Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
Only thing, though, I haven't figured out how to keep my smoke alarm going off each time. I'm not burning it, but it gets smoky in my house when I use parchment paper.
One person told me to use a rack over a pan with water for the grease to drip into, but that is just sacrilege to waste good bacon grease.
I don't like cooking on a rack, it's a pain to clean. I cook it around 400 degrees, There's a limit to parchment- 450-500 I think.
Do you not have an exhaust hood?
I do. But it's not vented outside, it just filters (barely) and recirculates the air.