Meat cooking time calculator for boiled bacon gammon or ham
Things You'll Need Boiled English Bacon 3 pounds English bacon 1 yellow onion, peeled and studded with 6 cloves 5 thyme sprigs 5 parsley stems 2 bay leaves 3 black black peppercorns 1 bunch peeled immature carrots 2 pointed cabbages (also known as conehead cabbages), . Ingredients g (2lb) piece of gammon (unsmoked) Bouquet garni of Thyme, sage and bay leaf and a few black peppercorns, tied in a leak or a bought, ready made bouquet 4 medium potatoes, peeled and quartered 16 baby onions, peeled Knob of butter plus .
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Home Recipes Boiled Bacon Member recipe. Member recipes are not tested in the GoodFood kitchen. Save recipe. Preparation and cooking time.
Total time 3 hrs. A classic with lots of veggies that can be shared with the family. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Once soaked, rinse the gammon in cold water and place in a stock pot with water to cover. Bring to the boil and refresh under cold water. Now the gammon, along with the bouquet garni, can be topped once more with cold water just to cover, covered with a lid and brought to a simmer.
The meat will be so tender and succulent to eat. The vegetables and potatoes will need to be added during the cooking process. Here's the method.
Place the button onions in a saucepan what is my spirit guide quiz cold water and bring to the simmer. Melt a knob of butter in a frying pan and saute the onions until well coloured.
These can now be added to the soup, giving it a slightly 'roasted' flavour. The carrots can also be added. After the gammon's cooking time, cover with a lid and leave to rest for minutes. Return to a gently simmer, remove the bouquet garni and add the 50g 2oz of butter and chopped herbs. Check for seasoning and the 'meal' is ready to offer to to the family. The gammon will'carve' with a spoon, and can be served in a large bowl in the centre of the table.
Allow people to help themselves and serve with plenty of fresh crusty bread to soak up the stock. Many other vegetables can be added - cauliflower, swedes, turnips, mushrooms, cabbage, sprouts, broccoli and peas.
If using green vegetables, cook seperately to maintain their colour and add just before serving. Comments, questions and tips Rate this recipe What is your star rating out of 5?
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Can you cook bacon in boiling water?
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon joint and fry for a further 5 minutes. Step 2. Add the stock and bring to the boil. Stir well, then reduce the heat and cook, covered, for minutes. Cook the bacon over medium-high until the water completely evaporated, then reduce heat to medium until the bacon was crispy. Results: Crispy and slightly chewy bacon. How long does it take to boil 1 kg of bacon? Bring to the boil, then simmer gently for approximately 20 minutes per ? kg. Set oven to Gas Mark 6, ?C (?F).
Bacon cooked in water is more tender, but is it still crispy? I compared it to a traditional bacon-cooking method to find out. Most of us who eat bacon have a favorite way of cooking it, whether it's baking it in the oven for maximum crispiness or cooking it in a pan. I am loyal to my method I put the bacon in a cold pan and then put it on a burner at medium heat—it works! Recently, word has been spreading on the internetthat the new best way to cook bacon is in water.
Yes: water. The bacon fat would render into the water. Once the water evaporates, the bacon would crisp in its own fat. Intrigued, I commenced with a little Googling, and decided to do my own side-by-side taste test. The three methods I chose were: full water a name I lovingly gave it , which covers a pan of bacon in enough water to completely submerge the slices; less water another name of my choosing , which puts enough water in the pan to coat the entire bottom; and regular, which is my normal at-home cold-pan, cold-bacon, hot burner method.
I used the same skillet and type of bacon for each method. For the "full-water" method, I started 4 strips of bacon in enough water to cover them probably 2 cups.
I suspected this method would take the longest, since all of the water has to evaporate before the bacon starts to crisp.
In the less-water scenario, I started with 4 strips of bacon but just a couple tablespoons of water. The water evaporated in two minutes, and then it was off to crispy-town for those strips. In terms of tenderness, the less water method was the clear winner. As usual, the fat became glossy a minute after the pan had been on the heat, and it started making those signature bacon noises crack!
The regular method definitely splattered a bit more, and also got some burnt edges, but it was bacon at its best. The regular bacon was as tender as bacon normally is, and definitely a bit crisper thanks to those burnt edges than the less-water strips. There were some surprises upon tasting. The bacon cooked in by "full-water" method lost tons of its salty appeal I mean, that's half the point of bacon! The "less water" strips retained some of their savory appeal, although they were still far less salty than the regular bacon, which, if you ask us, had the perfect balance of salt and fat.
It took more than twice as long than the other two methods, and the result left a lot to be desired salt, crispiness. Between the other two ways to cook bacon , it's a toss-up.
If you are looking for bacon that is more tender than usual, splash a bit of water in your skillet. It sacrifices a little bit of flavor for maximum tenderness, which in cases where you want to be able to pierce your bacon with your fork and have it stay together instead of crumble to bits is super worth it.
If you want the full salty flavor of the bacon you grew up with, skip the water all together. By Sari Kamp Updated June 19, Save FB Tweet ellipsis More.
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