Bacon Poll.. Limp vs crispy

food
(Steve) #15

+1 for crispy (I bake mine, then jar the bacon nectar for frying my eggs and other things after) :slight_smile:

Bacon nectar also makes maple vinaigrette salad dressing more savoury btw. :smiley: And the best before date is infinity…so it’ll always be there in the fridge waiting to make things more tasty!!!

Absolutely can’t stand uncooked or undercooked pork fat!! :nauseated_face:

#16

Crispy all the way baby

(Diane) #17

Crispy, crispy, crispy. Yes!

#18

Hi I’m new here. First post. This question excited me… Limp, limp, limp!!!

(LeeAnn Brooks) #19

Dont you limp people have a problem admitting you prefer limp meat. :rofl:

Sorry, just couldn’t resist.

(mags) #20

Crispy! I added bacon/porky fat to my mayo recipe this week… very tasty

#21

Crispy… but not overcooked… there is a fine line there.

(Diane) #22

That’s high on my list of things to try next!

(grace elizabeth) #23

I eat a lot of bacon and like it pretty crispy, but next time I cook I’m going to try a little less crispy just to keep more fat in it.

(Karl) #24

A well-done steak is a ruined steak.

The same goes for Bacon.

(Jay AM) #25

I’d be more confused about people wanting crispy meat. :thinking:

(Teresa (turtle)) #26

I prefer a happy medium of the two :bacon:

(Lesley) #27

Both :slight_smile:

(Jason Barden) #28

Definitely crispy.

(Todd Allen) #29

I mostly use bacon in the slow cooker, especially in combination with lean meats like liver. There’s no waste or mess and it ought to minimize heat generated toxins. Also I get chunky bacon ends which for me are about 1/3rd cheaper than comparable strips and they work better with this style of cooking.

(Cathy) #30

A bit crispy on the edges and soft in the middle is perfect but if I had to pick just one, it would soft.

(mags) #31

I used a combination of avocado oil, light olive oil and the fat. Half n half lemon juice and acv. Def my best combo so far. Enjoy your experiment :grinning:

(grace elizabeth) #32

That sounds good! I’m definitely going to cook some bacon and liver in the crockpot. Liver is the only organ meat I like but haven’t had it in ages.
Do you just put them both in the pot and cook until done? Add anything else?

(RL) #33

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(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #34

Just more… that’s all. I’m not that picky, though when it’s cooked to the point of being bacon bits that haven’t been broken up yet, I’m less pleased.