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Bits of bacon can be used to garnish salads, scrambled eggs and other dishes. They can be purchased from the grocery store, but if you want to make your own bacon bits at home using real bacon, it can be done in the microwave oven. It can also be done in a conventional oven, but the task is less messy and quicker in a microwave oven. more »
Making bacon gravy is not about following a precise recipe to make a specific quantity of gravy. It is about understanding the various ingredients, how they interact and how to use that knowledge to quickly make bacon gravy for one or 21. It is possible for two or three pieces of bacon to render enough flavorful fat to make a large... more »
Scallops are easy to prepare and go well with white wine. There are many ways to prepare this shellfish, including soups, quiche, grilled, breaded and sautéed. Scallops with bacon can be a delicious appetizer or a main course. more »
Frying up a pan of bacon can be a bit painful. The bacon often cracks and sizzles, splattering your arms and the stove-top with hot grease. But before you decide to starting microwaving your bacon, there's a little trick you can use to help keep that splatter down, and you can keep on frying away. And, best of all, it is cheap to do... more »
Deviled eggs are a great appetizer to serve at almost any type of party. They also complement hot dogs and hamburgers that have been prepared on a grill. Deviled eggs can be made a variety of ways, but if you are looking for the perfect deviled egg to make for a barbecue, you should consider using bacon. more »
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American cooks are often confused about Irish bacon, which is made differently from the product common in the United States. It is an essential... more »
If you want to learn an easy way to cook bacon without all the mess, try the microwave. Preparing bacon in your microwave is a simple and... more »
A few years ago, the only way you cooked bacon was on top of the stove in a frying pan. Next came the microwave method and now baking or oven... more »
Cook crisp delicious bacon every time. Too often bacon ends up shrunken into little blackened strips that are hardly recognizable as bacon. Don't... more »
Bacon can spoil soon after it's bought. To keep bacon longer, you need to use the proper storage techniques and products. You'll be impressed by... more »
Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both containing large amounts of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled and smoked bacon are ready to eat, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. In the United States, it is almost always prepared from pork belly. Elsewhere, it is more often made from side and back cuts, and bacon made from bellies is referred to as "streaky", "fatty", or "American style". The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and cognate with the Old French bacon.
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Muslim populations. The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified read more at » http://en.wikipedia.org/wiki/Bacon
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