k_young221
Assistant Cook
- Joined
- Feb 15, 2006
- Messages
- 49
Question about Bacon
I'd like to try a recipe I have for slow-cooker bolognese sauce. One of the ingredients is "2 lean streaky bacon rashers (slices), rinded and finely chopped." My question is, "Huh?!" What does 'streaky' mean, and how do you rind bacon? And this may be a stupid question, but could I substitute bacon bits (the real kind, not imitation)? I'm pretty sure the answer would be no, but I don't usually have bacon around.
Thanks in advance,
~K
I'd like to try a recipe I have for slow-cooker bolognese sauce. One of the ingredients is "2 lean streaky bacon rashers (slices), rinded and finely chopped." My question is, "Huh?!" What does 'streaky' mean, and how do you rind bacon? And this may be a stupid question, but could I substitute bacon bits (the real kind, not imitation)? I'm pretty sure the answer would be no, but I don't usually have bacon around.
Thanks in advance,
~K