I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). The best one was in the "Café ...
I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started ...
I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?
I want to make bacon powder, I assume the means cooking all of the fat out without burning the meat. Is this right? if so how should I do this? If not what should I do? How should I turn the bacon ...
I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?