Difference between revisions of "Bacon"
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Jeremiah4-22 (talk | contribs) (Cooking) |
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| − | + | '''Bacon''' is the flesh of a [[pig]], usually from its back, cured and possibly smoked. | |
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| + | It is often sliced thinly to be fried as part of the [[All Day Breakfast]] in [[UK]] [[transport cafe]]s. Rashers of bacon are also an integral part of the [[BLT]] and the [[bacon butty]]. | ||
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| + | Cooking bacon, by frying or grilling, is a fine art, as to be at their best the rashers need to be fried or grilled to a state that is neither crispy nor slimy, which requires precise temperature control and careful attention. | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Revision as of 18:21, April 29, 2007
Bacon is the flesh of a pig, usually from its back, cured and possibly smoked.
It is often sliced thinly to be fried as part of the All Day Breakfast in UK transport cafes. Rashers of bacon are also an integral part of the BLT and the bacon butty.
Cooking bacon, by frying or grilling, is a fine art, as to be at their best the rashers need to be fried or grilled to a state that is neither crispy nor slimy, which requires precise temperature control and careful attention.