I was frying up some bacon today to make a lovely bacon, egg, and cheese sandwich and figured I would show y’all my preferred method of bacon making. Ha! Bacon making is funny to say. Anywho…
You might prefer to nuke yours in the microwave. I, however, do not own a microwave. I did, but not anymore; and really frying up bacon always tasted better to me than the microwaved version. So, let’s talk about the love of bacon, as well as bacon grease and the wonderfully lovely things you can use it for!
To someone who is unfamiliar with cookery, the sheer amount of information can make ones head swim! There’s always room for tweaking to personal preference, but when I started expanding my knowledge I was utterly befuddled by all the tools and gadgets and the myriad of spices the world has to offer.
There’s a lot of stuff out there; a lot of really cool things and a lot of things you really don’t need. So, for basic cookery I’ve put together lists, divided by sections, on the handy items to have around. If you decide to delve further into specific foods obviously you can expand your kitchen, but for now this’ll do ya just fine.
Frying is its own realm of cookery, though can extend slightly into baking, as with beignets which are a type of doughnut. People all over the world fry foods in oil and have done so for hundreds, if not thousands, of years. Perhaps you simply do not wish to implement frying into your life, but if you do, this is a good place to start.
This is a recipe that I found via Pinterest. It initially comes from Grandbaby Cakes’ founder Jocelyn Delk Adams, and this is her grandmothers recipe, but I found it through Food52’s article featuring Adams, her family, and this recipe for fried chicken. I’m linking to the article because it’s nice to read a bit about the recipes’ beginnings, plus the recipe can be found in the article.
I wanted to try this recipe for several reasons. It’s a heritage recipe, going back a few generations and I love those. It’s fried chicken and I’m always looking for ways to do up fried chicken. Her grandmother was from Mississippi (awww! <3). And lastly, this is a recipe from a black family. I’ll agree that normally colour shouldn’t matter when discussing things, but certain foods are just better from different people because of their own spins on how they prepare it. I’ve had white people fried chicken and black people fried chicken (and Choctaw fried chicken) – all southern fried – and I’ll pick the recipes from black people every time, if I can.
Now, I’m new (relatively speaking) to the ways of frying. I’m still trying to master it (Knowing the techniques versus actually implementing them are two different things). My dad’s fried chicken recipe is really, really good (and the chicken fried up by our Choctaw friends is pretty similar), however it’s a completely different type of fried chicken to what is prepared by black people, so to me that is highly important and these are the types of recipes that I am seeking out in regards to frying chicken.