Trying Every Type Of Bacon | The Big Guide | Epicurious

Sdílet
Vložit
  • čas přidán 19. 06. 2024
  • Join Chef Adrienne Cheatham for an in-depth look at everything there is to know about makin' bacon. From breaking down the different cuts and preparation methods used around the world, to picking the most appropriate one for your recipes, chef Adrienne serves up a sizzling crash course in all things bacon.
    Follow Chef Adrienne on Instagram at @chefadriennecheatham
    Director: Cory Cavin
    Director of Photography: Zach Eisen
    Editor: Eric Bigman
    Host and Expert: Adrienne Cheatham
    Sr. Culinary Director: Carrie Parente
    Coordinating Producer: Tommy Werner
    Culinary Producer: Kelly Janke
    Line Producer: Jen McGinity
    Associate Producer: Michael Cascio
    Production Manager: Janine Dispensa
    Production Coordinator: Elizabeth Hymes
    Casting Director: Cynthia Simpson
    Camera Operator: Erron Francis
    Audio: Rachel Suffian
    Production Assistant: NIkki Ligos
    Hair & Make-Up: Nina Blue
    Culinary Assistant: Denise Ginley, Rebecca Lucarelli, Leslie Raney
    Research Director: Ryan Harrington
    Copy and Recipe Editor: Vivian Jao
    Post Production Supervisor: Stephanie Cardone
    Post Production Coordinator: Scout Alter
    Supervising Editor: Eduardo Araujo
    Assistant Editor: Justin Symonds
    --
    0:00 Introduction
    0:13 Streaky Bacon
    0:31 A Brief Note On Curing
    1:19 Slab Bacon
    2:13 A Brief Note On Bacon Grease
    2:46 Lap Yuk
    4:08 Pancetta
    5:09 Boczek Wędzony
    6:23 Bauchspeck
    7:24 Rib Bacon
    8:19 Canadian Bacon
    9:57 Irish Bacon
    10:55 Back Bacon
    11:52 Guanciale
    13:18 Turkey Bacon
    14:37 Duck Bacon
    15:41 Mushroom Bacon
    17:20 Wrap Up
    Still haven’t subscribed to Epicurious on CZcams? ►► bit.ly/epiyoutubesub
    ABOUT EPICURIOUS
    Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
  • Jak na to + styl

Komentáře • 471

  • @ellenkuang8853
    @ellenkuang8853 Před rokem +163

    She's completely accurate with the Chinese/cantonese bacon. Also great cubed (no boiling) and used in fried rice or sauteed with any veggie in the mustard/brassica. That's my favorite prep.

    • @nekomancer4641
      @nekomancer4641 Před rokem +1

      Yeah it's better to specify it as Cantonese style bacon. 腊肉 from some other regions are not that sweet.

  • @stanleysong7028
    @stanleysong7028 Před rokem +523

    Mushrooms are actually fungi, and are actually more closely related to animals than plants, which is why mushrooms are sometimes reminiscent of meat

    • @gabethefrog0114
      @gabethefrog0114 Před rokem +4

      Not at all

    • @otgproduction6060
      @otgproduction6060 Před rokem +50

      @@gabethefrog0114 it’s true

    • @sunnytea07
      @sunnytea07 Před rokem +18

      That dude is just in full denial 😂

    • @muhammadyusoffjamaluddin
      @muhammadyusoffjamaluddin Před rokem +3

      I love this, burn them to crisp 🤣

    • @stanleysong7028
      @stanleysong7028 Před rokem +26

      @@gabethefrog0114 can you tell me what part is wrong then? If I am wrong about anything, I would love to hear what I'm wrong about, since just like everybody else, I am still learning.
      Also if anyone wants to learn more about mushrooms, I suggest the video "WTF are mushrooms" by Adam Ragusea

  • @dylankirby3935
    @dylankirby3935 Před rokem +77

    In Ireland, we use boiled ham for cabbage and bacon. We call certain cuts of ham “bacon” and bacon strips we call “rashers”. She didn’t have to put herself through eating boiled rashers 😅😅😅

    • @LimaBear1235
      @LimaBear1235 Před rokem +10

      Also, her rashers were woefully undercooked.

    • @parrotstories
      @parrotstories Před rokem +5

      @@LimaBear1235 I was hoping someone would say this. Also the “won’t get crispy”

    • @EC2019
      @EC2019 Před 11 měsíci

      Yeah no we don't all say "rashers" tho.

    • @Luciel.680
      @Luciel.680 Před 2 měsíci

      @@LimaBear1235yeah that’s what I thought… I don’t eat bacon but I know that cooked bacon is MUCH more browner

  • @RiobasTayem
    @RiobasTayem Před rokem +372

    "Bauchspeck" directly translates to "belly bacon" actually (Bauch is belly in german), but I guess streaky bacon is the official translation

    • @bryanfountain
      @bryanfountain Před rokem +10

      Is that what speck is? I eat speck at work all day.

    • @supremegodmasterofomegacha3019
      @supremegodmasterofomegacha3019 Před rokem +14

      Speck can be considered fat or just ham

    • @kommissarjupiter7667
      @kommissarjupiter7667 Před rokem +11

      @@bryanfountain Speck is usually smoked or pickled. Speck from Tyrol and the black forest are superb

    • @ShawnPitman
      @ShawnPitman Před rokem +5

      I had kugelspeck in Rottweil. It was once a treat for dogs made up of the removed bits of prepared bacon... But it's turned into kind of a local treat. Hard to eat. Greasy as hell. Best served in broth.

    • @Elyanley
      @Elyanley Před rokem +3

      gestreift and bauch - almost the same, aint it? XD

  • @rorymckeown3636
    @rorymckeown3636 Před rokem +80

    The translation of "Bauchspeck" is incorrect. "Bauch" means stomach or belly.
    All that aside, Chef Cheatham is fantastic. Love her insight.

    • @MrHodoAstartes
      @MrHodoAstartes Před rokem +8

      It refers to the same cut as streaky bacon. The translation is not literal, but accurate. She is comparing the meat, not the etymology.

    • @waschte123
      @waschte123 Před rokem +13

      @@MrHodoAstartes But she said that it translates directly to Streaky Bacon, and thats incorrect.

  • @SkaterBlades
    @SkaterBlades Před rokem +27

    Grill the back bacon and irish bacon, you won't be disappointed. Oh and buy it smoked, has more flavour

  • @platypuspigeon3103
    @platypuspigeon3103 Před rokem +22

    Boiled bacon rashers? Now I've seen everything! My Irish granny is rolling in her grave at that one! 🤣

  • @gerardacronin334
    @gerardacronin334 Před rokem +88

    I’m Irish, and I have never eaten boiled bacon. I have had boiled ham. I do like an occasional Irish breakfast of grilled smoked back rashers of bacon, pork sausages, black pudding and a fried egg. I don’t think the representation of Irish bacon in this video is accurate at all at all!

    • @fikell1581
      @fikell1581 Před rokem +15

      Why did she eat it half raw 😭😭 fat look like it hadn't even seen a bit of heat

    • @yescooliotime
      @yescooliotime Před rokem +6

      Yeah its boiled ham and cabbage, this is just wrong.

    • @johndcoffee632
      @johndcoffee632 Před rokem +3

      My mam would often boil a whole piece of back bacon (like 2lbs or so) in a pot with cabbage, never boil thinly sliced back bacon (rashers) though.

    • @HiddenAgendas
      @HiddenAgendas Před rokem +1

      @@yescooliotime British food for the most part is just boiled and sad.

    • @HeidiSholl
      @HeidiSholl Před rokem +2

      Right! I have no idea what she did, I've never known anyone to boil bacon here. It's fried or grilled until it's browned and crispy. And it's delicious in a sandwich with ketchup! Bacon sarnie's dripping with grease and ketchup is the way to go!

  • @ImmortalLemon
    @ImmortalLemon Před rokem +26

    I like baking American bacon and basting it in a mixture of orange juice, brown sugar, black pepper, and garlic powder. It comes out like meat candy and it’s fantastic for snacks at parties. I make a bunch of it when I have people over and wrap it in parchment and put it in these novelty medieval wooden mugs I have. Coolest party meat snack

  • @macfhlannchadharonan4668
    @macfhlannchadharonan4668 Před rokem +57

    No one boils Irish rashers, we only boil a whole ham

    • @HiddenAgendas
      @HiddenAgendas Před rokem

      lol, false, They use to boil everything back in the days. But with the introduction of the internet, Irish and British people are trying to revamp their nasty and boring food. But failed, because British and Irish culture aren't really known for delicious food.
      Spain, Italy and France have amazing food. But only because they were heavily influenced by the middle east. And Italy just stole Chinese food and American food and made it "their own".

  • @mintypixie
    @mintypixie Před rokem +190

    Unfortunately, she undercooked the Irish/English bacon. It will crisp up beautifully, the fat should be a golden colour and the meat should have dark patches to it. The reason it doesn't have a smokey flavour is probably because she is cooking unsmoked bacon. Next time try smoked English bacon and cook it longer it is amazing.

    • @essbenita
      @essbenita Před rokem +6

      Agreed ..

    • @bred9901
      @bred9901 Před rokem +1

      Agreed ..

    • @rahee9482
      @rahee9482 Před rokem +2

      I think youre confusing irish bacon and irish back bacon, which she shows directly after golden brown

    • @mintypixie
      @mintypixie Před rokem +6

      @@rahee9482 I live in The UK and used to live in Ireland, I am not confused at all. We have many types of bacon, and none of them would be undercooked the way she has done.

    • @dd4850
      @dd4850 Před rokem +3

      @@mintypixie no you’re wrong, mate. boiled bacon is a thing

  • @jontalbot1
    @jontalbot1 Před rokem +30

    This is pretty good but there are different types of cure in Britain. Suffolk black bacon has molasses, Wiltshire has oak and beech chips. There is also Ayrshire roll which is quite similar to pancetta but never as thin.

  • @giiiddyup
    @giiiddyup Před rokem +8

    Thank you Chef!! I’ve learned more in watching a handful of your videos than I have in my entire life about cooking/food lol. Cooking has never been a thing for me, but you’re making it MAKE MORE SENSE TO ME. I like the way you break it down and connect it to dishes and examples You need your own show!!! And/or be a teacher!!

  • @KeepCalmAndTravelOn
    @KeepCalmAndTravelOn Před rokem +124

    One more Polish incarnation of bacon worth mentioning are skwarki (Skvarkee). Tiny bits of bacon leftover after smalec (lard) extraction. No plate of savoury pierogi is complete without them. (damn, now I'm hungry!)

    • @anonim1133
      @anonim1133 Před rokem +1

      Smalec or skwarki are usually made of pork fat, usually raw ones. Boczek also comes in different ways: cold smoked, smoked, baked.

    • @Pollicina_db
      @Pollicina_db Před rokem

      We have čvarci here in Croatia, I wonder where it comes from originally

    • @katarinajanoskova
      @katarinajanoskova Před rokem +1

      In UK they call skwarki (škvarky in Slovak) pork scratchings and they are served as a pub snack.
      I don't know if they are common in US.

    • @dariaengin
      @dariaengin Před rokem

      Oh, we have same cooking tradition in Ukraine. We are making smaletz as well, and the leftover is called Schkwarky♥️

    • @hungryest8643
      @hungryest8643 Před rokem +1

      im not polish and i know what is it and its great!

  • @MrHodoAstartes
    @MrHodoAstartes Před rokem +10

    With Bauchspeck, you have to really watch out whether you are getting "Durchwachsener Speck" - the streaky bacon, or "Fetter Speck" - just the fatty white part, often two inches thick.
    They are obviously used very differently, and one is mostly cured meat, the other is just smoked fat.
    The streaky variety is not traditionally cut into slices, but sticks or cubes as they are sold generally in half-inch slabs with the skin attached.

  • @julesmord7001
    @julesmord7001 Před rokem +45

    My cholesterol went up just by watching. No regrets.
    Fun fact: Smalec is a popular beer/vodka snack in Polish pubs.

    • @anonim1133
      @anonim1133 Před rokem +2

      Fun fact, higher cholesterol is because of carbohydrates, not meat of fat.

  • @bigbird2451
    @bigbird2451 Před rokem +8

    My favorite way to use slab bacon is to cut it in strips like streaky but about as wide as the slab is thick. Then grill them while moving constantly due to flare ups until nice and crispy. Then just slice lengthwise into quarter inch candy sized bits with crispy goodness protecting unctuous perfection. I originally made this with bacon from the Corollitas Meat Market and cooked it at Cam McCall's house so I just call it Aptos style.

  • @joe9893
    @joe9893 Před rokem +3

    lap yuk is so freaking good man

  • @bmsuters
    @bmsuters Před rokem +68

    Lovvvvveee Chef Cheatham. She needs her own show

  • @MargaretsMakeandBake
    @MargaretsMakeandBake Před rokem +1

    I found this real interesting. Learn something new each day I say, this certainly helped me do that today. Thanks gor the info....👍

  • @brianjennings7644
    @brianjennings7644 Před rokem

    I learned much.
    What a wonderful show...thank you.

  • @osver36
    @osver36 Před rokem +93

    I remember finding lamb bacon at a farmer's market once. Was hoping to learn a bit more about it, as I haven't seen it again since.

    • @isaiahwalker170
      @isaiahwalker170 Před rokem +23

      It’s kinda hard to find since the cut of lamb used to make it isn’t widely available unless you’re near a farm, a local butcher, or a wholesale place. It’s typically made from lamb breast (belly) which is a pretty thin piece of meat off the bottom of the ribs. I’ve made it homemade a few times, you’ll typically cut the bones off, cure the meat, roll it up into a log like pancetta and then smoke it. It’s very good in pasta. Has very prominent lamb flavor.

    • @isaiahwalker170
      @isaiahwalker170 Před rokem

      @@thesoupiestsoupster9019 theoretically I’d think any lamb, although I would guess it’s better from younger lamb rather mutton since lamb is a little milder. Mutton might get a bit gamey when you cure it and might be a little tough after smoking. But some might like that more!

    • @noirlily3413
      @noirlily3413 Před rokem

      😍😍😍

    • @jodishapiro9257
      @jodishapiro9257 Před rokem +1

      If you have a Jewish community near you, there’s a good chance the kosher butcher will have it.
      Also it can be ordered online from Grow and Behold.

    • @noirlily3413
      @noirlily3413 Před rokem

      @@jodishapiro9257 Ironically, I do. Stamford Hill in North East London...

  • @jojoj81Gaming
    @jojoj81Gaming Před rokem +20

    Feel like that's the worst looking Irish bacon I've ever seen. No colour on it at all and the fat barely looked rendered let alone crisp

  • @dogmaticpyrrhonist543
    @dogmaticpyrrhonist543 Před rokem +14

    The base line bacon rasher in Australia is both the streaky/belly and the UK/loin, cured in whatever way they handle it. We call the British piece "short-cut", as it's just that endy bit. :) And streaky bacon is streaky bacon, of course.

  • @bandysc
    @bandysc Před rokem +4

    I didn't expect neither boczek wędzony nor smalec in this video, but it is so cool they made it here :D

  • @rickywilson5225
    @rickywilson5225 Před rokem +4

    Should've added Australian middle or long bacon.
    Has the rasher (loin) from the British bacon and the tail (belly) from the American bacon.
    Best of both worlds

  • @Li1t
    @Li1t Před rokem +2

    You cook the streaky bacon until it's crispy, then you just warm the "Irish Bacon"? You could easily get some colour on it like the back bacon, maybe not crispy, but yeah

  • @alchemo
    @alchemo Před rokem +1

    Stir fry leafy veggie with lap yuk is great, especially something like Chinese kale which fragrance is enhanced with oil.

  • @lune6455
    @lune6455 Před dnem

    never seen canadian bacon in my 23 year long life - canadian born and raised. Back bacon/peameal bacon, is awesome and what I ate growing up.

  • @ailinos
    @ailinos Před rokem +3

    @10:09 Any other Irish person wanna tell her that that rasher is feckin' raw? 😂 Massively undercooked

  • @sherryarmstrong4683
    @sherryarmstrong4683 Před rokem +2

    If you're going to do the turkey bacon option. May I suggest, Oscar Mayer. The best way to cook if is to cut it across the length, in half. And microwave it. It will crisp up but will quickly burn. So keep an eye on it. It's the best of the faken bacon, I've found and it makes a fabulous TB,L & T.

  • @agme8045
    @agme8045 Před rokem +2

    In Argentina we refer to bacon (any bacon) as panceta. I had no idea it came from Italy

  • @igormalusevic
    @igormalusevic Před rokem

    When you start mentioning ingredients of pasta carbonara i was fear that you will mention cooking cream but luckily all ingredients you mentioned are accurate. But i need to mention that black pepper doesn't need to add because guanciale already have pepper on it so you don't need to add additional pepper. If you like peppery and cheese you can make Caccio e pepe.

  • @Torakosama
    @Torakosama Před rokem +37

    I *love* Adrienne so much. She's so charismatic and good with her info delivery.

  • @Kelz_X
    @Kelz_X Před rokem +7

    This is a video that I did not know *I NEEDED* 🤣
    Thank you Epicurious

  • @VillainousFiend
    @VillainousFiend Před rokem +8

    American style "Canadian Bacon" is not Canadian. Not something you can find here. The closest is peameal bacon which is made from whole loin and is more oval than circular, and the outside is coated with corn or yellow pea meal.

    • @Joeljdwatts
      @Joeljdwatts Před rokem +1

      Agreed. As a Canadian from Ontario, I never saw what Americans call “Canadian Bacon” until I moved to Texas. We eat “Peameal Bacon” all the time in Ontario tho. It’s a lot like the Back Bacon for look.

    • @CatastrophicMarauder
      @CatastrophicMarauder Před rokem +1

      @@Joeljdwatts dude Tim’s came out with a Canadian bacon sandwich and I was so hyped but when I found out it was just ham I was so mad

  • @vuk24
    @vuk24 Před rokem

    In serbia we have slaninica, it is whole smoked belly bacon. We don't add any sugar, just salt and it is smoked over months in lights smoke to be "fully cooked" it is great on it's alone not cooked with some eggs or just some snack.

  • @_Toxicity
    @_Toxicity Před 6 měsíci +2

    I wanna see this lady and her bouncy ponytail do an episode on herbs: their history, culinary uses, preparation methods, global identification etc.

  • @schneir5
    @schneir5 Před rokem

    I had jowl bacon once; it was really good. Smoking Goose made it. They make all kinds of charcuterie. They also make guanciale and salame like saucisson rouge.

  • @Amarie1961
    @Amarie1961 Před rokem +18

    Great video, I would like to see more content like this.

  • @1mhcl
    @1mhcl Před rokem

    i love u chef adrienne cheatham! ur videos are my favorite

  • @brettjohnson536
    @brettjohnson536 Před rokem +2

    Oh god! What she did to that English/Irish bacon physically hurt me!

  • @saminyasarridom5686
    @saminyasarridom5686 Před rokem +2

    We all Love her! This Chef amazing! We need her more!

  • @monicahoger
    @monicahoger Před rokem

    Thank you for showing the turkey bacon. Because of my gut (I have colitis) I can't eat much of the regular fatty kind anymore, so I've been all over the turkey bacon these days

  • @helenarosas6213
    @helenarosas6213 Před rokem

    i love this chef

  • @Austrian_Butcher
    @Austrian_Butcher Před rokem

    The brine on Bauchspeck isnt always dry. Im a butcher by profession and usually they make it in a salt and water brine on top of the spices that you slather on. I myself at home usually make it dry as well.

  • @EmilyVioletMarie
    @EmilyVioletMarie Před rokem

    Adrienne!! Loved her in top chef

  • @jessie23822
    @jessie23822 Před 8 měsíci

    As a German I kinda felt summoned when you mentioned "bauchspeck"
    And yes, it is delicious

  • @ritardedLolbot
    @ritardedLolbot Před rokem +6

    'smalec' is typically made from pork skin ('słonina"), salted and uncured,cubed finely, and melted then carmelized and onion added. boczek wędzony is NEVER used for that

  • @scottpitner4298
    @scottpitner4298 Před rokem +2

    I’ve seen a few of these episodes now and She’s the best. Makes these shows next level

  • @TiffanyJLeung
    @TiffanyJLeung Před rokem +5

    I love her great pronunciation
    People never get Cantonese right

  • @ioan1934
    @ioan1934 Před rokem +3

    The lady did not mention that UK bacon comes ina smoked version as well.

  • @aturegano87
    @aturegano87 Před rokem

    I miss torreznos from Spain. It's a tapa made with pickled pork belly that has been deep fried in It's own fat with the skin, that becomes really crunchy.

  • @ctninh
    @ctninh Před rokem

    She has the best job in the world for making this video.

  • @lucascerqueira202
    @lucascerqueira202 Před rokem +6

    I love this chef. She's so cool

  • @SpektakOne
    @SpektakOne Před rokem +6

    I dunno about the Canadian bacon section. I’m from Toronto and I’ve almost never seen what Americans refer to as “Canadian bacon” - perfectly round slices of ham. And the “peameal bacon” pop-up during that section is DEFINITELY not just this Canadian bacon coated in cornmeal. Peameal bacon is pretty much identical to the back bacon; a wet cured, unsmoked, well trimmed pork loin that is then coated in a layer cornmeal, sliced, and fried, where that cornmeal becomes crispy. This indeed began in Toronto in the 1850s, when pork loins were coated in ground yellow peas (hence the name “peameal”) and shipped abroad, mainly to the UK.
    Generally speaking, Canadians eat the same streaky strips of bacon that Americans eat, with peameal bacon coming in second. No ham circles in sight.

    • @Trieh
      @Trieh Před rokem +1

      BC here, near Vancouver, that was definitely Canadian bacon, which is why Americans just use ham instead. Peameal is definitely a bit different, but I recognized the Canadian bacon for sure.

    • @SpektakOne
      @SpektakOne Před rokem +1

      @@Trieh strange. I have never seen that round circular bacon anywhere in Toronto, except maybe on an Egg McMuffin from McDonald’s. Not in a supermarket, nor in a restaurant. I’ve seen what is called back bacon, which is kinda like “Canadian” bacon, but it’s definitely not round.
      At any rate, I live in NYC these days, where peameal bacon is non-existent. For my first COVID lockdown birthday, I got some pork loin from the butcher and made my own, just to have peameal bacon sandwiches to remind me of home over the border I couldn’t cross. :)

    • @Trieh
      @Trieh Před rokem +1

      @@SpektakOne Hell yeah, I still live here and I haven't had peameal bacon in years. Hope you get back to visit again soon.

    • @SpektakOne
      @SpektakOne Před rokem

      @@Trieh our conversation led to me heading to my local supermarket to buy Canadian bacon for the first time. 😁 they also had breakfast ham right next to it, which looked virtually identical, so who knows.

    • @mismatched0socks_722
      @mismatched0socks_722 Před rokem

      Yeah I’m from the same area as you and the Canadian Bacon seemed odd to what I grew up eating.
      It just looked like a regular ham slice to me.

  • @averyspottswood9255
    @averyspottswood9255 Před rokem

    We need moreee

  • @mlcozad
    @mlcozad Před rokem

    I saw a couple of packages of jowl bacon on sale. So bought one ten years ago. The bacon of bacon.

  • @Tintenhaerz
    @Tintenhaerz Před rokem +3

    nice 1 but i miss the "Schwarzwälder Schinken" have it in germania and it was realy great

    • @TheMEGHANETTE
      @TheMEGHANETTE Před rokem

      because that's not bacon, that's a delicious piece of charcuterie

  • @flyingsodwai1382
    @flyingsodwai1382 Před 5 měsíci

    I remember when turkey bacon was new. It wasn't bad but I'm glad I haven't eaten it since the 80's :)

  • @jaklg7905
    @jaklg7905 Před rokem

    My favorite is Polish boczek wędzony. It just has a better flavor than most other bacons.

  • @jervisdd4339
    @jervisdd4339 Před rokem

    Please make a feature on different types of tofu and different types of veggie meats or meat alternatives.

  • @TMonty525
    @TMonty525 Před rokem +5

    As someone who is from northern ireland and eats Irish bacon every week you cooked it wrong.

  • @M-rook
    @M-rook Před měsícem

    Which type of bacon is best to make crispy bacon? Thank you.

  • @dertyp6849
    @dertyp6849 Před rokem +1

    Bauchspeck translates to "belly fat", bauch meaning belly and speck (pronounced like shpeck) translating into fat/bacon/ etc

  • @JohnHausser
    @JohnHausser Před rokem +3

    Pretty sure 🦆🥓 has some potential
    Cheers from San Diego California

  • @suziequzie
    @suziequzie Před rokem +3

    Peameal bacon is awesome - give it a try if you haven't.

  • @antoniomaldonadocastro357

    She has amazing presenting skills, love her!

  • @dumboy886
    @dumboy886 Před rokem

    Thanks for the video :)
    Mushrooms being called vegetables is funny btw

  • @mr.schrodinger7219
    @mr.schrodinger7219 Před rokem

    I love it that you also go for the non pork on vegetarian variants! Great episode!

  • @BasicallyTrollZilla
    @BasicallyTrollZilla Před rokem +1

    10:25 Its raw!!!!

  • @jacknorman8236
    @jacknorman8236 Před rokem +1

    Not to be rude but I live in England and I’ve never heard of ‘English bacon’ as a new variety in my life. We either use streaky or back bacon

  • @beantownbonanza
    @beantownbonanza Před rokem

    Wow so good

  • @Chrystair
    @Chrystair Před 11 měsíci

    In Quebec, we make what we call "des oreilles de chrisse" (Christ's ears). It's a staple of "Cabane à sucre" (Sugar Shack) food. It's a bit like Pancetta but way drier and way saltier. Don't be discouraged, It's delicious. Almost like a salty candy. Look it up!

  • @mariazarzycka2666
    @mariazarzycka2666 Před rokem +2

    I like to use "Boczek Wędzony" in my BLT

  • @timeskip0300
    @timeskip0300 Před rokem

    Is "bacon" a style of slicing an item or thinness of the sliced item? Or an item?

  • @derwyndavis9396
    @derwyndavis9396 Před rokem

    bro i need to buy this for my cousins they love bacon and i think they´ll love all thirty types of bacon

  • @bumbuszthegoral8892
    @bumbuszthegoral8892 Před rokem

    The way she said boczek wędzony had me crying head off🤣🤣🤣

    • @jaklg7905
      @jaklg7905 Před rokem +1

      Why? She did great for a non native Polish speaker.

  • @awesomeface2468
    @awesomeface2468 Před rokem +1

    me : oh hey, it's the mushroom lady
    me at 15:37 : ....oh

  • @tiacho2893
    @tiacho2893 Před rokem +10

    When you've had carbonara or gricia with guanciale, pancetta will always be, at best, a pale substitute.

    • @sarahholloway742
      @sarahholloway742 Před rokem +4

      Agreed. I see a lot of people use pancetta because it’s easier to get ahold of around here but guanciale is SO much better! These people also put heavy cream in their carbonara so they also don’t have the food knowledge to pull off a classic like that

    • @Thalanna
      @Thalanna Před rokem +2

      Agreed :( I wish Guanciale was easier to come across. We have an "Italian deli" here and even THEY don't have guanciale handy, it's such a pain lol

    • @tiacho2893
      @tiacho2893 Před rokem +2

      @@Thalanna Yeah, unless you have an Italian community that comes from Rome (Lazio) it might be hard to get. Most Italians around me come from Sicily and Calabria. But there is a small Italian salumerie near me that makes it.
      Italian food is so incredibly regional. My inlaws only ever ate risotto as arancini. And butter was never used in their house because that was a northern Italian thing.

    • @tiacho2893
      @tiacho2893 Před rokem +1

      @@sarahholloway742 When a cook puts heavy cream in carbonara, an Italian nonna dies a little. But it is a bit tricky. Heat control is key because too low and the cheese doesn't melt (hard cheese like pecorino and parm) and too high it reforms into curds. The added fat in cream makes it easier but will obscure the flavour of the cheese.
      There are a number of great videos by chef Luciano Monosilio that makes the process more foolproof because his restaurant makes large batches and assembles to order. Diners can be impatient.
      It took me over a dozen tries before I learned to make it consistently. But when I run out of guanciale, cacio e pepe is always a tasty option because pecorino is pretty common now.

    • @sarahholloway742
      @sarahholloway742 Před rokem

      @@tiacho2893 I know it’s tricky to get the heat control right but I still can’t stand it. It’s cheater carbonara when you use heavy cream and it doesn’t need the extra fat and calories. No wonder Americans are so obese they take classics from other countries and do an American spin on them that includes loads of extra fat and calories. That’s the American way. Everything could use an extra stick of butter or two

  • @Charles_the_toast
    @Charles_the_toast Před 7 měsíci

    When I get bacon at Wal-Mart I always get the thick bacon and it's amazing fatty and chewy instead of thin and crunchy

  • @wayned5872
    @wayned5872 Před rokem

    Ill ask you to explore VEAL BACON not surw if its still made but was/is a product of Catelli Brothers inc ,a very fine lamb & veal meat company based in southern NJ

  • @D.Kasper_studio
    @D.Kasper_studio Před rokem

    The polish bacon usually comes like these:
    -smoked raw (cold smoke and it's better for soups)
    -smoked boiled (hot smoke)

  • @griviljava
    @griviljava Před rokem +1

    Thank you Chef A!! Really enjoying your video. Making me hungry, giving me some good ideas for dinners to cook for my loved ones

  • @bobbills2953
    @bobbills2953 Před rokem +11

    10:35 you cook it until the fat is golden or crisp. That’s undercooked.
    As an Irishman, I’d think I’d know

    • @samsalih5473
      @samsalih5473 Před rokem +4

      Yeah that's got to be the saddest bacon I've ever seen :(

    • @bobbills2953
      @bobbills2953 Před rokem +2

      @@samsalih5473 agreed

  • @PieterBreda
    @PieterBreda Před rokem +1

    I love bacon. Bacon is fantastic

  • @freibier
    @freibier Před rokem

    What about (German) Black Forest bacon? Really nice on a piece of bread!

  • @blacksnapper7684
    @blacksnapper7684 Před rokem +1

    Is chashu considered the Japanese equivalent of bacon???

  • @darlenefraser3022
    @darlenefraser3022 Před rokem

    My mom always used to keep a jar of bacon fat in a sturdy jar in the fridge

  • @monikaanna7444
    @monikaanna7444 Před rokem

    the way she undercooked that irish/english bacon is criminal

  • @leelthelful
    @leelthelful Před rokem

    Oh my gosh my horizons have been broaden now my mission is to eat every type of bacon

  • @gaukaiser
    @gaukaiser Před rokem +2

    Bauchspeck directly translates to Belly bacon
    Bauch=belly
    Speck=bacon

  • @One-eo5lj
    @One-eo5lj Před rokem

    im in lovw with this woman

  • @kings8217
    @kings8217 Před rokem +4

    All my years as a Canadian i have never seen an ugly bacon like that in my life.
    We have back bacon that looks similar to American belly bacon but is less fatty and delicious

  • @pavelandel1538
    @pavelandel1538 Před rokem

    bellota, serrano, pata negra, iberico ham cuddle in the corner in disbelieve - are we too fancy for this show?

  • @sih1095
    @sih1095 Před rokem

    Very informative.
    Ta..

  • @TheChrisD
    @TheChrisD Před rokem

    This video is an affront to Irish and British bacon.

  • @chloefdr
    @chloefdr Před rokem

    Was that marmalade on the toast in the fry up with the back bacon ?!?!

  • @i_dont_have_a_name
    @i_dont_have_a_name Před rokem +1

    In Italy we eat the pancetta raw too

  • @gameexpert2011
    @gameexpert2011 Před rokem

    I just learned that duck and mushroom bacon exists. I had no idea those existed prior to watching this video.