heating the bacon and getting the rendering process started By the time the water is gone, enough fat will have melted out (though I like to add a bit of vegetable or olive oil as extra insurance) that the bacon should be able to finish cooking quickly and evenly, crisping up far better than it would on its own
Once you’ve got your supply of rendered pork fat, it’s time to cook the sprouts themselves If you’re doing an unusually large amount, you can always jack up the oven to maximum temperature, toss the sprouts with the pork fat, and roast them until charred (oven-sear them, if you will)
By splitting the sprouts in half, you increase their surface area and also give them a stable surface to sit upon while searing This helps maximize the delicious charring that gives sprouts the nuttiness and charm that makes them worth eating
Trang 2After they’re charred in the bacon or other pork fat, I season the sprouts with plenty of salt and pepper (I don’t like to do it beforehand, because I find the salt from the bacon fat penetrates the sprouts as they cook, making it hard