Kittencals Method For Oven Cooked Bacon Recipes

OVEN-BAKED BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place bacon slices one next to the other on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

KITTENCAL'S METHOD FOR OVEN COOKED BACON

Steps:

• Preheat oven to 400 degrees F (regular or convection oven, if you are using a regular oven set rack to lowest position).
• For easy clean up line your pan with foil, then spray generously with cooking spray.
• Arrange the bacon slices in 1 layer in the pan.
• Cook the slices until evenly browned (about 17-22) minutes turning the bacon halfway through cooking time.
• Transfer to paper towels or a rack.
• Use immediately or freeze to use later.
• Heat in microwave to crisp up before serving.

KITTENCAL'S CRISPY COATING MIX FOR MOIST OVEN BAKED CHICKEN

Steps:

• Wash chicken pieces in cold water (leave the chicken moist so the coating will hold on to it) set aside.
• In the plastic mixing bag that comes with the coating mix, combine all ingredients (except the chicken pieces) and shake bag to combine thoroughly.
• Set oven to 425°F.
• Set oven rack to lowest-bottom position.
• Line a large 15-inch baking sheet with foil, and spray with non-stick cooking spray.
• Shake each piece of chicken in the bag to coat thoroughly with mixture and place on the baking sheet.
• Repeat with the remaining chicken pieces.
• Bake for 45 minutes (you might have to bake for about 5 minutes more if the backs are attached to the legs).
• *NOTE* Sometimes if you are using frozen defrosted chicken there might still be some water left in the chicken that will come out when baking, if you find that there is a lot of water in your pan about halfway through baking, just carefully remove the pan with a towel or oven mitts and hold over the sink to drain the water, and place back in the oven to bake (just enough to drain, careful not to remove the chicken from the pan and throw into the sink!).
• The less water in the bottom of the pan the crispier you chicken will be).

KITTENCAL'S FRIED CABBAGE WITH BACON

Steps:

• In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
• Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
• Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
• Stir in the cooked bacon.

KITTENCAL'S METHOD FOR SWEET FREEZER CORN NIBLETS

Steps:

• Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
• Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
• Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
• Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
• Shaking the strainer strain out as much water as possible.
• Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
• Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
• Place in freezer bags or vacum pac.

KITTENCAL'S METHOD FOR CLARIFIED BUTTER

Steps:

• Cut the butter into pieces.
• Place in a medium-size saucepan over low heat.
• Use a ladle to skim off the foam that rises to the top of the butter, taking care to leave the clear yellow butter in the saucepan.
• Remove from heat, and let cool slightly, then carefully strain through a fine sieve into a clean glass jar/container.
• Make sure you leave the milky residue in the bottom of the saucepan, try not to pour it into the glass container, discard it.
• Cool to room temperature, and store covered in refrigerator for up to 2 weeks.