steve m
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| posted on 12/3/10 at 08:35 AM |
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Can i cook bacon from frozen ?
I really fancy a couple of bacon sandwiches, yet horror !! the bacon is in the freezer
HELP !!
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smart51
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| posted on 12/3/10 at 08:38 AM |
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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.
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rickys2000
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| posted on 12/3/10 at 08:39 AM |
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Bacon and egg butties are the way to go..
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dan8400
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| posted on 12/3/10 at 08:40 AM |
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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
Hey - That's Journey!!!
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Daddylonglegs
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| posted on 12/3/10 at 08:40 AM |
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Just try it and let us know before you go to A&E
It looks like the Midget is winning at the moment......
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dogwood
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| posted on 12/3/10 at 08:47 AM |
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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]
FREE THE ROADSTER ONE…!!
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ashg
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| posted on 12/3/10 at 08:55 AM |
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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.
Anything With Tits or Wheels Will cost you MONEY!!
Haynes Roadster (Finished)
Exocet (Finished & Sold)
New Project (Started)
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MikeFellows
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| posted on 12/3/10 at 08:55 AM |
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I've done it many times, I have often wondered if im supposed to though.
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steve m
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| posted on 12/3/10 at 08:57 AM |
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cheers guys, im off to the kitchen
whats a microwave ???
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David Jenkins
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| posted on 12/3/10 at 08:58 AM |
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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).
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balidey
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| posted on 12/3/10 at 08:59 AM |
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quote:
but it tasted a bit rubbery.
Chinese bacon?
quote:
Originally posted by MikeFellows
I've done it many times, I have often wondered if im supposed to though.
You are still typing, so guess it can't have done much harm?
I am in a similar situation. Run out of bread this morning so no sarnies in my pack up. But I have 2 quid in my pocket, and the bacon roll van comes
to our work at 10..... starting to salivate now
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RickRick
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| posted on 12/3/10 at 09:05 AM |
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just tucking into a saussage bacon and cheese butty for brecky
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whitestu
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| posted on 12/3/10 at 09:22 AM |
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quote:
saussage bacon and cheese butty
That's just wrong!
Stu
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steve m
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| posted on 12/3/10 at 09:33 AM |
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thats better !!
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MikeR
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| posted on 12/3/10 at 09:38 AM |
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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).
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twybrow
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| posted on 12/3/10 at 09:38 AM |
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Throw it in a sink of warm water for 30 seconds to defrost, then wack it in the pan. Bish bash bosh. Enjoy!
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wilkingj
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| posted on 12/3/10 at 09:43 AM |
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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.
1. The point of a journey is not to arrive.
2. Never take life seriously. Nobody gets out alive anyway.
Best Regards
Geoff
http://www.v8viento.co.uk
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indykid
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| posted on 12/3/10 at 10:31 AM |
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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
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cd.thomson
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| posted on 12/3/10 at 10:34 AM |
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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.
Craig
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David Jenkins
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| posted on 12/3/10 at 11:17 AM |
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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...  )
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MikeR
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| posted on 12/3/10 at 11:24 AM |
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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.
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Peteff
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| posted on 12/3/10 at 11:28 AM |
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quote:
Originally posted by MikeR
(got too much bacon in the fridge so going to be freezing some this weekend).
You can never have too much bacon in the fridge unless there's no room left for beer
yours, Pete
I went into the RSPCA office the other day. It was so small you could hardly swing a cat in there.
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omega0684
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| posted on 12/3/10 at 11:43 AM |
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quote:
Originally posted by twybrow
Bish bash bosh.
REAL GOOD NOSH!
[Edited on 12/3/10 by omega0684]
I love Pinto's, even if i did get mine from P&O!
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steve m
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| posted on 12/3/10 at 02:14 PM |
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Well im still alive !!
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swanny
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| posted on 12/3/10 at 02:28 PM |
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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.
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