food safety - Is it safe to eat smoked bacon without grilling ...
2011年4月11日 · Yes, you can eat raw bacon if you hang it. Bacon is cured if you hang it and let it air dry it becomes pancetta. Something that is eaten raw. Rule of thumb is it needs to loose 30 percent weight during air drying. Get yourself a metric scale …
Is my bacon still safe after being left at room temp. for 32 hours?
Curing ham and bacon was a common practice for keeping that portion of the pig. The hams and bacon hung cured in the root cellars for months (3 and 4, 5 was pushng it.) When retrieved for cooking, if there was a little spoil on the outside it was cut off …
frying - How to put the bacon IN the burger? - Seasoned Advice
the bacon is cooked, then crumbled/chopped finely and mixed in with the raw mince meat. You can choose how large you want your bacon chunks to be. the bacon is raw, and wrapped around a patty. If you wrap it well (with lots of overlap), the bacon stays in place. Be careful, as bacon can shrink a whole lot.
How to tell when bacon is cooked enough? - Seasoned Advice
2015年10月22日 · The bacon I assume is a thin slice of bacon. These are usually around 1/32 inch thick. A 1-inch steak well-done (76°C/169°F) takes 8-10 minutes. Your thin slice of bacon will have a safe temperature after a minute for sure therefore and this will be way before it gets brown.
White residue emerging while cooking bacon - Seasoned Advice
2016年4月16日 · It's safe to eat, though not particularly pleasant textured or tasty. Rinsing the bacon wouldn't help. A few ways to lessen it: Try a different brand of bacon, perhaps one that adds less moisture; Buy thicker bacon; Cook more slowly: this may not help much with some bacon, but the faster the meat cooks up and shrinks, the faster the liquid ...
Do I need to pre-cook bacon when adding it to a quiche?
2010年10月25日 · Bacon is of course the fattiest of meats you are likely to use; sausage would be similar. The release of fats into the custard will have many of the same effects as the release of water. In addition, quiche is often served cold, and excess animal fats feel unpleasantly greasy in the mouth when cold; unpleasantly oily and greasy when hot.
What is the texture/taste difference between cured and uncured …
Bacon prepared this way is often not safe for long-term preservation and should be treated like raw meat. Salt curing (i.e., "corning") for long-term preservation is possible, but it requires salt concentrations high enough that many people would find the meat unpalatable.
How can I ensure food safety if my cooking utensils have touched …
While breaking the sausage up, raw sausage clearly got on the back of the spoon. Over the course of cooking the sausage and later adding veggies, all visible traces of the raw meat disappeared. I finished up cooking, used the spoon to stir in some penne, and then served. Candying some bacon. Put some bacon in the oven with some brown sugar on it.
What makes bacon chewy? - Seasoned Advice
2012年5月29日 · I like bacon to be chewy. I have noticed some techniques that will make bacon chewy or crispy but it sometimes seems like luck. Making it crispy is easy. I just cook it in a well drained pan for too long. Chewy is more elusive and it seems like a fine line between raw and floppy to dry and the chewiness is lost.
What is the danger in cross contamination? - Seasoned Advice
Since my hands come in contact with the raw meat, I make sure to wash them with hot soapy water after working with the meat. I'll usually use a tool of some sort to help get the meat on the grill and to flip it. If the tool was used to handle raw meat at the beginning, I'll wash the tool before using it to take the cooked meat off of the grill.