In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garn
I'm a chef in Scotland and I've been trying to source 'veal bacon' to no avail. If anyone could point me in the right direction, that would b
I cooked some bacon about a week ago and left the grease in the pan. I've used it the last two nights with great success for cooking other meals. How long is
I bought a package of Appleton Farms, hardwood smoked, sugar cured, sliced bacon about 32 hours ago & forgot to put it in the refrigerator. The ingredients
If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
My friend was remarking that the bacon I buy is low-quality because when it cooks it's all warped and not flat. I remarked that if he doesn't want bacon, he sh
What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references
I have tried cooking collard greens several times and each time I have been somewhat disappointed in my results. Specifically, I have tried cooking the collards
I'm making a batch of Brown Sugar Smokies for a potluck, and wanted to provide a vegetarian alternative. I know that brown sugar'd carrots are good, so I figur
When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing
So, I am from India. And it's very difficult to find bacon in local super-markets here. I was wondering if there is a way that I can make bacon at home or any o
I just finished a burger that I got at a local butcher/deli. The burger was half ground chuck and half apple wood smoked bacon. It was delicious. The only pr
I do a great simple dish that involves bacon so I'm interested whether there is a vegetarian substitute for bacon. It would be quite useful having one since I u
I'm in the US, looking for bacon like they have in the UK and (possibly?) Canada. However, if I ask for Canadian Bacon, I receive what is basically a processed
I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked. But taking a potato, frying it, covering it in salt, and
On a kosher diet, I can't eat bacon. Someone who knows this recommended turkey bacon as a close substitute. Is it really? That is, does turkey bacon truly have
This question is my wife's. Of course, I wouldn't want to save bacon for later. I have seen commercial canned bacon for long term food storage and camping, etc
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Not
When frying bacon in the pan, it tends to curl. What causes this? Is there a way to slow down that process itself?
I know bacon was originally a meat preservation method. Now it is just for flavor and manufacturers take shortcuts that make it need refrigeration. I have read