how to cook bacon

Subscription offer: save 44% and receive a brand-new cookbook, Soft-boiled duck egg with bacon & asparagus soldiers, Bacon & brie omelette wedges with summer salad. Don't stretch the bacon as you remove it from the package. The most important tip: don't move the bacon until it releases easily from the pan. As well as British bacon a small selection of Danish is available, including smoked prime loin steaks (4 steaks per pack) which are the eye of the loin and ideal for frying or grilling and serving with fried eggs for a really tasty meal. The bacon is done when it looks like crisp bacon. If you want to add bacon pieces to a recipe it's easier to cook the bacon first, allow it to cool a little and then snip into pieces using kitchen scissors. Cuts of bacon come from the middle and forequarters of the pig, differing from gammon which is the hind leg. Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. Take caution during this process as the bacon grease will likely be sizzling out of the pan and will be very hot. Grilling is a much healthier method of cooking than frying and if you prefer crispy bacon you will get a better result.There are a wide variety of types of bacon available: To produce this type of bacon, pork joints are hung in a chamber over beds of smoking wood chips. Bacon recipes. by email at Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Smoked British bacon is available as thick cut rindless back rashers in packs of 6 rashers or rindless back rashers in packs of 8. Carefully separate the bacon pieces from each other, and place them side by side in the cold skillet. Now place the skillet over medium heat. Add a small cup of water and lightly scrunch the foil around the joint. Another option for cooking bacon is to bake the bacon in the oven. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Place the joint into a foil lined roasting pan. 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. Carefully separate the bacon pieces from each other, and place them side by side in the cold skillet. It can help to roll the package between your hands into a cone before you open it; this will help loosen the slices and make it easier to separate without ripping or stretching the raw bacon.

Customer Sales and Support Centre by free phone on 0800 1 88884 or You'll need good, crusty white bread for these instant hangover cures, This is perfect for a lazy brunch or a quick supper. For either method of frying the bacon can be drained on kitchen paper before serving to remove any excess fat. This robust shortcrust bake with sweet peppers and breakfast favourites should do the trick, Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing, Spanish-style frittatas, or 'tortilla', are traditionally served in thick slices complete with oozing cheese and a crunchy salad, A low-calorie dish with contrasting flavours of salty, crispy bacon and sweet red peppers, Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping, A good source of folate and fibre, this healthy fish supper also contains two of your five-a-day, A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato. A classic. If bought freshly sliced from the meat counter it should be used within 2 days of purchase, if bought pre-packed it should be used within 2 days of opening, but may be kept for up to 1 month unopened (check the use by date). Smoked British rindless streaky rashers are also available in packs of 12. The bacon will begin to sizzle and turn translucent. Magazine subscription – save 44% and get a cookbook of your choice. Then turn the bacon, using tongs, and cook on the second side until it releases easily again. Bacon is made by curing, and sometimes smoking, meat from the back of the pig (known as back bacon) or its belly and side (called streaky bacon). Once the water reaches boiling point, you should then lower the heat to medium so that the water is left simmering.

Bacon is a very versatile meat – it only takes a few minutes to cook and can add a wonderful flavour to a variety of dishes. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect Make sure your skillet is large enough to fit your desired amount of bacon without crowding. Place streaky or back rashers in a cold non-stick frying pan and cook over a low heat to start with, once some fat starts to run out, increase the heat and cook for 1–2 minutes on each side. Bacon grease should never be discarded into a sink drain, even with a disposal. Oven-baked bacon can be less messy and may allow you to cook more bacon at once since more slices will fit on a baking sheet than in your standard skillet. Serve with potato and Savoy cabbage cakes, plus a fried egg and optional tomato ketchup. A variety of smoked bacon is sold in Waitrose. 36 Items Magazine subscription – save 44% and get a cookbook of your choice Whether you prefer streaky or smoked, go beyond the breakfast plate with this budget-friendly ingredient.

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