Bacon, to Boil
Ingredients
Directions
Prepare the bacon
Soak the bacon for 1-2 hours.
Place the bacon in a pot and cover with cold water.
Boil
Bring to a slow boil, skimming the surface.
Reduce heat and simmer for 25 minutes per pound until cooked.
Coat and serve
Remove the bacon, strip off the skin, and coat with breadcrumbs.
Let it cool completely.
Optionally, press the bacon between two plates with a weight for a compact shape.
Brush the top with a thin glaze or gelatine and coat with breadcrumbs before serving.
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
- Back bacon
- Forms the main body of the dish and carries its meaty flavour.
- Breadcrumbs
- Form a crisp, golden outer coating on the cooked bacon.
- Gelatine
- Helps a glaze set on the surface, giving a glossy finish.
The step that matters
Simmer gently after the slow boil. A rolling boil toughens the meat and can break the surface apart, while a gentle simmer cooks it evenly and keeps it tender and moist.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.