Blanching bacon? Yes, you should, and this article covers why and how to blanch bacon. It may sound counterintuitive, but there are many benefits to enjoy with this method.
Bacon is a culinary delight that graces breakfast platters, burgers, plates of pasta, and countless other dishes. While traditional methods of cooking bacon include frying or baking, blanching involves boiling bacon in water for a brief time before cooking until golden and crispy. Unlike vegetables, where blanching preserves color vibrancy and is often followed by a cold shock, blanching scales back salty or smoky flavors. In this article, we will explore the reasons behind blanching bacon and provide step-by-step instructions on how to do so correctly.
What Is Blanching Bacon?
Blanching bacon is a culinary method that involves par cooking bacon (partially cooking) in boiling water, prior to cooking. This method serves multiple purposes: it helps remove some of the bacon’s saltiness and smokiness, it becomes more flexible for wrapping, and reduces the overall cooking time.
Julia Child popularized this method with her Coq Au Vin recipe in her book “Mastering the Art of French Cooking.” In the recipe, the instructions say to “simmer [the bacon] for 10 minutes in 2 quarts of water.” Most likely she did this to get as close to the French version of Coq Au Vin which uses an unsmoked and less salty French salt pork for the lardons. Also, salt pork wasn’t as widely available as bacon in the U.S. during the 1960s.
An early episode of the HBO show “Julia”, based on Julia Child, also briefly shows her discussing blanching bacon prior to wrapping a casserole roast chicken. An excellent show if you haven’t checked it out.
Why Blanch Bacon?
Blanching bacon is a good route to take in certain situations because it can improve a dish/meal minus a lot of extra effort. The benefits of blanching bacon include:
Reduced saltiness – Briefly placing bacon in boiling water removes some of the salt, especially from the surface where it remains after curing. Whether you’re using bacon in a relatively flavorful dish, tend to be heavy-handed with the salt, or have purchased a brand that’s saltier than you like because it was on sale, blanching is the solution. Blanching bacon is also an option for those trying to reduce their sodium intake.
Less smokiness – Although bacon’s smokiness is usually a selling point, there are times when you want to scale it back. For instance, if you’re making carbonara, traditionally made with guanciale or pancetta (pork products that aren’t smoked) but only have bacon, blanching offers a quick solution to draw some smokiness out of the meat.
Improves texture – Have you ever pan-fried or baked bacon only to have it come out devoid of any pleasant meaty chew? Blanching bacon resolves this problem due to the moisture the technique adds.
Substitute for French bacon or pancetta – Blanching bacon is a quick recipe substitute for pancetta or French bacon. Pancetta isn’t smoked so it will reduce the smokiness of the bacon while salt pork, especially French bacon is unsalted and not smoked.
Par boil for wrapping meats and seafood – Par-cooked bacon results in a more flexible bacon, making it easier to wrap. For proteins that require shorter cooking times than the bacon it’s wrapped in, this is a perfect way to ensure the bacon isn’t under-cooked.
Reduces splatter – Ever come away from pan-frying bacon with crispy bacon and a blister on your chest, neck, arms, or forehead from getting popped by fat? Blanching bacon mitigates that by rendering some of the fat and, as a result, reduces the amount of fat released during the final cooking process.
Slight shrinkage – This is especially helpful if you like to cook bacon on the stovetop. Blanching it shrinks the slices slightly so you can fit a few more strips in the pan.
How To Blanch Bacon
- Thaw: Like any cooking process, start with fully thawed bacon. Avoid taking bacon and any meat from one extreme temperature to another. If frozen, place bacon in the fridge 4-5 hours before you plan to cook it.
- Boil: Bring a pot or saucepan filled with water to a boil over medium-high heat. To speed up the process, cover with a lid.
- Add Bacon: Carefully add the bacon to the boiling water and leave it to blanch for 1-3 minutes. The total time depends on how much flavor you want to dilute and how much of a head start on cooking you would like. Skim off any foamy bits of fat that float to the top.
- Remove Bacon: This can be done with tongs or by pouring the contents of the pan or pot into a colander/strainer. Afterward, place them onto a plate lined with paper towels to remove the moisture because it will inhibit browning. Ensure that you pat the top of the bacon with a paper towel, too.
- Cook but Reduce Cooking Time: There are several ways to do this. You can chop or dice the bacon and sauté it in a skillet, pan-fry, cook on a grill, or arrange it on a parchment-lined sheet and bake until crisp. In the recipe card below you’ll find instructions for each.
Should I Blanch Bacon In Advance?
It is best to blanch bacon right before cooking. Partially cooking pork, storing it in the fridge or freezer, and then completing the cooking process raises food safety concerns, so it is best avoided. You never want to store partially cooked meat to finish cooking later. Once fully cooked, you can store any leftovers in the refrigerator for up to three days.
Overall, blanching bacon is a great way to customize bacon to your liking or to fit your intended use. After blanching, you can shift your focus to the final cooking step. This straightforward process can reduce saltiness, minimize smoke, improve texture, and reduce splatter. Give it a try, and enjoy the results. Just don’t forget to dry it thoroughly when it comes out of the water.
How to Blanch Bacon (Par Cook Bacon)
While traditional methods of cooking bacon include frying or baking, blanching involves boiling bacon in water for a brief time before cooking until golden and crispy.
Ingredients
- 4 slices of bacon (or as much as needed)
- 1 quart water (4 slices of bacon per quart)
Instructions
- Thaw: Like any cooking process, start with fully thawed bacon. Avoid taking bacon and any meat from one extreme temperature to another. If frozen, place bacon in the fridge 4-5 hours before you plan to cook it.
- Boil: Bring a pot or saucepan filled with water to a boil over medium-high heat. To speed up the process, cover with a lid.
- Add Bacon: Carefully add the bacon to the boiling water and leave it to blanch for 1-3 minutes. The total time depends on how much flavor you want to dilute and how much of a head start on cooking you would like. Skim off any foamy bits of fat that float to the top.
- Remove Bacon: This can be done with tongs or by pouring the contents of the pan or pot into a colander/strainer. Afterward, place them onto a plate lined with paper towels to remove the moisture because it will inhibit browning. Ensure that you pat the top of the bacon with a paper towel, too.
- Cook but Reduce Cooking Time: There are several ways to do this. You can chop or dice the bacon and sauté it in a skillet, pan-fry, or arrange it on a parchment-lined sheet and bake until crisp.
How to Cook Blanched Bacon
Sauté – Diced/Chopped
- Take the blanched bacon and dice or chop it with a sharp knife.
- Heat a skillet over medium heat. Nonstick is suggested as it prevents sticking that can lead to scorching.
- Add the bacon and cook while occasionally stirring for 3-4 minutes or until browned to your liking.
- Transfer to paper towels to drain excess oil (it helps to remove it with a slotted spoon) and proceed with the recipe.
Pan Fry – Whole Slices
- Heat a pan over medium heat. A nonstick skillet is preferred.
- Add the strips of bacon in a single layer.
- Cook for 3-4 minutes per side or until crisped to your liking.
- Transfer to paper towels to drain excess oil and enjoy as desired.
Bake – Whole Slices
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Without it, the chance of burning the bacon increases, plus it tends to lack that balance between crispy and meaty/chewy. Also, foil isn’t suggested unless you only use it to prevent mess and plan to top it with parchment.
- Arrange the blanched slices of bacon in a single layer. Alternatively, you can place the bacon on a nonstick oven-safe rack placed over a baking sheet lined with foil for easy cleanup so the fat will drip off the bacon and onto the sheet.
- Place into the oven on the center rack and bake for 10 minutes or until the bacon reaches your desired level of crispness. Keep an eye on it since some ovens run a bit hot.
- Transfer the bacon to a paper towel-lined plate to drain excess oil and enjoy as desired.
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