I accidently bought some rind on bacon. When I cooked some of it it tasted great except the perimeter of it was hard and chewy. It's already sliced. Am I supposed to cut the rind off? What do you do with this type of bacon?
These delicate sweet meringues become a refreshing treat. This vegan version of the French classic uses aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans, in place of egg whites.