Why do you boil bacon lardons in water?
— it’s actually the best method for bacon that hits that sweet spot of chewy and crispy. What makes this method even more appealing is that the bacon cooks up plump and juicy without all the grease splattering your stove, your clothes, and the floor.
Can you boil bacon lardons?
(Are ya’ drooling yet?!) What’s the best way to cook lardons? In the relentless pursuit of bacon superiority, I’ll let you in on my preferred stovetop cooking method. … Set heat to medium-high and simmer off the water, allowing the lardons to braise a bit before frying.
Why does Julia Child boil bacon?
How It Went: The recipe’s first step threw me off: Julia wanted me to boil bacon? I was more than a little skeptical. … Her purpose, though, was to reduce the salty, smoky taste of the bacon in favor of a much subtler flavor.
What does simmering bacon in water do?
They say the simmering water renders the fat, so by the time the water has boiled away and the bacon is crisping up, it won’t splatter. It also makes it easier to achieve the ideal crispy-yet-tender texture. … More importantly, the technique produces a browned and crisp-edged slice without the risk of burned bacon.
Is boiled bacon healthier?
A healthful benefit of cooking bacon in the oven is that all the fat from the bacon drains into the pan, reducing fat, calories and fat. After the bacon is cooked, lay it on a paper towel to further absorb the fat and oil. The result is a crisper, healthier bacon.
Can I boil bacon in water?
Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned.
Is lardons the same as pancetta?
In short, lardons are a French type of bacon that’s cured and cut into cubes. Pancetta is an Italian specialty meat also made from pork. Like lardons, it’s cured and can be sold in cubes, but it’s also available thinly sliced or in slabs. In addition, lardons are sometimes smoked, whereas pancetta is never smoky.
What is the meaning of lardons?
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. … Lardons are not normally smoked, and they are made from pork that has been cured with salt.
What can I use instead of lardons?
If you don’t have bacon lardon, tempeh bacon is a great choice. It can be cut from the thin strips of tempeh. Tempeh bacon is made by marinating it in savory and sweet sauces. It can be cooked and used just like lardons.
Why is my bacon so tough?
When you’re cooking bacon on the stovetop, you don’t want to get the heat too high, too fast, chefs say. Too high of heat can result in rubbery bacon.