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Are you a bacon enthusiast who craves the perfect combination of crispy skin and succulent meat? Look no further, as we unveil the secret to achieving the ultimate salt-fried bacon. In this guide, we will not only teach you how to masterfully cook bacon to achieve that irresistible crunch, but also reveal the hidden technique of frying without the dreaded splattering mess. Join us on this culinary adventure and prepare to elevate your bacon game to new heights!
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Fried bacon with salt is an extremely attractive and delicious dish. Many people encounter cases of oil splash as well as the skin is not crispy.
The other day I just watched a video of a sister on Youtube sharing about this dish and I felt very interested in her way of making it, so I tried it and the result really exceeded my expectations, The skin on the outside for an hour is still crispy, melts in the mouth and when fried, there is no oil splash, so I decided to make this video right away to share how to make crispy fried pork with everyone. .
Watch the clip on how to make salted fried bacon in detail:
Ingredients for salt fried bacon
A piece of bacon about 1kg
Baking soda (You can go to the drugstore or supermarket to buy it)
Seasoning: Salt, pepper
How to make salt fried bacon
Step 1Process materials
After buying the meat, you wash it and then cut it in half or 3 if the piece of meat is large, I will cut it in half.
Step 2Boiled meat
After preparing the ingredients, prepare a pan and add a little water to cover the skin, then add 2 tablespoons vinegar, 1/2 tablespoon salt, 1/2 teaspoon baking soda soup.
Tip: The reason I have to add baking soda is to help the skin expand and when frying, the skin will be puffy and not splashed with oil . You can rest assured that baking soda is completely safe in cooking if you use it in moderation. You can use baking soda to make any kind of deep-fried pork chops.
When the water is boiling, put the meat in and put the skin upside down , guys , cover and boil for about 10 minutes, with such thin skin, I only need to boil 10 minutes. , and your piece has thicker skin, you should boil it a little longer.
Tip: Boiling the meat first is to help your skin when fried to be more crispy and the meat is also cooked soft, shortening the frying time so the meat will not be dry but very sweet and succulent.
Step 3Scent meat
After boiling enough time, you take out the piece of meat and use the tip of the knife to cut the checkered lines on the skin , note that it is only on the skin, not the fat, guys, the skin is like This will help the skin when fried to be crispy, spongy and puffy without being hard .
After slicing, I will proceed to marinate the meat, with this dish I simply marinate with salt and pepper and depending on the taste and quantity of meat, here I use about 1/2 tablespoon of salt to marinate. These 2 pieces are just eaten. Use a spoon to rub the whole piece of meat, especially the skin, add a little more than the meat.
Next, squeeze 1/2 of a lemon into the skin , don’t worry that the meat will not be sour but will become more crispy and absorb the flavor. Marinate the meat for 10-20 minutes , if you have time, you can marinate it for 30 minutes to make the meat more flavorful.
Step 4Fried meat
After 20 minutes, it’s time to start frying the meat. You prepare an oil pan, this dish will be deep fried in new oil, so you don’t regret the oil.
When the oil is bubbling, add 1 cup of cornstarch . This is the secret that I want to share with you, putting cornstarch in the oil when frying meat will help us not to splash and explode when frying.
When the oil is hot, you put the meat in to fry, fry the meat without completely splashing the oil out. If this method is not applied, the oil will splash out, which is very dangerous. If you fry each side until you reach the desired golden color, you should turn it over, don’t turn it too soon.
After the sides are golden, flip the skin down to apply the skin to make it crispy, at this step, if the oil splashes, just add cornstarch, it will not splash anymore.
Our meat is done, now take it out on paper towels to absorb the oil. Cut each piece and serve with rice and green vegetables to invite the whole family to enjoy.
You see, the fried meat in this way has a crispy skin that melts in the mouth, but the meat inside is not dry but still very sweet and soft, succulent. Especially when left for an hour outside, the skin is still crispy, but not hard.
If you are afraid to fry in oil, you can try to make roast pork with an oil-free fryer to save time and also be simpler.
In addition to the above method, you can refer to how to make attractive pork belly with pepper, guaranteed the whole family will love it!
This is a dish that is both delicious and easy to make, let’s go to the kitchen and cook for the whole family to enjoy this dish! Hello and see you in the next videos.
In conclusion, mastering the art of making salt-fried bacon with a crispy skin and avoiding the splattering mess can greatly elevate your cooking skills and enhance your breakfast experience. By following a few simple steps, such as pre-salting the bacon, using a low to medium heat, and employing strategic splatter-reducing techniques, you can achieve a delicious and mess-free outcome. The key is to allow the bacon to cook slowly, rendering the fat and yielding a crispy skin, while effectively managing the heat to prevent splattering. With a little practice and patience, you will be able to savor perfectly salt-fried bacon every time, indulging in the irresistible combination of crispy and savory flavors. So, next time you are craving bacon, take the time to master these techniques and elevate your breakfast to new levels of deliciousness.
Thank you for reading this post How to make salt-fried bacon: Crispy skin and the secret of frying without splashing at Cfis.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
1. What is the best cut of bacon for salt-frying?
2. Tips for achieving a crispy skin when salt-frying bacon.
3. Is it necessary to use salt when frying bacon?
4. How to prevent splattering while frying bacon.
5. What temperature should I use when salt-frying bacon?
6. Can I use an air fryer for salt-frying bacon?
7. Step-by-step guide to making salt-fried bacon with crispy skin.
8. How long should I cook bacon when salt-frying?
9. Does using different types of salt affect the flavor of salt-fried bacon?
10. What are some seasoning options to enhance the flavor of salt-fried bacon?