Forum Discussion
- I'd try it if I was lucky enough to find bacon that wasn't already so full of water that it's pretty much self-rendering.
I'd probably have to pay about ten dollars a pound for it, though!! - I think I'll try it... tahnks for posting!
I'm a fan of ths one... maybe not the best, but the best I've found taht is readily available
Wright Brand Bacon - Yes I have and yes it works.
Does nicely by sausages as well which is prolly how the idea hit someone.
Francesca, you're right that dry cured bacon isn't inexpensive. Makes a wonderful treat from time to time though.
blw- never seen that brand here but we have such little supermarkets in comparison to much of the rest of the country. My favorite bacon comes from a pig farmer who only sells retail at a local farmers' market. Most of his goods are sold to restaurants. blw2 wrote:
Yes, I agree that Wright Brand bacon is a delicious choice. But, if you ever have the opportunity to try Petit Jean Brand bacon from Morrillton, Arkansas please do. It is just as good as Wright's and maybe a little better. I always buy some when we go to Arkansas to visit our grand children.
I think I'll try it... tahnks for posting!
I'm a fan of ths one... maybe not the best, but the best I've found taht is readily available
Wright Brand Bacon- That same web site also has a procedure for cooking bacon in the oven. I've used it before. At home, I have a couple of 24 x 12 Teflon sheet pans that I line with foil for easy clean up. After it cools, I wrap it in foil and stick it in the reefer. Slice a tomato, add some mayo to a couple pieces of toast and you're all set. I've done the same thing in the RV on a smaller scale. (Smaller oven).
- Just don't add the water to an already-hot pan of frying bacon... unless you want some real excitement.
- Kind of on the subject, but I deep fry pork for Mexican food dishes. Towards the end of the cooking.g cycle, I pour in Apple juice, or orange juice, and then sometimes water. It just depends on the end product I want.
I think I'll have to try this bacon trick. Thanks for posting. BigBlockTank wrote:
Kind of on the subject, but I deep fry pork for Mexican food dishes. Towards the end of the cooking.g cycle, I pour in Apple juice, or orange juice, and then sometimes water. It just depends on the end product I want.
I think I'll have to try this bacon trick. Thanks for posting.
Not sure I follow. You pour juice into the deep fryer?SWMO wrote:
BigBlockTank wrote:
Kind of on the subject, but I deep fry pork for Mexican food dishes. Towards the end of the cooking.g cycle, I pour in Apple juice, or orange juice, and then sometimes water. It just depends on the end product I want.
I think I'll have to try this bacon trick. Thanks for posting.
Not sure I follow. You pour juice into the deep fryer?
Wondering as well....maybe "BBT" stops frying, drains the fat off and then braises in the juice?Not sure how that would allow the juice flav to shine but willing to learn:).- I know I sound crazy, but a Mexican place in the high desert just outside of Victorville,CA made the best deep fried pork. I was stationed at George AFB, and would go there for lunch with $50-90 for all my coworkers lunch (I was the runner). They got to know me and I asked how to make that pork. They said to do just what I said in the above post. I truly thought that it would pop like corn. He even took me in the back and showed me.
Now if you use any kind.d of juice, the oil is done.when you're finished cooking that time.
So, no, I'm not crazy, or even stupid. I was taught, and I'm telling you it makes absolutely great deep fried pork. I know.somebody is still shaking their head saying ain't no way. Just try it if you've never done it.
Tank
Edit to add, I forgot: for the pork I use water. It makes the outside so crispy, and if the meat is done.properly, it just as tender as it can be on the inside. You wanna talk about some of the best tacos ever.....
