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Do I need to blanch bacon before using it in a recipe?

It depends on how you want the finished dish to taste.

If you want a salty, smoky flavor in the finished dish, then you shouldn't blanch the bacon. (Do be careful though if the recipe calls for additional salt.) If you want the pork flavor of the bacon to come through but are concerned that its smokiness will overwhelm the other flavors, you should blanch the bacon before using it in the recipe.

To blanch bacon, put it in a saucepan and cover it (by 3 inches) with cold water. Bring the water to a boil and then reduce the heat to simmer for 5 minutes. Drain the pan, rinse the bacon in cold water and then pat it dry with paper towel.

Reference: What does it mean to blanch something? (Cookthink)
Reference: What does it mean for bacon to render its fat? (Cookthink)
Recipe: Avocado With Bacon Vinaigrette (Cookthink)
Recipe: Chicken Madeira And Macaroni Soup (hogwash)
Recipe: Pork Paté With Port And Hazelnuts (Traveler's Lunchbox)
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