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Table of Contents
- 1 What is the best nancy bacon book to buy?
- 2 Best Nancy Bacon Book Reviews
- 3 Buy Nancy Bacon Book Online
- 3.1 Legends and Lipstick: My Scandalous Stories of Hollywood's Golden Era
- 3.2 The Ultimate Mug Cookbook for Lazy People: Your Favorite Cookbook with Easy Recipes Made in A Mug
- 3.3 Bacon and Me (1)
- 3.4 The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
- 3.5 The Friar and the Cipher: Roger Bacon and the Unsolved Mystery of the Most Unusual Manuscript in the World
- 3.6 The Simple Diet: A Doctor's Science-Based Plan
- 3.7 Better Homes and Gardens Crepes Cook Book
- 3.8 Leyendas del mundo hispano (3rd Edition) (Spanish Edition)
- 3.9 Applied Anthropology: Tools and Perspectives for Contemporary Practice (2nd Edition)
- 3.10 Griefland: An Intimate Portrait of Love, Loss, and Unlikely Friendship
- 4 More Info
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In the states, bacon is frequently taken from the belly of a pig, while in England and Ireland it is called streaky bacon. Several bacon recipe books have further increased its acceptance.
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In the US and Europe, bacon is commonly used as a condiment or topping on other foods, often in the shape of bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the US, sliced smoked back bacon is used less frequently than the streaky selection, but can sometimes be found on pizza, salads, and omelets.
Back fat is mainly used in European cuisine as an ingredient, such as for larding and wrap lean meat or for making lard, but also diced, minced or ground in numerous sausages.
Bacon is also used in adaptations of dishes; as an example, bacon wrapped meatloaf, and can be mixed in with green beans or served sautéed over spinach.
Smoking is used to draw more flavor to the meat and to accelerate the curing process. Unsmoked bacon is sometimes referred to as green bacon. Smoked bacon is traditionally hung up in the home and smoked by lighting wood chips. Several woods such as apple, beech, cherry, hickory or oak are used to give the smoked bacon another flavor. Smoking bacon on a low flame for two to three weeks is called cold smoking, while smoking it over a greater flame for a couple of days is known as hot smoking.
The growing prevalence of bacon has spurred the development of new products, such as bacon salt and Maple Bacon Doughnuts and Baconese have emerged, and Bacon Explosion, Chicken Fried Bacon, Bacon Ice Cream, and Oddities such as chocolate bacon were also introduced. And all these gained prominence through the web. Another product, the Bacon Alarm Clock, has been released that wakes you up with the smell of bacon.
Last update 2021-03-25. Price and product availability may change.