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Bacon
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the BLT, BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for #Bacon fat, barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic , meaning . Meat from other animals, such as beef, Lamb and mutton, lamb, chicken (food), chicken, goat meat, goat, or turkey meat, turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Kashrut, Jewish and Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian Bacon
Vegetarian bacon, also referred to as veggie bacon, vegan bacon, vegan rashers, vacon, or facon (a portmanteau of "fake" and "bacon"), is a Plant-based diet, plant-based imitation of bacon. Nutrition It is high in protein (nutrient), protein and dietary fiber, fiber, yet low in fat, and has no cholesterol. Many vegan bacon products are lower in salt than pork bacon, and some have less than 10% of the fat. Two slices of one particular brand average of food energy. Range Brands include Morningstar Farms, Lightlife, LightLife, Quorn, Tofurky, Soy Boy, Sweet Earth, Upton's Naturals, and Hooray Foods. In 2015, the ''Media Wales'' reported vegan restaurant Anna Loka in Cardiff served vegan rashers. In 2021, Aldi supermarkets in the United Kingdom added No Pork Streaky Bacon Rashers. Sainsbury's sold vegan sausages wrapped in vegan rashers during Christmas 2021. In 2023, Burger King added vegan bacon, made by La Vie Bakon, to its UK menus. Homemade recipes Welsh chef Gaz Oakle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey Bacon
Turkey bacon is a meat prepared from chopped, formed, cured, and smoked turkey, commonly marketed as a low-fat alternative to pork bacon; it may also be used as a substitute for bacon where religious dietary laws (for example halal in Islam and kashrut in Judaism) forbid the consumption of pork products. Preparation Turkey bacon can be cooked by pan-frying or deep-frying. Cured turkey bacon made from dark meat can be 90% fat free. It can be used in the same manner as bacon (such as in a BLT sandwich), but the low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan, thus making deep-frying a faster and more practical option. Alternative to pork bacon Turkey bacon is lower in fat and calories than pork bacon, but its lower fat content makes it unsuitable in some situations, such as grilling. It is also known as "facon" , which is a portmanteau of the words "fake" and "bacon". As a lower fat alternative, it became popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless, fatty Primal cut, cut of pork from the Abdomen, belly of a pig. Pork belly is particularly popular in American cuisine, American, British cuisine, British, Swedish cuisine, Swedish, Danish cuisine, Danish, Norwegian cuisine, Norwegian, Polish cuisine, Polish, Hispanic cuisine, Hispanic, Filipino cuisine, Filipino, Chinese cuisine, Chinese, Korean cuisine, Korean, Vietnamese cuisine, Vietnamese, and Thai cuisine, Thai cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make Red braised pork belly, red braised pork belly () and Dongpo pork () in China (sweet and sour pork is made with pork fillet). In Guangdong, a variant called Siu yuk, crispy pork belly () is also popular. The pork is cooked and grilled for a cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larding
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to Flavoring, flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some Tarte flambée, tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nitrate
Nitrate is a polyatomic ion with the chemical formula . salt (chemistry), Salts containing this ion are called nitrates. Nitrates are common components of fertilizers and explosives. Almost all inorganic nitrates are solubility, soluble in water. An example of an insoluble nitrate is bismuth oxynitrate. Chemical structure The nitrate anion is the conjugate acid, conjugate base of nitric acid, consisting of one central nitrogen atom surrounded by three identically bonded oxygen atoms in a trigonal planar arrangement. The nitrate ion carries a formal charge of −1. This charge results from a combination formal charge in which each of the three oxygens carries a − charge, whereas the nitrogen carries a +1 charge, all these adding up to formal charge of the polyatomic nitrate ion. This arrangement is commonly used as an example of Resonance (chemistry), resonance. Like the isoelectronic carbonate ion, the nitrate ion can be represented by three resonance structures: Che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (food)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Accordi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
