Please help;I want to learn how to make bacon.Any good recipes?

Answer 1

Flakken Bacon

"This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice."

Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 5 Min
INGREDIENTS
·1 (7.5 ounce) package smoked firm tofu, frozen and thawed
·1 tablespoon nutritional yeast
·1 tablespoon water
·2 tablespoons maple syrup
·1 dash liquid smoke flavoring (optional)
·2 tablespoons low-sodium soy sauce
·1 teaspoon onion powder
·1/2 teaspoon garlic powder
·2 tablespoons butter or margarine

DIRECTIONS
1.Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
2.Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.
http://allrecipes.com/Recipe/Faken-Veggie-Bacon/Detail.aspx

Bacon Caramel

Bacon caramel like a chewy SKOR Bar with bacon. How much more of a comforting flavour combination could there ever be?

To do this, you'll need a couple of things beforehand, namely a pyrex dish or a couple of deep cookie sheets. You'll also need a candy thermometer and a silicone spatula, which is great for keeping the crevices of your saucepan from solidifying.

Start by frying up a good portion of bacon. I used about 300 grams worth, or 3/4 of a package. Cook as much as you can to be nice and crispy, without burning anything, which can be done over medium low heat.

Once the bacon's finished cooking, blot it well and remove any stubborn fatty bits that refuse to become crispy. Then trim it down into large-ish bacon bits that'd work nicely in a Caesar salad. Reserve in paper towel to promote further fat drainage.

Add to a deep saucepan the following:

1 cup sugar
1 cup corn syrup
1/2 cup butter
1/2 cup heavy cream
3-4 oz bourbon or maple syrup.

Over low to medium heat, dissolve everything while stirring constantly. Get your candy thermometer ready and then turn up the heat until reaches 240°F. Don't forget to keep stirring!

At that point, you'll be at the firm-ball stage and things should look a lot like this: (pic on website below)

Remove your pot from heat and then slowly stir in another 1/2 cup of heavy cream.

Then, put the pot back on the stove and heat it back up to 245°F while stirring still. Then, pour the mixture into a buttered Pyrex dish or deep cookie sheet.

Immediately afterward, add the bacon. Be sure to make it an even application!

And hey! I had some toasted almonds left over from dinner the night before, so I added those as well.

Then, let everything cool for at least 3 hours before cutting the bacon caramel into squares.

Serve it up to those without pancreatic issues and watch their eyes light up before they they begin to bounce off the walls!

http://www.netscape.com/viewstory/2006/10/15/how-to-make-bacon-caramel/?url=http%3A%2F%2Fvisualrecipes.com%2Frecipe-details%2Frecipe_id%2F336%2FBacon-Caramel%2F&frame=true

Answer 2

Bacon isn't something that generally requires a "recipe"--it is what it is without added ingredients. Follow the package instructions--there are usually 3 methods of cooking it: pan fry, oven, and microwave. The oven method tastes best if you like crispy bacon.

Answer 3

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Answer 4

omg! it is so easy you lay it in a skilet and then flip it once in a while until it looks done if you like it crispy then leave it a little longer and be careful it pops ya really bad so keep you cooking mits on and keep your face away from the skilet well good luck bye