[4 - 4] hello bacon lovers a lot of really good
[4 - 6] feedback on that video bacon
[6 - 8] I think it's popular for a reason so I
[8 - 11] asked if folks had a lot of bacon merch
[11 - 13] if they wanted to mention that I got one
[13 - 14] really great comment I wanted to read
[14 - 18] from our row it says I have a bacon
[18 - 20] necktie and a bacon t-shirt I have tried
[20 - 22] bacon toothpaste bacon toothpicks bacon
[23 - 25] bacon soda pop and probably other items
[25 - 27] but the bacon I like best is nicely
[27 - 29] cooked somewhat limp bacon I don't want
[30 - 32] it to be burnt or too crisp I find that
[32 - 33] often the cheapest brands of bacon taste
[33 - 36] the best that's just a great answer
[36 - 38] right there though I don't think I ever
[38 - 39] want to try bacon toothpaste but I
[39 - 42] appreciate the bacon fandom so I just
[42 - 43] want to dig into a couple of really
[43 - 47] great questions and comments and shoot
[47 - 49] some answers back to you so one of them
[49 - 51] was around adding water to the bacon and
[51 - 52] someone brought up the fact that I'm
[52 - 54] adding less water than if you see in our
[54 - 56] other water bacon video you used
[56 - 59] significantly more over the years and
[59 - 61] I've attended that videos from a little
[61 - 62] while ago I've tended to use less unless
[62 - 65] water really what it's doing is keeping
[65 - 67] the temperature in the pan nice and low
[67 - 70] at the very start and that allows some
[70 - 72] of the fat to render out so then as soon
[72 - 74] as the water evaporates it starts
[74 - 77] crisping right away it really does kind
[77 - 78] of even things out for you I found that
[78 - 81] using too much water or at unlike in our
[81 - 83] older video just wasn't really necessary
[83 - 86] it takes longer to boil off and even
[86 - 88] with a smaller amount a couple days of
[88 - 90] spoons three tablespoons you still
[90 - 92] render plenty of fat and get the job
[92 - 94] done so that's kind of where I've tended
[94 - 97] over the last couple of years so that's
[97 - 98] my recommendation there there was a
[98 - 100] comment about whether you know I talked
[100 - 103] about how the extra water added to
[103 - 106] injected bacon causes splattering and
[106 - 108] I'm adding water to the skillet is that
[108 - 111] just causing the same thing and the
[111 - 113] answer is no and the reason that the
[113 - 114] injected bacon is a problem is that the
[114 - 117] water is kind of trapped within both the
[117 - 120] fat and the meat so it's kind of trapped
[120 - 122] within that protein structure or in the
[122 - 124] you know in the collagen structure
[124 - 126] that's in the fat and then so as that
[126 - 129] water heats up it doesn't really have
[129 - 130] any place to go until it heats up and
[130 - 132] heats up and then it boils and then
[132 - 135] expands permanent but basically pops and
[135 - 138] burst out of the fabric meat and that
[138 - 140] popping is what sends you know fat
[140 - 142] flying everywhere so it's generally not
[142 - 144] an issue that you have you know water
[144 - 145] and skillet and that's causing the
[145 - 148] popping so you don't worry about that
[148 - 150] and by the time you know the the
[150 - 151] temperature in the pan doesn't get
[151 - 153] hotter than 212 degrees while there's
[153 - 155] water in there so you don't really have
[155 - 157] a hot enough to cause any explosions so
[157 - 159] once that water evaporates then it
[159 - 161] starts searing so not a big concern and
[161 - 163] it's not the same thing as injected
[164 - 166] water okay so medics the next question that I
[166 - 169] okay so medics the next question that I got was in regards to brands of baking
[169 - 172] that that Cook's Illustrated recommends
[172 - 174] so we've got kind of a co-winner
[174 - 177] situation with farmland and plumb rose
[177 - 179] premium so those are both are our
[179 - 181] favorites those are both thick cut bacon
[181 - 183] 'z which more people at the Test Kitchen
[183 - 185] like than I do as I mention in the video
[185 - 187] I like thin had a couple of people that
[187 - 189] also like thin which is awesome but if
[189 - 190] you're a thick cut bacon fan those ones
[190 - 193] are perfect but yeah I just tend to look
[193 - 196] for the thinner versions of those I also
[196 - 198] got a nice question from the Arizona
[198 - 200] girl she was asking if there's a way to
[200 - 202] cook bacon without it being greasy and
[202 - 204] without it losing any of its flavor so
[204 - 207] really the best way to get rid of you
[207 - 209] know grease on bacon the stuff that
[209 - 211] renders out whether you're it's you know
[211 - 214] sitting in a pan in that fat and frying
[214 - 216] or in the oven or even if you you know
[216 - 217] try and raise it up on a rack so that
[217 - 220] the fat renders away the biggest thing
[220 - 223] is once you take it out of that cooking
[223 - 225] medium and when you put it on paper
[225 - 227] towel so a paper towel with these really
[227 - 229] absorbent we know we use it to dry our
[229 - 230] hands all the time
[230 - 232] it's got this awesome effect this kind
[232 - 234] of capillary effect within the paper
[234 - 237] towel that can pull in a ton of a ton of
[237 - 239] fat too so the real key is whenever
[239 - 241] you're done cooking it getting it on
[241 - 243] paper towel and blotting it blotting
[243 - 245] both sides of it really well you're
[245 - 247] gonna remove the majority of the oil at
[247 - 249] that stage so you know doing in the oven
[249 - 250] and letting it sit in the fat there's
[250 - 251] nothing wrong with that it's nice to
[251 - 253] cook it in the fat because it kind of
[253 - 255] evens out the heat and it crisps the
[255 - 256] whole thing but then as soon as you take
[256 - 258] it out of that that's when you want to
[258 - 260] do your blotting and really wick away as
[260 - 262] much that fat as you can okay and the
[262 - 264] final question I want to dig into was
[264 - 265] there are plenty of folks that
[265 - 267] don't eat pork there are some folks
[267 - 270] asking about beef bacon which I've never
[270 - 273] gotten into I kind of racking my brain
[273 - 274] as to how that would work I know it
[274 - 277] would be really large so I might dig
[277 - 279] into a little bit more but I will say
[279 - 281] that lamb bacon is really good I think
[281 - 282] someone actually mentioned out in the
[282 - 284] comments you know it's about the right
[284 - 286] size and you like lamb flavor that's
[286 - 287] great and I know a lot of other folks
[287 - 289] are going for turkey bacon so I just
[289 - 290] want to mention briefly a couple things
[290 - 293] about turkey bacon some folks were
[293 - 295] asking what is it which is a great
[295 - 297] question it is not simply you know
[297 - 300] turkey belly there's no real part on the
[300 - 301] chicken that you could take that would
[301 - 304] mimic the striations and the fat meat
[304 - 307] ratio of pork bacon so the best way to
[307 - 309] think of it is it's much more like a
[309 - 313] sausage than a cured whole cut and so
[313 - 314] what they normally do is they grind up
[314 - 316] turkey meat and it can be any
[316 - 318] combination of white and dark meat and
[318 - 320] they mix in seasonings basically brine
[320 - 323] ingredients and then they extrude it
[323 - 326] into a container sometimes they do
[326 - 327] alternating layers of white dark meat
[327 - 329] and then once that set then they would
[329 - 331] slice it and you'd get that kind of faux
[331 - 334] bacon looking effect there so I think
[334 - 335] the best thing to understand about
[335 - 337] turkey bacon is it's similar in some
[337 - 338] ways it's gonna have some of the
[338 - 340] smokiness but it's it's not the same
[340 - 342] thing as bacon and it has some
[342 - 344] implications for so especially when it
[344 - 347] comes to cooking so we found that if you
[347 - 348] try and cook turkey bacon you know put
[348 - 350] in a skillet turn on the heat it just
[350 - 351] does not render anywhere near enough fat
[351 - 354] in order to properly crisp up so we did
[354 - 355] a bunch of tests and we actually found
[355 - 358] that you want to cook it in some oil so
[358 - 359] you essentially want to fry it when we
[359 - 361] found this starting with a couple
[361 - 363] tablespoons of oil and a skillet heating
[363 - 365] that up adding your bacon your turkey
[365 - 366] bacon and then cooking it for about
[366 - 368] eight to ten minutes and flipping it
[368 - 370] every couple of minutes was the best way
[370 - 371] to get it really crispy now I know
[371 - 373] you're saying why do I want to add fat
[373 - 375] to something I'm going for turkey
[375 - 376] because I wanted to be potentially
[377 - 379] cleaner well we actually measured the oil that
[379 - 380] well we actually measured the oil that was left over afterwards we found that
[380 - 382] it was pretty much 2 tablespoons so it
[382 - 384] might be picking up a tiny bit of the
[384 - 386] oil but it's really there as a medium to
[386 - 388] to cook it evenly across the whole
[388 - 389] surface and you know we have some folks
[389 - 392] who you know are definitely not turkey
[392 - 394] bacon eaters who found that turkey bacon
[394 - 395] really good so that would be my
[395 - 397] recommendation there if you are a non
[398 - 400] non not bacon eater alright so that's all I
[400 - 402] not bacon eater alright so that's all I have time for today but thank you guys
[402 - 404] so much for all the comments all the
[404 - 405] feedback I really really love I really
[405 - 408] appreciate it and stay tuned we've got
[408 - 410] another great video coming up in a week
[410 - 413] all right thanks guys