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baconbacon ['beikən] <->sostantivo MaskulinFrühstücksspeck MaskulinDizionario italiano-tedesco > bacon
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bacon m ingl бекон5 bacon
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A cut of pork that is salted, then cured. The result, fresh bacon (also known as green bacon), may further be air-dried, boiled or smoked. There are many variations to please the consumer: sliced thick or thin, center-cut, precooked, microwaveable, and made from beef, salmon, turkey and other proteins. It can be further flavored with different wood smokes: applewood and hickory, for example. In the U.S., more than 70% of bacon is consumed at breakfast, although bacon is also very popular on hamburgers and sandwiches. The difference among bacon, ham and salt pork is in the brining. Bacon brines have added curing ingredients, ham brines often include a large amount of sugar. Sodium polyphosphate can be added to bacon to improve sliceability and reduce spattering in the pan.7 bacon
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m.9 bacon jerky
Bacon jerky is made from smoked, dry cured bacon. As with other jerky, a slow heating process removes the moisture from the meat, to provide a long shelf life with no refrigeration required.10 collar bacon
Bacon made from meat cut from the back of the pig, near the head.11 hickory smoked bacon
Bacon smoked over hickory chips or otherwise infused with hickory flavor.Italiano-Inglese Cucina internazionale > hickory smoked bacon
12 back bacon
Back bacon is usually cut thicker than American “streaky” bacon. This cut comes from the loin of the pig which is located in the middle of its back; hence the term back bacon. The fact can be easily trimmed, making back bacon a very lean, meaty cut of bacon with a ham-like texture. However, Irish bacon maintains a layer of fat around the meat to enhance the flavor.13 applewood bacon
Since the beginning of bacon (see the history of bacon), the meat was smoked over whatever local wood was available. With the advent of national trade shows, people noticed that bacon smoked over mesquite, for example, tasted different from bacon smoked over apple, hickory and other woods. The flavors imparted by apple wood (as well as hickory) are very complimentary to bacon, and “applewood smoked” has come to have more consumer appeal than generic smoked bacon.14 beef bacon
Beef bacon is a product made from a steer’s belly meat, close to the flank area. It is smoked and flavored with spices to taste like bacon. It is generally made by producers of healthier, grass fed beef, who create a “leaner, healthier bacon” (beef bacon is up to 90% leaner than pork bacon). Beef bacon also contains the Omega 3’s and CLA of grass fed beef. It can be found at health food stores, special-ordered from butchers, and ordered online from producers such as GrasslandBeef.com.15 english or irish bacon
English bacon is cut from the loin back of the pig, as is Canadian bacon. But English bacon includes the fat surrounding the meat. English bacon is often smoked or cured, as is Canadian bacon; but English bacon is smoked/cured to a greater extent.Italiano-Inglese Cucina internazionale > english or irish bacon
16 canadian bacon
Canadian bacon, known as back bacon in Canada, is cut from the loin without including the surrounding fat, as English bacon does. It is thus very lean and lightly smoked, and cut from the loin. See back bacon.17 cured bacon
Most supermarket bacon is cured, using preservatives such as sodium nitrite. In the 18th century, the British system for making bacon became widespread in Europe. For centuries, bacon was cured with saltpeter, a teaspoon for 100 pounds of meat, plus lots of salt. The salt was for flavor; saltpeter was the cure. However, in the late 20th century saltpeter was banned. with the discovery of harmful nitrates that developed in the curing process.18 dry cured bacon
Dry cure is an old style method that uses salt, sugar, and smoke as the preservatives, and not nitrates. As a result, and because the bacon loses water in the dry curing process, it is much more concentrated and intensely flavored—saltier, smokier, and more “bacon-y.” It also doesn’t spatter and curl as much when cooked. The wet cure used commercially often has brine added to it to make it heavier.19 streaky bacon
american bacon called streaky bacon in the U.K., is cured pork belly—not loin, as with English and Canadian bacons. The alternating layers of meat and fat create the “streaky” look that Americans are used to.20 guanciale or jowl bacon
Italian bacon made from the cheeks (jowls, or guancia, pronounced gwon-CHA-lay) of the pig. The jowl is rubbed with salt, sugar, and spices and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Smoked and then sliced or rolled, guanciale is traditionally used in dishes like pasta all’amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio. Pancetta can be substituted in recipes. In the U.S. it is sometimes called American jowl bacon.Italiano-Inglese Cucina internazionale > guanciale or jowl bacon
СтраницыСм. также в других словарях:
bacon — bacon … Dictionnaire des rimes
Bacon — (v. engl. bacon „Speck“) bezeichnet: Frühstücksspeck im Deutschen. (2940) Bacon, einen Asteroiden des Hauptgürtels Bacon ist der Familienname folgender Personen: Anne Cooke Bacon (1528–1610), englische Autorin Anthony Bacon (1558–1601),… … Deutsch Wikipedia
bacon — [ bekɔn ] n. m. • 1834; XIIIe au XVIIIe prononcé [ bakɔ̃ ] « jambon »; repris à l angl.XIXe; frq. bakko « jambon » 1 ♦ Lard fumé, assez maigre, consommé en tranches fines généralement frites. Œufs au bacon. 2 ♦ … Encyclopédie Universelle
BACON (F.) — Au cours des années 1930, les grands protagonistes du Bauhaus et du mouvement De Stijl sont à Londres. Gropius y arrive en 1934, Moholy Nagy et Naum Gabo en 1935, Mondrian en 1938. Au même moment, le surréalisme fait son entrée officielle en… … Encyclopédie Universelle
Bacon — Bacon, Roger Bacon Roger Baconprop. n. Roger Bacon. A celebrated English philosopher of the thirteenth century. Born at or near Ilchester, Somersetshire, about 1214: died probably at Oxford in 1294. He is credited with a recognition of the… … The Collaborative International Dictionary of English
Bacon — Saltar a navegación, búsqueda El apellido Bacon puede referirse a: Francis Bacon, estadista y filósofo inglés. Francis Bacon, pintor anglo irlandés. Jono Bacon, escritor británico. Kevin Bacon, actor. Roger Bacon, filósofo. El término bacón o… … Wikipedia Español
bacon — BÁCON s.n. (Rar) Carne sau costiţă de porc dezosată, sărată şi afumată (tăiată în felii subţiri). [pr.: béicăn] – cuv. engl. Trimis de paula, 04.05.2005. Sursa: DEX 98 BACÓN s. v. tutun turcesc. Trimis de siveco, 05.08.2004. Sursa: Sinonime … … Dicționar Român
Bacon — Bacon, Francis Bacon Francis Baconprop. n. Francis Bacon. A celebrated English philosopher, jurist, and statesman, son of Sir Nicholas Bacon. Born at York House, London, Jan. 22, 1561: died at Highgate, April 9, 1626, created {Baron Verulam} July … The Collaborative International Dictionary of English
Bacon — Ba con, n. [OF. bacon, fr. OHG. bacho, bahho, flitch of bacon, ham; akin to E. back. Cf. Back the back side.] The back and sides of a pig salted and smoked; formerly, the flesh of a pig salted or fresh. [1913 Webster] {Bacon beetle} (Zo[ o]l.), a … The Collaborative International Dictionary of English
bacon — ba‧con [ˈbeɪkən] noun informal bring home the bacon to earn money: • He is counting on healthcare, food and technology companies to bring home the bacon for shareholders. * * * bacon UK US /ˈbeɪkən/ noun [U] ● bring home the bacon Cf. bring home… … Financial and business terms
bacon — early 14c., meat from the back and sides of a pig (originally either fresh or cured, but especially cured), from O.Fr. bacon, from P.Gmc. *bakkon back meat (Cf. O.H.G. bahho, O.Du. baken bacon ). Slang phrase bring home the bacon first recorded… … Etymology dictionary
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