something that I hate, loath even, about bacon

Why is how bacon is cooked referred to as chewy or crispy. It's rare or well done people; just like any other meat. If it's red and soft it's rare, pink and chewy it's medium, brown dry and crispy it's well done. I won't even start on the fact the most bacon is prepared using too high of a temperature making it dry and brown opposed to letting the meat slowly transition to a firmer medium pink that's cooked through and captures a nice mix of chewiness with touches of crispness.

I want some bacon.

^ What he said

Anything between 'Not risking trichinosis' and 'not entirely charred' = game on.

very very little chance of trichinosis from pork products this day-n-age …

I like mine with just a touch of crispyness

captdownshift wrote: "something that I hate, loath even, about bacon"

There's not enough of it.

Thick sliced or better yet, butcher thick sliced, cooked in convection toaster oven at three hundred for about fifteen minutes, then flash-seared on hot griddle each side. The meat should be tender, and the edges of the fat should be lightly crisped.

Bacon should never be so hard that shards of it get stuck in your gums as you chew. Unfortunately, that's how 90 percent of restaurants cook it...

All we have in the house is turkey bacon.......

nepa03focus wrote: All we have in the house is turkey bacon.......

Then you have no bacon.

Woody wrote:

nepa03focus wrote: All we have in the house is turkey bacon.......

Then you have no bacon.

And good cholestorol.

Bacon had it's 15 minutes of fame.

Let it go Elsa.

Baconnaise has to be the most awful thing I've ever tasted.

I like my bacon slow cooked to perfection. Crisp, never hard. It should melt when it hits your tongue like a caramel.

I think I'm going to go cook some right now.

In reply to travellering:

Thank you, you and East Coast get it. I bake mine on a pan with a rack for 15-20 minutes depending on thickness then finish with a very short fry in an iron skillet. Unless I'm smoking it, or doing it with bbq shrimp.

I still don't get why it's not referred to by its cooking temperature opposed to its texture or moisture level in terms of preparation though. It's one of the trendiest if not most popular foods and most people prepare it woefully incorrect.

Probably because it's hard to measure the temp of the meat accurately if you're cooking it quickly (frying in a skillet).. Plus, the 2 & 5 year olds can request crispy or chewy.. It works for them, which means it works for me.

Truth be told, I'm over bacon. Porcine beasts make far more meats than bacon. I've got a rack of ribs and about 10lbs of pork belly that say so. And have you ever explored ham? Like.... Not stupid honey baked spiral cut boring hams, but like... Serrano, iberico, FANCY ham. I got my hands on a few ounces of iberico (or, ibierco I don't know how to say it) and it will change your life. Seriously.

My wife is making bacon right now. And mom came over last night and made a dish with bacon in it. I am winning this weekend.

I don't like bacon.

Wally wrote: I don't like bacon.

That's not as funny as your usual jokes, Wally.

Fueled by Caffeine wrote:

Woody wrote:

nepa03focus wrote: All we have in the house is turkey bacon.......

Then you have no bacon.

And good cholestorol.

And all the sodium.

Cook bacon on the grill, it'll change your life, and possibly your eyebrows if you do it wrong.

Wally wrote: I don't like bacon.

Wally, for the first time ever (I think) I don't agree with you or at least think you were funny. Go have some bacon.

captdownshift wrote: In reply to travellering: Thank you, you and East Coast get it. I bake mine on a pan with a rack for 15-20 minutes depending on thickness then finish with a very short fry in an iron skillet. Unless I'm smoking it, or doing it with bbq shrimp. I still don't get why it's not referred to by its cooking temperature opposed to its texture or moisture level in terms of preparation though. It's one of the trendiest if not most popular foods and most people prepare it woefully incorrect.

What cooking temperature is that? At sea level, rare is 210, well done is 214? Burnt is 250.

Seems like moisture level is easier to define in a product like that- so thin that there is no temperature gradient in it.

Wally wrote: I don't like bacon.

You are a lying liar who lies.

My sister also says she doesn't like backn. I td her she's a commie