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July 04, 2008


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barefoot writer

I worked in the kitchen at a nursing home for several years and learned this little trick. I even cook my sausage links in the oven; it ensures that they're all cooked all the way through and without burning the outsides to complete crisps.
I cover my baking sheet with foil, take the meat off with tongs, then, once the grease has congealed (*shudder* that's sounds so gross) the whole thing can be tossed - or you can recycle it however you may recycle grease.
Loving the food blog, by the way.


hmmm... how simple! I have never even thought to do that! Well I feel silly! Thanks, I think I'm gonna like it here!


May recommend lining the pan with a couple layers of heavy duty foil, then placing wire racks on top of the foil, then placing the bacon on the racks? Stick the stinky mess out the patio door while eating, then afterward pop the racks in the dishwasher, ball up (carefully) the foil and discard, and happily put away the clean sheet. Life is good.


A broiler pan works even better, because the grease can go through the holes. You can line the lower pan with foil for easier cleanup.

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