Blanching is a technique commonly used for vegetables to briefly cook them in boiling water. But did you know you can also blanch bacon? Blanching bacon provides some great benefits – it reduces saltiness decreases smokiness improves texture, and makes the bacon more pliable for wrapping foods. If you want to improve the flavor and texture of bacon for certain recipes, blanching is a simple process worth trying.
What is Blanching?
Blanching involves briefly immersing food in boiling water or steam to partially cook it. For vegetables, this helps brighten color, soften texture, and reduce cooking time With bacon, blanching removes some excess saltiness and smoky flavor while enhancing texture The bacon then undergoes final cooking later by pan frying, baking, etc.
Why Blanch Bacon?
There are several good reasons to blanch bacon:
- Removes excess salt from the curing process
- Reduces intense smoky flavors
- Improves texture – makes it less brittle
- Makes bacon more pliable for wrapping foods
- Substitute when recipes call for unsmoked pork
- Gives a head start on cooking
- Reduces splattering during final cooking
Blanching allows you to customize your bacon’s flavor and texture for the dish you’re making. The quick pre-cook in boiling water is an easy extra step with big benefits.
Step-by-Step Guide to Blanching Bacon
Blanching bacon is simple. Follow these easy steps for perfect results every time:
Ingredients
- Bacon slices, cut or whole
- Water for boiling
Instructions
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If you want, you can cut the bacon into lardons or pieces that can be used for wrapping.
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Boil water – Fill a pot with enough water to submerge the bacon and bring to a rolling boil over high heat.
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Add bacon – Once the water is rapidly boiling, carefully add the bacon slices. Do not overcrowd.
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Blanch – Let the bacon blanch for 2-3 minutes in the vigorously boiling water. This reduces saltiness and smokiness.
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Remove and drain – Use tongs or a slotted spoon to transfer blanched bacon to a plate lined with paper towels. Pat dry.
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Final cooking – Pan fry, bake, or grill bacon until crispy, reducing time since it’s parcooked.
And that’s it! With just a quick plunge in boiling water, you can customize your bacon’s flavor and texture.
Tips for the Best Results
- Use enough water to allow bacon to move freely and cook evenly.
- Keep water at a rapid boil so bacon fully blanches.
- Drain and pat dry thoroughly before final cooking or bacon won’t crisp up.
- Closely monitor during final cooking since bacon is parcooked.
- Store fully cooked bacon leftovers in fridge for up to 1 week.
Potential Uses for Blanched Bacon
Blanched bacon works great for:
- Wrapping shrimp, scallops, chicken breasts, meatloaf, etc.
- Soups and stews calling for unsmoked pork
- Pasta carbonara with less smoky flavor
- Salads and other dishes where you want less salty bacon
- Any recipe where tender, pliable bacon is preferred
Frequently Asked Questions
How long should you blanch bacon? For most uses, blanch thick sliced bacon for 2-3 minutes in vigorously boiling water. Thinner bacon slices may only need 1-2 minutes. This sufficiently reduces salt and smokiness.
Can you freeze blanched bacon? It’s best not to freeze partially cooked bacon. Freeze raw bacon, then thaw and blanch right before final cooking.
Should bacon be wet or dry for blanching? Either way is fine, but dry bacon will initially cause more foaming when added to boiling water. It’s normal, just skim off foam.
Is blanched bacon safe to eat? Yes, as long as fully cooked to 145°F internal temperature immediately after blanching until crispy. Don’t store partially cooked bacon.
The Takeaway
If you want to mellow the saltiness or smoky flavor of bacon, blanching is a quick and easy solution. The short boil improves texture and flexibility too. Follow the simple steps above for blanched bacon that suits your preferences and recipes perfectly.
