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How to Make a Perfect Roast Beef Sandwich
History of the Roast Beef Sandwich
Ingredients for a Roast Beef Sandwich
Cooking Utensils for a Roast Beef Sandwich
How to Cook Bacon
How to Slice an Onion for Caramelizing
How to Caramelize Onions
How to Sauté Mushrooms
Preparing BBQ Sauce for a Roast Beef Sandwich
How to Assemble a Roast Beef Sandwich
How to Bake a Roast Beef Sandwich
How to Serve a Roast Beef Sandwich
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Summary: Learn how to cook bacon, plus the origins and types of bacon, to add to a roast beef sandwich from a professional cook in this free sandwich recipe video.
Laura Banford is a professional cook and cooking instructor. She currently performs cooking demonstrations for Trader Joe's in southern California, where she interacts with up to...read more
"On behalf of Expert Village, I'm Laura Banford and I am going to teach you how to make a super sandwich. Now that I've showed you the ingredients that I am going to use and the equipment that we are going to use to make our super roast beef sandwich, I want to start to prepare some of the ingredients because not all of them are ready to go. We are going to start with our bacon. Bacon is taken from the belly and the sides of a pig and it is used around the world in many different guises. We have Canadian bacon. We all know what that looks like. It's the round flat evenly colored bacon that you use in Eggs Benedict. We have French bacon. French bacon is thicker than this and cut into batons called ladrones. They are usually tossed with a salad like a frazee salad and they are delicious but they are small. Then we have Italian bacon as you know called Prosciutto. It is in a big cured basically a ham leg that slices very thinly and used in appetizers or sometimes in salads or with pasta. Now we have the American bacon and that is what we are going to use today. It is called streaky bacon. We are going to cook this bacon which I have center cut fairly thick sliced. I am going to cook it in a cold pan. Going to lay this right in. The reason I like to cook it in a cold pan as opposed to a hot pan which is another way of cooking bacon is that I want it to lay flat and stay kind of thick and chewy. If you want a thin bacon and a thin crispy bacon, you put it in a hot pan. Get your pan nice and hot and then put your bacon in. What is going to happen is the bacon is going to cease up and get crisp and crenelated like that. This on the other hand is going to cook slowly and gradually and it is not going to make the bacon cease up and get all curly. It is going to stay flat. You can hear it starting to sizzle. "
eHow Article: How to Cook Bacon
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Comments
ltbluechip said
on 9/25/2008 Good advice regarding the cooking and origins of bacon. I was particularly interested to hear how Americans view bacon around the world. I would like to point out that having cooked for many Americans visiting both England where I lived previously, and in France where I now live, they all seem to agree that English Bacon is superior. English bacon combines the "Canadian Bacon" rounds with the streaky bacon tops, forming something of a pork chop sort of shape. They are generally between 5 and 15 mm thick depending on taste and come smoked or unsmoked. French bacon, also known as lardons (pr. lar-don dont pronounce the s) can also come in other forms not generally palatable to foreign tastes. The most popular being 'Poitrine". We can loosly define poitrine as a smoked streaky bacon but in reality it is much thicker and fattier. Generally it is up to a half inch in thickness and it's flavour is very overwhelming.
Thank you for this informative video. I hope that I have been able to offer something interesting in return.