too much bacon!
- Soop Jul 22, 2009 08:51 AM
I picked up some dry cure bacon yesterday for 50p, but its sell-by date was yesterday.
If I cook it now, will it keep better?
Also, any recipes?
And the same with lemons - I have 15. If I juice them, will that stay longer? I could even freeze it if neccessary
Oh, would that I had the problem of too much bacon...!
Use what you need and freeze the rest. I’m thinking freezing it raw would be better than freezing it cooked, but it depends on how soon you’re going to serve it to these 50 people.
I’d do the same with the lemons, juice and freeze.
freezing bacon does not guarantee that you will be able to keep it from going off. The problem is the fat content. It does not freeze as solidly in a home freezer as it would in a commercial freezer.
I'd probably cook it all and then refrigerate. Use it as a garnish, on sandwiches etc. Candies bacon is addictive and Vosges in Chicago makes a chocolate bacon bar that is divine. It is so popular you cannot count on getting one anytime you want one. You have to buy several to have when the craving hits.
Bargain at 50p!
I presume it is the "sell-by" not "use-by" date? In which case, you've several days left keeping it in the fridge. If you can't use it in the next few days, then yes it'll freeze well.
As you're asking for recipes, I assume you're not wanting it for the "full English"? One of our easy stand-bys at Chateau Harters is Delia Smith's macaroni cheese with courgettes and bacon.
Cook your pasta. Make some breadcrumbs. Make a cheese sauce (using the strongest cheddar you can get your hands on at a reasonable price - Keens, Quicks or Montgomery in most supermarkets. Fry some courgettes, garlic and bacon. Mix and put in a heatproof serving dish. Mix the breadcrumbs with a little cayenne pepper (or Spanish pimenton) and put on top of the pasta mix. Stick under the grill to crisp up a bit.
Lemons will stay freshest just as they are without juicing. With so many, you might want to try and find a recipe for something like a lemon chutney. Let it mature for a few months and it should be great with stuff at Christmas (particularly a Boxing Day curry). Assuming that they are fairly thin-skinned, here's a recipe my notes tell me I last made in 1993:
0.5 teaspoon rach dry mustard & turmeric
2 teaspoon Tabasco
2 teaspoon salt
1ky soft brown sugar.
1 ltr spiced malt vinegar (you can get Sarson's pickling vinegar at the supermarket if you don't want to make your own with pickling psice . If you do, use a malt vinegar with at least 5% acidiity)
Chop the onions and lemons quite finely. Put everything in the cooking pot, except the sugar and half the vinegar. Simmer until the lemon rind is veyr tender. Add the remaining vinegar and the sugar. Simmer away until it's thiock and, erm , chutney like (probably a coupel of hours). I use Kilner jars. You'll need several. This'll keep in the cupboard almost indefinitely. Don't dare touch it for at least 3 months.
Wrap it well (in smaller portions) and toss it in the freezer. It will be fine.
Lemons. If you are worried you can zest some and take the juice from those and freeze it in ice cube trays and then to a ziploc. Take some fresher ones and preserve them: http://www.epicurious.com/recipes/foo...
You can also cook a bunch up and keep it in the fridge. Use it over the week. I saw a lovely potato, blue cheese and bacon salad on the net the other day...http://www.recipezaar.com/Bacon-Blue-...
Sell by date is not the same as use by, so you probably have a few days left before you need to use them. It doesn't sound like you have so much of it.
Eight slices = 2 BLT sandwiches.
Fry it up and reheat when needed. It will keep a couple of weeks.
Too much bacon? Not possible.
I have often frozen bacon, the whole package. It freezes well and as long as you defrost naturally, there are no real issues with using it. I don't know about dry cured.
For the lemons I'd be thinking about recipes using a lot of them, as well as juicing and freezing. (Don't forget the peel; you can zest them and freeze the zest. Wonderful to have on hand in case some day you don't have 15 of them lying around!) Do you ever cook Greek food? Something with avgolemono (egg and lemon) sauce would use about 4.
I've cooked up bacon I was worried about before and tossed it in the freezer, but the trick that worked for me was cooking it to done, but not crispy - just a couple of minutes shorter than if I were going to eat right away. It seemed to keep the moisture in the freezer a little better when it was just a tad soft, and then I could use it in recipes without it getting overcooked.