Bacon

Bacon is cured (preserved) fresh pork. Cuts of bacon come from the middle and forequarters of the pig, differing from gammon which is the hind leg.

Bacon is typically processed into slices and is primarily made from pork. However, other types of meat are used and the term bacon is often used to describe other types of bacon-like products.

Bacon Related Category: Food and Cooking flesh of hogs—especially from the sides, belly, or back—that has been preserved by being salted or pickled and then dried with or without wood smoke.

BACON (through the O. Fr. bacon, Low Lat. baco, from a Teutonic word cognate with "back," e.g. O. H. Ger. Macho, M. H. Ger. backe, buttock, flitch of bacon), the flesh of the sides and back of the pig, cured by salting, drying, pickling and smoking.

Bacon information Thinly sliced cured and smoked pork with or without the rind. When cured but not smoked, it is referred to as green bacon.

Bacon bits are small pieces of cooked bacon which are intended to be used as a sprinkled condiment.

Bacons made from the pork butt: English gammon Bacons made from the back of a hog are much leaner, and do not taste the same as bacons made from the pork belly.

gypsy bacon Notes: This Hungarian specialty consists of a slab of bacon that's been roasted and then seasoned with paprika. It's then cut into thin slices and served on rye bread. Look for it in German or Hungarian markets.

Cut from the pork loin (regular bacon is cut from the flank or back). This bacon is cut round and is cured and smoked. Is much leaner than other pork bacon. Resembles ham in appearance and flavor. (American) Advertisement: ...

bacon - See also in the member encyclopedia: bacon - American: flesh of hogs-especially from the sides, belly, or back-that has been preserved by being salted or pickled and then usually smoked but may be dried with or without wood smoke.

Bacon rashers - Canadian bacon or ham. Baekenhofe - an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions.

bacon - Bacon comes from the fatty parts of the pig, especially the sides. The most desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it a sweet or salty taste.

Bacon, a cut of pork from the flank or back, is cured and sometimes smoked, then cut into strips. The best bacon has more lean meat than fat. Leftover drippings are often used as fat for sauteing and in dressings.

Bacon and lentils Spicy basmati salad Provencal braised lamb with lentils Herb-crusted pork fillet with apple and mustard Puy lentils ...

Bacon - A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two-thirds of the total weight.

BACON - See Pancetta BAGNET - In a dialect of Piedmont, this means sauce ("little bath"). A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats.

Bacon-and-egg ice cream Snail porridge Oyster and passionfruit jelly with lavender Triple-cooked chips Poached breast of Anjou pigeon with pancetta.

A bacon, lettuce, and tomato sandwich Sandwiches. Is there anything better than a thick slice of ripe, juicy tomato dripping from a BLT or burger? Gild the lily and stir a spoonful of pesto into the mayo.

Bacon Pastrami, pickled, spiced and smoked beef brisket Various sausages Traditionally-prepared jerky The malt used to make whisky Rauchbier Lapsang souchong tea leaves are smoked and dried over pine or cedar fires ...

Menek Bacon slice Meschuy Dish made from red bilberries and flour Morenka Steamed turnip ...

lard: bacon lardon: cube of bacon larme: (teardrop); a very small portion of liquid ...

Tocino Bacon Tomate de milpa Tomatillo. Sometimes refers to the wild tomatillo. Tomatillo Tomatillo. Also called tomate de milpa, tomate verde and fresadilla.

Egg and Bacon Pie: a quick luncheon or supper dish prepared by lining a piecrust with bacon strips, then breaking in the desired number of eggs, and finally topping with an egg/milk-glazed pastry, and baking till set.

Streaky Bacon - [Great Britain] American bacon. Striped bass - Firm-textured fish with meaty, pinkish flesh. When wild, striped bass are highly flavorful.

Canadian Bacon Trimmed, pressed, smoked loin of pork that may be purchased cooked or uncooked Canape ...

Bard To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking.

Lardons Diced bacon that is blanched and fried. Legumes Edible seed pods that split along two sutures, and/or the seeds themselves.

Pieces of fatty bacon, a base for many stews and sauces Lardons are simply small pieces of fatty bacon that has been cut up into cubes.

Holiday Blues & Bacon Sarnies APR 10 Not been able to post as my 16 year old daughter is on holiday from college and kidnaps the computer from the moment she gets up.

Pancetta (Italian): Bacon cured in salt and spices and then air-dried. Panchrangi Pulao (Indian): A northern Indian dish of mixed vegetable pulao. Pan De Ajo (Spanish): Garlic bread ...

lardoAn extremely fatty bacon always used in cooking. lasagnaA baked layered pasta dish made throughout Italy with many variations.

Paysan(ne) (à la): country style; (garnish of carrots, turnips, onions, celery and bacon). Peau: skin. Pèbre d'ail: see Poivre d'âne. Pêche: peach. Also, fishing.

Carbonara A delectable sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sautéed pieces of bacon, and vegetables. Carbonnade A rich, robust stew made with stripped beef, browned onions, full-bodied red wine, and stirred salt.

Crisp bacon and fried leeks are used to garnish this dish. Bagna Cauda - Meaning "warm bath", this is a dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified.

The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore.

Canadian Bacon The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and usually lean, and not at all like the American cured bacon. Cannellini Beans A large, white kidney bean used often in Italian cooking.

Asturiana A blood sausage from the Asturia region of Spain made with cow's blood, bacon, and onions.

An Italian cured meat made from the belly (pancia) of the pig, the same cut used for bacon. Salted and lightly spiced, but not smoked. Available at Italian markets and delis. Papaya A sweet tropical fruit.

Because they are very lean it's common to wrap them in bacon or pork fat for cooking. trifle Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts. tripe Most often, the lining of beef stomach.

It is sold either as fresh meat or as ham, bacon, sausage, lard, or a variety of other products. The fresh pork and the choicest cured products are taken from smooth carcasses weighing from 240 to 400 lb (110-180 kg).

Send him out early to bring back several small trout for a hardy breakfast of fried trout, bacon and honey drizzled biscuits.

3 tablespoons vegetable oil, olive oil or bacon drippings 2-3 cloves of garlic, minced 3 tablespoons flour 1 teaspoon ground oregano 2 tablespoons chile powder (Ancho chile powder, if you have it) ...

Pancetta is a mild, spicy-sweet Italian-style bacon cured with salt and pepper, most commonly found unsmoked. Smoked pancetta, also available, is found at Italian delicatessens. Pancetta is sold flat or rolled into a large sausage shape.

Carbonara - A cream, egg, bacon and Parmesan cheese sauce for pasta Carpaccio - Very thinly sliced raw meat or fish, especially beef or tuna, garnished with a sauce Ceviche - Raw fish or shellfish marinated in citrus juice ...

This process consists of inserting strips of bacon or pork fat through flesh with special needles. It helps to produce a moist, rich eating quality but does increase the fat content. Eg Cushion of veal, Another name for larding is Pique Marinade ...

Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca.

pancetta: An unsmoked Italian bacon that's salted and spiced, then rolled up into a log that looks like salami. pan-fry: Cooking food in a pan that contains a substantial amount of some type of cooking oil.

For example, bacon grease in green beans, Italian sausage grease on low pro pizzas, ground beef grease with mushrooms and taco seasoning for a tortilla filling. Be sure to strain out any meat bits for a "free" flavor enhancer.

Rasher - A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat. Reconstitute - To bring a dried or dehydrated product to its original consistency by adding a liquid.

To use thin slices of bacon or pork fat to cover joints of meat, game bird or poultry. This helps to prevent the flesh from drying out during roasting. Baking Beans Baste TOP 10 ...

larder: to lard with strips of larding bacon, to enrich a piece of lean meat (also lardons, blanched strips of fried salt pork or bacon, similar to grillettes) laurier: bay or laurel leaf, Laurus nobile ...

Pancetta: [pan-CHEH-tuh] An Italian bacon that is cured with salt, pepper, and other spices. Unlike bacon in the USA, pancetta is not smoked. Shaped in a tight roll.

Lardons Small strips of fried bacon or pancetta. Vladislav Jankovych » Pearl Restaurant London » Informations » Culinary Glossary » l food words » lardons ...

Bard : To cover an item with slabs or strips of fat, such as bacon or fatback, to baste it during roasting. The fat is usually tied on with butcher's twine. Barquette : A boat-shaped tart or tartlet, which may have a sweet or savory filling.

Lardons are small, chunky strips of fat bacon or pork fat (smoked or unsmoked) used to flavour dishes such as quiches or salads or they can be sweated with onions as a base for soup. Lasagne ...

Salt Pork: Similar to bacon but has a much higher fat content and is not smoked. Scallop: A shellfish with firm and white flesh and an orange or pale red coral (roe).

Clams Casino : Clams casino are raw clams, sprinkled with crunchy minced vegetables, then topped with bacon, are finished under the broiler so that the bacon crisps & the clams are just barely cooked.

LINE To cover the bottom and sides of a baking dish, or mould with a thin layer of bacon, pork fat, flavourings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking. Top M ...

LARD To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.

tournedo - Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking. trifle - Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.

See also: Cooking, Sauce, Cheese, Flavor, Cream