Cross - 101 Things To Do With Bacon

101 Things to Do with Bacon

Eliza Cross

101 Things to Do with Bacon

Digital Edition 1.0

Text 2011 Eliza Cross

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

More recipes and tips at 101yum.com

ISBN: 978-1-4236-2097-6

1. In general, regular sliced bacon is about 1/16 inch thick and a pound contains 16 to 20 strips. Thick-sliced bacon is about 1/8 inch thick and a pound contains 12 to 16 strips. The recipes in this cookbook call for regular sliced bacon unless otherwise indicated.

2. Nitrate-free bacon is sometimes saltier than regular bacon due to processing. Adjust salt accordingly if using nitrate-free bacon for the recipes in this book.

3. Artisanal bacon is made from fresh pork bellies that are slowly cured and smoked over a wood fire. Due to its handmade nature, the strips may be more irregular in shape.

4. Dry-cured bacon has a more intense pork flavor; it also contains less water and tends to shrink less during cooking.

5. Flavored bacons contain additives like apple cider, maple syrup, brown sugar, and pepper. Sweet flavorings may decrease bacons cooking time and increase the risk of burning, so cook at a lower temperature and watch carefully.

6. Bacon smoked over hardwood develops a distinct flavor. Woods such as apple, maple, and cherry give the bacon a slightly sweet flavor, while hickory and oak impart a strong, hearty taste.

7. To store bacon, first wrap it airtight in waxed paper or plastic wrap and then cover it tightly with foil. Keep it in the coolest part of the refrigerator.

8. For the best flavor, plan to use bacon within 7 days of opening the package.

9. Bacon can be frozen for up to one month. Thaw in the refrigerator overnight before using.

10. To fry bacon, arrange the strips in a heavy unheated frying pan and fry over moderate heat. Use a bacon press to cook it evenly and keep it from curling.

11. For easy, mess-proof cooking, bake bacon in a 350-degree oven. Arrange the strips on a broiler pan and cook 15 to 20 minutes to desired crispness.

12. To microwave, arrange bacon strips on four layers of paper towels, cover with two more paper towels, and cook at 70 percent power for about 1 minute per slice, watching carefully to avoid overcooking.

13. Bacon cooked at a lower temperature tends to curl less than when cooked at high temperatures.

14. For recipes that call for securing bacon with toothpicks during baking or grilling, soak the toothpicks in water for an hour to avoid charring.

15. To store leftover bacon grease for later use, cool it to room temperature and pour it through a strainer into a heatproof container. Cover and store in the refrigerator.

16. Never pour bacon grease down the drain as it can solidify and cause clogs. Instead, pour it into an old can or other container before disposing.