BOILED BACON COOKING TIMES - COOKING TIMES


Boiled Bacon Cooking Times - West Indian Cooking - Cooking Classes In San Antonio.



Boiled Bacon Cooking Times





boiled bacon cooking times






    cooking times
  • Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.





    boiled
  • (boil) come to the boiling point and change from a liquid to vapor; "Water boils at 100 degrees Celsius"

  • (of a liquid) Be at or reach this temperature

  • (boil) a painful sore with a hard core filled with pus

  • Heat (a liquid) to the temperature at which it bubbles and turns to vapor

  • cooked in hot water

  • Heat (a container) until the liquid in it reaches such a temperature





    bacon
  • Cured meat from the back or sides of a pig

  • English scientist and Franciscan monk who stressed the importance of experimentation; first showed that air is required for combustion and first used lenses to correct vision (1220-1292)

  • back and sides of a hog salted and dried or smoked; usually sliced thin and fried

  • English statesman and philosopher; precursor of British empiricism; advocated inductive reasoning (1561-1626)











CREAMY MUSHROOM TAGLIATELLE ENCASED IN CRISPY BACON




CREAMY MUSHROOM TAGLIATELLE ENCASED IN CRISPY BACON





- Fresh Tagliatelle (1 pack)
- Chestnut Mushrooms (1 pack, thickly sliced)
- Streaky Bacon (1 pack)
- Wholegrain Mustard (1 teaspoon)
- Marjoram (1 handful, finely chopped)
- Mascarpone Cheese (1 tub)
- Parmesan Cheese (1 handful, finely grated)
- Cheddar Cheese (1 handful, finely grated)
- Cracked Black Pepper (1 pinch)

The Concept

The concept is simple: Complementary ingredients, irrespective of their place in a dish, work when enjoyed together. This dish is inspired by a meal I had last year in a beautiful Italian bistro in East Sheen, London. That dish encased spaghetti bolognaise in bacon, which was delightful. For this recipe I decided to take the idea one step further by combining my favourite pasta ingredients: a cheesy, creamy sauce with meaty mushrooms and crispy bacon.

Making the Dish

To make the bacon shell, line strips of streaky bacon over a small overturned bowl. Start at the centre of the bowl and drape the bacon down the sides. This will leave you with long strips over the edge of the bowl, which will later be used to pull over the pasta to complete the case.

Once your bowl is covered in bacon, place it in a hot oven (220C) and cook for 5-7 minutes until the fat starts to melt and binds the bacon together, forming a solid shell. To make the casing extra sturdy, take the bacon out of the oven and place a similar shaped and sized bowl over the top of it. Next remove the first bowl leaving the bacon in the bottom of the second bowl. Place this back into the oven and cook for a further 3-5 minutes.

After you have completed this step, place the first bowl back on the second bowl, sandwiching the bacon in the middle. Place this into the fridge to set.

The Pasta Sauce

Put a splash of olive and a small knob of butter into your pan and place on a medium heat. Once hot, add your mushrooms and marjoram and cook for 2-3 minutes. You really don’t need to cook the mushrooms any more than this. Most people over cook mushrooms and by the time you eat the dish you barely know they are there.

At this stage, add the mascarpone cheese and stir in the cheddar and parmesan cheese and wholegrain mustard. Now, place your fresh pasta into some salted boiling water. By the time the pasta is cooked (typically 2-3 minutes) your sauce will have heated through and turned into a beautiful creamy, cheesy mushroom sauce. Drain you pasta and add it directly into the sauce and fold it together.

You are now ready to encase it with bacon!

Take your bacon out of the fridge, separate the bowls, leaving the bacon in the bottom of one. Fill with your creamy mushroom pasta and gently fold over the long strips of bacon to complete the case.

Put your bacon covered pasta into the oven (180C), when still in the bowl to support the shape, and cook for 10 minutes. When finished, leave for a minute to cool and firm up then place a plate over the bowl and turn the whole thing out, sprinkle with parmesan and add a spring of marjoram.

Re-use of Abuse

I would certainly do this dish again but I would make a couple of small but important changes. I would make a more typical creamy pasta sauce, using rue, milk etc. The sauce in this dish is very heavy and quite salty - when combined with the bacon it can be a little too much. I would also make the dish either smaller or larger. I quite like the idea of doing it in a large oven proof dish and carving slices out of it at a dinner party.











CREAMY MUSHROOM TAGLIATELLE ENCASED IN CRISPY BACON




CREAMY MUSHROOM TAGLIATELLE ENCASED IN CRISPY BACON





Fresh Tagliatelle (1 pack)
Chestnut Mushrooms (1 pack, thickly sliced)
Streaky Bacon (1 pack)
Wholegrain Mustard (1 teaspoon)
Marjoram (1 handful, finely chopped)
Mascarpone Cheese (1 tub)
Parmesan Cheese (1 handful, finely grated)
Cheddar Cheese (1 handful, finely grated)
Cracked Black Pepper (1 pinch)
The Concept

The concept is simple: Complementary ingredients, irrespective of their place in a dish, work when enjoyed together. This dish is inspired by a meal I had last year in a beautiful Italian bistro in East Sheen, London. That dish encased spaghetti bolognaise in bacon, which was delightful. For this recipe I decided to take the idea one step further by combining my favourite pasta ingredients: a cheesy, creamy sauce with meaty mushrooms and crispy bacon.

Making the Dish

To make the bacon shell, line strips of streaky bacon over a small overturned bowl. Start at the centre of the bowl and drape the bacon down the sides. This will leave you with long strips over the edge of the bowl, which will later be used to pull over the pasta to complete the case.

Once your bowl is covered in bacon, place it in a hot oven (220C) and cook for 5-7 minutes until the fat starts to melt and binds the bacon together, forming a solid shell. To make the casing extra sturdy, take the bacon out of the oven and place a similar shaped and sized bowl over the top of it. Next remove the first bowl leaving the bacon in the bottom of the second bowl. Place this back into the oven and cook for a further 3-5 minutes.

After you have completed this step, place the first bowl back on the second bowl, sandwiching the bacon in the middle. Place this into the fridge to set.

The Pasta Sauce

Put a splash of olive and a small knob of butter into your pan and place on a medium heat. Once hot, add your mushrooms and marjoram and cook for 2-3 minutes. You really don’t need to cook the mushrooms any more than this. Most people over cook mushrooms and by the time you eat the dish you barely know they are there.

At this stage, add the mascarpone cheese and stir in the cheddar and parmesan cheese and wholegrain mustard. Now, place your fresh pasta into some salted boiling water. By the time the pasta is cooked (typically 2-3 minutes) your sauce will have heated through and turned into a beautiful creamy, cheesy mushroom sauce. Drain you pasta and add it directly into the sauce and fold it together.

You are now ready to encase it with bacon!

Take your bacon out of the fridge, separate the bowls, leaving the bacon in the bottom of one. Fill with your creamy mushroom pasta and gently fold over the long strips of bacon to complete the case.

Put your bacon covered pasta into the oven (180C), when still in the bowl to support the shape, and cook for 10 minutes. When finished, leave for a minute to cool and firm up then place a plate over the bowl and turn the whole thing out, sprinkle with parmesan and add a spring of marjoram.

Re-use of Abuse

I would certainly do this dish again but I would make a couple of small but important changes. I would make a more typical creamy pasta sauce, using rue, milk etc. The sauce in this dish is very heavy and quite salty - when combined with the bacon it can be a little too much. I would also make the dish either smaller or larger. I quite like the idea of doing it in a large oven proof dish and carving slices out of it at a dinner party.









boiled bacon cooking times







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