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1
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3answers
32k views

Is my bacon still safe after being left at room temp. for 32 hours?

I bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients state "cured with": water, salt, ...
1
vote
3answers
3k views

If bacon tastes like fish, is it still good to eat?

I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish in the freezer No, there was no fish ...
0
votes
0answers
94 views

White residue emerging while cooking bacon

When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan that burns if not scraped off during ...
0
votes
1answer
24 views

Can beef bourguignon be halal? [closed]

I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
10
votes
13answers
13k views

How can I get my bacon flatter?

When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a technique or a tip so I can have flat bacon?
0
votes
4answers
186 views

How do I cook large quantities of sliced bacon?

This question is pretty straightforward. Are there ways to take a sliced slab of bacon (i.e. a whole large package) and effectively cook all the slices to be used in standard scenarios, like ...
0
votes
0answers
17 views

Food safety for bacon and ham [duplicate]

We returned home to find a gift package on our front steps that appears to have been delivered five days ago. The weather has been in the 40s to 60s. The package contained two sealed packages of ...
1
vote
3answers
137 views

What is the best temperature and method to cook bacon in a grill pan?

Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and sometimes I get hit. The texture of ...
10
votes
12answers
92k views

How long will grease (from bacon or roast) keep in the fridge?

I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony goodness to my fried vegetables before ...
33
votes
12answers
99k views

Is it safe to eat smoked bacon without grilling?

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.
4
votes
2answers
21k views

How long can I reuse this delicious bacon grease for cooking?

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 ...
5
votes
2answers
140 views

What causes congealed bacon fat to have a wrinkly surface?

Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease and saw a surprising texture on the ...
1
vote
2answers
4k views

How to tell when bacon is cooked enough?

I've been experimenting cooking bacon on the George Foreman grill. I'm trying it out a little less cooked and was wondering, how do I know if it's cooked enough to be safe to eat? Recently I've tried ...
3
votes
1answer
196 views

How to make perfect crispy bacon strips?

I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still ...
1
vote
1answer
102 views

Why is bacon crispy?

Wat makes bacon crispy, when compared to other cuts of meat? For example, if I cut a slice of chuck steak and make it identical in shape to bacon, and cook it the same way I cook bacon, I think it ...
3
votes
3answers
67k views

How long does grease take to go bad/rancid when sitting out?

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?
1
vote
1answer
86 views

Bacon fat producing solid white and gelatin state

I save my bacon grease when cooking bacon and use it in several recipes. When i render it and store in the refrig some becomes a white solid and some remains in a gelatin state. Why?
1
vote
0answers
85 views

Is there standard terminology for the doneness of bacon strips?

As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium ...
29
votes
14answers
98k views

How should I cook bacon in an oven?

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?
3
votes
4answers
19k views

How can I get my bacon less salty?

I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so ...
34
votes
8answers
25k views

How can I make bacon powder?

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 ...
2
votes
1answer
84 views

USDA or Food Labeling?

I have some bacon I took out of the freezer and put directly into the fridge to use this past weekend. Unfortunately, the weekend came and went without me cooking said bacon. It has been sitting in my ...
11
votes
6answers
17k views

What's the difference between bacon and gammon?

What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?
2
votes
1answer
136 views

Which breeds of pigs are suitable for bacons?

I have always wondered what breeds of pig are used in the preparation of bacon (esp in USA).
5
votes
6answers
4k views

What knife and cutting technique should I use for cubing bacon?

I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The bacon just tends to move around too much, ...
2
votes
1answer
110 views

Curing with smoked salt

I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I used Maldon Smoked Sea Salt Flakes instead of the ...
6
votes
3answers
3k views

What makes bacon chewy?

My mom likes bacon crispy (and dry enough to choke on). I like bacon to be chewy. I have noticed some techniques that will make bacon chewy or crispy but it sometimes seems like luck. Making it ...
13
votes
5answers
1k views

How to do English breakfast at home

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). Now, how can I do it at ...
1
vote
1answer
66 views

How is bacon powder used? [closed]

Heard so much about bacon powder and am attempting to make it. I have no idea how I will use it and could use some ideas.
5
votes
4answers
5k views

Vacuum-packed (or not?) bacon, safe to use?

I purchased a 3-pack of bacon a week ago, basically 3 vacuum packed (is that the right word for this?) bacon, stripped together (probably made together, seems like the plastic was just sealed between ...
1
vote
1answer
60 views

Beans, bacon, and chicken [closed]

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not ...
4
votes
1answer
14k views

Rendered pork fat vs lard vs bacon fat?

What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan ...
10
votes
4answers
2k views

Can the bacon in homemade “Bacon Salt” be made shelf stable?

After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As such I want to make a bacon salt. The ...
8
votes
4answers
20k views

What is the difference between pancetta and bacon?

I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
3
votes
1answer
141 views

Which cooking method gives the leanest bacon?

I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
8
votes
2answers
2k views

How far in advance can you make bacon?

I have to cook bacon for 300, how far in advance can I make the bacon? How will it hold up if say I start cooking it 2 days before the breakfast?
11
votes
5answers
10k views

Does bacon need to be fried until crisp?

I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
6
votes
3answers
1k views

Why does bacon curl?

When frying bacon in the pan, it tends to curl. What causes this? Is there a way to slow down that process itself?
3
votes
2answers
2k views

Why is bacon commonly baked in a cold oven?

When cooking bacon on a sheet rack in the oven (for about 25 minutes at 400 ° F), it's common to put the bacon in the oven when the oven is cold, so that the oven is "pre-heating" while the bacon ...
7
votes
3answers
4k views

How to put the bacon IN the burger?

I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, possibly with the cooked bacon, but what I ...
12
votes
7answers
5k views

Is bacon fat supposed to congeal at room temperature?

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 ...
7
votes
4answers
663 views

Does higher quality bacon cook flatter?

My friend was remarking that the bacon I buy is low-quality because when it cooks it's all warped and not flat. I remarked that if he doesn't want bacon, he should keep talking. Other things being ...
1
vote
2answers
781 views

Bacon Buns: How to make them softer

Recently I tried using this recipe to make bacon buns: Bacon Buns Recipe - Lithuanian Lasineciai The buns flavor turned out fantastic, however they were too hard and dry. How would you go about ...
-2
votes
2answers
175 views

Alkaline tasting bacon - is it safe?

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.
1
vote
1answer
703 views

How fast does pork fat spoil?

I have a mini-oven with a tray I use to fry my bacon for breakfast. Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperature for a day or two, then I put more ...
6
votes
4answers
5k views

Is there a method for desalinating bacon?

Bacon contains a rather large amount of salt which can pose problems for people who are trying to find ways to reduce salt in their diet. Is there some method that can be used to reduce the amount of ...
5
votes
1answer
4k views

What is the texture/taste difference between cured and uncured bacon?

I understand that the main difference between cured and uncured bacon is that one is cured and one isn't. But, is the curing process the same for all slab bacon? And does it make a difference, taste ...
3
votes
1answer
338 views

Why are oil bubbles when cooking bacon only around the bacon?

When bacon cooks it is in oil. The oil does not bubble anywhere except the edges of the bacon. Why?
1
vote
3answers
6k views

How do you separate the skin from pork?

I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly lost patience. What is the best way to ...
0
votes
2answers
322 views

Sourcing Veal bacon [closed]

I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail. If anyone could point me in the right direction, that would be great.