Difference between revisions of "Bacon"

Revision as of 10:47, January 22, 2008

Bacon refers to those cuts of meat taken from the sides, belly or back of a pig.

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-[[Image:Bacon2.jpg|thumb|100px]]'''Bacon''' is a very fatty slab taken from the underside of a [[pig]], or pork bellies. <ref>http://www.foodsubs.com/MeatcureBacon.html</ref>
+'''Bacon''' refers to those cuts of meat taken from the sides, belly or back of a [[pig]].
-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.
 [[Category:Meat]]