How do you like your bacon cooked?

[cityboy-stl]

 

[cityboy-stl]

3 for me!

 

[unloadonme]

4. I like the fat to be browned.

 

[cabinfever]

Three - I like it a little chewy and a little crisp as well.

 

[PalacePaul]

1, 2, 3 and 4 are okay for me

 

[Charon]

4

 

[TickTockMan]

2.8.

 

[Alistair]

4. The fat needs to be completely cooked

 

[NotHardUp1]

3, 4 & 5.

It really depends upon the thickness and the dish.

I've always been a fan of 5 but that was because we were poor and generally only got thin bacon or ends & pieces. And we ate bacon in BLTs, so crisp was a must unless you wanted to pull your sandwich apart via chewy bacon.

But now, in my dotage, I've become more a fan of chewy bacon that is akin to ham. Still like the crisp kind, but don't buy thin unless I'm putting it on a salad.

So, I like it all the way from three to five. Just cooked a pan of this morning, to have ready to use for breakfasts this week, since I go to work early and would rather not cook that early.

Should we revive the eggs thread to accompany these?

 

[backagain]

3 for me. I like a little chewy, Then cook the egg in the fat. I love sunny side over. You all are making me hungry for bacon and eggs.

 

[Vannie]

3 1/2

 

[Kahaih]

I used to be able to get slab bacon down in the village market. It had nipples. I cubed it, browned it, and used it in chowders. It got a bit pricey, then disappeared completely.

I haven't been able to find it anywhere since.

 

[Vannie]

Just the bacon thanks. No nipples.

 

[LoveMyPeppermill]

Three - I like it a little chewy and a little crisp as well.

The problem with 3 is that the bottom end of the strip is still raw.

 

[Kahaih]

Just the bacon thanks. No nipples.

I think they frightened the children, too. Probably reminded them of grandpa at the water park.

 

[quasar]

Got to be 4. Anything less is raw, anything more is too burnt.

 

[NotHardUp1]

Got to be 4. Anything less is raw, anything more is too burnt.

Good morning to you. You are too scarce in these parts.

 

[NotHardUp1]

The problem with 3 is that the bottom end of the strip is still raw.

I'd say that depends on whether the bacon came to temp in water first. If you're using the blanching method, then the bacon is fully cooked when it boils in the water before it begin to evaporate.

At that point, it's only the finish and maillard reaction we are waiting on, and, possibly crispness.

 

[LoveMyPeppermill]

I'd say that depends on whether the bacon came to temp in water first. If you're using the blanching method, then the bacon is fully cooked when it boils in the water before it begin to evaporate.

At that point, it's only the finish and maillard reaction we are waiting on, and, possibly crispness.

If that strip is actually blanched, then even so --- I just cannot put bacon that's still white in my mouth, you know?

 

[NotHardUp1]

Porkist!