I hate flabby bacon and you probably do too

My only signature cooking hack.

Most of the kitchen advice I have to offer is passed down, often regurgitated or transmuted or otherwise metabolized from other cooks. This is how cooking and learning works, of course—invention in the kitchen is rare. And I love that! The learning doing sharing of it. What goes on in the kitchen comes from a sea of collective knowledge that we absorb and then tinker with in private. Even self-taught cooks have eaten someone else’s food. TikTok recipes aren’t so far off from church cookbooks; the sharing mechanism has mutated, that’s all.

So while I think that this one hack I’ve developed myself is mine, a godly technique that leapt from my head like Athena, of course it isn’t. I’d heard of bacon presses before! I don’t live under an anvil. But I have developed my own little special way to cook bacon that avoids curling and therefore flabbiness. I figured I should pass it on to the small group of people who have paid money to get emails from me.