Pressed Rashers of Bacon
Ingredients
Directions
Slice the cold boiled bacon thicker than usual.
Lightly coat both sides of the bacon with bread crumbs.
Fry the bacon until it is heated through and crispy.
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
- Cold boiled bacon
- Forms the main body of the rashers, providing the meaty texture and savory flavor of the dish.
- Bread crumbs
- Coat the surface so it crisps and browns when fried, adding a crunchy texture.
The step that matters
Frying until crispy. Bacon is already cooked, so the goal is to heat it through while drying and browning the crumb coating. Frying over too low a heat can leave the crumbs soggy, while too high a heat can scorch them before the bacon is heated 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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