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Cooking ahead
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<blockquote data-quote="Indy51" data-source="post: 516754" data-attributes="member: 48386"><p>Maybe shortcut bacon is an Aussie thing - basically the "tail" of middle bacon is trimmed off, so you're left with substantial oval shaped slices - the packet I buy is 400 g and yes, overlapped the slices cover the bottom of the lasagna pan. I use the smoked bacon raw as I assume 1 hour in the oven will take care of cooking it?</p><p></p><p>I started out by following a basic quiche recipe, replacing pastry with bacon slices, and then kept increasing the size of it till I could make a week's worth of breakfasts in one bake.</p><p></p><p>I'm the most basic cook in the world, so if I can make this, anyone can!</p></blockquote><p></p>
[QUOTE="Indy51, post: 516754, member: 48386"] Maybe shortcut bacon is an Aussie thing - basically the "tail" of middle bacon is trimmed off, so you're left with substantial oval shaped slices - the packet I buy is 400 g and yes, overlapped the slices cover the bottom of the lasagna pan. I use the smoked bacon raw as I assume 1 hour in the oven will take care of cooking it? I started out by following a basic quiche recipe, replacing pastry with bacon slices, and then kept increasing the size of it till I could make a week's worth of breakfasts in one bake. I'm the most basic cook in the world, so if I can make this, anyone can! [/QUOTE]
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