How to Cook Bacon and Thin Slices of Meat
A thin slice of meats such as Ham, Bacon and Turkish de-sliced are often used in the breakfast. Bacon is taken from the pork belly. Do you know how to cook these all de-sliced meat. Actually de-sliced meat means thin slice of meat. We will see the chef notes and information first and then move on the de-sliced meat cooking method and process. Here, I am going to discuss about cooking bacon and also add example of other thin slice of meat.
1. Regular slice of bacon is around 1/16 inches thick, which is equal to 1.57 mm. it is great for all purpose such as pan frying, oven baking and flat top.
2. It is not required to add more oil while cooking the de-sliced meat, depending upon the containing of fat. if you are cooking that slice of meat which contain more fat than add very little oil to cooked it because when fat is contacted with heat, it melts and works as cooking fat. sometimes you don't need to often add oil while cooking bacon, if your cooking pan is already greased with oil.
3. Ham and Turkey slice contain less fat as compare to bacon, however, you don't need more oil to cook, it still contains some amount of fat.
4. The red meat such as pork, beef, mutton, lamb and so on, you can cook in different stage such as medium or well done, but the white meat like chicken and turkey, you need to cooked completely, you can have it medium cook like a red meat because it contains the hazardous bacteria which is called salmonella , so to kill this bacteria, it must be needed to cook well done. similarly, when you are cooking de-sliced meat of white meat like chicken and Tukey, you need to cook well done, but for the bacon, you can cook at any stage.
5. What is the good temperature for cooking de-sliced meat, Bacon should be cooked low and slow under between 180 - 200 ℃.
6. Bacon Shrink while cooking in the pan, flat top or oven. The actual reason of bacon shrinking and shriveling during cooking is due to a loss of moisture and rendering of fat during cooking. Rendering is the process of converting animals fat into liquid during cooking. bacon is cured in the brine water with other solutions, a brine water means salt and water mixtures. curing means the process of preserving the meat. so due to containing of moisture in the bacon , looks bigger and good in shape, but when you cook, the water become vapor, as a result the size of bacon is reduced, which means shrined. similarly, the solid fat of bacon convert into liquid during cooking and it shrinks.
7. High heat is also the reason of shrinking and shaving the bacon more. If you cook bacon in a correct temperature, the process of vaporing moisture from the bacon and converting solid fat into liquid is slow, so you still get a good nice shape, but if you cooked in a Hight heat the process of losing moisture and rendering is quick and shrink the bacon in unusual shape and also can get burn bacon. so the temperature should be accurate, not to high more than 200℃.
8. How to prevent the bacon from shrinking and shriveling. we can't completely prevent the bacon from shrinking, However There is two simple things can do to prevent the bacon from getting more shrink. Sprinkle or spray the water over the bacon before pan frying or baking in the oven or rinse the bacon and pat it dry and cook. The another best culinarian tips is cook the bacon slow and low.
9. The method of cooking bacon. Heat the pan or flat top and just grease the surface with the oil or best to use oil spray and layer the slice of bacon and cook each side 1-2 minutes. Any de-sliced meat cook 1-2 minutes each side. The temperature of the heat not more than 200℃. The color of the cooked become should be golden in color or golden brown in color. The cooked bacon should not be dried and leathery.
10. Some time, guest ask for crispy become so cooked till golden brown.
11. Over cooked bacon is dried, browns and leathery and has little bitter taste.
Content Writer : Chef BBS
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