Posted on 11/06/2021 7:57:41 AM PDT by PJ-Comix
The problem when cooking bacon is that it heats up too fast. The result is that it can often be quite brittle and lacking in flavor. The best way to resolve this problem is to SLOOOOOW cook the bacon in water as you can see in this video. The result is not only bacon in which the flavor is highlighted but with a great texture. Once you try this water method of cooking bacon you won't go back to your old way of cooking bacon again.
This is the way I cook it. However, you still have to have good bacon to start with.
This is the way I cook it. However, you still have to have good bacon to start with.
I use leftover bacon fat for homefries and Brussel sprouts.
Fry up several slices of bacon to NOT crispy, Remove from pan and set aside Cut the Brussel sprouts in half, and saute in bacon fat for about 10 mins. Add some diced up onion and finish frying.
Add the bacon back in and warm up again. Mr. mm’s opinion was “If I had Brussel sprouts like this when I was a kid, I would have liked them.”
I wish I could find the British version of bacon here in the U.S. It’s like a bacon/pork chop hybrid. Better than Canadian bacon.
D’Artagnan specializes in duck, in NY’s Hudson Valley, so use that link I provided. I buy and use it by the dozen containers.
Does this method affect the seasoning of a cast iron skillet? Looks like cleaning the pan is going to take more effort/time?
No. I just cool the skillet, scrape the fat and residue out with a small spatula and wipe with a paper towel. Keeps adding new flavor coatings to the cast iron.
In the Idaho Panhandle, we have Sheppard Ranch. The family raises the best livestock! Their pasture raised "Old World Pork" is wonderful. It comes from a local breed of "Idaho Pasture Pigs." You can buy individual cuts, a half-pig, or a whole-pig. They arrange for a local butcher to slaughter and butcher the animal for you. Amazing meat. They also make the best Leaf Lard which comes from the soft, visceral fat from around the pig's kidneys and loin. It has a very delicate, super spreadable consistency at room temperature and a clean, un-porky flavor.
The Wood V-Bar-X Ranch in Sandpoint, Idaho raises wonderful meats, too. Their bacon is outstanding. They don't list their bacon on their web site, but it is available at the Miller Country Store in Sandpoint.
Another one near us is Ramstead Ranch in Ione, Washington. Their grass-finished beef is incredible. They have Berkshire pigs which "live outdoors in the sun and the shade with plenty of fresh air and freedom."
That’s a great idea, Jeff. I’ll give that a try. I never thought about that.
I’ve been doing it this way for years!
Yes, there is something wrong with firing a machine gun if you are doing that in a subdivision where it is a FELONY to fire a gun. You will be arrested, booked, require a $10 k bail/bond, have to appear in court in 6 months, retain an attorney or have a public defender.
Terminal case of the dumb ass... what a stupid idea!
I do mine similarly but with a baking rack above the pan for drainage.
Microwaving my bacon works just fine for me.
Put it in a baking pan on a rack or on parchment and bake at 375 to 400 until it is brown and crispy (and still flat). I like crispy bacon. It takes about 30 minutes for thick bacon and 20-25 for thin bacon. Much less work. Just set the timer and walk away until it beeps.
Put it in a baking pan on a rack or on parchment and bake at 375 to 400 until it is brown and crispy (and still flat). I like crispy bacon. It takes about 30 minutes for thick bacon and 20-25 for thin bacon. Much less work. Just set the timer and walk away until it beeps.
I cook mine in a microwave tray specially made for bacon. It has a lid, which helps keep the spatter down. I always keep my bacon grease in the fridge, to use on all kinds of other stuff. It’s the southern way, ya know.
Flabby, but not yet flaccid.
Have had success cooking bacon in the oven.
Bacon: soon to be on the EXTINCT list, unable to be found
on the supermarket shelves.
LET’S GO BRANDON!
Great idea! You can grease up your firearm at the same time!
Fast and neat!
Looks absolutely terrible. There is no way I would ever water cook bacon. No way, no how. Yuck. Gross.
I’m with youse guys.
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