Bacon?

FrenchTart said:
On that note, have you considered making your own bacon? I can't find the thread on here where Johnny and several others of us have cured our own. It works out very cheap compared to store-bought bacon and only takes a few days. The end results are far far nicer and you also are guaranteed not to have any of the water/white cack that you get with store-bought bacon.
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Hmm, I don't think it's wise until I can pull off cooking bacon properly, once I've got that mastered then making it is an option I guess.

I could make great bacon then ruin it cooking and not know what I'd done wrong. :)
 
Ahleckz said:
I hate crispy bacon, and my method gets perfectly cooked, non crispy, bacon everytime. I don't need to trim fat, or buy fancy bacon. I just make sure my pan is hot enough, has a little bit of oil in it (sunflower or veg) and then cook for 90 seconds each side.

And to you freaks who like streaky and crispy bacon, next you'll be saying you put syrup all over it as well!! *Shudders*.
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I don't want the bacon 'flesh' to be massively crispy but the weirdo method I use is that towards the end of the cooking I push the bacon up and balance it on it's side (fat side down) at the edge of the pan. I then stick the heat up super high and basically super-crisp the fat up. Perhaps that's a bit weird :p

I've added honey to bacon once or twice at the end of the cooking. It was an interesting experiment but not something I would repeat.
 
The Halk said:
Hmm, I don't think it's wise until I can pull off cooking bacon properly, once I've got that mastered then making it is an option I guess.

I could make great bacon then ruin it cooking and not know what I'd done wrong. :)
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Ah, true, though you could also argue that it is easier to cook when you have a higher quality starting ingredient :)
 
I prefer to cook bacon on our George Foreman which gets rid of all the water, can dry it out too much but I'm a bit against frying bacon anyway, always have to dry it out on paper towels after as can be very greasy.

Doesn't take long to cook bacon but as has been said you're better to do low and slow (same with any meat really).
 
Here's what I'm ordering...

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Thanks for all the advice folks. Hope I didn't make you too hungry!
 
The finest stuff should be nice, I dont think there is any added water which is a good start.

Whatever bacon I buy it must be British too!

+1 for morrisons also, the best supermarket for meat by long distance.
 
The Halk said:
Sadly Morrisons don't do shopping online, people are always saying how good they are.
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Just say on the comments bit when you order "Can you go to Morrisons and pick up x, y and z for me? I'll tip you £15." I'd do it for you. However, I don't deliver to Hamilton.
 
am i missing something? If you want to go to morrisons, why not....go to morrisons instead of relying on online ordering? :s
 
I find shopping online is way more convenient. Aside from that it'd be Tesco this week any way, they've got coke zero at 24p a can :)
 
I like to fry bacon on a high heat until it starts to get an orangey brown coating on it. Crispy back bacon for the win!
 
The Halk said:
I find shopping online is way more convenient. Aside from that it'd be Tesco this week any way, they've got coke zero at 24p a can :)
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Meh, you don't get to pick the freshest fresh stuff though, I prefer my weekly trip to the massive Sainsburys.
 
i find tesco and morrisons and asda bacon is full of water and shrivels up to nothing even under a medium grill. i buy smoked cured from my local meat trade supplier and its lovely and stays thick and same size. and it's cheaper than tesco's etc to.
 
I grill or fry, grill if I am cooking for loads of people and my frying pan is already full, and I don't use any oil when frying.


Like my fat a bit crispy too.
 
Try curing your own if you don't get on well with any of that supermarket stuff. It's not hard and the results are good, I've been doing it for a few years now. There is a thread on it somewhere.
 
Whilst we are on the subject, I have been mulling for a while about doing a little experiment.

I basically am going to buy some cheap Danish bacon (the watery ****) and some good English dry cure. I will weigh out the same amount of each before cooking both in the same manner, then weighing again.

This is because I am pretty sure that the higher cost of English bacon actually works out cheaper in reality than the watery filled rubbish.

Might do it this weekend. Will of course, post my finding if I get round to it. :D
 
I don't eat Danish bacon any more after hearing about their welfare issues, British pigs lead happier lives.
 
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