Bacon is an indispensable ingredient in many Western cuisines and a hero for the deliciousness of Hanburg. However, McKenna Pulda, a blogger who runs the cooking website, said that there is an important step that most people will sloppy when prepari...
Bacon is an indispensable ingredient in many Western cuisines and a hero for the deliciousness of Hanburg. However, McKenna Pulda, a blogger who runs the cooking website, said that there is an important step that most people will sloppy when preparing to fry crispy bacon.
Prda said that too many people took out bacon from the refrigerator and cooked it directly. She pointed out that because the white fat of bacon is cooked faster than lean meat, it is likely to cause burnt and underripening in the middle if heated from the refrigeration temperature (about 2 degrees Celsius). To avoid this tragedy, put the bacon in a room temperature for about 15 minutes before frying it.
In this way, when the bacon is put into the pot, the oil will melt and separate appropriately, the meat will not curl and the taste will be crisper.
Prda said that the best way to fry bacon, such as bacon, is to use a flat-bottomed pot, which can heat evenly and not burn food, and can fry the perfect bacon.
Although gas-fried crocks have been very popular in recent years, a nutritionist recently called for thinking twice before using gas-fried crocks to fry bacon.
Compared to frying or frying, gas-fried glutinous rice is considered a healthier way to cook; however, Costa Rican nutritionist Brenda Peralta recommends not to use gas-fried glutinous rice to fry bacon. She said that bacon is a high-fat food. When cooked with a frying pot, the oil will drip, causing smoke or swelling; it is common to swell on the heating parts of the appliance, creating smoke and a pungent smell.
This not only makes the bacon impossible to cook evenly, but it can cause food poisoning; at the same time, excessive smoke will also bring a strange smell to the kitchen.
In addition to grease, cooking bacon with gas frying is also another problem. Pelata said that the fine bacon is difficult to remove from the air-fried pot because it can easily spread out, "it is difficult to turn over or remove without breaking it."
