I'm going to be crisping lardons made from a hunk of pancetta for a salad. How far ahead can I do this, ensuring the lardons will be crisp and nice? Is 2-3 hours ahead of when I'm going to serve the salad a bad idea?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.