Cooking bacon slightly more accurately

1 files changed, 1 insertions, 1 deletions

diff --git a/commentary/bacon.md b/commentary/bacon.md
index eb69cd7c..cdcd3abc 100644
--- a/commentary/bacon.md
+++ b/commentary/bacon.md
@@ -8,7 +8,7 @@ Begin with a heated pan at least as wide as the length of the bacon. Prefer cast
 
 Use metal tongs to hold and move strips of bacon during cooking. Lay three strips of bacon parallel in the center of the pan, and after a minute or two place three at a right angle to these, on top of them. After another few minutes, flip the first strips from the bottom. This is accomplished by pulling each one out from under the top strips by the end, then setting it back on top upside-down with that end on the opposite side of the pan. For more even cooking you might also rotate (`1⊸⌽`) the three strips, so that the center one ends up on one side and one of the side strips ends up in the faster-cooking center.
 
-Now allow the strips at the bottom (initially placed at the top) a few minutes to cook before flipping them back to the top. Repeat this procedure several times. This technique becomes more difficult as the bacon cooks and becomes less smooth, but this coincides with the strips shrinking so it becomes necessary as well. For the final steps of cooking they can typically all be placed side by side. When exactly they are removed is a matter of taste; they should have attained some shade of brown but not be burned black. Removed bacon should be placed on a plate with paper towels above and below the bacon to absorb grease.
+Now allow the strips at the bottom (initially placed at the top) a few minutes to cook before flipping them back to the top. Repeat this procedure several times. This technique becomes more difficult as the bacon cooks and becomes less smooth, but this coincides with the strips shrinking so it becomes less necessary as well. For the final steps of cooking they can typically all be placed side by side. When exactly they are removed is a matter of taste; they should have attained some shade of brown but not be burned black. Removed bacon should be placed on a plate with paper towels above and below the bacon to absorb grease.
 
 One or more packs can be cooked in this way. For later strips—after the first two sets of six, probably—it's less important to layer and frequently flip the bacon as accumulated grease will distribute heat better. Periodically drain grease if you are cooking large amounts of bacon. Grease can damage or block plumbing, so get rid of it in the trash rather than down the sink. One method is to carefully pour grease into a cup, refrigerate it to solidify it, and then dump it in the trash bag.