A BLT is a pretty perfect sandwich. No need to explain why the combination of crunchy salty bacon, crunchy lettuce, creamy mayonnaise and juicy tomatoes is so delicious. Each component has a role and works very well, but I think there’s a reason why “B” comes first. People love bacon. I have good news for people. There are three ways to add bacon to a BLT (create a BbbLT).
start with bread
Toasting BLT bread is a fairly common move.It gives the bread a little more structure. This is especially helpful when dealing with juicy tomatoes. But why should you toast when you can fry? Fry the bread with bacon grease Inject some porky saltiness while adding texture?
procedure-previously covered— a simple one:
- Fry the bacon for the BLT as usual.
- Place the crispy bacon on a paper towel and turn the burner down slightly (medium is good).
- Fry the white bread with a delicious drip in the skillet where the bacon was cooked. A few minutes on each side is enough.
- Transfer the golden bacon-flavored teppanyaki bread to a plate and prepare to make an extra bacon-flavoured BLT.
Make nikujaga mayo
I love meat mayo duck fat mayonnaise Or bacon fat mayo, but the latter is the obvious choice if you’re looking to sneak some extra bacon into your BLT.
Bacon Fat Mayonnaise (see video how-to) here)
- 1/2 cup neutral oil (vegetables, canola, safflower, etc.)
- 2 tablespoons bacon fat
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon Dijon mustard
Melt the bacon fat in the microwave until it becomes liquid, then add neutral oil to the same measuring cup and let it cool slightly. (You don’t want to cook the yolk. Place the blender head down, on high revs, and let the blades draw the oil into the other ingredients. When ribbons of mayonnaise begin to form, slowly move the head up and down until they’re needed. Tilt as desired to emulsify everything.
Marinate tomatoes with bacon vinaigrette
Marinating tomato slices can turn boring, lackluster specimens into flavorful ones. New York Times Cooking Diarychef claire de bois strain tomato tips A touch of olive oil, red wine vinegar and salt amplifies the flavor of the fleshy fruit. Tomatoes are infused and the juices are mixed with oil and vinegar to form a tomato-like vinaigrette that is then poured over the sandwich.
A simple mixture of oil and vinegar is also delicious, but marinating the tomatoes with bacon vinaigrette takes it to the next level.
Bacon Vinaigrette (adapted from this video):
- 3 tablespoons neutral oil
- 2 tablespoons melted bacon fat
- 2 tablespoons apple cider vinegar
- 2 cups of Dijon mustard
- 2 drops of honey
- a pinch of salt
- 10 fresh peppercorns
Put everything in a mason jar and shake to emulsify. Drizzle the dressing over the sliced tomatoes and marinate for about 15 minutes. Place the tomato on the bacon fried bread with plenty of bacon mayo, mix the excess marinade with shredded lettuce, and layer it on top. Enjoy her most bacon-forward BLT of your life.
Your BLT Needs This Stealth Bacon
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