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Deep-fried bacon?

rworange Dec 2, 2008 07:31 AM

Has anyone made it or tried it?

A local diner does this and the review seems intriguing
http://www.eastbayexpress.com/restaur...

"Tiongco's technique is a marvel. He precooks it on the griddle, and then, to order, tosses it in the deep-fry. What emerges are strips so thin, so delicately crisp, you realize you've spent your entire life so far in love with something unrealized, and more or less shitty. Quite simply, Rico's bacon lifts anything it shares the plate with."

  1. Scargod Dec 5, 2008 04:11 AM

    Reminiscent of deep fried pork rinds. As a general rule, I don't care for my bacon to be cooked to a crisp.

    1. Caroline1 Dec 5, 2008 01:44 AM

      Why not? Nothing renders fat better than fat! I never drain the frying pan when cooking bacon, and it is always the last batch of rashers that is crispiest! And they probably contain the least amount of fat, would be my guess. I'm not sure it would taste as good deep fried in vegetable oil. i prefer bacon flavored bacon!

      1. m
        moh Dec 4, 2008 06:45 AM

        I reported recently on a butcher in Montreal that offers deep-fried slabs of bacon. The report includes photos of this magnificent stuff.

        http://chowhound.chow.com/topics/5656...

        When fresh and still hot form the deep-fryer, this product is amazing. Worth every calorie.

        1. greygarious Dec 3, 2008 11:36 AM

          Alternative for very crispy bacon at home: Lay as many slices of bacon side-by-side in a sheet pan as will fit, and bake in preheated 375 oven for around 15 minutes or until it's the desired done-ness. Start checking at 10 min and flip it if desired (not essential). Remove cooked bacon to paper towels right away so the residual pan heat doesn't continue to cook it. Pour off the rendered fat and save in fridge for frying eggs, meat, and potatoes. The bacon stays flat so it renders and browns evenly.

          1 Reply
          1. re: greygarious
            ScubaSteve Dec 3, 2008 12:02 PM

            when using this method try brushing the bacon towards the end of cooking with any fruit juice to lacquer the bacon with an additional layer of flavor.
            i've been using lime juice with/without hot sauce then using the bacon as a garnish for Bloody Marys.

          2. bigmackdaddy Dec 3, 2008 12:16 AM

            Jubilat, a Polish sausage/meats store in Brooklyn fries whole slabs. Some times they will double smoke them before frying them. Pretty tasty stuff.

            1. a
              adamshoe Dec 2, 2008 06:57 PM

              Seems like every breakfast place in New Orleans deep fries their bacon. It comes out paper thin and not greasy at all. Not sure if they par-cook it first to keep the shape, but it shur iz good. Adam

              1. Davwud Dec 2, 2008 05:31 PM

                "Quite simply, Rico's bacon lifts anything it shares the plate with."

                I thought that was true of bacon period.

                DT

                1. c
                  Clarkafella Dec 2, 2008 05:23 PM

                  I'm not positive about this, but I suspect that anyone who has ever eaten at a busy breakfast bar has had deep fried bacon. It seems like that would be the best way to do it for a lot people...

                  1. Karl S Dec 2, 2008 05:17 PM

                    Deep frying is a common way for fast food and diner type places to make good crispy bacon in quantity quickly (you need to reserve a separate fryer for it, though).

                    1. c
                      Cathy Dec 2, 2008 02:55 PM

                      I first had it in a hotel in London near Elephant and Cross. They deep fried the toast also.

                      Most of the people staying there were German.

                      They also made the most wonderful steel cut oatmeal...

                      1. m
                        MrsT Dec 2, 2008 02:51 PM

                        The cafeteria in a building I used to work in deep fried their bacon. This was in Rutherford, NJ.

                        1. danhole Dec 2, 2008 01:13 PM

                          In my, one more time, feeble attempt at making a Francheezie (hot dog stuffed with cheese and wrapped in bacon for those who don't know ;-) I stuffed the hot dog, stuffed with cheese, and wrapped in bacon. Then dropped it in the deep fryer. The bacon was the best part. Cheese melted (maybe I need to freeze it first), and the hot dog was fine (a Nathan's thick dog) but the bacon was stellar.

                          1 Reply
                          1. re: danhole
                            porker Dec 4, 2008 01:47 PM

                            We called 'em Texas Tommies. Hired my mom to do the stuffing and wrapping!

                          2. s
                            Sherri Dec 2, 2008 12:34 PM

                            The restaurant (much too formal a name for this enterprise) at the El Dorado in Puerta Vallarta deep fries their bacon. Sitting at water's edge with my morning's first coffee, enjoying freshly squeezed juice and a plate of this bacon, is as close to heaven as I'm likely to get.

                            1. ScubaSteve Dec 2, 2008 12:27 PM

                              a few sub shops in my area cook bacon this way for BLT subs. it's ok but unless it's pre-cooked to preserve the shape it goes all curly.

                              1. g
                                Goldendog Dec 2, 2008 10:13 AM

                                At Tony's Restaurant in Birch Run, Michigan--about 75 miles north of Detroit--if you order the BLT you get a sandwich on thick Italian bread with 1 & 1/2 pounds of bacon that has has been deep fried, plain, till crispy. One sandwich is enough to feed four--giving 3 out of 4 some sort of coronary problem.

                                1. BobB Dec 2, 2008 07:55 AM

                                  Makes sense to me - it just means that the bacon cooks more evenly since the entire surface is in constant contact with the hot fat. Probably also renders off more of the fat from the bacon, for the same reason. And, of course, it would depend greatly on what kind of fat is used for the deep-frying.

                                  On the other hand, it means you don't get the contrast between the extra-crispy bits that were touching the pan and the more tender bits that were slightly raised.

                                  1. ipsedixit Dec 2, 2008 07:44 AM

                                    I've had bacon that was breaded, deep-fried and then served with country gravy.

                                    But never bacon just deep-fried, naked.

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