absolutely doable. I put the strips between paper towel and stick it in for 6.5 minutes. Works every time, but you have to be careful when extricating the bacon. Just got a bacon rack, but I haven't yet tried it.
To any one trying micro-wave bacon for the first time, be careful of the 6.5 minutes. The amount of bacon you are cooking will have a large influence on how long it cooks. The more you cook the longer it takes just as the less you cook the less time it takes. Also another big influence is how thickly cut the bacon is. The thicker cuts require longer time than thinner cuts.
Microwave is Moi's preferred choice now. Evenly crispy if not sugared - then it burns black. Nuc-ing it leaves no globs of white, juicy fat. It takes a patience, and a not too hot frying pan or grill to get the same effect. 2 paper plates covered with two paper towels and 4 minutes, 20 seconds for 3 slices of thick sliced. Moi My name is Moi and I'm a baconolic Hi MoiIt's been 20 hours since my last piece of bacon and . . . . No, Bacon!
Sometimes it comes that way. I avoid it. I also avoid peppered bacon. I'm a purist when it comes to my bacon
I guess it could be, like honey. Antibiotic activity. At my butcher. They put brown sugar on some, black pepper on some other and I buy the plain. Sometimes, the brown sugar has melted into the bacon and until you taste it, you may not know. Not so the pepper
Does your butcher cure his own bacon? I've never known a butcher to cure his own bacon. They rarely pickle their own meat now. It seems to come from some central place.
I can't get my head around the microwaving part, but I'll try anything once. The method I've used upto now is comme ça: I've got a Tefal Actifry, so what I do is remove the paddle, lay out some tinfoil toward the rear of the basin (beneath the halogen heating element?) making sure the edges of the foil are turned up (so the fat doesn't go into the pan, which would mean having to wash it afterwards?), lay out the rashers on the foil turning them over once during the overall 5 minutes cooking time, et voila - put it between two slices of toasted wholemeal bread and Bob's yer uncle. I know it's a bit of a PITA but it sure is better than frying (boiling?) it in a pan, where it keeps curling up and you have to keep it flat with a spatula so it gets cooked evenly. Even better than that is to add a to the mix?
You're in for a very pleasant surprise. You might have a small degree of difficulty the first time or two but you will quickly learn this is the only way to do it. When I say difficulty really all I mean is check it frequently till you get a feel about how like it takes. Don't put bacon in, set the timer for 6 minutes and just walk away. Check it every minute or two and the closer to done it gets check it out more often.
Armed only with a rolled up newspaper, I ventured forth on Wednesday just to get a picture of a proper full english with some bacon, for PF. £5 including a mug of tea. Apart from hardly being able to move for the rest of the day, your roving reporter can tell you "it's proper job, my ansome" Or in english, this breakfast is rather delicious, Curuthers!
The butcher gets it from the supermarket he works for. Sometimes he dresses it with brown sugar or black pepper. They are "add ons". He does it the way the super market tells him to do it. Interestingly, some Ralph's markets are dry aging beef in the store in a glass case and one can see it. It is delicious. So limp and tasty. But, that's beef, not bacon. Independent butchers are long gone. Those remaining are very high priced although their quality is good.
Bacon? https://www.sciencealert.com/so-pro...-as-carcinogenic-here-s-what-you-need-to-know So Processed Meat Has Been Classified as Carcinogenic. Here’s What You Need to Know. No, you don’t have to quit bacon. BEC CREW 27 OCT 2015 As of today, the World Health Organisation has officially classified processed meat as "carcinogenic", alongside such notorious substances as tobacco, arsenic, and pesticides. The decision was made by the International Agency of Research into Cancer (IARC), based on a review of 800 studies from around the world that found "sufficient evidence in humans that the consumption of processed meat causes colorectal cancer". At the same time, red meat has been classified as "probably carcinogenic", because while a direct link between it and cancer has yet to be found in humans, studies have found strong evidence for it in lab animals. So what does this mean for everyone who isn’t vegetarian right now? Long story short, yes these classifications are serious and based on real science; no you don’t have to give up bacon, sausages, beef, or any other kind of meat in an effort to avoid a higher risk of cancer. Here’s why. ... (ctd at link)
Not good Science! The presence of a carcinogen does not translate into clinical cancer. Indeed there is no clinical cancer link between smoked foods, bacon and cancer. Way back "they" use to claim BBQ steaks were full of carcinogens. Yet BBQ loving Californians show no increase in malignancy. And then there was all the carcinogens in smoke yet no clinical cancer. Actually fewer. So, again, this is not respectable Science by scientist or they would know better than what they preach. Point: The presence of a carcinogen does not translate into clinical cancer. Before refrigeration, people were eating a lot more of these carcinogenic foods than today. Moi, M.D. ret. Pass the bacon, keep your fish, except kippered herring, the bacon of fish. r > g Across an immense, unguarded, ethereal border, Canadians, cool and unsympathetic, regard our America with envious eyes and slowly and surely draw their plans against us.
I shall celebrate by eating more REAL bacon. It's actually a good food calorie-wise. Processed carbohydrates are calorie-dense, fattening monstrosities compared to it.
Plus bacon is timed released calories. You need a good length of adult gut to digest it for its' calories. BTW Tobacco. It isn't the presence of carcinogens, it is many population studies that made the association to clinical cancer. And not just lung cancers but cancers anatomically distant from the lungs such as a woman's cervix. Unless she has mastered smoking a cigarette down there I guess. Do fish eaters have higher heavy metals in their blood. Yes! Clinical observation not a deduction about tuna. Too bad the smart people at the U.N. and school districts banning bacon, hot dogs, etc. don't get it.
That's the thing with the independents - y'never know their sources. At least a supermarket wouldn't dare risk its reputation by sourcing from a dodgy wholesaler. Although come to think about it, Tesco did sell horse meat as beef a few years ago?
We used to have a fabulous butcher in our local shopping centre but the rents went up too much and he left. He was more expensive than the supermarket, but the meat was much better quality.
I think the most carcinogenic of those is alcohol. I once heard an oncologist being interviewd on Today who summed it up that 'Cancer is 80% bad diet (which includes processed liquids as well as processed food?), and 20% bad luck.' That always seemed to make sense to me.
It happens all the time, so dodgy ones take their place. I guess the nearest we can get to the highest quality is from the supermarkets' delicatessan? My Sainsbury's one is always first class - just a bit more expensive than the equivalent on the shelves.
