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| BACON: |
| Bacon is cured (preserved) fresh pork. Cuts of
bacon come from the middle and forequarters of the pig,
differing from gammon which is the hind leg. Bacon is a
very versatile meat – it only takes a few minutes
to cook and can add a wonderful flavour to a variety of
dishes. Streaky bacon has a higher fat content than back
bacon. |
| MODERN USES: |
| Consumer usage of rashers has changed substantially over
the last few years. They are no longer just used as part
of the traditional fry or grill, but are part of the snacking
culture in BLTs, an ingredient in pizzas, omelettes, salads,
and pasta dishes. |
| From a simple bacon sandwich or crispy fried bacon served
with eggs to pasta dishes, stir-fries, soups, omelettes,
salads and quiches, even just a little bacon can add a distinctive
flavour to a wide range of dishes. |
| If you want to add bacon pieces to a recipe it's easier
to cook the bacon first, allow it to cool a little and then
snip into pieces using kitchen scissors. |
| HOW TO STORE: |
| Bacon should be stored in the fridge in the packet or,
once opened, in a covered container at the bottom of the
fridge. If bought freshly sliced from the meat counter it
should be used within 2 days of purchase, if bought, pre-packed
it should be used within 2 days of opening, but may be kept
for up to 1 month unopened (check the use by date) |
| HOW TO COOK: Bacon can be fried, dry fried or grilled. |
| To Fry Bacon: Heat 1 tbsp of oil in a frying pan until
hot, add the bacon and cook streaky or back rashers for 1–2
minutes on each side and steaks for 3–4 minutes on
each side. Dry frying is a healthier method of frying where
only the melted fat from the meat is used. Place streaky
or back rashers in a cold non-stick frying pan and cook over
a low heat to start with, once some fat starts to run out,
increase the heat and cook for 1–2 minutes on each
side. For either method of frying the bacon can be drained
on kitchen paper before serving to remove any excess fat. |
| To Grill bacon: First preheat the grill to high, place
the rashers on the grill pan and cook back or streaky rashers
for 2–3 minutes on each side, depending on how crispy
you like them Grill steaks for 3–4 minutes. Grilling
is a much healthier method of cooking than frying and if
you prefer crispy bacon you
will get a better result. |
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| Bacon
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