Poll: Bacon: Chewy, or Crunchy?
- Thread starter Zechnophobe
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Somewhere exactly in the middle. Either it comes out as too chewy, sometimes to the point of being positively slimy, which makes my teeth hurt, or it comes out as far too crunchy for it's own good and it feels like I'm eating a really, really badly burnt piece of pork that doesn't taste at all porky.
Crispy/Crunchy
Why would you want it chewy?
Bacon is supposed to be crispy since that's why the meat is cut to have some fat on it.
That and it being not crispy has it tasting like raw meat and the fat is all gooey and ewww...
Why would you want it chewy?
Bacon is supposed to be crispy since that's why the meat is cut to have some fat on it.
That and it being not crispy has it tasting like raw meat and the fat is all gooey and ewww...
Usually bendy/chewy. Honestly, I'd love to try the crunchy sort I see on American TV but I have no idea who to actually cook it that way (given that I tend to grill the bendy sort in a hilarious attempt to have "healthy" bacon). I have heard that you can just microwave it. But the whole undercooked pork/food poisoning bit scares me off...
Both are good, but "just right" is better, and for me it is the balance between the two.
Of course, when you dip the bacon in dark chocolate, it's even better.
If this sounds weird to you, try this: Cook a 12 oz or 16 oz package of bacon until crispy, but not burned. (This is important for this purpose, even if you normally like your bacon chewy.) Chop the cooked bacon into small (1 cm square or so) pieces, and allow to cool. Then make a batch of your favorite chocolate chip cookies, and stir the bacon in with the chocolate chips.
The result? Heavenly mouthfuls of rich, chocolatey, smoky, bacony deliciousness.
Of course, when you dip the bacon in dark chocolate, it's even better.
If this sounds weird to you, try this: Cook a 12 oz or 16 oz package of bacon until crispy, but not burned. (This is important for this purpose, even if you normally like your bacon chewy.) Chop the cooked bacon into small (1 cm square or so) pieces, and allow to cool. Then make a batch of your favorite chocolate chip cookies, and stir the bacon in with the chocolate chips.
The result? Heavenly mouthfuls of rich, chocolatey, smoky, bacony deliciousness.
I think the key there word is "crispy," and that's how I like it. Not soft and chewy, and not crunchy to the point of have the texture of a think cracker, but somewhere in the middle, where there is a definite crisp, but it still has some give and doesn't taste anywhere close to "burnt."Aetera said:
Crunchy! duh, why on earth would you want to CHEW bacon?
But I will attest to Maple Syrup vastly improving the flavour from *pretty damn good* to *uuuuggghhh..... thats nice.....*
But I will attest to Maple Syrup vastly improving the flavour from *pretty damn good* to *uuuuggghhh..... thats nice.....*
