And yes i'd agree with smart51. Should be fine
I fancy a bacon sandwich now hmmmmm
Dan
I really fancy a couple of bacon sandwiches, yet horror !! the bacon is in the freezer
HELP !!
I'd have thought so. Its thin enough that if it is cooked on the outside, it isn't going to be frozen on the inside.
Bacon and egg butties are the way to go..
That's what i love about this site. You can literally ask anything about anything. Amazing.
And yes i'd agree with smart51. Should be fine
I fancy a bacon sandwich now hmmmmm
Dan
Just try it and let us know before you go to A&E
No probs cooking from frozen.
BUT, problem seperating the rashers..
Chuck it in the micro for 30 sec's
[Edited on 12/3/10 by dogwood]
defrost in the microwave or tip a kettle of hot water over it. have done it straight from frozen in the pan once separating the rashes as i went but it tasted a bit rubbery.
I've done it many times, I have often wondered if im supposed to though.
cheers guys, im off to the kitchen
whats a microwave ???
I do it every Saturday (a bacon butty is my weekend luxury).
As said above, it's so thin that it gets fully cooked all through (especially if you cook until it gets crispy edges, which is my preference).
quote:
but it tasted a bit rubbery.
quote:
Originally posted by MikeFellows
I've done it many times, I have often wondered if im supposed to though.
just tucking into a saussage bacon and cheese butty for brecky
quote:
saussage bacon and cheese butty
thats better !!
Biggest problem with frozen bacon is getting the slices apart. In the past i've run bacon under the hot tap and pealed all the slices apart and
then grilled them.
(ok, it was hot tap till my fingers got too hot then alternated between hot and cold).
Throw it in a sink of warm water for 30 seconds to defrost, then wack it in the pan. Bish bash bosh. Enjoy!
Yea, I agree with all the above.
However... With ALL frozen meat, the fibres need to relax, and soak up the juices / water etc.
Otherwise they are tough and rubbery as described above.
Defrost properly for the best results.
As for a Filling Sandwich... Fried Egg and Grated Cheese. Extremely filling for what it is.
i like super pork.
bacon, sausage, spam and black pudding with tomato and hp fruity sauce. that was my friday treat last year at work.
now that's filling! add a can of coke and let the cholesterol cough begin
tom
quote:
Originally posted by indykid
i like super pork.
bacon, sausage, spam and black pudding with tomato and hp fruity sauce. that was my friday treat last year at work.
now that's filling! add a can of coke and let the cholesterol cough begin
tom
My wife spreads the rashers on a baking tray and freezes them separately. Once frozen they go in a bag with a clip.
Easy to get 1 or 2 rashers out after that!
(we're regression to WI members again... 
)
that is an excellent idea - thank you.
(got too much bacon in the fridge so going to be freezing some this weekend).
My unrelated food hint is to chop up and freeze peppers. You grab a hand fun when you need them. You've always got them & they never go off
Now any suggestions what you can do with a huge amount of carrots ? We seem to have bought far far too many.
quote:
Originally posted by MikeR
(got too much bacon in the fridge so going to be freezing some this weekend).
quote:
Originally posted by twybrow
Bish bash bosh.
Well im still alive !!
whilst we're on food tips, the tragic stuff that i've discovered just lartely is frozen garlic and ginger. came from the ethnic food isle of our supermarket and you get about 40 cubes of chopped garlic/ginger. you probably only need half of one normally but its easy to chop in half with a knife. no faffing about with those little bits of garlic skin everywhere, or buying ginger only to waste whats left after making a stir fry. much easier.
quote:
Originally posted by MikeR
Now any suggestions what you can do with a huge amount of carrots ?
well......
g/f buys frozen herbs - i'm still proving a point by keeping a little herb pot plant alive (about 8 weeks so far) but the frozen stuff really is
damned easy.
Now those carrots?
did you know a banana is a herb ??
it also grows upwards not downwards and ...
90% of people open them the hard way. Watch a monkey open a banana and it does it the opposite to most humans. Don't grab the stalk and try and
break it open. Hold it by the stalk and open it from the other end by squeezing and pulling.
(i still open it by the stalk even through i know this - creature of habit and all that).
quote:
Originally posted by cd.thomson
quote:
Originally posted by indykid
i like super pork.
bacon, sausage, spam and black pudding with tomato and hp fruity sauce. that was my friday treat last year at work.
now that's filling! add a can of coke and let the cholesterol cough begin
tom
that is literally the best sandwich I have ever heard of.
Yes - chop them up into your preferred size, drop them into boiling water for a few minutes (not enough to cook them fully), drain and allow to cool, then freeze.
David Jenkins for prime minister !
I've just had a perfect bacon butty, no mess, fuss or desfrosting.
I bought some bacon earlier in the week and froze the rashers seperately in the manner described by our pork-meister.
This morning I took out 2 rashers and bunged 'em under the grill for a perfect Sunday breakfast
Cheers David, I'd never have thought of that in a million years
All credit to the missus for that tip!
quote:
Originally posted by David Jenkins
My wife spreads the rashers on a baking tray and freezes them separately. Once frozen they go in a bag with a clip.
Easy to get 1 or 2 rashers out after that!
(we're regression to WI members again...
quote:
Originally posted by David Jenkins
Yes - chop them up into your preferred size, drop them into boiling water for a few minutes (not enough to cook them fully), drain and allow to cool, then freeze.
Oh, do behave!
quote:
Originally posted by steve m
did you know a banana is a herb ??
p.s. the single rasher trick also works for burgers, chicken breasts and sausages
Don't think I'd risk cooking chicken breasts and sausages from frozen... when the outside's well cooked the inside will still be stone cold.
I generally find sausages are ok from frozen, you just have to take it slow so you don't end up with something resembling the output of a
crematorium
And a probe thermometer is bloody handy for making sure food is
cooked, without cooking it to death.
quote:
Originally posted by David Jenkins
Don't think I'd risk cooking chicken breasts and sausages from frozen... when the outside's well cooked the inside will still be stone cold.
I haven't eaten meat for 6 months and I don't have a freezer. If there's any other way I can contribute to this thread just let me know
and I'll get back to you.
ATB
quote:
Originally posted by Benzine
I haven't eaten meat for 6 months and I don't have a freezer. If there's any other way I can contribute to this thread just let me know and I'll get back to you.
ATB
quote:
Originally posted by iank
Any pickling or jam making tips?
This is what happens when you have a wife who is a very good cook! You absorb information without even knowing it...
...my waistline has expanded for the same reason!
I had a brilliant breakfast sandwich on monday.
I had a dilemma while making it - I only had sliced bread so couldn't produce sturdy wedges to support the hot, greasy contents.
The obvious alternative was toasting the bread to give extra ridgidity but the bread was lovely and fresh.
Heres what I did guys, I toasted one piece of bread and used it as a "club".
bread
brown sauce
black pudding
1 x bacon
1 x sausage, sliced
toast
egg, fried with yolk broken and spread
1 x bacon
1 x sausage, sliced
bread
It was a taste sensation with the added stability to keep it all together!
One of
THESE!
is your friend with frozen food.
Nice quick cooking without drying things out.
Handy for nearly everything you'd put in the oven or under the grill