Difference between revisions of "Bacon"
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Bacon is a very fatty slab taken from the underside of a pig, or pork bellies. <ref>http://www.foodsubs.com/MeatcureBacon.html</ref> | Bacon is a very fatty slab taken from the underside of a pig, or pork bellies. <ref>http://www.foodsubs.com/MeatcureBacon.html</ref> | ||
| − | + | 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. Flash-frying both sides of the rasher first is recommended (a few seconds for each side) in order to seal in the meat's juices. This is particularly important when cooking cheaper cuts of bacon with high levels of added water. | |
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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. Flash-frying both sides of the rasher first is recommended (a few seconds for each side) in order to seal in the meat's juices. This is particularly important when cooking cheaper cuts of bacon with high levels of added water | ||
[[Category:Meat]] | [[Category:Meat]] | ||
Revision as of 14:50, November 13, 2007
Bacon is a very fatty slab taken from the underside of a pig, or pork bellies. [1]
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. Flash-frying both sides of the rasher first is recommended (a few seconds for each side) in order to seal in the meat's juices. This is particularly important when cooking cheaper cuts of bacon with high levels of added water.