Why the Canucks are like bacon


By contributing writer Jacqueline Twa

Have you ever woken up to the faint smell of bacon wafting into your room? Have you ever been walking down a hallway or been in a room and caught the whiff of the tantalizing smell of the world’s best carnivorous delight being fried? It’s almost as if you can already taste the crispy, salty goodness – you can imagine the taste, feel the thrill, live the moment.

That’s how it is right now with the Vancouver Canucks. We can taste the victory, smell the Stanley Cup, live the dream before it happens. Okay, admittedly my argument for a connection between hockey and bacon is a bit shaky at best but you read this far didn’t you?!

This month, rather than a full-fledged recipe I would like to talk about my many trials and tribulations in the advanced field of cooking bacon. Some people are fryers, some people are microwavers (shame on you lot)…I have seen bacon deep fried and (gasp) saw one idiot actually try to barbeque the stuff.

But I am here to attest that after years of trial and error, I think I have found the best method to consistently achieve that perfect strip of bacon. How? Roasting it off in the oven.

My method is simple and starts with a very hot oven (425 F degrees). I place a piece of parchment down on a simple cookie sheet and place a rack on top – I hate greasy messes, hence the parchment.

Now I personally believe that the best roasting results are achieved with room temperature meats going into a hot oven so as not to bring down the oven temperature when you place it inside. I position the bacon on the rack so each slice is as close together as possible without overlapping. The more rashers the better! You know each and every piece will disappear.

I am also a big believer that you can improve upon the taste of bacon by adding additional flavour. Wow – I can already hear the gasp, see the raised brows, eavesdrop on the snort of indignation from the bacon purists (you know who you are) that my comment has just caused.

The first step in flavour addition is to decide what you want to put on the bacon – another gasp from the crowd. Yes, I like to dress my bacon up a bit. I have been known to sprinkle white sugar on top before baking it off, I’ve tried cane sugar and I’ve tried a sprinkle of liquid smoke. I have also based it with maple syrup, balsamic reduction, Kahlua, barbeque sauce and even tried molasses. I have dusted it with things like garlic powder, granulated garlic, garlic salt, onion powder, curry powder, cayenne pepper, wasabi powder and even coriander and cumin. I’ve tried dousing it with pepper, paprika, blackening spices and honey, as well as grainy mustard, teriyaki sauce and thick soya sauce.

Don’t get me wrong – I am not espousing the idea that you absolutely must have some sort of flavour topper for your bacon; I’m just saying you should feel free to think outside the box now and then and experiment. At the very least simply try giving it a very small sprinkle of brown sugar with the tiniest pinch of cayenne pepper. Whatever you decide to try, rest assured that you really can’t go wrong. Then again my family would eat grass if I sprinkled bacon on top.

Place the bacon in the oven for about 15 to 20 minutes – don’t flip it, don’t move it around and don’t try sneaking a test piece as you will burn your tongue. I speak from experience. Remove the bacon and give it a few minutes to rest before removing it from the rack so it can firm up a bit. Serve and sit back and watch your family wallow in bacon bliss.

Until next time…

10 comments on “Why the Canucks are like bacon

  1. Nelly Rodriguez on said:

    all I have to say is that that piece of bacon looks damn sexy!

  2. Laurie on said:

    Love your analogy, very apt. Great advice about the method. My Mom used to do it in the oven(hahaha). You’ve covered all the assets of this salty treat; I thank you Jacquie.xo

  3. Stay-At-Home-Chef on said:

    Great. Thanks a lot Jax…now I’m craving bacon in a BIG way ;) I use the oven method although Mr. Spock prefers using a large soup pot and adding a splash of water right at the start to prevent burning. Don’t really add any flavoured toppings to my bacon but will definitely have to try some of your suggestions. Great post!

  4. Constance on said:

    Never thought of flavouring bacon but will give it a try. Sounds delish!

  5. Deaf Engineer on said:

    Im beggin for some bacon!

  6. Stay-At-Home-Chef on said:

    It’s actually my two year-old’s favourite treat! She even has a special bacon dance :)

  7. Kevin on said:

    i do the same, except instead of parchment paper i use tin-foil…. but the flavouring is something i’m going to have to try. ps. everything can be cooked on a bbq.

  8. Yummy – we actually tried bacon wrapped back bacon rolled around red peppers and a spring of green onion. Then drizzled a little maple glaze over top before serving.

  9. Heather Christie on said:

    WOW!This has to be the best ever article on cooking bacon. Who knew one could do so much… Your amazing Jax. We are all a little more knowing about the Art of Cooking Bacon. Love Hes

  10. Debbie Murray on said:

    What a great site! I LOVE BACON, anytime, anyway, anyhow. Your written expose on the world of bacon was very amusing. Well done, girl…or should I say Chef-at-home. I’m now having a hard time focusing on work at 10:00 in the morning — with 2 more hours until lunch. YEESH!!

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