Having finally broken free from the influence my bacon-free childhood (it was a religion thing), I need some advice.
(1) how do I cook bacon so it is crispy but not burnt? I've tried playing with various temperatures, pans, etc., but always seem to just miss the mark, ending up with something that is either floppy or charred.
(2) what do I do with bacon grease? I know I'm not supposed to pour it down the drain (it clogs, or something), and presumably, like all rendered fat, it is yummy and can be used. But how do I store it, and how long can I keep it for, and how can I make the best use of it?
thanks for helping the ignorant but trying...