![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rhoThe following is about the limit of my culinary talents:
1. Take some bacon, cut it up into a pan. Apply heat.
2. Take a leek or two, cut it up and add to the pan when the bacon looks less raw.
3. Crush a few cloves of garlic into the pan.
4. "Stir" (I'm sure there's a better word; I don't know it) occasionally with a fork until it looks done.
5. Remove from pan and serve on toast.
However, I have thus far discovered two slightly different ways of doing this. The first is to put some sort of fat or oil at the bottom of the pan before I start, resulting in the end dish being overly greasy. The second is not to put any sort of fat or oil in the bottom, which results in everything sticking to the bottom of the pan, burned bits in the end dish, and an annoying washing up task.
What am I doing wrong?
1. Take some bacon, cut it up into a pan. Apply heat.
2. Take a leek or two, cut it up and add to the pan when the bacon looks less raw.
3. Crush a few cloves of garlic into the pan.
4. "Stir" (I'm sure there's a better word; I don't know it) occasionally with a fork until it looks done.
5. Remove from pan and serve on toast.
However, I have thus far discovered two slightly different ways of doing this. The first is to put some sort of fat or oil at the bottom of the pan before I start, resulting in the end dish being overly greasy. The second is not to put any sort of fat or oil in the bottom, which results in everything sticking to the bottom of the pan, burned bits in the end dish, and an annoying washing up task.
What am I doing wrong?
