Crunchy bacon can be a great addition to many dishes, both breakfast and main. You can use the prepared bacon to enrich the taste of fried eggs or scrambled eggs, or add cream instead of croutons to your soup. How to cook bacon?
What is bacon?
Bacon is a variety of pork that comes from the top of the carcass. Bacon, on the other hand, is called meat from the lower part of the pork carcass. It is also fatter than bacon. However, some depart from this distinction, considering that both bacon and bacon are the same meat – or bacon is free of some fat. Nevertheless, it is one of the most caloric elements of pork, but also the most liked – especially by fast-food lovers.
How to fry bacon?
You only need thin slices to fry the perfect bacon. Do not use extra fat for frying – the bacon itself has enough to calmly burn it. If we want the bacon to gold evenly, we turn it over in the pan several times. Once it is nicely fried and crunchy, it is worth putting it on a paper towel so that it absorbs excess fat.
What do you need to remember?
Let’s stick to only a few rules:
- First, choose meat carefully. Let’s buy the thinnest, fresh raw bacon and ask for cutting it into very thin slices (bacon does not need to be cut so thinly).
- Before frying, rinse the meat in water and dry thoroughly with a paper towel.
- Do not buy packaged bacon – it contains a lot of water, which it will release in the pan.
- Fry thin slices of bacon in a dry hot pan, the best will be a ceramic pan – we do not add fat!
- Fry on medium heat so that the fat from the meat melts evenly and gradually.
- We do not mix or toss meat slices.
- When the edges of the bacon slices are browned, gently turn them over.
- Fry the meat until the slices are browned, crispy and slightly twisted – these are the tastiest.
- We eat hot, solo or classic – in the company of beans, fried eggs and wheat toast.
- smoked bacon – 7 slices
- bourbon (optional whiskey) – 75 ml
- honey – 2 tbsp
Pour the bourbon into the pot and add two tablespoons of honey. We boil. When the honey is completely dissolved, leave it to cool. Line the sheet with aluminum foil and lay slices of bacon on it. We bake for 10 minutes. Then we grease the bacon with prepared glaze and bake for another 10 minutes, until caramelized. Drain bacon from fat on a paper towel. Set aside, it will be crunchy when it cools down.
Warning! This is not a snack every day. Even the slimmest bacon contains a lot of saturated fat and calories, and in a traditional English breakfast set it is already a real cholesterol bomb. Let’s treat this delicacy as an occasional freak. Enjoy your meal!