Discovering the perfect crisp: Bacon's heritage and modern technique
Bacon has long been an important ingredient in many cuisines. The problem is that it is not always easy to achieve the desired crispy form. However, there is a simple way to get it…
To this day, the production technique has not undergone significant changes. However, soaking in brine is increasingly being replaced by injection curing and liquid smoke is used instead of traditional smoking.
This does not change the fact that we still willingly reach for bacon. We eat it for breakfast; as an addition to scrambled eggs, it works great on sandwiches, casseroles, pizza, or omelettes. It can enhance the taste of various salads, soups, fillings, and pasta dishes (as it is an essential ingredient in spaghetti carbonara).
Many enthusiasts love juicy and crispy bacon. However, this is not always achieved during the thermal processing of a frying pan. There is another very simple and effective way.
Bacon – nutritional value
This delicacy does not excite dietitians, and the World Health Organization (WHO) categorizes it as carcinogenic. According to scientific research, too frequent consumption of such products, especially fried, increases the risk of cancer, particularly of the colon.
Bacon should be consumed in moderation because it provides a substantial dose of saturated fatty acids blamed for raising the level of "bad" LDL cholesterol, which accumulates in the cells of arterial walls, leading to coronary artery narrowing and, consequently – stroke or heart attack.
But bacon also has many nutritional benefits – it provides a large portion of complete proteins that regulate the functioning of the central nervous system and affect our emotional state, mood, memory, and concentration.
The pork product also contains plenty of B vitamins, like B1, called the "happy vitamin" because it improves mood and increases stress resistance. Bacon provides quite a lot of iron, a crucial participant in the haemoglobin production process, which enables oxygen transport to the cells.
It is also important to remember that all fats (including saturated fats) provide the body with a concentrated form of energy. They also play an invaluable role in transporting fat-soluble vitamins: A, D, E, and K.
To ensure the bacon is pleasantly crispy, we should forgo traditional frying in a pan and use a simple trick the best chefs employ. We will need… an oven.
Cut the bacon into slices that are not too thick, preferably similar in size, and lay them out on a baking sheet lined with parchment paper or aluminium foil. Make sure they do not overlap.
Depending on the thickness of the slices, bake the bacon at 190-200 °C (375-400 °F) for 15-18 minutes, flipping halfway through. Also, check the oven periodically to avoid burning the bacon, which would ruin the whole endeavour.
