In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textur
I would like to make a garnish of bacon spirals. Spirals like cinnamon rolls, not like curly fries, nor like Gemelli pasta. My plan is to bake loosely rolled
Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this
I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off. What I've tried
Prompted by Is it possible to cook bacon without melting as much fat? where I answered in an "English" way… I've had crispy bacon - you can get it on pr
Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking in
Does that mean the bacon is already cooked? (you can eat directly from the package) Or do I still need to cook the bacon? I bought a bacon that has no instructi
My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I
I like moose and I like bacon. Is it possible to make moose bacon? How is the moose belly?
I use bacon grease for cooking during the week. I have an issue though. I always get residue from the meat when I poor it out of the pan. How can I filter this
wiki says Bacon is a type of salt-cured pork ... typically from the pork belly. What is the uncured pork belly called?
I made hunters chicken tonight, cooked a chicken breast for 20 mins then took out , covered with bbq sauce and cheese and lay 2 rashers of bacon over the top th
I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as pos
I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my san
I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from wher
Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the
I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this:
I wanted to render the fat from some bacon to produce bacon grease. The usual advice that you see on the internet is to simply fry whole strips of bacon at a lo
I wanted to try and make the “Gotcha Pork” dish from anime series Food Wars. It requires you wrap bacon around mashed potatoes and put it in the ove