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Bacon, Fried

Thin slices of bacon coated in breadcrumbs and fried until crispy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bacon, Fried

Ingredients

Directions

Prepare

  1. Wash the bacon and cut it into thin slices.

  2. Roll the bacon slices in hard bread crumbs.

Fry and serve

  1. Grease a very hot pan with oil or butter.

  2. Fry the bacon in the hot pan until crispy.

  3. Season with pepper and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Provides the main meat and fat, which render and crisp in the hot pan.
Hard bread crumbs
Coat the slices, adding a crisp, browned crust when fried.

The step that matters

Greasing a very hot pan before frying. A very hot, lightly greased pan sears the coated bacon quickly so the crumbs crisp before the meat dries out. A cold pan lets the coating absorb fat and turn soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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