Bacon Shrinkage...

[Generic]

From Lifehacker... http://lifehacker.com/rinse-bacon-in-water-before-cooking-to-reduce-shrinkage-1531729163
Yes, how to reduce bacon shrinkage!

 

[gillumhouse]

Will try the rinse Monday. I always do my bacon in the oven - I do not have to pay attention to it every second and no splatters. Plus I can do all I need at one time. I line a lipped cookie sheet with heavy duty foil and that make the clean-up so much easier for DH

 

[Madeleine]

Didn't work here.

 

[white pine]

The real shrinkage is that the 16oz pack is now 12 oz!

 

[Joey Camb]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

 

[Highlands John]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage

Agree

We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

Been there, done that. Also the standard supermarket bacon is so thin, it's like tissue paper.

 

[Joey Camb]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage

Agree

We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

Been there, done that. Also the standard supermarket bacon is so thin, it's like tissue paper.
.

and it was ruddy Marks and Spencer ! - for the USA citezens its a top end supermarket which really goes on and on about its food!

 

[Madeleine]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage

Agree

We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

Been there, done that. Also the standard supermarket bacon is so thin, it's like tissue paper.
.

and it was ruddy Marks and Spencer ! - for the USA citezens its a top end supermarket which really goes on and on about its food!
.

Hey, is marks and Spencer the same thing as marks and sparks?

 

[white pine]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

Slight aside...have you ever baked this kind of bacon in the oven...does that work with this type?

 

[Highlands John]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage

Agree

We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

Been there, done that. Also the standard supermarket bacon is so thin, it's like tissue paper.
.

and it was ruddy Marks and Spencer ! - for the USA citezens its a top end supermarket which really goes on and on about its food!
.

Hey, is marks and Spencer the same thing as marks and sparks?
.

Hey, is marks and Spencer the same thing as marks and sparks?

Yes, Marks & Sparks is just a colloquialism.

 

[Madeleine]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage

Agree

We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!

Been there, done that. Also the standard supermarket bacon is so thin, it's like tissue paper.
.

and it was ruddy Marks and Spencer ! - for the USA citezens its a top end supermarket which really goes on and on about its food!
.

Hey, is marks and Spencer the same thing as marks and sparks?
.

Hey, is marks and Spencer the same thing as marks and sparks?

Yes, Marks & Sparks is just a colloquialism.
.

Ta much!

 

[Silverspoon]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

Slight aside...have you ever baked this kind of bacon in the oven...does that work with this type?
.

I only cook bacon in the oven. Thick, thin...either way it shrinks less and comes out crispy.

 

[JBloggs]

Okay I am going to go where no one has gone before...
American bacon, yeah you all know it is NOT the same as rashers, big bountiful meaty rashers...it is mostly fat, so..either crisp it up, or let it shrink to get the fat out of it. I don't think I want the fat to REMAIN in the bacon.

 

[Highlands John]

Okay I am going to go where no one has gone before...
American bacon, yeah you all know it is NOT the same as rashers, big bountiful meaty rashers...it is mostly fat, so..either crisp it up, or let it shrink to get the fat out of it. I don't think I want the fat to REMAIN in the bacon..

Oh yes.
I think cambs and I are talking proper bacon.

 

[Joey Camb]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

Slight aside...have you ever baked this kind of bacon in the oven...does that work with this type?
.

yes you can do both types in the oven but you must do enough for everyone ie isn't a quick process - some owners here do some in advance in the oven and then if they need more you can fry quickly to make up the difference - saves on wastage

 

[gillumhouse]

trick to shrinkage is check how much water is in the bacon ie check the pack - its when the water that they put in to increase the weight of the pack evaporates - we use dry cured, high quality bacon done by a local butcher with no added water = very little shrinkage
We were short once and bought from local super market - shrivelled to nothing! we nearly had to do 4 pieces to have anything on the plate!.

Slight aside...have you ever baked this kind of bacon in the oven...does that work with this type?
.

yes you can do both types in the oven but you must do enough for everyone ie isn't a quick process - some owners here do some in advance in the oven and then if they need more you can fry quickly to make up the difference - saves on wastage
.

I do up 3 to 4 slices of bacon per person. If there is any left - the garbage disposal takes care of all leftovers. Ahemmmmm.