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/ck/ - Food & Cooking

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File: 304 KB, 1600x900, american bacon.jpg [View same] [iqdb] [saucenao] [google]
6918363 No.6918363 [Reply] [Original]

On American TV shows and movies, bacon is always streaky, wafer thin, and cooked to a crisp.

Is this representative of bacon in the US?

>> No.6918367

Ever where else in the world, bacon looks like the sliced up a pig's dick a fried it for 3 seconds.

>> No.6918378

Yes, that's the standard bacon in the States.

We also have pretty much all the most popular pork products from most European countries as an option in our grocery stores, but that's how most people here grew up with it and enjoy it (it's also the best).

>> No.6918386

>>6918363
Actually one of the few things Americans do right foodwise

>> No.6918428
File: 203 KB, 900x602, bigstock-Cooked-Bacon-26963821.jpg [View same] [iqdb] [saucenao] [google]
6918428

Unfortunately, yes. At least in any restaurant or breakfast buffet I've been to.

Just past raw with some of that really delicious seared crisping to it is my preference. Same as with steaks.
>but that has more fat on it!
Yeah, bacon has that. If you're going to eat something this unhealthy you might as well go for it in a way that actually tastes good.

>> No.6918434

>>6918428
>not activating your gluten-free bacon

>> No.6918442

>>6918428

That has to be one of the most convoluted posts I've ever read on /ck/.

I honestly have no idea what you're trying to say.

>> No.6918459

>>6918442
Really?

>Unfortunately, most bacon in the US is cooked like that. I can tell this because I have been to restaurants and they always cook it like that.
>I prefer mostly raw bacon with crisp edges. I also prefer mostly raw steaks with crisp edges.
>You might balk at how this bacon has more fat in it than bacon that has been cooked longer.
>I think that's a silly stance to take on it. Of course bacon has fat on it.
>It's not a very healthy food, even if you prepare it in a manner that cooks off a bit more of the grease.
>If I'm going to eat an unhealthy food like this, I'm going to prepare it in a way that is to my preference, even if it's narrowly less healthy than crispy bacon.

To sum it all up, I don't like crispy bacon, I like chewier bacon with crisp edges. It's not as healthy but it's very good.

I hope that cleared it up, but I'm baffled that my post was apparently too convoluted. Was the grammar too loose or something?

>> No.6918470

>>6918363
It is how it should be everywhere. It's best when it melts in your mouth.

>> No.6918474

>>6918459

So you're basically just saying that you like your bacon on the chewier side, as opposed to crispy?

Yeah, you're pretty unclear.

Also bacon is cured, and can be eaten "raw", and cooking it crispier basically means frying it in its own fat, which doesn't make it healthier.

I still have no clue about the comparison you're making between bacon and steak; they're entirely different.

>> No.6918476

>>6918363
Yeah it is pretty represntative of what we have here, on the good side it does work well with certain dishes and it gives a lot of bacon grease which can be saved and used in tons of other things.

No, it's not perfect but then what is?

>> No.6918482

The Australian supermarkets have picked up on the American bacon meme and sell it as "streaky bacon" for $3-4 per kilo more than what we call normal bacon.

Fucking kek as if I'm going to fall for that marketing scam.

>> No.6918491

>>6918482
Good times, you aussies are finally becoming civilized.

>> No.6918493

>>6918482

>only in australia would they think that was a "marketing scam"

>> No.6918495

>>6918474
Yes, that is exactly what I'm saying. A lot of people find chewier bacon off-putting because the fat is softer and more apparent/abundant. Once you pat off the excess grease from a crispier piece of bacon, more of the fat has been drained from it (leaving smaller, crumbly streaks), so it has less overall fat. At the very least that's what I've been taught about it. I could be wrong and it manages to absorb/condense the fat as it cooks.

Steak and bacon are both meats that can be cooked to different preferences, from rare/chewy to well done/crispy. You can cook both of them in such a way that they're rare/chewy with delicious crisp searing on the fatty edges. It is, in my opinion, the best way to prepare either meat. I'm bringing it into the conversation casually because I've noticed the similarity.

>> No.6918505

>>6918491
>>6918493

But the bacon I grew up with is perfectly fine, I don't need to buy meme seppo bacon.

We have shortcut bacon which has very little fat and then we have bacon rashers that do have fat and rind. Google aussie bacon and you shall see.

Nothing wrong with it, no need for them to force a shitty product down our throats.

>> No.6918509

>>6918495

Well I suppose it's true that the more fat you render, the less fat you consume.

It is personal preference how well done you like your bacon, but the comparison with steak still makes no sense whatsoever.

I like my bacon crispy. It seems like the entire point is that the meaty part gets fried in the rendered fat; not that the fatty strip gets seared like some kind of downie steak.

It's the same with anons who think cooking bacon in the oven is the best method - even worse is when it's on an elevated rack, so that the fat just drips away. The main appeal of bacon is that it's cooked in it's own fat, and when it gets just crispy is when I think it's best.

>> No.6918517

>>6918363
Yes. Bacon strips are generally seen as a crispy meat.
Not always, but yes, we like bacon crispy and thin.
Crumbling bacon up to offer a savory crisp to some dishes is good too.

>> No.6918518

>>6918517
Granted, I do like bulky slab bacon too.
That's also not too terribly uncommon here if you go to a diner or something.

>> No.6918525
File: 459 KB, 1024x768, bigbacon.jpg [View same] [iqdb] [saucenao] [google]
6918525

Oh shit.

Oh my god. I've never had bacon like this before. If only I had the goddamn money this looks so ridiculously good.

Muh dick

>> No.6918527

I like the thick cut bacon and also peameal bacon is incredible

>> No.6918529

>>6918525

Did you start this thread just to repost this from whatever site you first saw it on, OP?

>> No.6918531

>>6918509
Eh, I just don't find the flavor or texture as appealing, but I guess we don't have to agree there. You strike me as kind of dense/sleep deprived for not getting the steak comparison after all that explanation, though.

>>6918525
Those look like chicharrons. They are as delicious as they look (kind of like a cross between ribs, bacon and pork rinds) and you can probably find them for fairly cheap in local Mexican/Columbian lunch places.

>> No.6918534

>>6918531
Oh, disregard that, it seems more like an pork belly dish. Chicharrons are similar but prepared a bit differently.

>> No.6918539

>>6918529
yah caught me

>> No.6918541

>>6918482
That's pretty funny

Back bacon all the way. And not fried so much that it's like eating crisps, I like bacon that keeps the meaty texture.

>> No.6918548

Streaky, wafer thin, and cooked to a crisp is better on a burger.

>> No.6918558

>>6918529
>>6918539
Why would you think I was- Oh I get it.
You're Australian.

>> No.6918561

>>6918531

>you strike me as kind of dense/sleep deprived for not getting the steak comparison after all that explanation

Please spell out how cooking bacon and steak is at all similar.

>> No.6918565

>>6918541
Here here my UK friend

>> No.6918574

>>6918505
So buy what you want. Australia's not a commie nation yet. Who exactly is forcing anything down your throats?

Is it the "MEDIA" or maybe "THE LIZARD PEOPLE?" WTF are you on about?

>> No.6918579

>>6918561
Not the guy you're replying to, but...


R-A-R-E-R I-S B-E-T-T-E-R. Both can be well done or rare. Rarer is better.

>> No.6918599

>>6918579

I already said that there's nothing wrong with eating bacon without even putting it in a pan, and that it's all personal preference.

You're obviously the same anon, because literally nobody compares cooking bacon to cooking steak.

>> No.6918644

>>6918574
No idea mate

>> No.6918660

>>6918459
No, its just a lot of information.
And you went on an incomplete sidetrack about steak without properly tying it into the subject, which while not particularly bad on its on, ended up just adding another detail to the pile.

>> No.6918664

>>6918660
Nope. Nevermind. I'm tired. I just realized I only read your green text version.
You're original post was fine.

>> No.6918666

>>6918599
>literally
No.

>> No.6918669
File: 91 KB, 459x287, grammar-nazi.jpg [View same] [iqdb] [saucenao] [google]
6918669

>>6918666

>> No.6918674

>>6918363

It's streaky bacon. You can get it in almost any supermarket in the Western world.

>> No.6918686

>>6918674
God I love streaky bacon.
Much better than streakfree slabby bacon.

Well, that's not entirely true. Streakfree slabby bacon is good for a lot of things too like they go well in egg quitattas.

>> No.6918691

>>6918686

You don't get much meat for your money with streaky bacon, more just fat

>> No.6918695

>>6918691
Actually, I just made up a bunch of words and posted the result because I find the fact that people call it "streaky bacon" amusing.

>> No.6918706

>>6918695

It just means bacon with streaks of fat in it

>> No.6918709

>>6918706
I kinda figured that already.

>> No.6918716

>>6918709

Well done, genius

>> No.6918749

>>6918459

>To sum it all up, I don't like crispy bacon, I like chewier bacon with crisp edges. It's not as healthy but it's very good.

Grilled back bacon is pretty much this.

>> No.6918751

>>6918749
What is this... back bacon??

>> No.6918776

>>6918599
Hey, I'm not the same anon and I wanted to tell you that you're probably retarded if you found his initial post so confusing. I mean, damn son.

>> No.6918780

>>6918474
>bacon is cured and can be eaten raw
Pretty sure that's not the case with USican bacon but it is true of bacon in my country. There, bacon can (and is) eaten unheated/uncooked. It's a totally cured food. It's also dried.

American bacon is, for lack of better terminology, par-cured. And it's wet. The reason this is the case is because of the process used in producing bacon in America: it's short. In my homecountry, curing bacon takes literally months and is done cold. In America?
Thirteen.
Hours.
No joke.
It takes twelve hours to cure bacon here plus an additional hour to blast chill it, slice it and prepare it for market.

Some bacons are cured for twenty-four though. That's why I say it's "par-cured." Still, a day falls quite a bit short of the several months it takes in Europe.
In addition, US bacon is then par-cooked in moist heat. It's not quite a steam, but more like a steam bake, using a steam injection oven set at a very low temperature. The cure takes six hours and this oven process an additional six but at such a low temp, the bacon doesn't cook through.
Finally, it needs to cool quickly before slicing and packaging. That's because it's at the optimal temperatures for bacterial growth (the "danger zone"). Blast chilling will inhibit, but not halt, bacteria. Furthermore, the low temperature of the moist heat doesn't kill off any parasites or parasite eggs.
For all these reasons, the vast majority of American bacon products must be cooked at home before consumption.

All that aside, that's not to say that 'old world' style bacon doesn't exist in America. It does. However, it's still not cured as long, taking only about twenty days. American-style 'old world'-style bacon must still be cooked, as well.

And this sounds like I'm being critical of USican bacon. I'm not. I actually /prefer it/ to our own bacon. The Americans have found a way to make a more delicious product in a fraction of the time it takes us to make ours.

>> No.6918799

>>6918493
But Americlap bacon is a scam, it is nothing but a strip of fat and when compared to real bacon, it is as clear as day how inferior it is, especially if you are going to sell the American strips of fat for anything near the same price as real bacon.

>> No.6918811
File: 23 KB, 448x256, Belly pork joint.jpg [View same] [iqdb] [saucenao] [google]
6918811

>>6918525
What the hell are you talking about? That is just belly pork. Where do you live that this is unheard of?

>> No.6918814

>>6918561
Are you some sort of dumb cunt? How do you not understand the concept of a burnt, well done steak is for plebs, the same way that burnt, well cooked bacon is for plebs?

>> No.6918822

>>6918695
You find something being called its name amusing? Do you also like crayons and paper, anon?

>> No.6918833

>>6918799
Not Ameriburger myself but you know what?
I honestly prefer their bacon over Commonwealth sorts, especially back bacon. Back bacon is more like what Americans might call a ham steak. It's not a ham steak, but it's more similar to one than what they refer to as 'bacon.'
That said, I like both, I just greatly prefer their fatty, streaky delicious bacon over back bacon.
And, actually, I even prefer my country's dried, unsmoked bacon over back bacon. The only back bacons I've had haven't been smoked and therefore lack that flavour. And, as you pointed out, they're not as fatty. I guess I like fat and smoke. Who knew?

While not bad by any stretch, I just greatly prefer the flavour of American fatty bacon over Commonwealth lean bacon.

Oh, while my country does have smoked bacon, it's usually hot-smoked with juniper so that it's a cooked food. I don't like that one much. It's okay, though. It's also hot-smoked using alder (gross) and fruitwoods (pretty good), but it just winds up tasting of (and resembling) ham with streaks of fat in it. It's good, but I'd rather have a ham made from a joint of gammon, myself. Or just delicious American, cold-smoked, steam-baked bacon.

>> No.6918839

>>6918833
Where are you from? Your English is good on a technical level, but you repeat yourself and over explain what you mean where simpler sentences would work.

>> No.6918844
File: 48 KB, 660x371, help_spastics.jpg [View same] [iqdb] [saucenao] [google]
6918844

>>6918839
It's not because he can't speak English, it's because he's on the autism spectrum.

Sometimes he mentions people he knows by their first name, like he's assuming we know who the fuck he's talking about.

>> No.6918846

>>6918839
Swiss tend to overexplain when talking to foreigners so as to avoid ambiguity and misunderstanding, sorry.

>> No.6918847

>>6918839
My guess would be Britain

>> No.6918849

>>6918844
I think you've got me confused for another.

>> No.6918852

>>6918847
>Those names
>Those phrases
>That sentence structure
Guess again.

>> No.6918856

>>6918852
Are you schizophrenic?
What names?

>> No.6918860

>>6918856
Well calling bacon "Commonwealth bacon" has to be the big one for starters, cunt.

>> No.6918886

>>6918860
It's an international audience here. Not everyone is from a Commonwealth country. A plurality of 4chan's userbase is American. To a Brit or Aussie, 'bacon' most commonly refers to back bacon. To an American or Canadian, it most commonly refers to the streaky sort. To other countries, it could refer to other things. So as to curtail ambiguity, it's best to specify.

>> No.6919728

>>6918814

You're basically saying bacon and steak are the same because people don't like them burnt... just like every other kind of food.

Most people like their bacon crispy and their steak mid-rare or medium.