Bacon Controversy
In even the happiest of marriages, inevitably some disagreements arise. Not about the excellence of Nueske's applewood smoked bacon - on that, we do agree. Rather, about how it should be cooked.My Beloved prefers a light sizzle, such that when the bacon leaves the pan, it is still soft (one might even say wobbly) and pliable, slightly more cooked than in this picture but not what one would call "well done."
Right thinking people, of course, fry bacon until it is crisp, lightly browned and shatters to the fork.
I have heard tell of people who even bake their bacon, or broil it, methods I have never mustered sufficient courage to try. So, what do you think, people? Care to weigh in on this important controversy?
What's your favorite brand of bacon and how do you cook it? I'm particularly eager for comment from Rev. Biggles at MeatHenge, a guy who knows his bacon!
posted by Zoomie at
6:00 AM
19 Comments:
It depends. For normal breakfast dining, I'd have to side with your beloved. If I know I am going to use the bacon in something else, then I usually go for crispy.
Uh, it's bacon. There is no right way or when. Or how.
Some days it's wiggly, some days it's crisp or a good medium with a touch of both. If I feel the linear coming out in my I'll grab a few bacon presses and make it flat, uniform in color & texture. When you are lucky enough to get bacon with the Rind On you can choose to lightly cook and you'll be rewarded with bacon gum. If bacon explosions are what you crave, go ahead and cook a little longer so the rind snaps like a smoky bomb in your mouth!
I've done bacon in the oven and don't like it that much. You can't fuss with it. Bacon needs tending to so you don't get some over done and burnt while the other half is raw.
Bacon in the oven? Coudn't be better. Slip under chicken skin or make rosettes for the top of your beef roasts.
Bacon cooked on the grill or in the smoker is a must. While still fresh and limp, drape it over everything. Veggies, chicken, beef roasts? It all loves bacon. Once the bacon has released most of its goodness, rest to the side until it's ready how you like it. Serve this first as it is a great precursor to what is coming.
Bacon, it's good on everything, cooked nearly any way.
EAT BACON.
Biggles
I don't like limp bacon.
But I don't like burnt bacon.
I like it well-cooked but still chewy.
Slow and easy, watch it, keep going as long as you can without any black spots.
In NZ I buy a bacon with an RSPCA approval stamp that shows the pigs have been well looked after. I fry it to crispy but I bake it if I'm doing a big breakfast.
My favorite bacon is all bacon. Any bacon. Every bacon.
But seriously, I either buy Fatted Calf or Prather Ranch. The latter has been my favorite lately as it's slightly less fatty than the FC stuff.
Found you through Cookie, and it's a good thing!
I just ate the last of the best bacon I've had in years and I have no idea who produced it. Bought it at a chic shop here in Marin (at the butcher counter). It was so good, with such balanced smoke. I will go back tomorrow and ask which brand they sell by the pound and buy at least that much for my singleton kitchen. Then I will let you know.
dagny, so diplomatic to flatter us both!
biggles, I gather that you are mildly fond of bacon... grin!
cookiecrumb, exactly!
barbara, wow, a comment all the way from NZ! Isn't the internet great?
catherine, you and biggles concur on the bacon issue. Thanks for the tips about which brands - I'll try them both!
kudzu, not only I but all the world will await your discovery! Thank you for undertaking that research!
The best bacon in the world is the bacon that Biggles makes for you on the grill. We should all gang up and make him open a BBQ joint (what a genius idea, why didn't I think of that sooner?).
I like crispy, not so floppy.
And hey, I hear we might be at the same wedding later this month...
"Right thinking people, of course, fry bacon until it is crisp," - Correct. Only barbarians eat bacon raw (or close to it).
Crisp, crisp, crisp. It gets that ruddy, terracotta color just before it burns. Yeah, that's what I like.
Tea, Wow, can't wait to meet you at the wedding! I even bought a new dress!
Jack, a vote for my side!
Tammy, we crispers have to stick together!
All that being said, the bacon I cook for myself is medium rare, or less. I enjoy the first flavors of the cured pork product while dances around the smoker flavor. Cooking till crispy, I find, really concentrates flavors (which isn't necessarily a bad thing) and can heighten the salt blast a bit much.
Biggles
My favorite bacon is, um, bacon...but alas, I like it on the wobbly side!
Biggles, interesting observation about the salt - that may be why my pepper-loving but never salt-using Beloved doesn't care for crispy bacon! Insight!
Mrs. L, Welcome! I won't hold it against you that you side with MB on this controversy!
I love all bacon and like it grilled and crispy.
Came over from cookiecrumb.
IT should be medium, smak dab between your two preferences. And my favorite bacon is Benton's, who's just down the road from me.
Finally getting back to you -- this detective bizness can get strange. Tracked the bacon from Woodlands Market to Del Monte, a distrubutor. Seems it is Dailey's, from Montana (Prairie Fresh Pork Products). Will see what else I can unearth about it, but this is a beginning. Saltily yours, k.
Beccy, welcome and thanks for voting on the bacon issue!
Kevin, I am envious of anyone who has a bacon-maker nearby! I left a comment on your blog about your kitty. I have one of my own so I can imagine your sadness now...
Kudzu, thank you for the extra research. I do love the Woodland Market, don't you? Pricey but choice! When I'm in a blue mood, I go there and buy some of those goofy little goodies along the windows to the left of the fresh flower display.
Dailey's bacon is the best. Great flavor, less shrinkage less fat. Also if you bake it you will have less shrinkage and the perfect crispness.
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