BACON WRAPPING PROBLEMS AND SOLUTIONS

JUMP TO INFORMATION PARAGRAPHS

== The Inherent Bacon Wrapping Problem == == The Solution ==

JUMP To TOP           BACON WRAPPING:           

Cooking anything wrapped with a strip of bacon can be a daunting process. It is difficult to get the bacon properly cooked (relatively long time) while at the same time to not overcook the food that the bacon is wrapped around (normally a shorter time). Seafoods are especially difficult since their cooking times are extremely short (seafoods have such a huge moisture content, they are usually considered as cooked as soon as that internal moisture becomes HOT). The below process pre-cooks the bacon so the final baking process creates a properly cooked bacon wrapping along with a properly cooked food.

JUMP To TOP           THE INHERENT BACON WRAPPING PROBLEM:

It takes a relatively LONG time for bacon to be properly cooked so it becomes that flavor that we ALL love. The majority of things that we love to wrap with strips of bacon cook or heat rather quickly. Thus, cooking something wrapped in a raw bacon strip ALWAYS ends up overcooked, tough, chewy and likely BLACK due to bacon fat dripping flare-ups.

JUMP To TOP           THE SOLUTION:

When grilling or broiling bacon wrapped ANYTHING, especially those tender seafood’s (scallops, shrimp, etc.). Bacon causes an inherent problem where as the bacon fat rendering out of the raw bacon causes flare-ups that at best blackens the meat or seafood. Also, bacon takes much longer to cook than the seafood resulting in a bacon flavored, rubber-like end product. There Is indeed a relatively simple solution......

NOTE: Bacon shrinks greatly as it cooks - You will likely be needing a whole strip for each item you will be wrapping (jalapeno poppers, Lil’ Smokies, shrimp, scallops, etc.).

1) Use the thinnest sliced bacon you can find.

2) Bring the bacon package up to room temperature.

3) Place 3 layers of paper towels on a large heat-proof ceramic plate.

4) Lay 6 bacon Strips (not touching) side-by-side on top of the towels.

5) Place 3 more layers of paper towels on top of the bacon.

6) Lay 6 more bacon strips (not touching) side-by-side on top of the towels.

7) Continue until no more than about 1/2 of a package of bacon is used.

8) Top the final layer of bacon with 2 layers of paper towels.

9) Press a second ceramic plate on top to keep the bacon from curling up as it cooks.

10) Microwave on high (1200 watts) for 6 minutes & check for mostly cooked. - IF NOT really close to the fat being rendered out, cook them a minute or so longer.

11) Separate the rendered bacon from the paper towels while still hot and set them aside.

12) Repeat the process until all of the bacon needed for your dish has been rendered.

13) For best results, wrap the Bbcon around the food while it’s still slightly warm and still pliable. if necessary, re-heat the slice for 10 seconds or so.

JUMP To TOP

 

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of the   recipes   or   information   on   this   website.   Your   use   of   quality   ingredients   and   safe   cooking   practices   are   your responsibility.
BACON WRAPPING PROBLEMS AND SOLUTIONS

JUMP TO INFORMATION PARAGRAPHS

== The Inherent Bacon Wrapping Problem == == The Solution ==

JUMP To TOP           BACON WRAPPING:           

Cooking anything wrapped with a strip of bacon can be a daunting process. It is difficult to get the bacon properly cooked (relatively long time) while at the same time to not overcook the food that the bacon is wrapped around (normally a shorter time). Seafoods are especially difficult since their cooking times are extremely short (seafoods have such a huge moisture content, they are usually considered ass cooked as soon as that internal moisture becomes HOT). The below process pre-cooks the bacon so the final baking process creates a properly cooked bacon wrapping along with a properly cooked food.

JUMP To TOP           THE INHERENT BACON WRAPPING PROBLEM:

It takes a relatively LONG time for bacon to be properly cooked so that it becomes the flavor that we ALL love. The majority of things that we love to wrap with strips of bacon cook or heat rather quickly. Thus, cooking something wrapped in a raw bacon strip ALWAYS ends up overcooked, tough, chewy and likely BLACK due to bacon fat dripping flare-ups..

JUMP To TOP           THE SOLUTION:

When grilling or broiling Bacon wrapped ANYTHING, especially those tender seafood’s (scallops, shrimp, etc.). Bacon causes an inherent problem where as the bacon fat rendering out of the raw bacon causes flare-ups that at best blackens the meat or seafood. Also, bacon takes much longer to cook than the seafood resulting in a bacon flavored, rubber-like end product. There Is indeed a relatively simple solution......

NOTE: Bacon shrinks greatly as it cooks - You will likely be needing a whole strip for each item you will be wrapping (jalapeno poppers, Lil’ Smokies, shrimp, scallops, etc.).

1) Use the thinnest sliced bacon you can find.

2) Bring the bacon package up to room temperature.

3) Place 3 layers of paper towels on a large heat-proof ceramic plate.

4) Lay 6 bacon Strips (not touching) side-by-side on top of the towels.

5) Place 3 more layers of paper towels on top of the bacon.

6) Lay 6 more bacon strips (not touching) side-by-side on top of the towels.

7) Continue until no more than about 1/2 of a package of bacon is used.

8) Top the final layer of bacon with 2 layers of paper towels.

9) Press a second ceramic plate on top to keep the bacon from curling up as it cooks.

10) Microwave on high (1200 watts) for 6 minutes & check for mostly cooked. - IF NOT really close to being done, cook them for a minute or so longer.

11) Separate the rendered bacon from the paper towels while still hot and set them aside.

12) Repeat the process until all of the bacon needed for your dish has been rendered.

13) For best results, wrap the bacon around the Food while it’s still slightly warm and still pliable. if necessary, re-heat the slice for 10 seconds or so.

JUMP To TOP

 

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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