Bacon Broiled or Fried
Ingredients
Directions
Cook the bacon until curled and crispy, either broiled or fried.
If using cold boiled bacon, lightly coat it on both sides with fine breadcrumbs.
Fry or broil until heated through and the breadcrumbs are golden.
Serve immediately.
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
What each ingredient does
- Bacon
- Provides the meat and fat that flavour the dish and crisp as it cooks.
- Fine breadcrumbs
- Form a light golden coating that crisps and browns when the bacon is heated again.
The step that matters
Fry or broil until heated through and the breadcrumbs are golden. Breadcrumbs brown through Maillard reactions, which need dry surface heat. Too little heat leaves them pale and soft, while too much can scorch them before the bacon is warmed through.
“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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