The first step was to render down some bacon to get the amount of fat needed. If you wanted to render down bacon, why not go all in and do it with some Mangalista bacon, from Moosefund. The most unctuous and fatty bacon on the planet.
Showing posts with label molecular gastronomy. Show all posts
Showing posts with label molecular gastronomy. Show all posts
Monday, August 8, 2011
Bacon Powder!!
That's right folks you read the title correct, I made bacon powder. I am not just a one trick pony, I am into all areas of the culinary world. Charcuterie just happens to me more of a passion. So when I heard there was a restaurant making Pomme Frites(fancy word for French Fries) with bacon powder. I had to try this. And this is not a fake, synthetic, bacon "flavor" like you get in the sci fi creations of bacon salt and baconnaise. If you are a fan of those products you can make this and be the pride of the Trailer park.
The first step was to render down some bacon to get the amount of fat needed. If you wanted to render down bacon, why not go all in and do it with some Mangalista bacon, from Moosefund. The most unctuous and fatty bacon on the planet.
The first step was to render down some bacon to get the amount of fat needed. If you wanted to render down bacon, why not go all in and do it with some Mangalista bacon, from Moosefund. The most unctuous and fatty bacon on the planet.
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