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#35
10-08-2006, 06:07 AM
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Re: BACON
When I make coq au vin I have to use bacon for that extra flavor. The dish just isnt the same without. But, in general, I try to limit the amount I eat. The thing is, bacon should be cooked until most of the fat is rendered, leaving crisp smoked meat with just a small amount of fat. Most if not all of the restaurants I go to serve you these half cooked strips of alternating semi-cooked pork meat and fat. Those are not healthy nor appetizing at all to eat.
-J 
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#36
10-08-2006, 06:14 AM
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Re: BACON
[ QUOTE ]
Does anybody else cook bacon in the oven rather than frying it? I put my oven at 550, put about half a dozen long strips on a rack in a pan, cook for 7-8 minutes, flip the pieces, and cook for another 7-8 minutes. The end result is long, uncrickled pieces of bacon delicousness. [/ QUOTE ] did you know you can also get this effect by simply running individual strips of bacon under cold water right before you fry/cook/microwave them?
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#37
10-08-2006, 08:08 AM
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Re: BACON
Bacon is very is easy to get wrong, either by frying it too long, or choosing a type that is too salty/fatty.
But when you get it right it's awesome. Otherwise it's a bit of a chore to eat.
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#38
10-08-2006, 08:13 AM
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Re: BACON
Seriously, who doesn't love bacon?
If possible, skip the precut crap you get in packages, and go to the deli counter and get a big slab of it. Take it home, and cut slices yourself. I like cutting thicker pieces than what the precut packages come in. I also totally agree that the oven is way better than stovetop. Unless I need the bacon fat for cooking, which is almost always. Even just cooking some eggs in the bacon fat is YUM! Next time you make chili, put some bacon in it. Bacon makes everything better.
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#39
10-08-2006, 08:15 AM
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Re: BACON
[ QUOTE ]
[ QUOTE ] Does anybody else cook bacon in the oven rather than frying it? I put my oven at 550, put about half a dozen long strips on a rack in a pan, cook for 7-8 minutes, flip the pieces, and cook for another 7-8 minutes. The end result is long, uncrickled pieces of bacon delicousness. [/ QUOTE ] This is pretty standard in restaurants for making large batches. It reheats super well also, so If you are doing this at home, do a bunch and then you can reheat it really quickly the next few days. [/ QUOTE ] If I were to cook that much bacon, I'm not sure I'd need to reheat it. It'd all be down the gullet; my heart would hate me, but my mouth would love me. Funny, that's how it usually is anyway.
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