Bacon Poll.. Limp vs crispy

food
(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. Thereā€™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! Iā€™m definitely going to cook some bacon and liver in the crockpot. Liver is the only organ meat I like but havenā€™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 moreā€¦ thatā€™s all. Iā€™m not that picky, though when itā€™s cooked to the point of being bacon bits that havenā€™t been broken up yet, Iā€™m less pleased.

(Steve) #35

Btwā€¦you guys are an awesome influenceā€¦couldnā€™t help myself. :smiley:
(just now)

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Ohā€¦and I donā€™t know if annoys the hell out of any other Canadians, but bacon up here is exactly the same as what you get in the US and most parts of the world. What people call ā€œCanadian Baconā€ we actually call ā€œBack Baconā€

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(Raven) #36

I canā€™t help but love it crispy honestly! Haha

#37

You need new friends. Thatā€™s no different than well done steak. Disgraceful.

(Doug) #38

I think itā€™s all good. Really crispy - you can shove it in your mouth and voila - itā€™s bacon bits. Or not crispy - thereā€™s a lot more to it, then, and that fat is delicious.

(Todd Allen) #39

I typically start with a little onions or garlic plus one or more vegetables/fruits such as collards, cauliflower, squash, tomatoes, peppers, etc. and some spices/herbs and the bacon. Iā€™ll add liver later after the slower cooking things are half done as I prefer liver still pink in the center while I want the bacon cooked through with some of the fat rendered into the rest of the dish.

(grace elizabeth) #40

Thanks, Todd. I will get some liver next time I grocery shop and give this a try. Iā€™ll probably just use garlic and onion. yum.

(Perpetua) #41

Iā€™ll take it either way too. Crispy for toppings or in a broccoli salad and wiggly for eating with runny eggs.

(E.O.) #42

Neither if we are talking pork bacon (pork doesnā€™t do this body well). I do make up turkey bacon crispy for those salads and such which need that kind of taste.

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(Karen) #43

Used to think crispy, now I prefer chewy.

K

(Susan) #44

Right in the middle thank you very muchā€¦

I agree that itā€™s a fine line between crispy and burnt, and burnt is something I really hate. Not that Iā€™m fond of overly limp though.

See. This is why I have such a hard time with decisions. I over-analyze everything!

(LeeAnn Brooks) #45

Whatā€™s this blastphamy of which you speak?