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Is bacon chewy?
Bacon is chewy raw and cooked for a short amount of time, if cooked long enough bacon is crisp and crunchy.
Holding time of cooked meat?
7?days
Can uncooked bacon be put on top of chicken in the oven?
Yes, you can. Just make sure that the bacon and the chicken are fully cooked through, since adding bacon will mean that it will require a slightly longer cooking time.
Is bacon named after Nathaniel bacon?
no it was not. Bacon is named after the process by which it was first cooked. Slices of pork were places in an oven one at a time, and eventually became known as bake-one. over the modernization of language this has in time morphed into bacon.
What is the maximum holding time for cooked Hash Browns at mcdonalds?
3-4 minutes
Is it safe to eat two week old cooked bacon?
Bacon is a protein and may be safe for an hour or so at room temp, but after that it should be kept at either less than 40°F or higher than 140°F. If it is crisp-cooked, it will be safer longer than that. See Related Links.
What cut of meat is bacon from?
Pig.This is from wikipedia:Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both containing large amounts of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating.
Can you store vacuum sealed uncooked bacon alongside cooked sealed bacon in a fridge?
Depends on the external temprature, it should be treated the same as an uncooked bacon, the fact that it is vacuum sealed does not mean it will last longer
Is time travel with bacon possible?
In theory it is possible but you must put the bacon in bacon sause and cover it in bacon bits :D (to go back in time)
What if you eat bacon bits that say refrigerate after opening but were not refrigerated?
If this is the first time the bacon bits were opened, they are fine. However, if the packet has already been opened, it should have been refrigerated, and should be thrown out - the risk of possible food poisoning is not worth it. Most bacon bits today are made out of processed soy, and are perfectly safe to store on a shelf. But "genuine" bacon bits (actual crumbled cooked bacon) needs refrigeration after opening. If it wasn't done, pitch 'em.
What are some awesome bacon quotes?
"I bet if you put bacon bits on a strip of bacon, you could travel back in time. It would be kinda redundant though cause i would just go back to when i was eating bacon!" -Jim Gaffigan "Bacon bits are like the fairy dust of the food community." -Jim Gaffigan "I unfortunately still crave chicken Mcnuggets and bacon, which is the meat candy of the world" -Katy Perry "I'll have the smiley face breakfast special. Uhh, but could you add a bacon nose? Plus bacon hair, bacon mustache, five o'clock shadow made of bacon bits and a bacon body?" - Homer Simpson "Friends are like the bacon bits in the salad bowl of life." -Unknown "I'm never going to get used to the 31st century.... Caffeinated Bacon? Baconated grapefruit?" -Futurama
What is peameal bacon?
In Canada, Peameal Back Bacon is considered the "Canadian Bacon" because it is unique to Canada (see http://www.realcanadianbacon.com/pork-tenderloin/testimonial.htm). Strip Bacon or Streaky Bacon (a British Term) is the most common bacon in Canada and has the same variations as the strip bacon in the United States. Peameal bacon is usually listed as an up-charge for a "bacon and eggs" menu (using strip bacon) since it is superior in taste, quality and has a very low fat content. It is listed on the Canadian Diabetes chart because it is so lean. Peameal Back Bacon is made from the Pork Main Back Muscle (hence the term "Back" Bacon), with a Unique to Canada cut of meat: Cap-off, Tail-off, 0x0 specification (whole muscle only - no fat). These extra lean loins are cured for a minimum of 48 hours in a Sweet Pickle Cure recipe and then finally rolled in Golden Cornmeal. This is Not Smoked; true Canadian Bacon has never been smoked. The product is sliced (aka Bacon) and typically served with eggs for breakfast or used in sandwiches at lunch. Whole Roasts (un-sliced) are used as a dinner entree. The name "Peameal Bacon" comes from around and prior to the 1920's or so. Back then the product was rolled in ground up Yellow Peas (for preservation reasons). It was switched to Cornmeal around that time due to the availability of corn. When fried or roasted, the cornmeal coating gives a unique and pleasing crunchy mouth feel. Here in the United States, it can be purchased at www.realcanadianbacon.com
