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Instructions

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Bacon called slicing thin layer of swine withabundant fat content. It is obtained from 6-8-month-old pigs or 90 kg pigs, which are fattened exclusively with beans, barley, milk and other delicacies, completely eliminating fish, oats and food waste from their diet. Bacon is cut from the side of a young pig, where there are no vertebrae and bones. In shops this delicious product is usually sold in a smoked form, so people prefer to cook it from fresh raw meat.

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An important secret in the preparation of bacon iskeeping his fat - he is incredibly delicious and nutritious. After frying the bacon, the fat from the frying pan needs to be drained into a sealed container and placed in a refrigerator - it is great for frying eggs instead of butter or vegetable oil. Also, bacon fat can be used to make toast, pasta, salad dressing and popcorn. The only nuance - to get involved in it, like any other fat, is undesirable for health.

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The easiest way to prepare baconis its frying over low heat, in which finely chopped meat slices are turned over several times and the excess fat is drained, so that the bacon is browned to a dark brown crust. Then the finished slices are dried with paper towels and used for the intended purpose. Another recipe for quick cooking involves the use of an oven, which is heated to 180-200 degrees, a foil is placed on a baking sheet, one layer of bacon is laid on it and baked for 15 minutes. Finished dark brown bacon is removed and dried with napkins.

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And, finally, cooking bacon in a microwave oven. On a suitable dish for a microwave oven, cover a layer of paper napkins, put on them a layer of thinly sliced ​​bacon and cover it with another tissue layer. Then the plate is placed in the microwave for a few minutes, after which the readiness of the bacon is checked and baked as needed for about half a minute. Ready bacon is recommended to use immediately, while it has not cooled down and has not lost its delicious taste and flavor of selected pork meat.