In The Kitchen With Bacon

Bacon used to just be something people ate with their eggs and toast at breakfast time. Then, it became an added topping to other meals, such as burgers and sandwiches, and a fun finish to side dishes like mashed potatoes and macaroni and cheese. Now, it is becoming the star ingredient in many foods by being front-and-center in soups, desserts, and more. It also comes in a variety of flavors and tastes, from hickory-smoked, apple, and maple, to even being made from turkey and chicken for those who prefer a healthier option. Bacon has become such a popular food item, that Denny’s even has a special time of the year when they serve many bacon-inspired dishes.

Bacon may not be the healthiest food item but it is a favorite in many kitchens across the country. This fuss about bacon is not new or sudden. Bacon has always been a popular food, dating back as far as the sixteenth century in England. At that time, bacon was used to describe all types of pork products, not just the thick slice we know it to be today, but it was more than just a home-raised food to eat. During the twentieth century in a small England town called Dunmow, a church promised a side of bacon to a man who could swear before God and the congregation that he had not argued with his wife for a year and a day.

This was known as “bringing home the bacon,” which we now use to mean financial stability and provision. But “bringing home the bacon” then was an honor and a reward. People often think that bacon is one of the worst, most unhealthy and fattening foods that one could eat, but that is not necessarily true. With lowsodium and lean varieties available, diet-conscious consumers can enjoy the rich taste in moderation. It is true, though, that the best bacon is the bacon with the most fat. A good balance of half to two-thirds fat ratio is considered the best.

But even non-pork lovers can still enjoy bacon with a healthy turkey or chicken bacon for breakfast. But don’t be confused by the cousins of bacon. Bacon is a cut of pork that comes from the side of the pig. If the pork is cut from anywhere else, then it is not considered to really be bacon. But salt pork (cut from the belly/midsection), Canadian bacon (cut from the back), bacon square (cut from the jowl) and other cuts are equally delicious. The fun thing about bacon is that so much can be done with it. You can cook bacon the traditional way or you can get creative and add it to just about anything.

Praline Bacon Ingredients

• 1 pound thick cut bacon
• 2 1/2 ounces light brown sugar, about 6 tablespoons
• 1 1/2 ounces pecan halves Directions
• Heat the oven to 400 degrees F.
• Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.
• Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped.
• Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.
• Cool on the rack for 10 minutes before serving. Source: Food Network