|−|[[Image:Bacon2.jpg|thumb|100px]]'''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''' taken from the of a [[pig]].
|−|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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Revision as of 04:47, 22 January 2008
Bacon refers to those cuts of meat taken from the sides, belly or back of a pig.