New artsy-craftsy culinary hobby: BACON WEAVING!
How to weave a perfect bacon patty for sandwiches:
Start with 3 strips of bacon:
Cut the slices in half to make 6 half-strips:
Lay 3 of the half-strips together in parallel:
Lift up the top edge of the middle half-strip and lay another half-strip down "horizontally" across the top:
Lay the top edge of the middle half-strip down to cover the middle of the horizontal half-strip beneath it:
Lift and fold back each of the right and left half-strips, then lay down another half-strip horizontally below them:
Flip down the two left and right half-strips to cover the ends of the second horizontal half-strip:
Lift up the bottom end of the middle half-strip, then lay the final horizontal half-strip and fold the middle end back down:
Remember: It is crucial that you make sure all the strips are tucked tightly together to form an interlocking weave, to ensure the integrity of the patty during cooking.
The finished raw bacon patty, ready for cooking:
If you like, you can press these between wax paper for storage in the fridge or freezer.
How to cook your bacon patty:
Use a large spatula to carefully pick up the patty, then transfer it to an
unheated skillet. You'll have to use your fingers to slide the patty into the pan and you don't want to get burned!
Cook the patty on medium heat. High heat might make the strips curl up too much, causing the whole thing to fall apart:
When the strips begin to turn brown around the edges, it ought to be firm enough for you to carefully flip the patty using your spatula:
The finished patty should be transferred to a plate lined with paper towels and pressed to remove excess grease.
Success! The woven bacon patty is perfect for topping an egg sandwich:
Shown with fried egg (over-easy), lettuce and tomato on toasted pumpernickel. Yum!
