Allotments 4 All
Produce => Recipes => Topic started by: tim on July 16, 2008, 20:17:52
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My Wife mentioned this a couple of days ago - She's next door tonight, so |I thought I'd try a quick supper. http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article4296369.ece
With lots of black pepper in it - quite excellent - I could not have done better any other way.
That's it for me from now on!!
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bacon butty in the micro????? - sacrilege!
:)
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Oh, wow!!
SO good I just had to do another........
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I am a great fan of Marco , have his new book , his herring roes on roe fantastic ;D ;D ;D
can't do his bacon butty I have no microwave ....maybe I should rethink .....!
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Do you trim off any fat first? When I do bacon butties I like the fat crispy but it wouldn't be in the microwave unless you have one of the new all-singing, all-dancing ones, hence my question.
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Do you trim off any fat first? When I do bacon butties I like the fat crispy but it wouldn't be in the microwave
We cook our bacon in a George Foreman Grill, I like the crispy fat too. Mother-in-law cooks it in the microwave. I don't mind either way. Never turn down a bacon sarnie.
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I do my bacon in the micro. gete crispy bacon as well. OOO think I will have a Bacon Roll tomorrow. I have one of them dishes just for doing bacon.
;)
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We have a local shop that makes sandwiches - they do the best bacon and egg sarnies - not sure how they do the egg, but they definitely do the bacon in the microwave.
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never, it really doesn't taste good done in the microwave. The best way is proper bacon (not supermarket stuff that leaches out water and stuff) and a good old frying pan. :P :P :P
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And who does the washing up??
With Marco's method there's just one plate.
Fat? The bacon I used didn't have much fat - just enough to be a little crispy.
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And who does the washing up??
With Marco's method there's just one plate.
Fat? The bacon I used didn't have much fat - just enough to be a little crispy.
I have the most FANTASTIC frying pan that has non stick that I would defy anyone to chip, washes with a rinse and a proper crispy bacon sandwich is no prob! ;D It's an Analon professional recommended by Raymond Blanc (now there is a proper celebrity chef!) you ought to give it a try Tim it's a fab make and not too expensive, about £37 and lasts a lifetime!
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yep I agree with tim, bacon in the microwave is really quite acceptable, and it does crisp up in fact. Put it between some kitchen paper if it's a bit fatty. No washing up....sooo tempting
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Yes, Womble, I have always done mine in either an SKK pan or in the AGA oven.
Either way, that's another pan - &, again, who does the washing up?
And no spit, no smell!
'A lifetime'? NO criticism. One lives in hope. For at least 20 years, I have returned 'lifetime' pans &, thankfully, being 'good' suppliers, I've always had replacements. Keep your guarantees.
Believe me, I'm a traditionalist, but I'm always into something new.
Antipodes - yes, if you're a non-fat person, but the 'wipe up the dish' idea is so sensible. No need for lashings of butter.
Oh, & the High Street method - many simmer the Bacon first & keep it 'on hold'. Questionable?
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Sheese I cant believe you are fretting about washing up one frying pan or grill pan !!! ;D... It takes seconds to wash up my frying pan in hot water and fairy liquid!!!
Duke
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And mopping up the spitting....& we pay for our water......& heat............
No, Duke - I don't fret much. Just like to look at things from all angles!
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Wiil def try this Tim..must admit that I love eggs done in micro. You have to be careful though. I have got a pyrex type mug. I boil the water fill up to half the mug with it. Crack the egg in and micro for 30 seconds put a lid on it and leave it ....depending on how well you want it cooked. I usually toast my bread or something. Then I pour it out on to a slotted spoon.....See what I mean about the experimenting you want it just right. But once you get it the egg is in a perfect shape. I reckon if you did your egg first then the bacon it would be perfect...mm ...mm Think I am off to experiment!!
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If its good enough for Marco ( and Tim ) then its good enough for me. Especially as theres no way we would eat bacon butties from a shop as we would only eat free range pork from a quality source so a quick pop in the microwave sounds great.
rbt
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The micro wave is a misunderstood piece of equipment. Lots of chefs are scared of them.
It needs special understanding, practice and technique to use it for cooking properly.
The salt in the bacon helps to brown it.
A whole chicken, skin smothered with soy sauce, placed in an roasting bag will cook beautifully in 20 minutes.
I use mine for all sorts from steamed fish to Christmas puddings.
But I do admit that it is not a cheap microwave. It does have a lot of selections on it.
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No way not in the MW ???...a fry pan or on my griddle/ hotplate...Lightly toasted bread with butter bacon brie mayo " egg free mayo now for me as I developed an allergy to them :(" cranberry sauce and a few twists of black pepper.
Well worth a couple of minutes washing the pots.
Cheers
Tony
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Do you trim off any fat first? When I do bacon butties I like the fat crispy but it wouldn't be in the microwave
We cook our bacon in a George Foreman Grill, I like the crispy fat too. Mother-in-law cooks it in the microwave. I don't mind either way. Never turn down a bacon sarnie.
first time i used a g foreman to cook bacon i poured the fat on the bread too..wiffey looked at me all strange for some reason?
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Sheese I cant believe you are fretting about washing up one frying pan or grill pan !!! ;D... It takes seconds to wash up my frying pan in hot water and fairy liquid!!!
Duke
No way not in the MW ???...a fry pan or on my griddle/ hotplate...Lightly toasted bread with butter bacon brie mayo " egg free mayo now for me as I developed an allergy to them :(" cranberry sauce and a few twists of black pepper.
Well worth a couple of minutes washing the pots.
Cheers
Tony
I agree sometimes we have to accept that to do thing properly takes a minute longer, maybe a fraction more effort and one frying pan doesn't take 2 mins to wash does it? Cutting corners isn't always the answer. We always seem to be in a rush these days don't we, always looking for the easy way out, sometimes I like the act of cooking and preparing things, I'll make a pot of tea with loose tea just because it takes a few minutes longer and I really enjoy it for that reason. I say don't let these so called celeb chefs tell us how to do it, enjoy life, it's not all about cutting corners or 'CHEATING' (Delia!) sometimes the ceremony of taking a few more minutes for your loved ones and family can make you feel better about life ..... or we can just shove it in a white box for 30 seconds and wait for it to go BING!! I know which I would rather! ;D
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I do know what you mean, Womble. I too love cooking, or I wouldn't be here?
I like the m/w way because:
1. It does the job almost as well as the best.
2. I don't find frying as good, unless one uses several tbs of oil to get even cooking. The oil has to be disposed of - & is wasted. And then the bacon is oily. And 'the Girls' say I'm always frying & they don't want to smell of fat. And the splashes!! Even with 'dry cure'.
3. Baking is quite good, but it needs watching carefully - through some 8 minutes. And is better on a rack.
4. Grilling, to me, is the best 'other way'. Even cooking & nicely crisp where needed. But careful watching.
I'm not looking to cut corners, but to acknowledge the possibilities of another method. And our drains block too easily with too much fat in them. And we pay for our water, & to soften it. Even 2 mins of it!!
Tea? Yes - if you have a routine in your house. I couldn't keep up with the random consumption of it here. And sure as hell, I'd break the pot! And rinsing out leaves?
Yes - we have a lovely griddle, but when the bacon curls up, the fat is not in contact.
No - I'm not in a rush & I don't fret - except in my dreams when all is a disaster!!
Good to talk??
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I have never fancied microwaving but am always open to tried and tested ideas. For me the bacon has to be lightly grilled and served on English breakfast muffins to arrive at perfection.
Tim, I have to say I love your contributions here. Can you imagine if you compiled all the pics and info into a book? When you do, I will be first on your customer list if only to look at the lovely images and enjoy the love, care and respect of the way you present your food, we would make a good team you and I ;D
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What a Girl!!
Muffins? Or Crumpets - well browned.
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George Forman grills a lovely piece of bacon. Those fretting :D about washing or cleaning a GF I have a good way ;D PM me and I can will give ya the secret ;).
Duke
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Keep talking. Keeps one out of the Pub??
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I am 100% behind you Tim,the microwave is an invention which frightens people. It takes a skill to use them properly.
For most people the microwave is fine for warming up a tin of baked beans, then what?
There is little or no knowledge about the thing
It is not an oven
It is not a grill
It is not a steamer
It is a microwave.
The skill to use one does not enter into any of the TV shows that show us how to cook on a conventional hob/oven (that is all they do)
We need a TV programme devoted to the microwave.
Other than Lesley Walters (Ready Steady Cook, who makes meringues in them) They seem to be regarded as the devil's invention.
These TV Chefs cook in restaurants serving 80+ people a sitting and to do the turn over they need to use the old fashioned multi ringed gas hob and a conventional oven.
Most of us cook for 4 at the most on a daily basis, often these 4 arrive for meals at different times.
Cooking for one, the microwave offers speedy results. We need help to show us how to use them for their best purpose.
I think we should all bombard the TV companies who keep giving us cookery programmes and demand that they show us all how to cook proper meals with a microwave.
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I am not against pubs Tim
I drink at home. It costs less and it is nearer to my bed.
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I think I might try one - a bacon sandwich that is, not a microwave! Got a microwave already 8) 8) 8). It's over 20 years old. :o :o
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Grawrc~ they dont make em like that anymore :( not much is built to last these days!!
Duke
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I do know what you mean, Womble. I too love cooking, or I wouldn't be here?
I like the m/w way because:
1. It does the job almost as well as the best.
2. I don't find frying as good, unless one uses several tbs of oil to get even cooking. The oil has to be disposed of - & is wasted. And then the bacon is oily. And 'the Girls' say I'm always frying & they don't want to smell of fat. And the splashes!! Even with 'dry cure'.
3. Baking is quite good, but it needs watching carefully - through some 8 minutes. And is better on a rack.
4. Grilling, to me, is the best 'other way'. Even cooking & nicely crisp where needed. But careful watching.
I'm not looking to cut corners, but to acknowledge the possibilities of another method. And our drains block too easily with too much fat in them. And we pay for our water, & to soften it. Even 2 mins of it!!
Tea? Yes - if you have a routine in your house. I couldn't keep up with the random consumption of it here. And sure as hell, I'd break the pot! And rinsing out leaves?
Yes - we have a lovely griddle, but when the bacon curls up, the fat is not in contact.
No - I'm not in a rush & I don't fret - except in my dreams when all is a disaster!!
Good to talk??
it certainly is good to talk and all the sentiments, methods, lifestyles etc mentioned here are all about having open minds, ready to try, all about life in the guise of a bacon sarnie ;D
life would be difficult without them :) thanks Tim
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Amazing the depths that a Buttie can plumb?
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All of life is here! ;)
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The best - or at least, the most welcome - was in Birmingham, when I had driven up at 4am in the winter, to take a test in Picture Framing. Early because I just had to be there & don't normally drive beyond the local village. Especially at night.
The test was critical to my livelyhood. Having been teaching framing & conservation for 20 years, had I failed, I would not have been able to continue!!
I sat in the driveway of the test place, enjoying my purchase from a van on the nearest roundabout, watching the staff coming in to work. With trepidation.
Thanks to the Buttie, we got letters (Guild Commended Framer) after our name!!
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bacon done on a bbq is in another world
:P
the frying pan can also go on the bbq for the ultimate fryed egg