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Contents {#contents.TOCHeading} ======== [Bacon 1](#bacon) [What Is Bacon? 1](#what-is-bacon) [What Does Bacon Taste Like? 1](#what-does-bacon-taste-like) [Varieties of Bacon 1](#varieties-of-bacon) [Method of preparation 2](#method-of-preparation) [Prep Work 2](#prep-work) [Bacon Grease 3](#...
Contents {#contents.TOCHeading} ======== [Bacon 1](#bacon) [What Is Bacon? 1](#what-is-bacon) [What Does Bacon Taste Like? 1](#what-does-bacon-taste-like) [Varieties of Bacon 1](#varieties-of-bacon) [Method of preparation 2](#method-of-preparation) [Prep Work 2](#prep-work) [Bacon Grease 3](#bacon-grease) [Serving bacon at breakfast 3](#serving-bacon-at-breakfast) Meats and meat cooking methods are covered in previous chapters, but we mention them again because three types of meat- particularly---bacon, sausage, and ham---appear on most breakfast menus. Bacon ===== Bacon is a cured and smoked pork product. It is available in full slabs but is usually purchased sliced. What Is Bacon? -------------- In the United States, bacon is most commonly made from pork sliced from the pig\'s side. It is extremely fatty, with lengthy layers of fat running parallel to the rind. Back bacon, the most prevalent type in the United Kingdom (Irish bacon, rasher, or Canadian bacon), is made from the loin in the centre of the pig\'s back. Back bacon is more ham-like in texture. Before being finally cooked, the meat is cured---soaked in a mix of salt, nitrates, and occasionally sugar---and frequently smoked. The fat in the bacon gives it its flavour and helps it fry crispy while remaining soft. Good bacon requires a high fat-to-meat ratio---typically one-half to two-thirds fat to meat. Because bacon must be cooked before consumption, much of the fat is rendered out and can be drained if necessary. What Does Bacon Taste Like? --------------------------- The taste of ordinary bacon varies based on the pig\'s breed, nourishment, how the bacon is cut, and, most importantly, processing and curing procedures. In general, bacon flavour is a blend of salty, sweet, fatty, and smoky notes---any of which can stand out to a specific palate---and has an obvious impact when added to a meal. Varieties of Bacon ------------------ There is also bacon created from other species, such as turkey bacon, which is usually slimmer than hog bacon. Italian bacon (pancetta) is pork belly cured but not smoked. It is typically sold in sliced spirals or diced. Canadian bacon is a completely cooked pig loin that tastes similar to gammon. Method of preparation --------------------- Low-temperature cooking is ideal for bacon, which is about 70% fat and shrinks considerably. To minimise shrinkage, it is best to cook it at low temperatures. The oven is the most common method, but a griddle or sauté pan can also be used. Lay out bacon strips on sheet pans or racks, and bake at 300° to 350°F (150° to 175°C) until about three-fourths done. Remove from the oven and finish individual portions on the griddle or oven, cooking until crisp. Mastering the kitchen skill of frying bacon can take time, but it can be used in various dishes, salads, appetisers, or as a snack. ### Prep Work For perfectly crisp bacon, start with a cold skillet and fry it until it is crispy. Ensure your skillet is large enough to hold the right quantity of bacon without crowding. Carefully separate the bacon bits and arrange them side by side in the cold skillet. When removing the bacon from the packaging, be careful not to stretch it. Before opening the box, shape it into a cone with your hands to loosen the slices and make it simpler to separate without ripping or straining the raw bacon. There are three basic ways to cook bacon: #### Skillet This is the traditional way, and it\'s perfect for making six to eight strips at once. Remove the bacon from its packing and let it reach room temperature (20 minutes). Do not preheat the pan; lay the strips (without overlapping) in a cold pan and cook over medium heat. The bacon will start to sizzle and become transparent. The most crucial tip is not moving the bacon until it releases from the pan. You can gently lift the edges as the bacon begins to brown on the first side but do not push or force it until it releases. Then, using tongs, flip the bacon and cook on the other side until it releases easily again. The entire process should take around 10 minutes. Be careful because the bacon grease will likely sizzle out of the pan and quite hot. Keep flipping the bacon regularly to ensure consistent cooking. The bacon is done when it resembles crisp bacon. The sizzling noise will fade drastically, and the bacon will be done when there are no longer any pink, white, or translucent spots, indicating that the fat has been rendered. Transfer to a paper towel to drain before eating or using your favourite bacon recipe. If you are not using the bacon right away or are cooking large amounts of bacon, you can use the oven to rewarm or keep the cooked bacon warm. Simply heat the oven to 100C, and place the bacon on baking sheets. #### Oven Bacon can be cooked in various ways, including on a skillet or griddle, in the microwave, or even in a deep fryer, but baking it in the oven is by far the best method. Bacon is fatty. Therefore, it must be cooked slowly and at a low temperature until most (but not all) of the fat has been rendered away, leaving the finished product crispy and golden brown. You can attempt this in a skillet or griddle, but there are a few issues. For starters, the normal pan is too narrow to fit complete slices of bacon. They will simply crowd each other and end up sticking together. Even if your pan or griddle is extra-wide (or you decide to cut your bacon in half), you\'re still cooking it from the bottom, which makes it more prone to burn. It will come out crumbly rather than crispy. In a skillet, turn the bacon to brown both sides. Flipping bacon isn\'t difficult, but it\'s more convenient not to flip it. *Do NOT Preheat Your Oven!* The most critical aspect of this process is placing the bacon in a cold oven. Do not preheat! Starting with a cold oven ensures that the bacon cooks slowly as it should. ##### Cooking Steps With a cold oven, follow these steps. Place the bacon slices on a sheet pan and set it on the centre rack of a cool oven. (Avoid stretching the slices out. Simply gently drape the bacon across the pan. Close the oven door. Preheat the oven to 400 F. Return 17 to 20 minutes later. It\'s finished when the bacon is golden brown but not overly crisp. The exact time depends on the thickness of the bacon slices and how soon your oven achieves the desired temperature. Remove the pan from the oven. Transfer the bacon to a second sheet pan (or plate or dish) lined with paper towels to soak up excess fat. Also, watch the bacon in the last few minutes of cooking to ensure it does not burn. Remove the cooked bacon from the hot pan immediately. If you leave it in the pan for too long, the heat from the pan and the sizzling bacon fat will keep cooking it. When you have a large quantity of bacon and plenty of time, cooking it in the oven makes sense. Place the bacon on a parchment-lined baking sheet and bake it in a cold oven. Then, preheat the oven to 400 degrees Fahrenheit and bake for 17 to 20 minutes or until desired crispness. There is no need to turn the bacon but drain it on paper towels before serving. #### Microwave Microwave a couple of strips to make a quick BLT or burger. Line the microwave with a couple of layers of paper towel, then put the bacon strips down without overlapping and cover with another layer of paper towel. Cook on high for four to six minutes without turning. This procedure doesn\'t require any draining. Bacon Grease ------------ Bacon grease can be utilised to make other delicious foods, preserved for up to a month, or appropriately thrown. Bacon grease should never be disposed of in a sink drain, even with a disposal. Bacon grease hardens when it cools and can easily clog pipes. Bacon grease can be stored in a sealable container in the refrigerator or freezer or thrown away. Serving bacon at breakfast -------------------------- Depending on the establishment, bacon can be served in different ways. Stand-alone establishments tend to offer bacon as a side on their breakfast menu, or it is often served as an accompaniment to a main dish. In hotels, bacon is often served in a warm chaffing dish at the breakfast buffet. Either way, bacon is prepared in advance and kept ready for service. If you are not using the bacon right away or are cooking large amounts of bacon, you can use the oven to rewarm or keep the cooked bacon warm. Simply heat the oven to 100C, and place the bacon on baking sheets.