Difference between revisions of "Bacon"
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'''Bacon''' is the flesh of a [[pig]], usually from its back, cured and possibly smoked. | '''Bacon''' is the flesh of a [[pig]], usually from its back, cured and possibly smoked. | ||
Revision as of 00:33, May 15, 2007
Bacon is the flesh of a pig, usually from its back, cured and possibly smoked.
It is often sliced thinly to be fried as part of the All Day Breakfast in British Transport Cafes. Rashers of bacon are also an integral part of the BLT and the bacon butty.
Cooking bacon, by frying or grilling, is a fine art, as to be at their best the rashers need to be fried or grilled to a state that is neither crispy nor slimy, which requires precise temperature control and careful attention. Flash-frying both sides of the rasher first is recommended (a few seconds for each side) in order to seal in the meat's juices. This is particularly important when cooking cheaper cuts of bacon with high levels of added water and growth hormones. In Scotland, even at the Carter Bar mobile cafe 10m north of the English border, deep-frying is de rigeur.