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Episode 39: Bring Home The Bacon
Manage episode 277282591 series 1191530
محتوای ارائه شده توسط Ford on Food. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Ford on Food یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal
Bacon is the main reason why I’ve never become a vegetarian.
I think bacon is one of the most extraordinarily delicious foods known to humankind.
Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to excess as it contains a large amount of sodium and fat.
Bacon is made from various cuts of pork (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked.
The more traditional bacon is cooked in a smoking oven or boiled.
Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging.
Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite.
For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon.
Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher.
Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups.
So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.
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I think bacon is one of the most extraordinarily delicious foods known to humankind.
Although I’d agree that bacon does go with just about everything, I wouldn’t recommend eating it to excess as it contains a large amount of sodium and fat.
Bacon is made from various cuts of pork (generally the belly) which is cured in a liquid brine or dry salt packed. Then it is commonly infused and showered with liquid smoke and baked.
The more traditional bacon is cooked in a smoking oven or boiled.
Bacon is often firmed up by refrigeration for various periods of time, so it can be thinly sliced into rashers before packaging.
Mass produced bacon is often heavily processed and contains considerable amounts of artificial flavourings and preservatives. such as sodium nitrite.
For a more traditional and less processed version of bacon it pays to know your local butcher, many of which will produce their own home-made bacon. There are also many boutique smokehouses that specialise in niche charcuterie products, such as richly double or triple smoked bacon.
Some of the best smoked bacon rashers I’ve had was butcher shop produced bacon by the local butcher.
Typically, the consumer will cook the bacon rashes before eating it. It can be fried, grilled, baked or boiled and can adds a delicious savoury flavour profile when used as an ingredient in recipes, such as soups.
So if you’re not a vegetarian, see what your local butcher has on offer and bring home the bacon.
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