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Questions tagged [bacon]

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6
votes
3answers
142 views

Making Bacon Spirals

I would like to make a garnish of bacon spirals. Spirals like cinnamon rolls, not like curly fries, nor like Gemelli pasta. My plan is to bake loosely rolled bacon held in place with a toothpick. ...
22
votes
6answers
4k views

Are there different grades or styles of bacon?

In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textured. However, when I buy bacon at the ...
6
votes
2answers
183 views

White residue after putting bacon grease laden cookware in dishwasher

I scrape off most of the bacon grease then put it in a dishwasher. The residue doesn't feel very greasy, it has kind of a powder feel to it. There is only residue on the cookwares, and no residue on ...
0
votes
1answer
79 views

Sealed Bacon Left In an Ice box

Is it ok to eat sealed pack bacon after I accidentally forgot, left it in an ice box without ice for 8 hours? Its frozen when I left it. And after 8 hours its still cold.
13
votes
1answer
3k views

What are the small yellow things on my cooked bacon

I cooked some bacon medallions yesterday, it was in date, didn't smell, and I had some of it, putting the rest in the fridge - by all accounts it was fine. This morning however, when I opened the ...
2
votes
1answer
343 views

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do ...
1
vote
1answer
5k views

What is the best method for stick-free cooking of bacon in a stainless steel pan?

I recently made the switch from the non-stick pans to stainless steel. If it helps, I also have a natural gas stove-top. I began cooking bacon and did not add any oil to the pan as I figured the ...
0
votes
2answers
134 views

How to bacon infuse solid cheese block for smoking?

I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer section work?
1
vote
1answer
2k views

Getting Crisp Bacon In A Gas Oven

I have been cooking bacon in ovens for several years. Our new house has a gas oven, a new experience for me, and while I've generally mastered it, I'm struggling with cooking bacon in there. It ...
0
votes
4answers
208 views

Method for including bacon in an otherwise vegan chili?

So I've got a vegan chili I make on a regular basis that I think is pretty darn good, but I'm always looking for ways to make it better. (I'm not actually vegan. Obviously.) Last time I included bacon ...
3
votes
1answer
438 views

Curing pork belly for bacon - how much juice should come out?

So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put in a ziplock bag in the fridge and flip ...
3
votes
3answers
38k 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
196 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?
2
votes
6answers
6k 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 breakfast?...
1
vote
3answers
2k 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 ...
4
votes
1answer
3k 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
734 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 ...
1
vote
1answer
2k 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?
2
votes
0answers
626 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 ...
2
votes
2answers
123k 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 ...
2
votes
1answer
136 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 ...
2
votes
1answer
1k 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).
6
votes
2answers
341 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 ...
2
votes
1answer
338 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 ...
0
votes
1answer
83 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 ...
3
votes
1answer
164 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
4k 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?
2
votes
3answers
10k 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 ...
8
votes
3answers
6k 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 ...
3
votes
2answers
4k 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 ...
-2
votes
2answers
274 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
3k 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 ...
5
votes
3answers
11k 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
769 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
2answers
879 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 ...
1
vote
3answers
9k 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 ...
16
votes
8answers
10k views

How to add a salty/bacon flavor and texture to vegan collard greens?

As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and ...
11
votes
5answers
14k views

Cooking Buffet-style Bacon

When I was a kid, every month we would go out to a high-end restaurant or country club buffet for Sunday brunch. At these buffets, I would be confronted with hotel pans with fancy chrome lids resting ...
3
votes
1answer
470 views

I'm making tomato sauce which never thickens

I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
10
votes
4answers
4k 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 ...
5
votes
6answers
6k 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, ...
5
votes
1answer
7k views

Should I pour off the liquified fat while cooking bacon?

At home, I'm likely to cook bacon stovetop in a cast iron skillet. In commercial kitchens I've worked in, bacon goes on sheet pans in the oven. In each case, I usually pour off excess fat once or ...
3
votes
1answer
4k views

What are the bubbles on the surface of cooking bacon?

As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- ...
2
votes
3answers
3k views

Turkey bacon a good stand-in for bacon?

On a kosher diet, I can't eat bacon. Someone who knows this recommended turkey bacon as a close substitute. Is it really? That is, does turkey bacon truly have the taste and texture of bacon? Is there ...
2
votes
2answers
3k views

What is it that makes bacon so delicious?

I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked. But taking a potato, frying it, covering it in salt, and sprinkling on liquid smoke, does not ...
3
votes
2answers
226 views

How can I specify the correct type of bacon in the US?

I'm in the US, looking for bacon like they have in the UK and (possibly?) Canada. However, if I ask for Canadian Bacon, I receive what is basically a processed ham product that I find far less tasty. ...
2
votes
1answer
10k views

How can I cure and store bacon in a warm climate?

I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read in other answers that it is possible to ...
6
votes
3answers
3k 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?
10
votes
2answers
828 views

Can I can bacon?

This question is my wife's. Of course, I wouldn't want to save bacon for later. I have seen commercial canned bacon for long term food storage and camping, etc. Is it possible to can bacon at home? ...
4
votes
7answers
41k 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 ...