I need to know how to make GOOD bacon

[Zylka]

...because this stuff sure isn't working

At present, I'm able to fry up sickly strips of yellow tinged meat as flat as I layed them down. I want thick, meaty, crunchy AND tender, healthy brown bacon that curls back and forth upon itself - not these crispy, wet pieces with that ominous thin foam bubbling away at their exposed surface.

I cook em at 3.5 out of an 8 scale temperature... maybe I'm using too much grease. What now?

[alva]

When frying bacon, don't use any fat, the bacon contains enough and the moment it's start to melt it produces it own.

Make sure your pan is hot enough before you throw in your meat (whatever it is), if not, you start to cook it, instead of frying.

(with the added bonus you the meat starts to suck up the oil/fat and therefore leaving it very greasy (think english chips ))
Once you more or less sealed the mealed turn the heat down (make sure you don't burn the fat, then symply let it fry for awhile, turning it from time to time for as long as it is needed or wanted.

Enjoy your breakfast

[JohnT]

Originally posted by Zylka
...because this stuff sure isn't working

At present, I'm able to fry up sickly strips of yellow tinged meat as flat as I layed them down. I want thick, meaty, crunchy AND tender, healthy brown bacon that curls back and forth upon itself - not these crispy, wet pieces with that ominous thin foam bubbling away at their exposed surface.

I cook em at 3.5 out of an 8 scale temperature... maybe I'm using too much grease. What now?

You put grease in your bacon????

I think I found the problem.

Don't forget to turn often. At least 4 times or so.

[Starchild]

Don't use stripey American bacon. Use thicker slices of meat (think Canadian or British style bacon). Less fat, meater, and more satisfying. Also, less likely to be limp/over crispy because there's more meat cooking.

Fry an egg in the bacon fat and then soak it up by frying a slice of white bread. Serve with baked beans and HP sauce. mmmmm.

[LTEC!]

you also need a bacon press so it doesn't curl up.

[china444]

I love bacon!

Crunchy and red and hard is the best!

[Solly]

Originally posted by alva
Once you more or less sealed the mealed turn the heat down (make sure you don't burn the fat, then symply let it fry for awhile, turning it from time to time for as long as it is needed or wanted.

The fat on bacon should be burned!

[alva]

The fat on bacon should be burned!

I meant the fat in the pan and it should be crispy, not burned.
-
That reminds me, Zylka, I know I said you could fry the bacon for as long as you like but it should be done by now....

[DinoDoc]

Canadian bacon or real bacon?

[Buck Birdseed]

To begin with, buy proper smoked bacon not the nasty unsmoked stuff. Loads of fat is good.

Cut into small squares or strips approx 1 Square Centimetre in size uncooked. Turn up heat to maximum. Wait until warm, pour in bacon. No cooking fat required.

Keep stirring with wooden spoon/plastic frying implement/whatever cause this **** will stick even to Teflon. Initially the bacon will discharge a whitish liquid (clear liquid if really high quality). After this is "fried into" the pieces you can temporarily reduce the heat to medium somewhere.

Keep stirring. After about 5-7 minutes the bacon fat should have "run out" of the bacon and become an oily, clear liquid. Turn up the heat to maximum again and allow the remaining pieces to be, in effect, deep fried in the bacon fat. Let it sizzle away until all the pieces are thoroughly reddish-brown all over.

Optionally drain off the fat. You've now got small, incredibly tasty and incredibly crispy pieces perfect for a pasta dish or suchlike.

[Stefu]

Damn your fiendish silver tongue, bacon fairy Buckseed! Now I want some!

[alva]

Keep stirring with wooden spoon/plastic frying implement/whatever cause this **** will stick even to Teflon.

That because you don't allow the bacon to release from the pan. Turn your heat down a little and wait longer, now it should no longer stick.

[Bugs ****ing Bunny]

Grill it.