How to Cook Bacon

Video Transcript

On behalf of Expert Village, I'm Laura Banford and I am going to teach you how to make a super sandwich. Now that I've showed you the ingredients that I am going to use and the equipment that we are going to use to make our super roast beef sandwich, I want to start to prepare some of the ingredients because not all of them are ready to go. We are going to start with our bacon. Bacon is taken from the belly and the sides of a pig and it is used around the world in many different guises. We have Canadian bacon. We all know what that looks like. It's the round flat evenly colored bacon that you use in Eggs Benedict. We have French bacon. French bacon is thicker than this and cut into batons called ladrones. They are usually tossed with a salad like a frazee salad and they are delicious but they are small. Then we have Italian bacon as you know called Prosciutto. It is in a big cured basically a ham leg that slices very thinly and used in appetizers or sometimes in salads or with pasta. Now we have the American bacon and that is what we are going to use today. It is called streaky bacon. We are going to cook this bacon which I have center cut fairly thick sliced. I am going to cook it in a cold pan. Going to lay this right in. The reason I like to cook it in a cold pan as opposed to a hot pan which is another way of cooking bacon is that I want it to lay flat and stay kind of thick and chewy. If you want a thin bacon and a thin crispy bacon, you put it in a hot pan. Get your pan nice and hot and then put your bacon in. What is going to happen is the bacon is going to cease up and get crisp and crenelated like that. This on the other hand is going to cook slowly and gradually and it is not going to make the bacon cease up and get all curly. It is going to stay flat. You can hear it starting to sizzle.

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