Difference between revisions of "Bacon"

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It is often sliced thinly to be fried as part of the [[All Day Breakfast]] in [[United Kingdom|British]] [[Transport Cafe]]s. Rashers of bacon are also an integral part of the [[BLT]] and the [[bacon butty]].
 
It is often sliced thinly to be fried as part of the [[All Day Breakfast]] in [[United Kingdom|British]] [[Transport Cafe]]s. 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.
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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 16:29, 29 April 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 British 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. 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.