Topic: Washing 'high' meat

[Peripatetic Phil]

With only one person living here at the moment (my wife is working in Abu Dhabi), food tends to lurk in the refrigerator for rather longer than it should, and when I had a bacon sandwich a few days ago (Mr Tesco's finest middle rashers, complete with rind -- the best part of a bacon rasher, to my mind), I had the distinct impression that the bacon was past its best.  Feeling peckish this morning, I decided to finish up the bacon, and on smelling it there was no doubt that it was long past its "use-by" date.  Undeterred, I gave it a good wash in hot water, and then immediately grilled it without drying.  Result -- complete success: not a trace of "highness" in the finished dish.  A tip well worth remembering, especially if (like me) you prefer not to waste food just because it is a little elderly ...

** Phil.

[Donald Brasco]

Bacon should always be boiled for a few mins before frying anyway. it helps the fat render and yield a crispy result. Once you've tried boiling bacon prior to frying you may never fry it unboiled again

[Peripatetic Phil]

Bacon should always be boiled for a few mins before frying anyway. it helps the fat render and yield a crispy result. Once you've tried boiling bacon prior to frying you may never fry it unboiled again

How interesting.  I didn't know that.  I do know that on this occasion the bacon was deliciously crisp, but I had dismissed that as pure serendipity rather than a direct result of my actions.

** Phil.

[Gav Iscon]

Another good tip I found out this morning.

Always put 3 rashers or more instead of just 2 in your wife's Bacon Sandwich unless you don't want to hear the end of it. 

[Peripatetic Phil]

Just relayed that via Skype to Le Khanh (currently in Saigon) and she said "I'm just the opposite, I want only one".  Clearly a cheap-to-run wife !  I told her I had six rashers in my sandwich this morning and she looked horrified but not surprised

** Phil.

[Invisible Mike]

Bacon should always be boiled for a few mins before frying anyway. it helps the fat render and yield a crispy result. Once you've tried boiling bacon prior to frying you may never fry it unboiled again

How interesting.  I didn't know that.  I do know that on this occasion the bacon was deliciously crisp, but I had dismissed that as pure serendipity rather than a direct result of my actions.

** Phil.

Many people pour boiling water over pork skin before roasting to help make good crackling. I guess it's the same principal.

[artistpaul]

hi all

boiling water over duck skin too if you want it crispy