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    • Bargain Rzl
    • By Bargain Rzl 10th Apr 06, 10:44 AM
    • 6,174Posts
    • 21,392Thanks
    Bargain Rzl
    In search of the perfect bacon sandwich
    • #1
    • 10th Apr 06, 10:44 AM
    In search of the perfect bacon sandwich 10th Apr 06 at 10:44 AM
    As some of you might have gathered from my recent general witterings on the daily thread, I have decided to give up bacon rolls most of the time for economic reasons. I used to have one every morning during the week from a cafe near my office which does the perfect bacon sandwich and costs 1.20, or comes as a special deal with tea or coffee for 1.80 (saving 20p).

    Anyway, I'm really missing them, and I'd like to have the occasional HM one to make up for it, but mine are never half as nice as the ones from the caff.

    Cafe method is as follows: put two rashers of bacon (unsmoked back bacon I think) to sizzle on a hotplate. Split a soft white roll, add butter and brown sauce, and normally by the time this has been done the bacon is ready to go in!

    The ONLY thing I want to change about this is using a brown or granary roll instead of white. Other than that I would really love it if my bacon tasted the same! How should I cook it in the absence of a catering-style hotplate? (In a dry frying pan?) What sort of bacon should I get which doesn't shrivel up and lose its shape?

    Any tips welcome
    Operation Get in Shape
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    • squeaky
    • By squeaky 10th Apr 06, 10:54 AM
    • 13,808 Posts
    • 15,843 Thanks
    • #2
    • 10th Apr 06, 10:54 AM
    • #2
    • 10th Apr 06, 10:54 AM
    You could try asking at the cafe which bacon they use, and yes, a non stick frying pan should work as well as a hotplate. More or less
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    • Ivrytwr3
    • By Ivrytwr3 10th Apr 06, 10:57 AM
    • 5,505 Posts
    • 9,644 Thanks
    • #3
    • 10th Apr 06, 10:57 AM
    • #3
    • 10th Apr 06, 10:57 AM
    If you're a regular there, why don't you ask the cafe staff to make you a sandwich in the roll YOU provide.
    • thriftlady
    • By thriftlady 10th Apr 06, 11:04 AM
    • 9,089 Posts
    • 28,909 Thanks
    • #4
    • 10th Apr 06, 11:04 AM
    • #4
    • 10th Apr 06, 11:04 AM
    Well now I really want a bacon roll and I've got none and the butcher is closed on Mondays

    You really need to get hold of bacon that hasn't been injected with water,in other words quality home cured butcher's bacon.Cheap bacon produces that horrible white gunk.Get British bacon-support British farmers

    Waitrose cafes do lovely crispy streaky bacon,but they serve it in those hard chewy rustic rolls,I think a soft floury bap would be much better.

    Blimey,I could murder a bacon roll
    • JailhouseBabe
    • By JailhouseBabe 10th Apr 06, 11:05 AM
    • 1,568 Posts
    • 10,311 Thanks
    • #5
    • 10th Apr 06, 11:05 AM
    • #5
    • 10th Apr 06, 11:05 AM
    I always use scissors to cut the rind off before I cook, this stops the bacon from shrivelling.
    Used to use the George Foreman, but needs too much cleaning, so now use a non-stick frying pan with a spray of oil. Cooks in about 2 minutes, and the pan just needs a rinse under hot water.
    Has to be on white bread, no butter, but lots of Ketchup.
  • jonboy31
    • #6
    • 10th Apr 06, 1:21 PM
    • #6
    • 10th Apr 06, 1:21 PM
    I use a cast iron griddle on top of a gas hob. The griddle needs to be very very hot though. No oil is needed as the bacon fat kind of self bastes the bacon. Cooking it quickly like this ensures that the bacon and bacon fat gets nicely cooked, fat not at all stringy, and bacon is a nice colour but still got moisture. The kitchen is a bit smokey afterwards though!

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