August 2003 - Nr. 8
Sybille Forster-Rentmeister
This tip did not come over the fence to us, but originated in-house. Our own Dr. Richard Altermann, no, not with a Ph.D in cooking, but perhaps in "connoisseuring", likes flat crisp bacon and investigated why it does not come out at home the way it does in fine restaurants. There of course they have a special cast iron tool to flatten the bacon. At home you must use what comes natural. He experimented with cast iron pans, and, voila, it works! The bacon comes out crisp and flat as an arrow!
Hmmm, delicious…good!
