The secret is pre-cooking your bacon Regardless of the perfect meat-to-fat ratio and peak freshness, the real secret to diner-worthy bacon is the cooking method. According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.
The secret to good diner bacon, she says, is all in the freshness. “We don't get our bacon then let it sit in the fridge for even a day,” she says. “We go through so much that as soon as it's delivered we're cooking and serving it. And that's what you don't get with packaged bacon at home.”
Changes in production methods: The way that bacon is produced has changed over time, with some modern production methods involving the use of additives and different types of feed for the pigs. These changes can affect the taste and quality of the bacon.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig.
While a pan is on, he simply heats olive oil, brown sugar, salt, pepper and butter in a pan before adding the bacon. After the bacon begins to sizzle in the pan, Gordon Ramsay explains why this method helps create tastier bacon. He said: “As it cooks, it becomes irresistibly caramelised and golden brown.”
Restaurant bacon is the thinnest option you can find, and it's usually cut into 1/32" slices. Because it's thin, this type of bacon crisps up quickly, and it's commonly found in diners, restaurants, and hotels.
“About 68% of the calories from bacon come from fat—and about half of those are from saturated fat—so it's definitely not the healthiest meat you can choose.” Bacon and other smoked, cured and processed meats are usually treated with nitrates or nitrites—chemical added to preserve shelf life and enhance color.
Good bacon should be savory, salty and a bit smoky. These three qualities should be in perfect balance. Appearance: Raw bacon should have a healthy mix of fat and meat. It should look natural—not artificially pink or red.
The healthiest way to cook bacon is to cook it until crispy (but not burned), which allows the most fat to melt off.
Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.
Each Quarter Pounder® with Cheese Bacon burger features thick-cut applewood smoked bacon atop a ¼ lb.* of 100% McDonald's fresh beef that's cooked when you order.
Any pork imported into Australia must be cooked to government defined, high temperatures for set periods of time, prior to being sold. This protects our pig herd from diseases we don't have in Australia.
Back bacon is by far and away our most popular bacon. This is the stuff you'll be having on your local cafe breakfasts and sandwiches. It's produced from pork loin, is usually very lean, particularly the eye of the loin, and shaped almost like an apostrophe. It's basically the perfect bacon for on a plated breakfast.
Do you Need to Flip Bacon? You do not need to flip the bacon during the cook time. The only exception is if your bacon is very thick cut. In this case, you may want to flip the bacon after it has been in the oven for 12 minutes to ensure that both sides cook evenly.
Bacon cooks best low and slow. Whether on the stove or in the oven, don't cook it at a temperature that's too high or you risk uneven cooking, or worse, burned bacon.
Princi Smallgoods have been named as the producers behind the best bacon in Australia. The Perth-based company's full rasher bacon took out the prized position after competing with more than 140 entries.
Among the bacon worth seeking out will be the winners of the Australian Bacon Awards. Zammit Ham & Bacon took out the national awards for Best Artisan Bacon and Best Full Rasher, while TAFE NSW South Western Sydney Institute (SWSi) Gourmet Meats received the national prize for Best Short Cut.
Today, bacon is enjoyed around the world, especially in Denmark, which ranks #1 in bacon consumption per capita. But that doesn't mean we don't love bacon here in the U.S. In fact, we produce more than 2 billion pounds of bacon annually and annual per capita consumption is around 18 pounds per person in the US.