Blanching bacon? Yes, you should, and this article covers why and how to blanch bacon. It may sound counterintuitive, but there are many benefits to enjoy with this method.
Bacon is a culinary delight that graces breakfast platters, burgers, plates of pasta, and countless other dishes. Most people cook bacon by frying it or baking it, but blanching it means boiling it in water for a short time before cooking it until it is golden and crispy. When you blanch vegetables, the color stays bright and you often get a cold shock afterward. But when you blanch meat, the salty or smoky flavors are toned down. The purpose of blanching bacon is explained in this article, along with step-by-step instructions on how to do it right.
Bacon is a breakfast staple that many people love for its salty, smoky flavor. But if you’ve ever cooked bacon at home, you may have noticed an often-discarded part – the skin or rind. While most recipes instruct you to cut off and throw out this exterior layer of the bacon it can actually transform into a useful and tasty ingredient when blanched. Keep reading to learn all about blanched bacon rind and how to make the most of this bacon byproduct.
What is Bacon Rind?
Bacon rind refers to the skin or outer layer on one side of a slice of uncured pork belly. It’s the part that people normally remove and discard when preparing bacon. Raw bacon rind has a very tough, chewy texture due to the high collagen content. It also has a pronounced pork flavor.
On its own, raw rind isn’t very enjoyable to eat. But with cooking techniques like blanching, the rind can become tender and take on a more balanced flavor. This opens up many possibilities for using it creatively in recipes.
Why Blanch the Rind?
Blanching is a simple process of briefly cooking bacon rind in boiling water, then quickly cooling it down. When blanched, the rind takes on a softened texture and milder taste. Specifically, blanching bacon rind:
- Removes excess saltiness from the rind
- Renders out some of the fat
- Tenderizes the tough skin so it’s not so chewy
- Infuses the water with a subtle bacon flavor perfect for stocks
After blanching, the rind becomes pleasantly soft and pliable with a concentrated pork essence The fat also becomes deliciously rendered
How to Blanch Bacon Rind
Blanching bacon rind only takes about 10 minutes. Here is a step-by-step guide:
Ingredients:
- Bacon rind
- Water
- Ice water bath
Instructions:
- Bring a pot of water to boil. Use enough water to submerge the rind.
- Once boiling, add the bacon rind and cook for 7-10 minutes to soften the skin and render fat.
- Drain the rind and immediately place in ice water for 1 minute to stop cooking.
- Remove rind from the ice bath and pat dry. It’s now ready to use!
In just a few easy steps, the transformation from tough rind to versatile blanched rind is complete. Now let’s look at how to use it.
Creative Uses for Blanched Bacon Rind
The applications of blanched bacon rind are nearly endless. Here are some delicious ways to use it:
- Dice and add to bean soups for texture and smoky flavor.
- Mix into stew recipes like beef bourguignon for added richness.
- Chop and pan fry into lardons to scatter over salads or pasta.
- Simmer in broths and stocks to impart subtle smokiness.
- Knead into bread doughs for savory baked goods.
- Garnish roasted veggies by frying rind bits until crispy.
- Season dried beans by cooking with finely chopped rind.
- Boost scrambled eggs by sautéing rind in the pan first.
- Mix crispy fried rind into mac and cheese for crunch.
- Make dog treats by frying and breaking into bite-sized pieces.
As you can see, the uses for transformed blanched rind are diverse. It adds a tasty bacon essence to both sweet and savory foods when used properly.
Storing and Freezing Tips
Like regular bacon, blanched rind should be consumed within 5-7 days when refrigerated in an airtight container. For longer storage, it can be frozen.
To freeze, pat the blanched rind dry and tightly wrap in plastic wrap or bags. Frozen properly, it will last 2-3 months. Thaw overnight in the fridge before using.
Is Blanched Bacon Rind Healthy?
While blanched rind can’t be considered a health food, it is a bit better for you than regular bacon. Blanching helps reduce salt content considerably by leaching it into the water. Some of the fat also renders out.
In moderation, blanched bacon rind can provide protein, minerals like potassium and iron, and collagen which is beneficial for skin, hair, nails and joints. Just be mindful of consuming too much sodium and saturated fat.
FAQs About Working with Bacon Rind
Can you eat raw bacon rind?
It’s not recommended to eat raw rind. Blanching or otherwise cooking it is necessary to make it tender and palatable.
Is bacon rind safe for dogs?
In small amounts, blanched bacon rind can make a tasty treat for dogs. Monitor your pet closely when introducing any new food.
What is the white substance on bacon rind?
The white stuff sometimes seen on raw rind is called pork bloom. It’s harmless proteins and minerals. Rinsing removes it.
Can you freeze raw bacon rind?
Yes, raw rind can be frozen for later use. Thaw completely before blanching or cooking.
Is bacon rind keto-friendly?
The high fat and no carb content of blanched rind can fit into a keto diet in moderation. Just account for the calories.
Get Creative with Blanching Bacon Rinds
Now that you’re a rind blanching expert, get creative in the kitchen! Instead of discarding this bacon byproduct, transform it into a versatile flavor enhancer through blanching. Add it to soups, stews, baked goods, roasted veggies, and more for a smoky twist. In no time, it may become your new secret ingredient!
What Is Blanching Bacon?
As a cooking technique, blanching bacon means cooking it partially in boiling water before cooking it. This method does three things: it makes the bacon easier to wrap, lowers the overall cooking time, and takes away some of the bacon’s saltiness and smokeiness.
Julie Child made this method famous with her book “Mastering the Art of French Cooking” and its Coq Au Vin recipe. That’s what the recipe says: “simmer the bacon for 10 minutes in 2 quarts of water.” So she could get as close as possible to the French version of Coq Au Vin, where the lardons are made from French salt pork that hasn’t been smoked and is less salty. Also, salt pork wasn’t as widely available as bacon in the U. S. during the 1960s.
An early episode of the HBO show “Julia”, based on Julia Child, also briefly shows her discussing blanching bacon prior to wrapping a casserole roast chicken. An excellent show if you haven’t checked it out.
In some cases, blanching bacon is the best way to make a dish or meal better without putting in a lot of extra work. The benefits of blanching bacon include:
Less salty: Putting bacon in boiling water for a short time takes away some of the salt, especially from the top where it stays after curing. Blanching bacon is the best way to make it less salty, whether you’re using it in a dish that already has a lot of flavor or because you bought a brand that is saltier than you like because it was on sale. Blanching bacon is also an option for those trying to reduce their sodium intake.
Less smoke—The smokey flavor of bacon is often a selling point, but there are times when you want to tone it down. If you only have bacon and want to make carbonara, which is usually made with guanciale or pancetta (pork products that aren’t smoked), blanching is a quick way to make the meat taste smokier.
It makes the texture better. Have you ever pan-fried or baked bacon that didn’t have any nice meaty chew? Blanching bacon fixes this problem because it adds moisture.
Swap out pancetta or French bacon—Blanching bacon is a quick way to swap out pancetta or French bacon in a recipe. Since pancetta isn’t smoked, it will make the bacon less smokey. On the other hand, salt pork, especially French bacon, isn’t salted and isn’t smoked.
Use a par boil to wrap meats and seafood. Par-cooked bacon is more flexible, which makes it easier to wrap. This is a great way to make sure the bacon doesn’t get too crispy when the protein inside it needs less time to cook than the bacon.
It lowers splatter. Have you ever fried bacon in a pan and come away with crispy bacon and a blister on your chest, neck, arms, or forehead from the fat? Blanching bacon lowers that by rendering some of the fat, which then lowers the amount of fat that is released during the final cooking process.
Slight shrinkage – This is especially helpful if you like to cook bacon on the stovetop. Blanching it shrinks the slices slightly so you can fit a few more strips in the pan.
How To Blanch Bacon
- Thaw: Like any cooking process, start with fully thawed bacon. Don’t move bacon or any other meat from one very hot or cold temperature to another. If the bacon is frozen, put it in the fridge four to five hours before you want to cook it.
- Boil: Put water in a pot or saucepan and heat it over medium-high heat. To speed up the process, cover with a lid.
- Be careful when adding the bacon to the boiling water, and let it blanch for one to three minutes. How long it takes depends on how much flavor you want to water down and how early you want to start cooking. Remove any foamy fat that floats to the top.
- Take out the bacon. You can use tongs or pour the contents of the pan or pot into a colander or strainer to do this. After that, put them on a plate lined with paper towels to dry them out because the water will stop them from turning brown. Make sure to use a paper towel to pat the bacon on top as well.
- There are several ways to cook but cut down on the time it takes to cook. You can dice or chop the bacon and cook it in a skillet, a pan, or on the grill. You can also put it on a baking sheet lined with parchment paper and bake it until it’s crispy. In the recipe card below you’ll find instructions for each.
