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Old 01-11-2015, 03:30 PM   #1
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Weird trick with bacon..

I know there all kinds of ways of cooking bacon (oven, microwave, skillet) but here's a new one to me and I'll never cook it any other way again.

I've always preferred using a skillet, and I cut my bacon in half for easier frying. I hate what a splattering mess it makes, but I often want to use the pan fond so I put up with it. This method has solved my skillet bacon woes, and I promise once you use it, you'll be sold too. The bonus is my thick slice bacon fries flat.
Be sure to watch the video.

Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the Pan — Tips from The Kitchn | The Kitchn
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Old 01-11-2015, 03:41 PM   #2
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Thanks, I'm trying that next time I cook bacon. Besides the spatter, I hate having to try and hold a piece down to try to get it to lay somewhat flat and cook after it curls.
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Old 01-11-2015, 04:03 PM   #3
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Originally Posted by medtran49 View Post
Thanks, I'm trying that next time I cook bacon. Besides the spatter, I hate having to try and hold a piece down to try to get it to lay somewhat flat and cook after it curls.
Oh I hear you there!! Hate that! It never curls with this method.
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Old 01-11-2015, 04:22 PM   #4
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Quote:
Originally Posted by Kayelle View Post
I know there all kinds of ways of cooking bacon (oven, microwave, skillet) but here's a new one to me and I'll never cook it any other way again.

I've always preferred using a skillet, and I cut my bacon in half for easier frying. I hate what a splattering mess it makes, but I often want to use the pan fond so I put up with it. This method has solved my skillet bacon woes, and I promise once you use it, you'll be sold too. The bonus is my thick slice bacon fries flat.
Be sure to watch the video.

Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the Pan — Tips from The Kitchn | The Kitchn
I watched it but wasn't impressed. The method is used in some commercial outlets - B&B places, caffs, etc., but you can always tell.

I have a flat fine mesh cover for stopping fat splattering. It stops the fat going all over the place but doesn't make the bacon steam. Having said that, I rarely fry bacon. I usually grill/broil it.

Mind you, I'm not sure whether what we call bacon and what you call bacon are the same thing. One of my books says that bacon over here is more like what you call Canadian bacon but the book could be wrong.
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Old 01-11-2015, 04:27 PM   #5
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We discussed it a little last year. You probably missed reading it, Kayelle.
Cooking Perfect Bacon

Noone was really able to explain scientifically why it works. It's a good tip to be sure and worth repeating.
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Old 01-11-2015, 04:27 PM   #6
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Originally Posted by Kayelle View Post
Oh I hear you there!! Hate that! It never curls with this method.
I was looking at a kitchen catalogue which fell out of a magazine only today and they were promoting a heavy cast iron plate with a wooden handle to keep your bacon flat. Another thing one didn't realise one needed.

I rather like curly bacon. On a par with fried eggs with frilly frizzled edges.
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Old 01-11-2015, 04:41 PM   #7
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Originally Posted by Mad Cook View Post
...Mind you, I'm not sure whether what we call bacon and what you call bacon are the same thing. One of my books says that bacon over here is more like what you call Canadian bacon but the book could be wrong.
American bacon, raw and cooked, is cut from pork belly. Sometimes called streaky bacon. Last is Canadian bacon which is cut from the loin. Tastes like ham to me.
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Old 01-11-2015, 04:43 PM   #8
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Yep Calson I missed that discussion last march on our epic cruise around South America. I see that link that was posted wasn't about frying bacon anyway.

As you can see, it's true MC that our bacon is different, although I also enjoy the British style. The method works very well with American style.
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Old 01-11-2015, 05:06 PM   #9
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You know, when it comes to bacon, I am a bit picky!

I don't like fat, but I do like flavour -
I don't like high prices but I do like a lack of mass production -
I don't like chemical flavour - but I do like natural smoke -

My bacon has to be - pretty good.

Achieving a balance between these things?

Priceless!
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Old 01-11-2015, 05:16 PM   #10
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Originally Posted by Andy M. View Post
American bacon, raw and cooked, is cut from pork belly. Sometimes called streaky bacon. Last is Canadian bacon which is cut from the loin. Tastes like ham to me.
Oh yes, we have streaky bacon too but we also have back bacon (sliced to include one piece of pork loin and one piece of pork belly combined into the same cut) and "middle bacon" which is similar to back bacon but tends to have more of the streaky part.

We have "green" bacon, which is not smoked, and smoked bacon. Our bacon also comes in wet cure and dry cure. The latter is nicer but usually more expensive as it uses an more traditional method of curing which takes longer than wet curing which, these days, seems to involve injecting the meat with the curing solution.

Thanks for the explanation, Andy.
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