Why is it not recommended to microwave UK or Canadian bacon?
Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian bacon.
I've noticed that most bacon I purchase in the UK says do not microwave, although I do occasionally nuke a few slices of back bacon for a short blast to get the water and phosphates out before frying.
Having eaten a few sandwiches in the past that the bacon has been microwaved, I'm still here to tell the tale. I assume the "don't microwave" advice is because the fat won't fry or render properly, but why is this OK for stateside pork?
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If we are talking about bacon in these terms:
I believe it's because of the meat content difference. American bacon has a much higher fat-to-meat ratio and it's usually thinner, so when you microwave it the thin meat gets crispy (which is, arguably, a good thing in this case).
Canadian and UK bacon have much more meat, and if you microwave it the meat will dry out too much that both texture and flavour will be ruined.
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