![]() How long can I store Millionaire’s Bacon? If using the oven, cook the bacon on a cooling rack so the fats can drain and the bacon can crisp up.Allow the bacon 5-10 minutes to cool down so the glaze sticks to the bacon.Use the thickest cut of bacon available.Cover the bacon fully with the glaze mixture.Tips to Achieve the Tastiest Millionaire’s Bacon The thinner cuts also work if that is what you have on hand but the cooking time is shorter and please monitor for burning. I usually grab my thick cut bacon on sale at Costco, or even Safeway. The thickest cuts can be found at your local market at the meat counter. What Kind of Bacon should I use to make Millionaire’s Bacon?įor the best Millionaire’s Bacon, use the thickest cut of bacon you can find. Ever since, I have set out on a journey to recreate it, and this recipe sure does hit the spot. On one of our food adventures we discovered Millionaire’s Bacon at San Francisco’s Sweet Maple restaurant. Where did Millionaire’s Bacon Originate?īefore having kids, my Husband and I would venture around the Bay Area weekly checking out new brunch spots and trying new food. This bacon makes for the perfect brunch side or even snack. What is Millionaire’s Bacon? Millionaire’s Bacon is a sweet candied bacon that has the perfect sweet and savory combo with a slight hint of heat. Store in an airtight container for up to 2 days.If you LOVE Brunch or Bacon, This Millionaire’s Bacon is a MUST TRY! If you’re not going to eat right these away, wait to glaze them. But it’s up to you how small or big you’d prefer them. About 1/3 cup fritter batter is called for in this recipe. But you could always go for a store-bought sauce it might help you get to the good part faster (eating!). If homemade caramel is your jam, then challenge yourself! Just don’t forget to add some salt. Once the liquid is added, give it a few stirs to incorporate the dry crumb and stop. ![]() And for that same reason, you should barely touch the batter. The butter is incorporated in the same way you would make biscuit dough. This seems obvious, but you want these as delicate and melt-in-your-mouth as possible. Try your best to maintain that temperature around 350°-the ideal temperature zone for these fritters. The oil should be heated to 360°, and once the fritters are added, the oil temperature will immediately drop. Let it come to temperature over medium heat. Moderate your frying oil but don’t stare it down. Oat milk is used because it adds a subtle oat-like, earthy character to this style of fritter and has a creamy viscosity, which is a good substitute for whole milk. If you prefer a sturdier pear that will give you more textural crunch, then d’Anjou is a good choice. If the pears are in season when fried, the pieces almost melt into the batter, but just enough so that you still recognize the bits of fruit present. These fritters are solely about their pear-forward flavor. It also doesn’t give off the prominent grainy mouthfeel pears are often associated with. I opted for a Bartlett pear here because of its texture. They're fluffy, dense, and tender all in one. Just like the apple fritters we know and love, pears could be used in the same way. It’s time they hit their caramelly spotlight. ![]() According to the International Fresh Produce Association, pears rank 15 on the list of most purchased fruits. Fritters don’t discriminate-fruits, vegetables, and meat are all welcome to the batter party! So I got thinking about pears and their lack of usage in desserts and thought they might fare well in fritter form. The term “fritter” ranges from the legendary German apple fritters to Southern savory corn fritters, and even the Ashkenazi potato latkes.
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