American Reacts to British Bacon for the First Time!! *you don't cook it??*
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- Опубліковано 4 кві 2024
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This is not how most Brits cook bacon...
True, but the women in the video is Scottish lol
@@wiganlad2006 and that means what
That that person cooking the bacon isn't a Brit......@@gedsmart7109
I'm Scottish and wouldn't eat that
@@tamus41yeah Also Scottish and that's a lot less cooked than I'd have it. That said, even she's saying that she hardly cooks it... However I will give her the W for having it with a Tattie Scone.
That lady needs to be arrested for crimes against bacon.
😂😂😂😂😂
Add it to the UN's list
🤣😂🤣😂🤣👍
100% 🤣💀🤮
Nice one😂😂
Weird pfp...
Somebody needs to report this woman to Humza Yousaf. I'm sure what she did to that bacon qualifies as a hate crime.
Brilliant! 😂😂
@@lightcatango8299
The bacon: Huwite
The bread: Huwite
The butter: Huwite
@aaronbeat1136
What about the HP sauce...?
@@samhilton4173 That would be the cruelest part of all, as it would represent the blood of all the pocs who invented and then built the sandwich, but ultimately weren't allowed in
As someone who works in a butchers. We do back bacon, streaky, which is the same as US bacon. We also do middle bacon which is the back bacon with the streaky still attached.
Back bacon is cured from the pork loin so the same cut as pork chops.
Streaky is basically belly pork.
There is another very rarely found cut. As it was more fashionable in the older days. That is made from pork shoulder. It is called collar bacon.
Hope that explains the difference.
P.s.keep up with the great videos👍
Middle cut bacon is hard to find in the shops now, just in the last year or so.
Another Brit agreeing with everyone else here... That bacon is not cooked enough. And no, you cant eat bacon raw.
In theory you could, if you're looking to create an internal pet tapeworm 😂
Dry cured bacon you can eat raw but not that cheap brined stuff
False. You can It is common in Spain. Dry cured panceta. So dried and cured with salt bacon. Similar process to Spanish jam.
I really think many of you have a very narrow understanding of cooking.
@@mara_jade021 I really think some people have a very narrow understanding of nuance. Dry cure is perfectly fine, the vast majority of bacon simply isn't dry cured the same way that say "pancetta" is.
@@mara_jade021I think you also have the same problem, which is ignorance. You cannot eat Bacon Raw, cured or uncured. Cured Ham, such as Pancetta (The correct way of spelling it } is so thin that it is Air Dried so that any parasites have been eradicated and therefore requires NO cooking. Bacon is a different thing altogether and Must be Cooked.
Will people stop reacting to this video! It's not how we cook bacon
Pin this please.
Agreed.
depends what the bacon is for, i like both crispy and flash cooked, flash cooked good for stews or pies, crispy good for breakfast and sandwiches, it also depends what part of the UK you live in, i live in the midlands we like both versions of cooked bacon, she obviously is in scotland and we all know scots are crazy lol
each to their own as she stated in the video...
I like it cooked more, but nothing wrong with how she did it. Bacon cooks in no time 😮
It should be banned for public health protection. 😂
After cooking PROPERLY, don't forget the HP sauce on the sandwich! Love to see your Canadian bacon.
Back Bacon comes from the pigs back (on top of the body), it's the same cut as Pork Loin steaks (although it's sliced more thinly for Bacon).
Streaky Bacon, AKA American Bacon, is made from the belly of the pig.
Middle Bacon is less common than the other types, but is essentially both types still attached to each other, so you still get the nice meaty medallion of meat, plus the nice fatty part.
You can also get Bacon Medallions, which is just the circular meaty bit, with all the fat removed (pretty much only for dieters and people who can't eat fat).
Finally, we can also get Bacon Lardons, which is chunky cubes of bacon, used during cooking (for things like Carbonara sauce)
What makes it bacon is the curing process, and the same process is used for Gammon/Ham, which is made using the hind leg and butt of the pig. Usually these come as either a whole joint or pre-sliced (Ham is usually fairly thinly sliced, but sliced Gammon comes in big thick steaks, usually served fried, with chips, peas, and either Pineapple slices or fried eggs, or both) , and we call it Gammon if we buy it raw, or ham if it's pre-cooked.
She definitely likes her bacon minimally cooked, but generally most people like it cooked enough to be nicely browned at least, though often less crispy than US bacon.
A good vet could get this bacon back on its feet.
😂😂😂
Anyone could gently whisper "wake up" to it to coax it into coming back to life!
Haha. This comment deserves more credit.
Lol😅
With just some smelling salts 😂
This woman shouldn't go anywhere near a kitchen ever again.
I gotta have ketchup, her sandwich looks so bland.
Harsh - this is a learning curve not an exam
I'm amazed that this woman knew where the kitchen was!
@@jimbidwell2594She sounds like she’s about 12 or younger. Clueless!
Bacon in the UK comes in three main cuts - back from the loin of pork, streaky from the belly, middle that is both together. It comes unsmoked or smoked - with a variety of flavoured cures. It also comes in a variety of thicknesses. We can also get Lardons that are cut strips of streaky.
Gammon is also cured pork, but this comes specifically from the leg of pork. Canadian Bacon is bits of pork that are cut and moulded together, like most hams, then cured.
There are two ways of creating bacon - wet curred and dry curred. Wet curred is soaked in brine first, then curred. This is cheaper and the one that has a lot of water coming out when being cooked. Dry curred is dearer, but just has a cure put on. It does lose moisture and weight, so is more expensive, similar to charcuterie.
Any type of meat can be made into bacon, it was originally done to prolong the shelf life of the meat, like smoked fish etc., now it is done as a culinary choice.
I swear that I heard that bacon 'oink' a couple of times when it was taken out of the frying pan. That sh*t still alive.
It's so annoying how crappy videos like this go viral. Countless Americans have watched it and they now think that all of us in the UK eat raw pig. SMH.
Bacon is salt-cured pork made from various cuts, not just from the belly. The English have been making it before America was founded.
I’ve seen this vid elsewhere and I have to say 99% of brits would cook their bacon longer than this , I myself prefer mine not still oinking
For me, i grill it until its fairly crispy but not full on crispy, but what makes it for me is the juices that are in the tray after cooking is to soak them up in 2 slices of bread before you put the bacon inbetween 👌 then adding either tomato or brown sauce. Full on flavour burst of bacon goodness in every bite!
British bacon is from the loin which is where pork chops are cut from. Streaky bacon (American) is cut from the belly.
WTAF? That is not how we cook bacon. We fry it, properly. Hell I'll show you myself if I have to! Just stop this madness!!!!
I've always grilled mine
Im in the North East of England and I Fry or Grill Bacon, Depends on how fatty I want it
I too am in the North East of England and I either grill or fry if I'm feeling fat as feck
Please do for my sanity as much as yours 😂
I. Prefer to put both bacon and sausages in oven
Her cooking video should be titled “how to get a tapeworm”, that’s defo undercooked
Recently there was a case of a guy dying from eating raw bacon. The worms ate his brain. Yuck.
Lmao how true 😅
You only get a tapeworm eating pork, oh you can only get a tapeworm eating pork, Lamb chicken beef, fish or... Egg, forget it, you won't get a tapeworm, you can only get a tapeworm eating pork... Sean Lock R.I.P
@@-TheLaughingStock- Trichanosis was in many meats pre-war, now hardly seen in Western Europe. Russia and China still has it. US meats are pumped so full of anti-biotics, it'll preserve YOU!!!!
@@fishtigua he was referencing a song the comedian Sean Lock did
An old Black Country trick (other parts of the uk might do this too) is to eat raw bacon and sausages. Apparently they would split the skin of the sausage and eat it like an ice lolly.
That's clearly sacrilege.
@@Leedzboyz I can’t argue with them cus they also came up with orange chips, which are amazing!! Majors chippy 👌🏻 the original orange chips 🥵
Going back to the 60s in the UK bacon was usually streaky which is the same as US bacon. We converted to back bacon in the 70s or early 80s and now the vast majority of the bacon sold in the UK, and many other European countries, is back bacon. It is not normally coked the way she cooked it.
😂 I’ve seen this vid on someone else’s. This lady doesn’t cook it enough, you can almost hear it still snorting. 😂 JTs face says it all, and I agree. 😂
Ignore her. We 100% cook our bacon 😂
bacon (n.)
early 14c., "meat from the back and sides of a hog" (originally either fresh or cured, but especially cured), from Old French bacon, from Proto-Germanic *bakkon "back meat" (source also of Old High German bahho, Old Dutch baken "bacon"), from the source of back (n.).
That may be how people do it up North, but I like mine to turn a nice dark pink with the edges curling up a bit
If this is the video I think it is we have streaky and back bacon and this isn't representative of British bacon and she can't cook bacon to save her life please ignore her
My daughter lived in the USA for 5 years. She found that Canadian bacon was the nearest she could get to British bacon. And that bacon in the vid was SERIOUSLY undercooked.
When it comes to pork bacon we have 3 common types. Back bacon (in this video) Streaky or belly bacon (american style) and Gammon (from the leg) cooked as a roasting joint or thick sliced for grilling.
That round part on the back bacon, that’s the loin. The narrow part is from the rib, which is where your Yank bacon comes from. Don’t be afraid, it’s just a different cut. We have you type of bacon too but we call it streaky and all bacon comes green or smoked.
Do NOT cook & eat bacon like that. Its still alive.
as my nan would say "it oinked its ass off the plate"
I know - I can even hear it screaming for mercy!
Hahajaha, I'm not a fan of flash cooked, but lots of people are. Bacon takes no time to cook
Feel like I'm at risk of getting a tapeworm just watching it 💀🤮
it looks tasty
Have to agree with most people, this is not cooked the way most people in the UK would cook bacon. This is her personal preference, which I find very strange, I'm like Anna, love my bacon crispy 😋
We also have what I think is called bacon rounds, which is the streaky and back in one piece (that thinner bit of the back is the beginning of the streaky).
Also, fat has to be crispy, but I like leather-like texture. Definitely thick for me.
Canadian bacon in the U.K. is what we call medallions.
The U.K. has the back bacon, sort of half streaky (U.S.) and half medallion (Canada).
Your US bacon is what we call streaky bacon - you take bacon from pork BELLIES we have "Danish"/"Canadian" BACK bacon - different parts of the same pig - thick or thin makes no odds, the difference is where off the pig it comes...
No way. That woman is insane. Please no one ever eat bacon raw. 🙏 I'm team crispy bacon ❤
We can get streaky or back bacon, different smokes... it's personal preference.
Same
so everyone has not your same taste is insane? very mature take.
by the way, If you have been in Italy or Spain, you probably has paid a lot for having what is raw bacon or ham.
Ll
Dry Panceta is a thing is cured in similar fashion to Spanish jamón. It is also used process in jerky etc...
@@mara_jade021 troll alert ⚠️ There There...
@@JL16061980 I am not a troll. simply I dont like watching people insulting a woman because just dont cook the food like they prefer. The saying lot of false claims about food.
@@mara_jade021 ... not about cooking preferences... claiming you can eat bacon raw. Get your facts right before you make assumptions.
I am also Scottish although I haven't lived there since 1966. When I lived in Scotland it was all Ayrshire bacon that we ate, Ayrshire is circular in shape, not long rashers like in that video, that is English cut bacon. I too wouldn't advise anyone to eat raw bacon as it is a health hazzard, I like my bacon well cooked and nice and crispy.
American bacon is made from belly pork that has been cured in salt and called Streaky Bacon over here. British bacon is from the back leg or loin of the pig cured in salt to preserve it.
One minute and thirty seconds is no way long enough. A piece of bacon like that should be fried for a minimum of four minutes.
The ultimate bacon sandwich is made from back bacon, fried for five minutes in lard, and medium sliced white bread with the outer side fried in the bacon fat once the rashers are cooked. You then butter the uncooked side, lie the bacon on it, and then ad a layer of tomato ketchup, and chunky UK style sweet pickle on the top, before closing the sandwich.
US style bacon with pancakes and maple syrup is the greatest breakfast know to man. (second Porridge, third biscuits and gravy.)
She's insane. That's raw bacon. No-one eats raw bacon because it can kill you. I have no idea where she's getting her information from.
Asking for a tapeworm in her head, like some poor US guy got from eating undercooked bacon.
Cured meat can be eaten raw. The Germans eat shed loads of raw meat.
She only said IT CAN BE eaten raw
Dry cured bacon can be eaten raw but not this cheap wet cured stuff
It’s not raw! It’s changed colour and is definitely cooked.
Guessing your US, UK food is highly regulated we don't panic were food is concerned, outbreaks of food poisoning are very rare. Eggs can also be eaten raw e.g. mayonnaise etc.
No one in England eats bacon cooked like that our bacon is lovely
Or Scotland! This woman needs some cookery lessons lol
Plenty of people like quick fried
Not me.
But bacon cooks in no time
This woman is an embarrassment to Scotland!
@@SteveODonnell
And that's tough to do as the Scottish get embarrassed about nowt
@oopsdidItypethatoutloud we also deep fry Mars bars🤣 Many Scots would also overcook a steak, so I dunno how she undercooked thar bacon so much. Also better under a grill as its more likely to get crispy that way. Though I find Airfryers are the best at crispy bacon now.
As a butcher yes they are different cuts of pork, streaky bacon is made from the belly, back bacon is made from the loin, streaky bacon is better crisped up, loin/ back bacon not so much but i still like it cooked pretty well. And yes the loin is also used for pork chops, but bacon is normally cured differently so it has its distinct flavour, also she hasnt cooked that nearly enough it should atleast be slightly browned.
When I was little back in the 60s and I lived on a farm my mum used to dry cure bacon in a roll. I love mine Oak smoked thick cut browned but not crispy
American bacon is cut from the belly of the pig. In the UK we call this “streaky” bacon. As you would expect, this cut is very fatty. Canadian bacon is cut from the loin of the pig, so this is thicker, meatier and very lean. Bacon from UK is Back Bacon, this is cut from the pigs back as described in the name.
What's the difference between British bacon and American bacon?
American bacon is all about the fat and thin lean sections and is usually eaten in thin slices cooked crispy while English back bacon is more a boneless pork chop type of cut, served relatively thinly sliced, but not the near paper thin slices of American bacon.
Canadian bacon is still from the back though. It's still quite comparable to your bacon. There's another UA-camr who is a dual UK and American citizen. She says your streaky bacon isn't quite the same as American bacon either, so there's that.
@@cookielady7662 I just cut and pasted from the Internet, I just found out the loin is on the back so yes you are correct just cook it longer than this girl lol
@@cookielady7662 Sounds like the GirlGoneLondon channel. She does do a much better video on the differences.
@@cookielady7662No, our streaky bacon in the UK tastes miles better than bacon in the US and our back bacon tastes 100 times better than Canadian bacon. I've spent a good deal of time in America and Canada so have first hand experience of North American bacon and the heartbreak of having to eat dreadful, tasteless bacon.
She cremated the tattie scone she sat the woefully under cooked bacon on 😂😂 She certainly isn't Delia Smith!
When I worked in a grocers back in the 1960s, we sliced the bacon on request, as bacon was expensive, this was middle bacon, which is back bacon and steaky (american) bacon together. if someone wanted steaky we would cut off the back bacon or the steaky bacon off and put the other in the cool section for another customer.
This was way before the days of prepacked anything. Whether it was sugar, flour, rasins, butter, currents, or even yeast ( for home bakers) we would weigh these out in "pounds" and pack them ourselves.
Times have changed. I went to 3 years night school to learn where things came from, how they grow, how to keep it fresh, and what product to use with what. Grocers then had a lot of knowledge about what they sold.
Peace and repect on your journey.
Oh by the by, this is how they sold things in america until prepack came along. Usually the hardware store, that sold everything from ice cream to ladies hats (bonnets), guns, fertilizer, gum drops.
There are many cuts from the side of pig.
here is some of them.
Side of Pork, Pork roast, Pork leg roast, Pork shank, Pork Chops, Pork Ribs. Ham, Shoulder, Oyster, then there's the good old rasher.
That bacon could get up and walk out of the pan it's so raw! Wonder she hasn't had food poisoning, that's not how bacon is cooked here in the United Kingdom.
She didn't even need to use a fork to turn it as it could've got up and turned itself over!
Back bacon is far more superior for bacon butties, especially thick cut!
That is some criminally cooked bacon though😳😳
The last place I worked has been making air dried bacon, air dried ham and Cumberland sausage for 347 years, they used to serve their products on the Titanic and Concorde. Fortnum and Mason and also Selfridges have been selling their products for over a century, We know Bacon in my neck of Cumberland Cumbria
We have back bacon and streaky bacon, Americans generally have what we call streaky backon and we use back bacon more although we also have streaky bacon hwich is used al lot for pigs in blankets and covering a turkey.
Back bacon is from the pork loin in the middle of the pig. It is a lean cut and gives us the eye meat also known as medallion. There's also a little of the pork belly which provides the streaky bit we all love. Streaky bacon comes from the pork belly. So yes they are from slightly different areas of the pig but who cares its all lovely bacon and thats the main thing
US bacon over here is called streaky bacon and is half the price of the back, we use it most for putting on top of the turkey or chicken to give it more flavor.
As a full English/Scottish/Welsh/Irish breakfast connisseur, I have to concede that back and streaky bacon both have their own merits. Back bacon has more flavour and is the superior choice for a "brekky" (Breakfast), but streaky bacon goes super cripsy really easy and works better in a sandwich. An idiot can cook streaky bacon so that it goes crispy, but back bacon requires a bit more finnese in kitchen skills to make it nice and crispy, but if done well, is far superior in every way.
Sorry bud, she's crazy, I've never ever ever ever seen anyone eat bacon like that.............rank!
We in the UK also have salt water cured or dry salt cured , along with smoked on both
so back bacon comes from the back of the pig, streaky bacon (American) is from the belly, Canadian bacon is from the back too but often cuts all the fat off. there is loads of different ways to cure meat some are better than others. most is done chemically now.
If you ever get back bacon, please do not eat it raw. Please cook it.
I agree
But cured meat is OK to eat. The Germans eat a shed load of raw cured meat 😮
We eat a lot of uncooked pork in Europe. Parma ham. prosciutto or many salami and chorizo. It's cured or smoked but not "cooked". Back bacon is from the back, same as pork chops. American bacon is belly pork, a cheaper cut.
So in the UK "Streaky Bacon" is probably more what you're accustomed to in the US. In most parts of Southern Europe.... (Spain, Portugal, Italy, Greece, Türkiye, Bulgaria, Croatia, Serbia and a few more) all use the same fatty pork belly cut that is known as Streaky Bacon. That bacon is best cooked crispy because of the high fat content, the long cooking process helps render out most of the saturated fats and leaves a behind a beautiful flavour. "Back Bacon" is cut from a piece that contains less of the belly and more of the back..... the loin. It's not as fatty.... so it's flavour is different
I mix the cultures as I've lived in both countries for work. English fried bread with American "streaky" bacon.
Throw in some HP and it's a banger
She Can't Cook fact.
Noooo. Who eats bacon like that?!
The fat needs to be cooked until it's crispy, can't stand pieces of elastic fat in my sandwich, grim.
I know right.... I can almost taste chewing on elastic bands... 🤢
I have to cut that flabby shit off before I can eat it unless I grill it at 220c to turn it golden and crunchy
Urgh!!🤢🤮 I could not touch that! That an abomination and she should be banned from the bacon aisles for life! If you poked it with a fork it would still grunt! Personally I grill my bacon until the fat is golden and crisp but not burnt, if it’s in a sandwich it just buttered bread and ketchup, if it’s in a baguette it’s with sausages and HP sauce😋😋.
We just have more varieties of bacon in the UK.
Streaky bacon as we call it is what the USA tends to use. This is from the belly of the pig.
In the UK back bacon is more popular because it has less fat and more meat.
We use streaky bacon when making pigs in blankets, or if the bacon needs to be in small bits.
Personally my favourite is smoked middle bacon, because it is like oversized streaky bacon.
I’ve never seen bacon made that way here in the north west. I don’t like bacon myself but whenever anyone makes it around me it’s pretty crispy looking.
Yea we also have the fat laden streaky bacon that Americans use... And please dont eat Back Bacon raw! Personally i would have cooked that Bacon a lot more, at least double the time!
JT, it's not the grease that's popping it's the water that's been added.
I'll have to watch it again now but wasn't it dry cured? Normal brine cure and the pan would be swimming given how much water they inject these days.
Nope, I was wrong, or at least it doesn't say Dry Cured and it usually would because its more expensive. Must have been low water release because it was thick cut and the heat was too low :)
I'm from the UK and that bacon is not cooked enough!! But each to their own I guess
In the states you can order Donnelly Irish rashers from the counties of Ireland website, the bacon is imported from Ireland and packaged in the US: In Ireland while we do like streaky bacon it's usually used to wrap chicken to keep it moist while cooking
We have 3 different cut of Bacon in the U.K.
That’s Back Bacon, Middle Bacon and Streaky Bacon.
The way she cooks bacon, she might as well not have bothered, and eaten it raw. 🤣🤣
That bacon definitely needs cooking more. Please JT if you do get some of our bacon cook it properly. The fat should start to go crispy
When i was a kid in early 1960s bacon was heavily salted and smoked. It had to be boiled in water, toss out water. Then fry. The lady had it undercooked in my opinion. Also what she had was a third of a rasher. And what we had in 60s had rind on. Or pig skin. Times are changing and i barely recognise a lot today.
We have American bacon here, we call it streaky bacon. It's from belly cuts, what we call bacon is back bacon. We mostly use streaky for wrapping things
That's not "American bacon." UK and US bacon is treated differently during the curing process.
I've known people to like their bacon cooked like that, but most people do cook it a bit more than that 😂
Love the Avi mate 👍⚒️
Only dahn sarf
A good vet would bring that 'cooked' bacon back to life! 😲
US bacon takes the belly bacon which we call streaky bacon and is usually used to wrap other meats to infuse oil and a little flavour.
UK bacon is from the loin and depending on the bacon can be 3mm thick and dry cured (0.11811 inches, yeah metric is more complicated) to you get more meat and the limited fat renders down, if cooked correctly, to provide even more flavour.
The UK bacon can be served in my favourite still pink in colour or my wife's favourite overdone.
Given that when in the US my wife stopped asking for bacon... as she considered it fatty snaps similar to pork scratchings.
For a UK person trying American bacon... it is over cooked and flavourless.
An American colleague when I cooked him an English breakfast described the bacon as gammon slices, which he could get back home in Texas.
The spitting isnt fat its the added water thats been injected into cheaper bacon, it comes out during cooking that makes the fat spit
That bacon is raw. Please cook it longer. Our British bacon is lovely
*Attention* please don’t think this woman’s opinion on food represents the uk… 🤣🤣🤣 if you listen closely when she takes the bacon out of the pan it oinked… 🤣 and no cured doesn’t make it able to be eaten raw… it is the equivalent of in America you say “aged” so it tastes better. She is taking the word for cured like biltong or jerky. She got the cut style facts right but I’m surprised she hasn’t hat the 2 bob bits eating that “the sh!ts” 🤣. I think if prepared properly you would love our bacon we normally have it crispy on the edge around the fat area nice pink brown shade to the meat with just a bit of flop so you get the crunch and the chew from it and most people go for smoked because it’s just better 🤣🤙🏻.
In Australia there are generally three cuts of bacon available, short cut (medallion), middle cut, and streaky cut. Middle cut is the most popular and is comprised of the short cut and the streaky cut.
I always grill bacon and till the fat "pops" and browns a little. And what we're seeing here is actually very refined. In the 70s I always used to buy bacon with the rind still on it. That was mega-tasty.
I'm Scottish, i wouldn't eat that bacon needed more time, each to their own i suppose lol
Same here 😊
She definitely didn't cook it for long enough.
Middle bacon is back bacon with the streaky bacon still attached. Back bacon is as it sounds, the back of the pig and it wraps down to the rib which is where the streaky bacon is.
Ours is typically Back Bacon which is from the middle pork loin area which tends to be more tender.
. Your Streaky Bacon is the belly sliced. Do not eat bacon raw is wrong and cooking it is either grilled or preferanly fried. Some even microwave it.
Her version is lightly cooked but is cooked. Think in terms of cooking a steak. Doesn't take long but most prefer browning and crispyness.
The reason there aint much grease is that back bacon from supermarkets is pumped full of water to increase the size and typically will have less fat.
Oh no not this video where she eats raw bacon 😂
I love bacon and egg sandwich.
Bacon sold in the UK usually comes in one of three types:
1) Back Bacon - Meat from the middle of the back of the pig
2) Streaky (or Side) Bacon - Alternating lines of fat & flesh from the belly of the pig
3) Middle Bacon - Contains both of the above: Meaty bacon from the back of the pig, and also streaky bacon from the belly.
Each is also marketed in both 'smoked' and 'unsmoked' varieties.
'Back' is decidedly more 'meaty' than 'Streaky', but that's down to the British taste for bacon - we like it meaty rather than fatty.
In UK stores, you'll often find something on sale called 'bacon offcuts' or 'cooking bacon' which is some combination of the above types, but you need to examine it closely if you hope to determine which cuts of bacon you're getting, though this is purchased primarily for use in casseroles or as the filling for pies, (incidentally: bacon, egg & tomato pie - the very best picnic food EVER, especially when encased in flaky (or puff) pastry I challenge Anna and JT to make one of these! (and to overcome your American compulsion to fill it with your usual streaky bacon 'bookmarks') - go big, go pie, go meaty!"
I personally wouldn't eat that without cooking it for longer but as the saying goes different strokes for different folks and if people eat it that way that's fine by me
That bacon is well not cooked enough, and don’t listen to her, raw bacon can give you botulism
If the edges of the bacon fat ain't brown, almost burnt, it ain't cooked right and to call that a bacon sandwich without adding brown sauce is just criminal. I do like the addition of a tattie scone though.
Bacon doesn’t need any sauce. It tastes good enough on its own. Putting sauces (apart from gravy on roasts) on good meat is sacrilege & you have just ruined the meal. Sauces like HP or ketchup were designed to mask the taste of bad/poorly cooked food, nothing else. I just wish Americans would realise this with BBQ’s as well. What is the point in smoking the meat for many hours only to go & mask the flavour & taste of the meat by slathering sauces all over it?
@@OliverQueen1974 Never heard so much bollocks in my life. Literally every single meat dish has an appropriate sauce that goes with it, you must have the palette of goldfish.
@@OliverQueen1974 The fanciest michelin blob chefs all agree a bacon butty is elevated by some sweet ketchup to go with the salty bacon
grill it at 220c. The fat will crisp up in a few minutes before the meat dries out. Just be careful to not burn it you have to turn it often
I grill our bacon, which is the same as your USA top broiler, so the bacon isn't sitting in it's own fat. Plus we find alot of our UK bacon is injected with water, which comes out when cooking.
I love bacon like that not the norm but tastes great to me to me unsmoked bacon needs cooking a bit longer than smoked bacon. The bacon from the us is too us in the uk called streaky bacon which we normally use to make "pigs in blankets" and to protect the breasts of turkey at Christmas/easter it also adds flavour to the turkey and to the juices we use to make gravy to go with the roast dinner
this must be some kind of joke, she can't be serious
JT, this packet bacon bought in supermarkets is not that good, when cooked it shrinks and produces an awful white froth from being injected with water.
Proper bacon, thick cut, you have to obtain from a butcher.
I have never seen or heard of anyone eating raw bacon, the bacon she fries in the vid is not cooked properly.
Yeah, supermarket bacon is generally not good quality. We refer to that awful white stuff as "pig milk"🤢
the difference between this bacon and streaky is its cut from the back not the belly we have all sorts like maple honey oak you don't see many places with apple or cherry smoked
The only time I ever use streaky (US-style) bacon is the cook a roast turkey: it's so full of fat that it helps to baste the bird as it cooks. The little chipolata sausages are wrapped in streaky bacon and roasted to make "pigs' blankets" as an accompaniment. Other than that, I want my bacon to be more meaty than fatty and back bacon fits the bill, but definitely cooked until there is some trace of golden-brown on it. I do not like to have to "chew the fat" literally!
Yeah, that's uh, a choice. This girl said let me have some of that ecoli.
Back bacon is back meat, streaky bacon is belly meat.
She could try cooking the bacon.
BACK bacon is from the pork loin in the middle of the pig. STREAKY bacon comes from the pork belly. MIDDLE cut bacon - the large, lean 'eye' comes from the back of the pig, and the skinnier 'tail' is from the side or belly of the pig. When preparing for a crowd, this cut of bacon is the best of both worlds, where those partial to streaky bacon can have their fill and those who prefer shortcut bacon don't miss out. Oh and most people do cook it more than the lady in the video did!
The lassie in the video stated a few things are worth noting as probably not the "norm".
Her bacon was thick cut, we do normally have thinner rashers and you are correct, thick cut bacon is pretty much just a thin pork chop lol
She also stated that she hardly cooks it, most people I know would cook it until it starts to brown, some even until the lower section starts to go a bit crispy, a wee bit of oil in the pan first would help with that but is completely optional.
Back bacon is from the pork loin in the middle of the pig. It is a lean cut and gives us the eye meat also known as medallion. There's also a little of the pork belly which provides the streaky bit we all love.
Massive extra points for the tattie scone on the piece though
That is not the English way
We don't tend to care how much the meat is cooked
But boy you better make sure that fat is browing and just gone crispy
Love it
It's not even the Scottish way!
To all the ignorant commenters, just because this isn't your personal preference, doesn't mean it's wrong or raw.
First of all the bacon is cured, that means it's safe to eat uncooked.
Second, this is cooked, I have personally eaten it like this and suffered no ill effects.
To JT, if you read this, thank you for being open and understanding. I appreciate that while you personally wouldn't eat bacon like this, you did point out that it's fine for others to do so.
I'm English & everyone I've known cooks it more than that. We don't have multiple smoked options, just smoked & unsmoked. Grilling it is better than frying, but it's hard to go wrong with bacon. (She somehow managed it though.)
Middle cut bacon, (back with the streaky still attached) untrimmed, rind still on with lashings of English mustard. Yum yum!