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Table of Contents
- 1 What is the best bacon spatter cover to buy?
- 2 Best Bacon Spatter Cover Reviews
- 3 Buy Bacon Spatter Cover Online
- 3.1 Nordic Ware Microwave 10.5 Inch Spatter Cover (Assorted Colors)
- 3.2 Splatter Screen Guard - Blocks Hot Grease Splash from Bacon, Shield Skin from Oil Burns, Universal Lid for Frying Pans, Easy to Clean, Dishwasher-Safe, Foldable Heat-Resistant Silicone Handle Skillet
- 3.3 Nordic Ware Microwave 2-Sided Round Bacon and Meat Grill and 10-Inch Spatter Cover
- 3.4 Oil Splatter Screen for Frying Pan Bacon Grease 13" with Wooden Handle Kitchen Cooking Fine Mesh Iron Skillet Lid Guard - Stainless Steel
- 3.5 Microwave Plate Cover,Microwave Splatter Cover, Microwave Cover for Food Microwave Splatter Guard, Anti-Splatter Plate Lid with Steam Vents,11.8 Inch
- 3.6 Grease Splatter Screen for Frying Pan 13" - Stops 99% of Hot Oil Splash - Protects Skin from Burns - Splatter Guard for Cooking - Iron Skillet Lid Keeps Kitchen Clean - Stainless Steel
- 3.7 U.S. Kitchen Supply 13" Stainless Steel Fine Mesh Splatter Screen with Resting Feet
- 3.8 Splatter Screen for Frying Pan - Stops Almost 100% of Hot Oil Splash - Large 13" Stainless Steel Grease Guard Shield and Catcher- Keeps Stove and Pans Clean & Prevents Burns When Cooking by Zulay
- 3.9 Tovolo Vented Collapsible Microwave Food Cover With Easy Grip Handle, Dishwasher-Safe, BPA-Free Silicone & Plastic, 10.5" Round, Red
- 3.10 U.S. Kitchen Supply 13" Stainless Steel Fine Mesh Splatter Screen with Resting Feet & Black Comfort Grip Handle
- 4 More Info
What is the best bacon spatter cover to buy?
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In the USA, bacon is normally taken from the abdomen of a pig, while in England and Ireland it is called streaky bacon. Many bacon recipe books have further improved its recognition.
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Traditionally the rind is left using the cut and is called bacon rind, but bacon without rind is also widespread in the Anglo-Saxon world. The meat can be purchased smoked or not. It is often served with eggs and sausages as part of the full breakfast.
Some of unsliced bacon was once known as flitch and today is called slab. The single slice of bacon (rasher) is called slice or strip. The term rasher of bacon is occasionally encountered (e.g. on the menu of a restaurant) and is understood to mean a course of bacon (typically many slices).
Nutrients: One 10-g piece of cooked side bacon contains 4.5 g of fat, 3.0 g of protein, and 205 milligrams of sodium. The protein, fat, and sodium content varies depending on the cut and cooking technique.
It is consumed alone or with a main dish. It is an important element of the English breakfast. Additionally it is used in some recipes to batter roasts, particularly game.
Smoking is used to draw more flavor into the meat and to accelerate the curing process. Unsmoked bacon is sometimes called green bacon. Smoked bacon is traditionally hung up in the home and smoked by light wood chips. Several woods such as apple, beech, cherry, hickory or oak are used to provide the smoked bacon a different taste. Smoking bacon over a low flame for two to three weeks is called cold smoking, while smoking it over a greater flame for a few days is called hot smoking.
Bacon is also utilised in adaptations of dishes; for instance, bacon wrapped meatloaf, and can be mixed in with green beans or served sautéed over spinach.
The fat from the bacon may also be melted, when it is called lard, and can be used for cooking and/or frying instead of vegetable oil or butter.
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Last update 2021-03-25. Price and product availability may change.