re: What is something “easy” to cook that you struggle with?

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Yep. I want it firm so it breaks apart but not burned. I get that maybe 30% of the time.

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Gotta get the fat properly rendered. I find that adding water after I flip the first time and cooking it out, really helps with this. After the water has boiled out, flip one more time. Takes time, but should produce bacon that shatters when you bite into it.