Big Country Posted March 26, 2007 Share Posted March 26, 2007 Hey guys - Making up a quick spinach salad for dinner, so, if this gets answered in the next 10 minutes, great, if not, good info for future reference. Gonna put bacon in the salad, chopped up to small pieces. Is it better to cook the bacon first, pat dry and let it cool a few minutes then chop it up, or is it better to slice it into say inch long pieces prior to cooking? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 26, 2007 Share Posted March 26, 2007 go ahead and either dice the bacon or thinly slice it.. then crisp in the pan and remove with slotted spoon onto paper towel. also...i have saved the bacon fat...cool it to use for a bacon vinaigrette Quote Link to comment Share on other sites More sharing options...
Big Country Posted March 26, 2007 Author Share Posted March 26, 2007 go ahead and either dice the bacon or thinly slice it.. then crisp in the pan and remove with slotted spoon onto paper towel. also...i have saved the bacon fat...cool it to use for a bacon vinaigrette Thank you much (for this and the IM response) As noted, not making a bacon vinaigrette this go round, but if you could post the technique and recipe for making it I would appreciate it. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 26, 2007 Share Posted March 26, 2007 (edited) dripping from bacon + canola oil to equal 1 cup 1/3 cup sherry vinegar 1 shallot 1 tsp finely chopped thyme 1/2 tsp brown sugar s&p in blender or food processor combine everything except oil/bacon fat. slowly drizzle in oil/bacon fat to form emulsion. edit: took it for granted that i dice and cook the bacon and add it after it's emulisfied. Edited March 26, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
keggerz Posted March 26, 2007 Share Posted March 26, 2007 the colder the bacon the easier to cut up(heard that on the food network yesterday) Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 27, 2007 Share Posted March 27, 2007 the colder the bacon the easier to cut up(heard that on the food network yesterday) yes... if raw, easier when semi-frozen. if cooked, easier to chop when cool. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted April 1, 2007 Share Posted April 1, 2007 But how much bacon? I could (would if the wife weren't home) eat the whole 2 lb. package of bacon. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted April 1, 2007 Share Posted April 1, 2007 5-6 pieces Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted April 2, 2007 Share Posted April 2, 2007 But how much bacon? I could (would if the wife weren't home) eat the whole 2 lb. package of bacon. There is never too much bacon. Quote Link to comment Share on other sites More sharing options...
twiley Posted April 2, 2007 Share Posted April 2, 2007 There is never too much bacon. Very good info here. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted April 2, 2007 Share Posted April 2, 2007 any bacon is good, peppered thick cut bacon is better. And oh yeah drained of grease and at least warm in a spinach salad. Also very good to use some of the drained grease as oil in your dressing... Quote Link to comment Share on other sites More sharing options...
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