The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences with the Underbelly of the Pig
288
The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences with the Underbelly of the Pig
288eBook
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Overview
Building on those red-white-and-blue foundations, author Jennifer L.S. Pearsall has taken all the savory, smoky-sweet goodness that is bacon and elevated its status. Working this succulent cured meat into dishes ranging from comfort to extraordinary, basic to complex, and across the spectrum of breakfast, lunch, appetizers, dinners, and desserts—yes, desserts!—Pearsall has taken the uses of bacon to new heights. As she puts it, “I can’t think of anything bacon doesn’t work with.” There’s just something about it that seems to complement every other food it comes in contact with and across the range of sensations we normally associate with taste—salty, sweet, sour, and bitter. But, during Pearsall’s time in the kitchen putting together this book, she found that bacon also qualifies as umami, that fifth taste sensation that, roughly translated, simply means “good flavor.” Sure, bacon can be a dominant feature in something like a well-topped burger, a place where you really want to taste the bacon as a whole. But dice it fine and work it into a dessert crust, a bread dough, pulled pork, anything, and now you’ve got a dish that just has something. Something more than it did without this wonderful meat!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Product Details
| ISBN-13: | 9781629148717 |
|---|---|
| Publisher: | Skyhorse |
| Publication date: | 11/18/2014 |
| Sold by: | SIMON & SCHUSTER |
| Format: | eBook |
| Pages: | 288 |
| File size: | 40 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
BACON BASICS
BAKING BACON
A while ago, I bemoaned to my bacony friends on Facebook that, while I loved all things bacon, I had issues with the aftermath. Well, more than "issues." When you get right down to it, I loathe the grease spatter on my glass cooktop — I don't care what grease-cutting cleaning agent you use, it still takes three passes to get back to the glass proper. Then there's the ugly, congealed nastiness in the pan, not to mention the kitchen sponge that will never ever return to its full usefulness once you've cleaned said pan with it. Love/hate, hate/love. I was torn. I had the inklings of this book bouncing around my head, but I wasn't sure I wanted to clean up all the mess on a regular enough basis to make a go of it. And then someone suggested baking bacon in the oven.
Now, I've been around the butcher block a time or two, and one look at my burgeoning kitchen cabinets will tell you there's nothing I truly need from Williams-Sonoma anymore, but I had never heard of baking bacon. I doubted my friends' advice.
"Gawd, it's bad enough cleaning the stovetop, the oven's got to be worse," I commented on a Facebook post.
"There's actually no spatter at all this way!" came the reply.
"Okay, but I don't want to miss the aroma of it cooking," I whined.
"You won't! You can still smell it, there's just no mess!"
And, so, I tried it. What follows is how the first two trials went and, I have to admit, this is the way to go.
Farmland Reduced Sodium — This is a national brand that quickly became my favorite (other than a little detour, when it was announced that Smithfield, which owns the Farmland brand, had been bought by a Chinese conglomerate, but more on that later). It comes in regular thin slices, a medium cut, and a super thick butcher's cut. All the cuts have good consistent flavor — even the reduced sodium slices — and you'll have more bacon than grease when you're done cooking; this is not always the case with some lesser-known and off-brand bacons, so, if Farmland isn't available where you live, just do some experimenting until you find your preference.
After Googling a bunch of oven-baked bacon processes — foil or parchment, 375°F or 425°F, bacon touching or space between — here's how it went down for the Farmland medium thick cut in my oven.
(1) I used a preheated 375°F oven. Now, unless I'm baking bread, cakes, or pies, I rarely preheat, but it seemed prudent to at least try this the recommended way, and I figured it would yield more consistent results and help get the timing down.
(2) All but one slice of the one pound of bacon was placed, edges touching, on a large, foil-covered jellyroll pan. At the last minute, I went wild hare and sprinkled three of the slices with fresh ground pepper, and three with cracked red chili pepper (these intended for use in the first bacon recipe to be tried). In the oven the pan went, atop the forgotten but now-hot pizza stone. I set the timer for 15 minutes.
(3) I took a look when the stove buzzer went off. Coming along nicely, but not near enough done. Six minutes more on the timer.
(4) Good, more progression, still not enough. Another 7 minutes on the timer.
(5) Better, almost there. Strips at the edge of the pan were attractive and nearly done, those in the middle still not quite. I poured off the pooling fat, then took my favorite tongs and turned all the slices over before setting the timer for another 7 minutes.
(6) Done and out. Total time 35 minutes, with one grease pour and one slice turnover in a preheated 375°F oven. Bacon is perfectly cooked and not curled at all, grease is golden coming off the pan, rather pure-looking, actually. (As a side note, the spiced slices were delicious!)
Nueske's Applewood Smoked Bacon — A friend at work told me about Nueske's when I was telling him about the running bacon joke my friends and I had going on. "If you want to get serious about it, get to Nueske's," he said. I didn't get there, at least not yet (the main company store is in a small town called Wittenberg, about forty miles north of my small town here in central Wisconsin — not far, but when I found the brand in one of my area's grocery stores, I snagged just one pound. At roughly $10 and change, it was twice the price of the big-brand packages. Still, I'd seen some "gourmet" bacon online that was pushing $20 a pound, so I figured, well, better go big or go home.
Nueske's website tells its story better than I can, but the short version is that it's a Wisconsin company, bravely begun in 1933 when most other companies were disappearing in the Great Depression. I guess the attitude was something like "Smoke the meat and they will come." Not a bad philosophy, especially if you've ever happened past a barbeque joint in Memphis or South Carolina and had that whip-your-head-around aroma from the smoker out back hit your nostrils. Yup, you've been there, and you've followed that smell of smoky goodness to its origins like a stud dog following a bitch in heat. You are not in control. The smoke beckons. Apparently that's worked for Nueske's for the last eighty years. Can't argue with that.
The Nueske's bacon slices were thicker than the Farmland brand, though the package hadn't been labeled thick-cut. Nor were they ham- steak thick. The slices also looked carved, like they'd come straight from the underbelly of the pig. And I imagine they did.
(1) I upped the oven, already hot from cooking the Farmland bacon, to 385°F and set the timer for 20 minutes. I doctored none of the slices as I had the Farmland strips.
(2) A look at the bacon when the timer went off revealed really nice progression, so I flipped the slices and set the timer for 7 more minutes.
(3) That was all she wrote. Perfect bacon, and just a little more grease for the bacon fat container.
BACON BRANDS
This might be a good time to talk about bacon brands. I've experimented with probably nearly a dozen different brands overall in putting together this book. Among these, I sampled Patrick Cudahy (which had a distinct, artificial — almost chemical — smoke taste to it that I did not care for); Wright Brand (my absolute top pick, but, sadly, mostly an East Coast brand and not available much where I live); the offerings from two different local butchers (if you have a private butcher convenient enough to you, by all means, give their bacons a try — they tend to be better priced per pound than the store brands, they tend to be thicker cut, and they tend to be more deeply smoke-flavored if that appeals to you); Gwaltney and Smithfield (again, mostly available on the East Coast by my experience, but certainly worth buying if they're available to you); some off-brand one of my grocers carries called CornKing (good flavor, but wildly inconsistent meat-to-fat ratios, so, if you get a really fatty package, the shrinkage is stupendous); Oscar Meyer (just fine, not a thing wrong with it); and my grocers' own store brand (better than the CornKing, but the same criticism still applies, and I'd anticipate your store brand would be the same — you'll have to debate the price savings against the quality, but my biggest criticism of these low-rent types is that they're just inconsistent).
After all that baconating, I tend to use Farmland most, as I find it to be the most consistent bacon in the $5 per pound range, with Oscar Meyer running a close second. If one's not on sale, I buy the other. My one criticism of Oscar Meyer is that one end of the slices in a package almost always seems to be all fat. Sometimes it's heavy enough that I simply cut off the solid fat end, so my bacon's not just swimming in rendered fat as it cooks.
I occasionally take a pound of my butchers' bacons, but they are heavily smoked, and while I like that for eating the bacon all by itself, that smokiness tends to become the pervasive flavor profile when worked into a dish, and that's not generally what I'm looking for. The biggest benefit to a private butcher's bacon cut is usually found in the thickness of the slices and the meatiness of the bacon. Sometimes it's nearly ham-like, which I don't find at all unpleasant.
That brings me back to the low-rent off-brands. In general, unless you just gotta have bacon and really need to save that extra dollar a pound, I'd skip them. Not only do the slices tend to be super thin — sometimes you can see light through them! — they also shrink so much that, if you need a couple cups of cooked bacon for one of these recipes in this book or your own concoctions, you're going to end up cooking three packs instead of two of one of the better brands, and then your savings have just plum gone out the window.
On the other end of the spectrum are those so-called "gourmet" bacons. Okay, so they're flavored with this or smoked with that. That justifies $10 or more a pound? Oh, and that pound you see may not actually be a pound. I've seen some purveyors selling 12- or 13-ounce packages with the weight listed only in the small print, at exorbitant prices well past that $10 mark. Save yourself the trouble. Either make your own (there are plenty of charcuterie books out there to tell you how to do this, but really it's not much more difficult than taking a slab of pork, curing it in curing salts for a week, then smoking it for a few hours), or simply spice or sweeten up your bacon before baking (I'll show you how to do that in a bit).
The lesson here, really, is that if this book inspires you to work bacon into more of your dishes, then experiment a little. The worst you'll end up doing is cooking a second batch, and what's so bad about that?
ADDITIONAL COOKING TIPS
As I was getting settled into this cookbook, I discovered a few things about cooking bacon. I think you'll find these tips helpful.
When possible, try to cook a full pound of bacon at one time, laying the slices on the foil so that they're touching. If you must cook just a few slices, reduce your cooking time and keep an eye on the oven. Just a few slices spaced apart cook much faster than a full pan.
* I finally settled on 380°F preheated. When I set mine at 375°F the bacon, no matter what type, seemed to just kind of boil along in its own rendered fat, never really quite getting the edges crisp and browning. At 375°F, and even when I poured off the grease, the bacon really took too long to cook, up to 35 minutes for regular slices. That might not be an issue for you if you're not feeding a crowd and need to make several batches, but it might be important if you're timing your bacon to be done at the same time other dishes you're cooking are finished.
Raising the temperature up developed another set of problems. Not only did I get a lot of oven spatter, which caused my oven and, eventually, the entire house to be filled with bacon smoke, when I boosted the temp to something like 400°F or 425°F, cooking time became very unpredictable. If you're not keeping an eagle eye on your pan, you can go from almost there to burnt in a flash.
All this said, every oven is different. You're going to have to play with yours to find out what works best for you. Regardless what temp and how long you settle on, preheating is a must. You will never get predictable results if you start with a cold oven.
* I start all but the thinnest bacon at the 20-minute mark to end up with bacon that has started to crisp but is still soft to the tooth. I'm not a fan of dark, super-crispy bacon, preferring mine more on the flexible side. Obviously, if you like yours crispier, you're going to extend your cooking time.
You will need to adjust your starting time based on the thickness and meatiness of your bacon. Really thick, meaty slices will, of course, take longer — I've had some go as long as 35 minutes — than their thinner counterparts. With thicker bacon, especially that which has a heavy fat content, you may also need to either pour off the fat or turn the slices over near the end of the cooking time (or both).
* When cooking for a large crowd and working up several pounds of bacon, there's no need to switch the foil out in between batches. I routinely cooked three to four pounds of bacon every weekend in the course of developing this book, and so long as you pour the fat off in between batches, you're good to go. The foil does get pretty dark towards the end of the third pound, due to all those little bits and pieces continuing to bake, so, if your crowd is army-sized and you need to cook much more than that, then, yes, I would swap out the foil to keep new batches from taking on that burnt flavoring.
* If you're making your bacon ahead of time for something like burgers or sandwiches and intend the bacon to be hot when you do use it in the dish or as a side, undercook it a little bit. When you're close to serving, spread the mostly cooked bacon across a foiled cookie sheet and reheat for a few minutes at 350ËšF (or lower). It takes almost no time at all for bacon to reheat, and it continues to cook as it does, thus my advice to undercook a bit when you're first whipping up a pound. Do not reheat in the microwave. Microwaving reheats far too quickly, and the spatter on the inside of the appliance will drive you to madness — I don't care how well you think you've covered it.
* When you're ready to remove the finished bacon to drain (like you would any other time you cook bacon, on a plate lined with a paper towel), gently lift them off the foil with a fork. I say gently, because if you don't poke the foil, the grease won't leak through, and all you'll have as cleanup duty is to fold up the foil, toss, and put the still-clean tray back in the cabinet.
* You might be tempted to go with organic bacon. I've also seen something called an "uncured, nitrate-free" bacon, but that's like saying "non-dairy ice cream" or "meatless hamburger." There is no such thing. If it's not cured with that pink, nitrate-containing curing salt, then it's not bacon. Yes, some bacon can be had that's been cured with things like celery salt and such, but I tried a couple of these and was very disappointed. One disaster I remember in particular was a pound of Oscar Mayer's new Smoked Uncured Bacon. It developed terrible shrinkage — think a manly man gone all polar bear plunge — and it was not due to the overcooking. In fact, even at the still- flexible stage I like my bacon, I was left with miniature bacon strips. They weren't good for anything but a couple finger sandwiches with the Queen.
I tried a couple other organic and uncured bacons, but the results were the same for all. I was left with mini-me strips no matter what I tried. Not only that, they were all excessively salty and yet managed to lack the deep bacony taste we cook the darn stuff for to begin with. If that weren't enough to dissuade you, consider this: the organic and uncured bacons I found were all sold in those deceptive 12-ounce packages and at prices approaching $10 or more a pound. Ridiculous.
SPICED AND CANDIED BACONS
Peppered bacon and maple-flavored bacon are routinely found in every grocery store I've ever been in. Too, following hot on the heels of the salted caramel trend comes candied bacon, as well as bacon dipped in chocolate. I'll cover that last in the chapter Baconated Desserts, but making your own flavored bacon is so simple you'll wonder why you haven't tried it before — and, in the case of peppered bacon, you don't get stuck with all that heavy cracked pepper on just the edge of your bacon, as happens with store-bought peppered bacon.
All you need is a pound of bacon, a gallon ziplock bag, and whatever flavoring ingredient you like. For cracked pepper, I'd go with about two tablespoons of medium-fine grind. For hot-sauce flavor, a quarter-cup or up to a half ought to do it. For candied bacon, you'll need about a half-cup of light brown sugar. Whichever route you're going, separate your strips of bacon and put them one at a time into the ziplock bag. Add in your flavoring, zip the bag shut, and shake and massage until the strips are evenly coated. From there, simply bake as usual on your foil-wrapped jellyroll pan.
A couple notes on candied bacon. First, keep a really close eye on the bacon, but don't let the color fool you. Because the brown sugar caramelizes and combines with the rendered fat, it gets dark before it's actually done. You may want to lower the oven temp just a tad, and you'll certainly want to pour off excessive renderings so it doesn't start to burn. Second, this stuff is ridiculously sticky when it's done. Better to place it on wax paper to cool than your standard paper towel. Finally, when it does cool, the bacon will be very stiff, thanks to the cooled, caramelized sugar coating. Thick bacon can resemble jerky in texture — but it won't matter, because this stuff is beyond addictive.
DECORATIVE BACON
This is another thing that's easier than it looks. If you want to garnish a dish with a bacon rose, simply take a strip of bacon and roll it around your finger, starting with the smallest end of the strip, so that the widest end becomes the opening "petal." Once rolled, set them on their bottoms in a small gratin dish or in the corner of the jellyroll pan with your other bacon and cook until done. You can toothpick them if you want to make sure they hold together, but I haven't found it to be necessary.
(Continues…)
Excerpted from "The Big Book of Bacon"
by .
Copyright © 2014 Jennifer L.S. Pearsall.
Excerpted by permission of Skyhorse Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Acknowledgments,
Introduction,
Chapter 1: Bacon Basics,
Chapter 2: Baconated Breakfast and Brunch,
Chapter 3: Appetizers and Snacks,
Chapter 4: Baconated Lunch and Dinner,
Chapter 5: Baconated Vegetables and Sides,
Chapter 6: The Better Bacon Cheeseburger,
Chapter 7: Bacon Desserts,
About the Author,
Conversion Charts,
Index,