I have some old bacon that has developed alkaline tasting crystals. Is it safe? It's been kept in the fridge, and it's perhaps 2 or 3 weeks old.
If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
I cooked some bacon about a week ago and left the grease in the pan. I've used it the last two nights with great success for cooking other meals. How long is it safe to reuse? I figure since I'm ...
The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. The quiche is to be cooked at 180C for 25 mins so ...
I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?