How to Blanch Bacon for Improved Texture and Flavor

Blanching is a technique commonly used for vegetables to briefly cook them in boiling water. But did you know you can also blanch bacon? This method helps reduce saltiness mellow smoky flavors, and improves the texture of the bacon before cooking it as normal.

While blanching bacon may seem counterintuitive, it offers several advantages. In this article we’ll cover why and how to properly blanch bacon using simple techniques and common kitchen tools.

What is Blanching Bacon?

Blanching bacon involves briefly cooking the bacon in boiling water prior to finishing cooking it as normal. You’ll parboil the bacon for just 1-3 minutes depending on desired results.

This partially cooks the bacon to draw out some saltiness and smokiness. It also makes the bacon more pliable for wrapping foods. Blanching shrinks the bacon slightly to fit more in the pan and reduces splattering when fried.

Benefits of Blanching Bacon

Here are some of the top reasons to try blanching bacon:

• Reduces excess saltiness from curing
• Removes some smoky flavor if too strong
• Improves chewy texture lacking in some bacons
• Makes bacon more flexible for wrapping
• Shrinks bacon for fitting more slices in the pan
• Cuts down on splattering when frying later
• Substitute for harder-to-find unsmoked pork products

How to Blanch Bacon Step-By-Step

Blanching bacon only takes a few easy steps:

1. Boil the Water

Fill a large pot with water and bring it to a rolling boil over high heat. Make sure you have enough water to fully submerge the amount of bacon you are blanching.

2. Add the Bacon

Once the water is rapidly boiling, carefully add the bacon slices. Lower the heat slightly to maintain a gentle boil.

Don’t overcrowd the pot – bacon slices should have room to move freely. Blanch in batches for even cooking if needed.

3. Blanch for 2-3 Minutes

Let the bacon blanch in the boiling water for 2-3 minutes. This will partially cook it and leach out some saltiness.

Use tongs to flip the bacon halfway through. Skim off any foamy impurities that rise to the top.

4. Remove and Drain

After blanching, immediately remove the bacon from the hot water using tongs or a slotted spoon. Transfer to a plate lined with paper towels.

Blot bacon with additional paper towels to absorb excess moisture. This helps it get crispy when cooking.

5. Finish Cooking the Bacon

You can now cook the blanched bacon as normal using your preferred method like pan-frying, baking, etc. Just reduce the cook time slightly.

Fry for 2-3 minutes per side until crisped as desired. Or bake at 400°F for 8-12 minutes depending on thickness.

Tips for Perfectly Blanching Bacon

• Use room temperature or thawed bacon – avoid frozen.
• Blanch 1-2 slices per cup of water.
• Adjust blanch time based on desired salt/smoke reduction.
• Dry bacon thoroughly before final cooking.
• Closely monitor when pan-frying or baking after blanching.

Why Blanch Bacon Before Cooking?

Blanching is useful for:

• Reducing sodium for health needs
• Removing excess smoke flavor
• Improving chewy texture of bacon
• Making bacon flexible for wrapping foods
• Fitting more bacon in the frying pan
• Preventing fat splatter when cooking
• Substitute for unsmoked pork like pancetta

With just a quick blanch, you can customize your bacon’s taste, texture and cooking performance. Enjoy the tasty results!