Deglaze Your Pan After Cooking Bacon
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#52DFW)
Deglazing a pan after searing is an obvious, almost reflexive part of cooking a steak or a pork chop, but it's not so common when frying bacon. But like chops and steaks, bacon is just a piece of meat, and deglazing-aka scraping all those delicious browned bits up with the help of little liquid-ensures you don't leave"