How do you cook boiling bacon??!
I know it's really salty and you have to get rid of some of it.
Anyone know how to cook it??
Thanks
Answers: Boiling bason as in a gammon joint. My mum used to cook it in a pressure cooker, but I don't have one..
I know it's really salty and you have to get rid of some of it.
Anyone know how to cook it??
Thanks
Soak the joint overnight in cold water, rinse, place in a large saucepan, cover with cold water, bring to boil, skim off scum, reduce heat and simmer till cooked skimming when necessary
boil it in a large pan simmering
bring to the boil and simmer
20 mins / pound + 20mins extra
leave a few hours to cool before carving
soak it in cold water overnight then boil in a saucepan covered at a low heat
boil it in a large saucepan and keepin untill cooked. try frying for a few minutes first
Bring it to a boil, then reduce heat to a simmer.
Cook for 25 minutes per lb, and allow resting time.
If you add your potatoes, they will absorb some of the saltiness.
You can boil it in water on the hob, don't let the water run dry, keep topping it up.
It will need to be soaked for a few hours prior to cooking to get rid of some of the salt.
while pressure cookers are faster, you can just put it in a pan and simmer it for a couple of hours. You can use the stock, salty as it will be, sparingly in other dishes to season them. be sure not to add any extra salt to them.
My great grandmother poured boiling water over the slices and then browned them in the skillet. Then she put them in a kettle to simmer.
soak it in a large container of water overnight. This will pull much of the salt out.
Soak it for 12-24 hours in cold water then boil it in a large saucepan with plenty of water for about 25 - 30 mins per pound
When you're boiling it you can also add some flavourings if you like - I usually put in an onion studded with cloves and some bayleaves.
After it's cooked I let it rest and until the excess water seeps out then paint some melted honey on it and roast it off in the oven for about 15 minutes.
As well as soaking overnight, I always brought mine up to the boil once or twice and threw the water away, before the proper cooking.
This reduces the salt content and the scum which forms.
bring to the boil and simmer about 20mins to the pound do not throw your stock away it will make a delicious lentil soup, using lentils carrot, turnip, and leek enjoy
i suggest you change the cold water a couple times to get rid the salty taste then put it in a saucepan for about 1-1/2 then test it with a fork,if the fork is clean your gammon joint is cooked i also suggest pineapple rings with go well with them for a meal complement .
Try adding a few uncooked potatoes (skins off) they absorb the salt.
Boiled Bacon and Cabbage ingredients
2 1/2 lb Collar of bacon
Medium-sized cabbage
Cooking Boiled Bacon and Cabbage
1. (NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When people here want what North Americans call bacon, they ask for "rashers" or "streaky rashers".
2. As far as I can tell, "collar of bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I am here using terms from the diagram in THE JOY OF COOKING).
3. You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches.
4. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point.
5. Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface.
6. Cover and simmer for 1 1/2 hours (or 30 minutes per pound).
7. Cut cabbage into quarters and add to pot. Cook gently for about 1/2 hour, or until cabbage is cooked to your liking.
8. (Test constantly: don't overdo it!) Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or (if you can get it) HP sauce.