Ingredients
1 pound thick sliced bacon
2 cups half-and-half cream
2 cups flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 pinch white sugar
2 cups vegetable oil for frying
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
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cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. soak the bacon a minimum of 30 minutes, but no more than 2 hours. this step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor. stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. when the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. press each piece into the flour mixture to coat, then set aside. if desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved. however, the flour does a good job of keeping the bacon from sticking to each other. heat the vegetable oil in a deep skillet over medium-low heat. fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. drain on a paper towel.