Posted: 11/13/2010 1:03:07 PM EDT
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when you cook your swine belly, do you drain the fat after every few slices? or keep going, until the grease is a half inch deep, and you're basically deep frying your last few pieces? This is assuming that you put only 5-6 slices at a time in the pan. |
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Quoted:
when you cook your swine belly, do you drain the fat after every few slices? or keep going, until the grease is a half inch deep, and you're basically deep frying you last few pieces? This is assuming that you put only 5-6 slices at a time in the pan. let it soak. In fact, you can cook the eggs in it too 
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Quoted:
when you cook your swine belly, do you drain the fat after every few slices? or keep going, until the grease is a half inch deep, and you're basically deep frying you last few pieces? This is assuming that you put only 5-6 slices at a time in the pan. When I cook bacon...it's by the pound. Who in the hell can only eat 5 delicious pieces of tasty, tasty bacon? 
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I normally only cook one round of bacon at a time as I want everything to be ready to eat at the same time (i.e. bacon ready at the same time as the potatoes, eggs, toast, scrapple and/or pork roll, etc). Using a flat griddle that covers two burners it is easy enough to cook a pound of thick sliced bacon at one time, alternatively I do it in the oven. I find that cooking it in too much fat makes it shrivel up too much and it can easily get overcooked (so crunchy that it falls apart too much when you go to cut or bite into it). If you have to cook multiple batches why not drain off and save the bacon fat, it has hundreds of (tasty tasty) uses. |
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I'm in the process of losing weight and getting back into shape. That said, I still enjoy bacon––in moderation. I place the bacon on a cold broiler pan and place in a cold oven. I then set the oven to 400F and the timer to 12 minutes. After 12 minutes, I begin to monitor the bacon and remove the pan from the oven at the desired doneness. This method is preached by Alton Brown and drains away much of the fat. |
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Quoted: Quoted: when you cook your swine belly, do you drain the fat after every few slices? or keep going, until the grease is a half inch deep, and you're basically deep frying you last few pieces? This is assuming that you put only 5-6 slices at a time in the pan. When I cook bacon...it's by the pound. Who in the hell can only eat 5 delicious pieces of tasty, tasty bacon? Oh, I cook the whole pound, just I put the slices in the pan side by side, 5-6 at a time, so they don't overlap. My mother in law just puts the whole pound in and separates the slices as it cooks. |
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Quoted: I normally only cook one round of bacon at a time as I want everything to be ready to eat at the same time (i.e. bacon ready at the same time as the potatoes, eggs, toast, scrapple and/or pork roll, etc). Using a flat griddle that covers two burners it is easy enough to cook a pound of thick sliced bacon at one time, alternatively I do it in the oven. I find that cooking it in too much fat makes it shrivel up too much and it can easily get overcooked (so crunchy that it falls apart too much when you go to cut or bite into it). If you have to cook multiple batches why not drain off and save the bacon fat, it has hundreds of (tasty tasty) uses. that's what I do. cook , drain, cook, drain, until the whole pound is gone. |
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Quoted:
Quoted:
when you cook your swine belly, do you drain the fat after every few slices? or keep going, until the grease is a half inch deep, and you're basically deep frying you last few pieces? This is assuming that you put only 5-6 slices at a time in the pan. let it soak. In fact, you can cook the eggs in it too That's EXACTLY what I do. Bacon grease is the best for cooking all breakfast foods in. I usually cut my bacon pieces in half so that each piece is about 4". This allows me to maximize use of the cooking space in the skillet. I can usually fit between 8 and 9 pieces each time I make bacon - That's usually enough for just me an the wife. |
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Bacon grease is the best for cooking all breakfast foods in. I used it for the first time to night to make gravy. I fried four pieces of thick-slice bacon until extra crispy, removed them to drain, added flour to the grease in the pan, and once the flour had cooked I added cream and some black pepper. Bring to a low boil, return the crumbled up bacon back into the pan along with potato slices that were cooked to almost-done in the microwave, and in a few minutes I had a side dish that went perfectly with our steak. |
