| How to Bake Thick Cut Bacon Posted: 18 Oct 2018 05:00 PM PDT If you love chewy, thick-cut bacon but have a hard time cooking it on the stove, bake it in the oven! To make classic thick-cut bacon, lay the strips on a foil-lined sheet and bake them until they're crisped. For a sweet and smoky flavor, use smoked bacon and brush it with maple syrup a few minutes before it's finished baking. You can make decadent thick-cut bacon by topping it with a brown sugar pecan mixture that will cook on top of the bacon as the strips become golden brown. EditIngredients EditOven-Baked Bacon - 1 pound (453 g) of thick-cut bacon
Makes 1 pound (453 g) EditMaple Roasted Bacon - 3/4 pound (340 g) of thick-cut smoked bacon
- 1 to 2 tablespoons (15 to 30 ml) of maple syrup
Makes 3/4 pound (340 g) EditPraline Bacon - 8 slices of thick-cut bacon
- 1/2 cup (65 g) of pecans, finely chopped
- 1/2 cup (100 g) of brown sugar
- 1/4 cup (60 ml) of maple syrup
- 1/4 teaspoon (0.5 g) of cayenne powder
Makes 8 slices EditCooking Bacon in the Oven - Preheat the oven to and line a sheet with foil. Use a large, rimmed baking sheet to catch the grease. Lining the bottom and sides of the sheet with aluminum foil will make clean up easier.[1]
- Lay the bacon in a single layer on the foil. Get out 1 pound (453 g) of thick-cut bacon and lay the strips in a single layer on the foil. The strips can touch each other, but avoid overlapping them or they won't cook evenly.[2]
- If you want crispier bacon, set a baking rack on the foil-lined sheet. Arrange the bacon on the rack, so air circulates under the bacon as it cooks.
- Bake the thick-cut bacon for 10 minutes. Put the sheet in the preheated oven and cook the bacon for 10 minutes before you check it. Depending on how thick the bacon is and how chewy you like your bacon, it could be finished after 10 minutes.[3]
- Cook the bacon for another 10 minutes, if desired. If you want your bacon to crisp up more, continue to cook it for another 10 minutes before you check it again. You don't need to flip the bacon.[4]
- Transfer the bacon to a plate and serve it. Lay a few paper towels on a plate or platter and wear oven mitts to take the sheet of bacon out of the oven. Use tongs to transfer the bacon to the plate. The paper towels will absorb excess grease. Serve the bacon immediately.[5]
- Store leftover bacon for 4 to 5 days in the refrigerator. Place the bacon in an airtight container. You can use the bacon while it's cold, keeping in mind that the bacon will lose its crispiness as it's stored. To reheat the bacon, heat the bacon in a skillet over medium heat until the bacon is heated through.[6]
- You can also reheat the bacon in the microwave. Set the bacon on a microwave-safe plate and heat the bacon in 20-second increments until it's heated through.
EditRoasting Maple-Brushed Bacon - Preheat the oven to and lay foil on a baking sheet. Cover the sides and bottom of a rimmed baking sheet with aluminum foil. If you don't have aluminum foil, you can use parchment paper. Set a baking rack on the sheet.[7]
- Lay the bacon on the rack. Arrange 3/4 pound (340 g) of thick-cut smoked bacon on the rack so the slices aren't touching.[8]
- Cook the bacon for 15 to 20 minutes. Put the sheet in the preheated oven and cook the bacon until it starts to turn brown and crispy around the edges.[9]
- Brush the bacon with maple syrup. Pour 1 to 2 tablespoons (15 to 30 ml) of maple syrup into a small prep bowl. Put on oven mitts and use them to take the baking sheet out of the oven. Dip a pastry or barbecue brush in the maple syrup and spread it over each slice of bacon.[10]
- For the best result, use real maple syrup (not pancake syrup) for this recipe.
- Use caution when handling the sheet because there will be hot grease under the baking rack.
- Cook the bacon for 3 to 5 minutes. Put the sheet back in the oven and cook it until the bacon is completely browned and crispy.[11]
- Serve the bacon. Remove the sheet from the oven and lay paper towels on a serving platter. Use tongs to transfer the bacon from the rack to the paper-towel lined platter and serve the slices immediately.[12]
- Refrigerate leftover bacon for 4 to 5 days. Put the bacon in an airtight container. If you like, use the bacon while it's cold, keeping in mind that the bacon will lose its crispiness as it's stored. You can also reheat the bacon by heating it in a skillet over medium heat until the bacon is heated through.[13]
- You can also reheat the bacon in the microwave. Set the bacon on a microwave-safe plate and heat the bacon in 20-second increments until it's heated through.
EditCooking Praline Bacon - Preheat the oven to and line a sheet with parchment paper. If you don't have parchment paper, you could use aluminum foil. Ensure that the bottom and sides of the rimmed baking sheet are covered.[14]
- Arrange the bacon on a rack on top of a parchment paper-lined sheet. Set a baking rack on the foil-lined sheet. Take 8 slices of thick-cut bacon and lay them on the baking rack so there's at least 1 inch (2.5 cm) of space between them. The rack will allow air to circulate under the bacon, so it becomes crispy.[15]
- Cook the bacon for 15 minutes. Put the baking sheet with bacon in the preheated oven. Cook the bacon until it begins to crisp a little at the edges, but hasn't finished cooking in the center. This should take 15 minutes.[16]
- Mix the pecans, brown sugar, maple syrup, and cayenne. Get out a small bowl and put 1/2 cup (65 g) of finely chopped pecans into it. Stir in 1/2 cup (100 g) of brown sugar, 1/4 cup (60 ml) of maple syrup, and 1/4 teaspoon (0.5 g) of cayenne powder. The mixture should be sandy.[17]
- Spread the praline mixture over the bacon. Remove the sheet of bacon from the oven and divide the praline mixture evenly among the strips. Use a spoon to spread the mixture across each strip.[18]
- Bake the maple praline bacon for 8 to 10 minutes. Return the sheet to the oven and cook the bacon until it's completely baked and the topping becomes crispy. This should take 8 to 10 minutes.[19]
- Serve the bacon or let it cool. Transfer the maple praline bacon to a platter and serve it immediately. If you'd like the praline to harden, let it cool completely or refrigerate it before serving.[20]
- Refrigerate the leftover bacon for 4 to 5 days. Put the bacon in an airtight container. Use the bacon while it's still cold. You won't be able to reheat the bacon because the praline will liquefy and run off of the bacon.[21]
EditThings You'll Need EditOven-Baked Bacon - Large rimmed baking sheet
- Aluminum foil
- Plate or platter
- Paper towels
- Baking rack, optional
EditMaple Roasted Bacon - Large rimmed baking sheet
- Measuring cups
- Pastry brush
- Aluminum foil
- Small prep bowl
- Plate or platter
- Paper towels
- Baking rack
EditPraline Bacon - Measuring cups and spoons
- Bowl
- Spoon
- Tongs
- Large rimmed baking sheet
- Aluminum foil
- Plate or platter
- Baking rack
EditSources and Citations
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| How to Create Double Vision Halloween Makeup Posted: 18 Oct 2018 09:00 AM PDT You may have seen trippy "double vision" makeup floating around Instagram, Pinterest, and Youtube. Double vision makeup makes a person look like they have two sets of eyes, two noses, and two lips. At first glance, it looks more like Hollywood special effects than a makeup technique, but you can create it at home with a little practice. To achieve this crazy look for Halloween this year, you'll need to learn how to create a second set of each facial feature, which might take a little bit of practice to master. EditCreating A Second Set of Eyes - Apply your regular makeup. You can use your every day eye makeup routine, or do something dark and bold– it's completely up to you. Just remember that you will be doing the same makeup on the fake, second set of eyes and lips you'll be creating, so simplicity is key. For example, sweeping one color shadow across your lid, lining your lash line with eyeliner, applying mascara, and applying a pigmented lipstick is great. You can use any color and product you like, but it won't be too complicated to recreate on your "fake" eyes![1]
- Create your fake eyebrows with eyebrow pomade. It's best to use a pomade or gel for this step, because you will want to create dark, pigmented eyebrows that match your own brows. This second set of brows should go right under your eyes, on either side of your nose. The key is to mimic your natural brows. Begin your fake ones parallel to where your real ones start, and taper them off where your real brows taper.[2]
- Recreate the length, thickness, shape, color, and so on of your real brows.
- It's easiest to apply your fake brows with a tapered eyeliner brush.
- Draw your fake eyes below these brows. Observe your own eyes carefully, and recreate the shape of your eyes with eyeliner. They should be basically parallel with your nostrils. Once you've created the outline of your new eyes, brush eyeshadow over the top. Begin by applying the eyeshadow right on the outer border of your eye outline, blending it upwards – just like on your natural lids.[3]
- Once you've applied the eyeshadow, use your darker eyeliner to draw a fake "crease" in it. This will make your shadow look more like three-dimensional eyelids.
- Create your eyeballs with eyeliners. Use a white, pigmented eyeliner to fill in the entire outline you created. This will create the whites of your eyes. Then, you will need to create your colored iris. Try to find an eyeliner or pigmented eyeshadow that matches the color of your eyes (brown, blue, green, gray, hazel, etc.). Use a small concealer or eyeshadow brush to create your iris, and then use a black eyeliner to create your pupil within it. Again, you are simply trying to make this second set of eyes look like your real eyes, so use those for reference!
- Once you've created the iris and pupil, dot a bit of white liquid eyeliner in the fake pupil. This will give the effect of light shining off these eyes, and make them look more realistic and lifelike.
- Once your fake eyes are completely created, line the outline darkly with the same eyeliner you used on your real eyes.
- Glue false lashes on your fake eyes. This step takes your fake eyes from cool to downright trippy. Pick up a pair of full, fake lashes from a local pharmacy or beauty supply store. Apply lash glue along the band of the lashes, letting it dry until it's tacky. Then, place your fake lashes onto the top border of your fake eyes.[4]
- Make sure to hold the lashes down for a couple of seconds to make sure they dry securely on your skin.
- Be careful not to touch your face at all while you're wearing this look. If you touch your cheeks out of habit, you can smear your carefully constructed fake eyes.
- Add a row of bottom lashes by just drawing lines extending from the bottom lash line in eyeliner.
EditDrawing a Second Nose - Apply concealer to your nose. You will want to apply it to the tip of your natural nose, but also where your second, fake nose will be. The nose you will create should go about midway up the bridge of your nose, between your real and fake eyes. Apply the concealer, and then blend it out. This will create a smooth, blank canvas to work on.[5]
- Sketch the shape of your new nose with eyeliner. Use a pencil eyeliner in a tan or brown color, depending on the color of your skin. You don't need to be Picasso and create a freakishly realistic nose. Instead, just recreate the shape of your natural nose as you look at it straight on.[6]
- Your outline will probably only consist of a few curves, where your natural nose curves from nostril to tip.
- Observe how your nostrils poke out on the sides, and create that same shape with your eyeliner, extending upwards slightly.
- Soften your outline with a blending brush. You don't want your fake nose to be a hard outline. By blending the lines out gently with a blending brush, the lines will look more like shadows around a three-dimensional nose.[7]
- Add shading around your fake nose. There should be darker shadows in the "nostrils" and up where the sides of the nose would be. Use a tan or brown eyeshadow and small brush to create these areas of shadow. The sides of the nose should extend upwards, towards your natural brows.[8]
EditMaking a Second Pair of Lips - Draw the outline of lips on your chin. Again, the shape you create should look like the shape of your natural lips. Create this general outline with the same product you used on your natural lips, like a cream or liquid lipstick. You can use a doe foot applicator to create the lips, or you may want to use a lip brush.
- When you're finished with this step, you'll have the general shape of your lips but they won't look realistic yet.
- Outline your lips. Use a dark lip liner to outline the entire border of the lips, taking care to really copy the shape of your natural lips. Make sure you use a lip liner dark enough to show up against the lipstick you used to create the lips. Once you've outlined the border, draw a line through your lips. This will separate the shape into a top and bottom lip.[9]
- Add dimension and detail to your lips. Using the same dark lip liner, draw vertical lines down your lips. This will mimic the ridges of natural lips. You can shade in the outer corners a bit and add a bit of shading between the top and bottom lips, making them appear more three-dimensional and lifelike.[10]
- To create a bit more dimension within your lips, you can dot a bit of white eyeliner at the two peaks of the top lip and the center of the bottom lip. This will look like light reflecting off the highest points of the lip.
EditThings You'll Need - Eyeshadow
- Eyeshadow brush
- Black eyeliner
- Mascara
- Lipstick
- Lip brush (optional)
- False eyelashes
- Eyeliner or eyeshadow in the color of your irises
- Concealer
- White eyeliner (pencil and liquid)
- Tan or brown eyeliner
- Tan or brown eyeshadow
- Dark lip liner (complementary to your lipstick color)
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| How to Clean Pumpkin Seeds Posted: 18 Oct 2018 01:00 AM PDT Pumpkin seeds not only make carving pumpkins more fun, but they're also a great snack. In order to eat them, the pumpkin seeds have to be cleaned to remove all of the pulp and strings. If you place pumpkin seeds in a bowl of water, the seeds will float and the pulp will sink to the bottom, making cleaning your pumpkin seeds a super easy task. EditRemoving the Seeds from the Pumpkin - Set up a work area to avoid a pumpkin seed mess. Dealing with the inside of a pumpkin can be messy. Cover your table or work area with plastic or paper towels so that you don't ruin anything. This will make clean up much easier.
- Cut a hole at the top of your pumpkin to remove the seeds. Your pumpkin needs a lid in order for you to remove the seeds, so cut a hole big enough for at least your arm to fit through. You can use a knife or tool from a pumpkin carving kit to carve a round circle around the stem of the pumpkin. The bigger the lid, the easier it will be to remove the seeds.
- If you wait until the pumpkin is at room temperature before cutting into it, it could help reduce the mess.[1]
- Remove the lid from the pumpkin. Once you've carved a ring around the pumpkin's stem, simply lift it up and place it to the side. Now you should have a hole at the top of your pumpkin big enough to reach down inside the pumpkin and remove all of the seeds.
- Use a scoop or metal ladle to remove the seeds from the pumpkin. Use a scoop, ladle, or even just a large spoon to scrape the seeds and pulp out of the pumpkin. Start from the bottom of the pumpkin and scrape up the sides, removing as much as possible.[2]
- If you happen to have a pumpkin carving kit at home, you can use the scoop in the kit to remove the seeds.
EditWashing off the Seeds - Put everything from inside the pumpkin into a large bowl. Take everything that you carved out of the pumpkin — all of the seeds, pulp, and strings — and put it in a bowl. Make sure the bowl is big enough to hold all of the seeds and extras with a little room to spare.[3]
- You can also use a large pot instead of a bowl.
- Rinse the pumpkin seeds in the bowl under running water. Turn on your sink and place the bowl underneath the running water. Start rinsing off the seeds while removing the large pieces of pulp from the bowl.[4]
- You can throw the pulp away or compost it once you're done.
- Repeat the rinse and remove as many strings as possible. Continue to rinse off the seeds and remove any other big chunks of pulp from the bowl. Start pulling off the strings attached to the seeds. It's easiest to remove them while holding the seeds underwater.[5]
- You don't have to remove every string or piece of pulp from the seeds. Many people say it adds flavor if you keep some of them, so it's entirely up to you.[6]
- Fill the large bowl containing the pumpkin seeds with clean water. If you have extra water in your bowl from rinsing, carefully drain it out and fill the bowl with clean water. Now all of your pumpkin seeds should be floating on top while the pulp and other pieces sink to the bottom of the bowl.[7]
- Skim the seeds off the top of the water and place them in a colander. Use your clean hands or a scoop to transfer the seeds floating at the top of the water to a colander. Once all of the seeds are in the colander, rinse them off with clean running water to remove any extra residue.[8]
- Spread the seeds out on parchment paper to dry. After the pumpkin seeds have been rinsed, spread them out on a piece of parchment paper. Try to make sure that none of them are touching each other so that they don't stick together. By using parchment paper as opposed to paper towels, your pumpkin seeds won't get stuck to the bottom.[9]
- You can let the pumpkin seeds dry naturally for 2-3 days, stirring them around occasionally so that both sides dry equally. You can also put them in the oven for 1 hour at to dry them out as well.
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