What to cook with raw bacon. Dishes with bacon: recipes for cooking in a pan and in the oven. How to cook bacon in the microwave

Each product has its own place in the diet and a certain time is allotted for use. So, bacon is generally considered a good addition to a sandwich or omelet. But you can cook a lot of delicious dishes with bacon not only for breakfast! They will be the perfect company for other treats and will make an exquisite menu. We offer recipes for amazing dishes with bacon in this article.

Spicy rolls with bacon

Ingredients

• Several slices white bread
• 200 gr curd cheese
• 1/2 cup chopped fresh green onions
• 150 gr bacon

Cooking method:

1. Preheat oven. Line a baking sheet with parchment paper.
2. Apply a thin layer cream cheese for every slice of bread. Sprinkle with 1/2 teaspoon green onion.
3. Roll each slice of bread into a tight cylinder. Wrap a piece of bacon around each cylinder in a spiral to cover the entire piece of bread.
4. Cut each cylinder in half.
5. Place the rolls on a baking sheet and bake for about 10-15 minutes.

www.garnishwithlemon.com

Lush buns with bacon. simple recipe

You will need:

• 1 sachet dry yeast
• 2 teaspoons powdered sugar
• 1 glass of warm water
• 3 glasses wheat flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 egg, lightly beaten
• 300 g bacon, diced
• 100g cheese (cut into 8 slices)
• 1 glass grated cheese(like cheddar)

How to cook:

1. Mix yeast, sugar and water. Leave in a warm place for 10 minutes until foamy.
2. Mix flour and salt. Add yeast mixture and olive oil. On a lightly floured surface, knead the dough until it is smooth and elastic. If it is too sticky, you need to add a little flour.
3. Place the dough in a bowl and cover. Set aside in a warm place for 1 hour. It should double in size.
4. Fry the bacon over medium heat until lightly browned. Then cool.
5. Knead the dough a little, then cut it into 8 pieces.
6. Roll each part, put a slice of cheese and 1 tbsp of fried bacon, sprinkle grated cheese on top.
7. Wrap the edges of the dough over the filling, forming a round shape.
8. Grease a baking sheet with vegetable oil. Coat each bun with beaten egg.
9. Cover the baking sheet with a clean tea towel and leave in a warm place for 30 minutes until the buns rise.
10. Bake the buns in the preheated oven for 20 to 25 minutes

www.recipetineats.com

Pork in bacon

Ingredients:

• 1 pork tenderloin
• 3 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 to 6 slices of bacon
• 1 tablespoon vegetable oil
• 2 tablespoons Dijon mustard

Cooking method:

1. Preheat oven. Remove the film from the pork tenderloin with a sharp knife. Pat the meat dry with paper towels and set aside.
2. Mix brown sugar, salt, paprika and Cayenne pepper in a small bowl. Rub them well on the pork tenderloin.
3. Wrap the bacon strips around the tenderloin, securing the sides with toothpicks.
4. Heat oil in a large cast iron skillet over medium heat. Put the tenderloin in it, first sweat for 3-4 minutes under the lid.
5. Then gild until deep caramelized, about 6 to 8 minutes per side.
6. Cover the tenderloin with basting. Transfer the skillet to the oven and bake until fully cooked.
7. Remove the toothpicks and cut the meat into portions.

www.thekitchn.com

deep fried bacon roll recipe

Would need:

• vegetable oil
• 2 large avocados; peeled, pitted and chopped
• ½ lime
• salt
• 6-7 slices of cheese
• 12-14 slices of bacon
• 12-14 slices of thin dough
• 1 tablespoon flour

Cooking:

1. Heat oil in a large frying pan.
2. Place the avocado slices in a bowl, then sprinkle with salt to taste, drizzle with lime juice and toss to combine.
3. Place the flour in a small bowl and add the water, stir to get a fine paste.
4. Take a small square or rectangular piece of dough and roll it out. Place 1 slice of avocado, cheese, then half a slice of bacon and another slice of avocado.
5. Fold the dough with the filling into a roll or wrap it in an envelope. The filling should not fall out of the dough. Use your fingertips to seal the seams with the paste to keep the envelope from opening.
6. Carefully place a few envelopes in the hot oil and cook until golden brown, turning as they fry.
7. Remove the rolls from the oil and let the oil drain and cool. Pat dry using paper towels or paper towels. Serve whole or cut in half at an angle.

homecookingmemories.com

Layer cake with bacon and scrambled eggs

Ingredients:

• puff pastry (1 slice)
• 8 slices of bacon
• ½ red sweet peru (chopped)
• ½ green pepper (chopped)
• 5 eggs
• 1 cup cheddar cheese, grated
• salt and pepper to taste
• 1 egg for brushing

How to cook:

1. Preheat the oven
2. Whisk eggs in a bowl and add pepper to it.
3. Mix everything thoroughly, season with salt and pepper. Make scrambled eggs from this mixture.
4. Line a baking sheet with parchment paper and place a circle of dough on it.
5. Put the crushed omelette in the center, spread the cheese around the omelet. Cut off the extra pieces of dough so that you get a sun, and each ray is a triangle.
6. Lay a slice of bacon on each triangle. Pull the rays so that each end is in the center.
7. Brush the wreath with beaten egg.
8. Bake for about 20 minutes.

• September 05, 2016, 19:31
• 100572
• Daria

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We have repeatedly told you about the incredible. And yet, there was a case, we said that cooking bacon yourself is an interesting experience, and write a recipe in one of the subsequent posts. We keep our word, dudes, and today we will tell you the bacon recipe.

Why do we love bacon? He is divine. The smell of bacon soothes a crying baby. Vegetarians make an exception for bacon. Bacon proves the existence of higher powers in this world. Bacon is some cool shit. And it's all about store-bought bacon, but I've heard that homemade bacon outshines any supermarket-bought bacon. It would seem that perfection cannot be improved - but people stubbornly say that it is possible. I suggest checking these words.

Step one: buy meat

We go to the nearest location where you can buy meat. I think you know where it is. In the location we are looking for pork belly. It reaches 50 or even more centimeters in length and about 20 centimeters in width. You can easily recognize her: she has a characteristic bacon-like slit. It is very important that there is also skin on the brisket. And yes, the brisket, of course, must be fresh.

Bought a brisket - bring it home. It is obvious.

Step two: pickle

It's simple too. People used pickles to preserve meat before they had refrigeration. It is also more difficult for unwanted bacteria to multiply in pickled foods. But today, since we have such a wonderful thing as electricity, marinating food does not come in handy very often. And pickling also works in an interesting way: the salt sucks the liquid out of the meat, and this makes its aroma more intense. To marinate your brisket, you will need:

• 4 cups of salt;
• 2 cups of sugar.

And you can also add whatever you want: black pepper, garlic, bay leaf - there are a lot of spices, stick your favorite ones. Fantasize. Whatever you add will somehow be felt in the taste of your bacon. Rub the spices into the brisket, don't forget the salt and sugar, then put this rather worn-out piece of meat in a zip-lock, and the zip-lock in the refrigerator. Now relax, check your email, play on the computer, make up your bed, get some sleep, and get on with your normal life for the rest of the week. Periodically look at your semi-finished product, drain the liquid and turn it over.

After a week, take the brisket out of the refrigerator, rinse and wipe dry. Chances are good that you will notice that it is very similar to marinated meat.

Now, without the zip lock, leave the brisket in the fridge for another day. What for? So that a film forms on it - such a sticky, sticky layer that covers the meat when it hardens. It sounds so-so, but you need the film.

Step three: smoke

This is final stage, the most intricate and thorny. The bacon should now have its proper flavor and texture. If you have a grill, then you are in luck. If you don't have it, borrow it from a friend. If a friend doesn’t have one either, then at least make a brazier - smoke and coals are important here, so maybe something more worthwhile will come out. If it’s really bad, you can try drying it in the oven: I read that they do it - but it will be some kind of sad, not at all the same, winter version of bacon. At least add some liquid smoke.

It's important to remember that you're just smoking bacon, not cooking it the usual way. Use half as many coals as you normally would, so you end up with bacon instead of kebab. The coals can be moved aside and thrown over a few pieces of raw wood and left there for half an hour to get a good smoke. Make sure that the temperature does not rise too high, and the coals do not smolder too actively. Place the brisket skin side up on the grill. Remember what I said about tape? It will help the meat get the right smoky flavor.

Cover the brisket with a lid or something and see that there is enough smoke - and so for the next two hours - do not forget to add coals and damp wood as needed. Everything about everything, as I said, will take a couple of hours - do not go far from the grill, do something pleasant: chat with friends, drink beer.

After two hours, remove the bacon from the grill and boldly cut off the skin from it. Hurry up to do this while she's warm, and try not to take too much fat off her.

If you did everything right, you will end up with breathtaking man-made bacon on the exhaust. Cut it into pieces of any thickness and cook in any way. In the refrigerator, this joy will be stored for a week, in the freezer - more than one month.

And yes, before I forget, one more thing. When you fry your bacon in a skillet, a lot of fat will come off of it - don't you dare just wash it down the sink! Bacon fat is unimaginably delicious - it's like washing liquid gold down the sink. Instead, place it in an airtight container and refrigerate. It can be used in many different ways. Fry eggs? Instead of vegetable or butter - fat from bacon. Make popcorn? On bacon grease. Any dish you've cooked in butter before, you can cook in bacon grease. Pasta, salad dressing and even toast. Delicious. Attention! If you have vegetarian friends and girlfriends, they should not be fed.

Bacon is the flaky part of pork belly. It is valuable in that it immediately has layers of meat and fat. The delicacy is made from the best pigs of bacon breeds. With proper fattening, animals receive at the exit a good product which so many people love to pamper themselves. How to cook bacon the right way to get rich flavor and crispy slices?

Classic roast

Meat layers should be fried in a well-heated frying pan. The degree of heating should not be strong (medium). Over high heat, the bacon burns and turns dry. And slow heating allows you to melt most of the fat, the bacon will have a juicy and crispy taste.

vegetable or butter no need to add here, because the bacon is fried in its own juice. It is recommended to fry for about 10 minutes. During frying, the layers need to be turned over several times. It is advisable to use special kitchen tongs so that it is more convenient to take the brisket and not get your hands dirty.

When the delicacy has acquired a golden hue, then it is ready. After frying, it remains to put the bacon on paper napkins or a towel to drain all the fat. Bacon is ready! What to cook from such a cut of bacon? It can be served for breakfast, added to pasta, salads or soups.

Recipe from a renowned French restaurant

This roasting secret is used by a famous French chef in his restaurant in the South of France. This recipe produces crispy, melt-in-your-mouth bacon.

The secret is simple! Put raw bacon slices into a heated pan. While it is frying, you need to add a little hot water to the pan. For a few minutes, allow the brisket to fry in the water. When all the water has evaporated, the bacon is ready! With this little secret, bacon will always have a smooth and nice shape and will not curl.

How to fry bacon in the oven

How to cook bacon in the oven? It is necessary to lay the strips tightly on a baking sheet with high sides (high walls will not allow fat to leak out). Line the bottom of a baking sheet with foil or parchment paper. Top the bacon with another sheet of paper.

Next, you need to set the oven to warm up to 200-220 degrees and place the brisket there. Cooking time for bacon in the oven is about 15 minutes. After the time has elapsed, take it out and blot excess fat.

Exclusive Recipe for Crispy Bacon Frying

For this method, you will need a baking sheet with a grill or something that imitates a grill. This baking sheet is good because the bacon is fried on a wire rack, and all the fat flows to the bottom.

In order to enhance the taste, you need to add a little sugar to the bacon. Sugar gives light caramelization. The combination of salted bacon and sugar will give crunchy slices an enhanced and rich taste. You can season the bacon with smoked paprika, maple syrup, black pepper, or any of your favorite spices.

How to cook bacon:

1. Lay the brisket on the grill.
2. Preheat the oven to 200-220 degrees.
3. Send it to cook for about 10 minutes.
4. After a couple of minutes, get a wonderful crispy and fragrant bacon.
5. Use paper towels to remove all unnecessary grease. Such bacon can be put in burgers, added to pasta or scrambled eggs.

You should not put the finished bacon in the refrigerator, where it will lose all its properties, taste and crispy structure. Bacon should be wrapped in a clean paper towel and left on the kitchen counter.

How to cook bacon in the microwave

The fastest and most easy way. Let's take a closer look at how to fry bacon:

1. Take a plate for microwave oven put paper towels on it.
2. Arrange bacon strips on top and cover again with paper towels.
3. Cook in the microwave for about 3 minutes. It is very important not to overcook the bacon, otherwise it will dry out all over.
4. If 3 minutes is not enough, then you can add another 30 seconds, but no more.
5. The dish is ready!

How to fry bacon in a slow cooker

In a slow cooker, bacon can be fried in the “Frying” or “Baking” mode. Also on the "Multipovar" program at a temperature of 170 degrees, if such a function is available. You need to fry for 5-7 minutes, constantly turning it over with kitchen tongs. After that, it remains only to put on paper towels in order to stack excess fat.

Now you know how to make crispy bacon at home. These simple tips will help any housewife to serve slices of fragrant bacon to the table, which melts in your mouth! Bon appetit!

Thanks for your time

We have tried many recipes. Salted and aged in spices, the bacon was tough. They tried to fry it, it became very salty when the fat was fried into fat. In general, the bacon did not come out in any way, for any purpose.

And yesterday they prepared it in this solution (the author calls it Tuzluk, although in fact Tuzluk is a special solution of sodium chloride in which the fish caught in fisheries is salted and I usually use it for fish). got what you need - juicy, soft and tasty bacon

A big correction to the recipe - half a glass of rock salt only, not finely ground, this is very important! With a small one there will be a pickle.

1. Bacon - 1 kg (this is a brisket with meat and fat).

1. Water - 1 liter
2. Rock salt - half a faceted glass
3. onion peel(required in this recipe) - 3 large uncompressed presses
4. Bay leaf - 3 pcs
5. Seasoning for pork - 1 package.

How to cook bacon at home:

1. Immerse all the components that we have prepared for the solution in water and bring to a boil. Then put bacon into the brine. Cook for 45-50 minutes.

2. After it is cooked, do not remove it from the brine, but leave it to marinate and cool down overnight.

3. Then take it out, let the excess liquid drain from the brine, get it wet with a napkin, put it in a food container and put it in the refrigerator ... Tasty and tender bacon is ready. It's really very tasty. Much has been written about the benefits of lard, the main thing is not to abuse it.

Soft and tasty on Borodino bread from a toaster, with coffee with cream. Of course, you need to choose bacon in the market that has more meat so that it is better suited for sandwiches, and not just for frying.