What to do with bacon

angeltreats

I think any restaurant or cafe you go to, no matter how upmarket or expensive, is always going to do a certain amount of reheating. Otherwise you'd be waiting a hell of a long time on your food. Our gravy, for example, takes hours and hours to make, so it's got to be made in advance and reheated for service. Otherwise we'd be serving Bisto!

carriebradshaw

LandyAndy wrote: »

Because it's perfectly safe.

but they weren't refrigerated they were just covered and left in a warm kitchen sometimes for up to and hour and half,when I did my hygeine course I was taught that doing that kind of thing is a breeding ground for bugs and that you should cool food as quickly as possible,and reheat it throughly

anyway I suppose it was ok as nobody got ill & thats the mainthing :j

angeltreats

carriebradshaw wrote: »

but they weren't refrigerated they were just covered and left in a warm kitchen sometimes for up to and hour and half,when I did my hygeine course I was taught that doing that kind of thing is a breeding ground for bugs and that you should cool food as quickly as possible,and reheat it throughly

anyway I suppose it was ok as nobody got ill & thats the mainthing :j

Are you sure they weren't being kept warm on a hotplate?

carriebradshaw

angeltreats wrote: »

Are you sure they weren't being kept warm on a hotplate?

yes I'm sure

clockworkpurple

Pink-winged wrote: »

I've seen it done too and have even tried it myself. Providing the bacon is promptly chilled after it's first cooked and kept refridgerated it reheats quickly and makes getting breakfast on the table so much easier in the morning.

I'll add this to the main bacon thread later to keep the suggestions together.

Pink

There's a main bacon thread?? *drooool*


re: leaving it out on the counter....does the salt in the bacon not keep it fresh? That's the whole point of bacon isn't it?! (I'm no food expert BTW, I just watched that E numbers programme and am therefore a lay expert )

zippychick

clockworkpurple wrote: »

There's a main bacon thread?? *drooool*


re: leaving it out on the counter....does the salt in the bacon not keep it fresh? That's the whole point of bacon isn't it?! (I'm no food expert BTW, I just watched that E numbers programme and am therefore a lay expert )

Makin bacon and bacon joint and bacon ribs may also interest you

JulieGeorgiana

I am planning on a meal with Bacon next week (I have 18-20 slices in a pack and i'll use half in the first meal) but I need idea on what to do with the leftovers.

Big problem is I can't eat pastry or pasta or I would make carbonara or a quiche!

Any ideas?

Thank You x

singlestep

Lentil and bacon soup is a favourite of mine. Earlier in the week I also chopped up some leftover bacon, put it inside a field mushroom, covered with some garlicy herby breadcrumbs (again leftover) and cooked in the oven. SUrprisingly tasty for something I'd given so little thought to.

ragz_2

Make quiche without the pastry (think it's called something else!), I sometimes do when I'm trying to eat less pastry. Or have in an omelette. Bacon, egg, chips and beans? Chop up and fry with cooked potato and onions to make a bacon hash?
Bacon sandwich?

tessie_bear

do the same again a couple of days later....bacon will sit in the fridge for a bit.....bacon and eggs for tea instead of breakfast....chopped up with mashed egg as a sandwich filling....wrap round sausages to serve with turkey/roast chicken

hth