I like to fry and cook cubed bacon for various dishes, but I sometimes have a hard time cutting through bacon, especially where the fat meets the meat. The baco
After success making several fancy salts including Sriracha, smoked, and green chili I've decided to try to move in to stranger and tastier territories. As suc
I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It i
When I was a kid, every month we would go out to a high-end restaurant or country club buffet for Sunday brunch. At these buffets, I would be confronted with h
As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits,
I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly
Recently I tried using this recipe to make bacon buns: Bacon Buns Recipe - Lithuanian Lasineciai The buns flavor turned out fantastic, however they were too h
When bacon cooks it is in oil. The oil does not bubble anywhere except the edges of the bacon. Why?
I understand that the main difference between cured and uncured bacon is that one is cured and one isn't. But, is the curing process the same for all slab bac
I have a mini-oven with a tray I use to fry my bacon for breakfast. Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperatu
I have some old bacon that has developed alkaline tasting crystals. Is it safe? It's been kept in the fridge, and it's perhaps 2 or 3 weeks old.
When cooking bacon on a sheet rack in the oven (for about 25 minutes at 400 ° F), it's common to put the bacon in the oven when the oven is cold, so that th
I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony
I want to make unique and hopefully really awesome bacon cheeseburgers tonight. If I had been thinking I would have purchased cuts of meat to grind myself, po
I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish
I have to cook bacon for 300, how far in advance can I make the bacon? How will it hold up if say I start cooking it 2 days before the breakfast?
I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I use
Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease a