Results: Bacon...Bacon...Yummy BACON!!
Published on 02/26/2019
QUESTIONS
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Comments
1.
1.
How do you like your bacon?
1
1%
40 votes
2
2%
48 votes
3
12%
335 votes
4
39%
1091 votes
5
29%
819 votes
6
6%
166 votes
NA
10%
282 votes
Other
1%
15 votes
2.
2.
Your preferred cooking method
Pan Fried
54%
1513 votes
Oven Baked
23%
650 votes
Microwaved
9%
252 votes
Other
1%
30 votes
NA
11%
307 votes
Add Water
2%
44 votes
3.
3.
Which bacon fact(s) are you aware of? Why bacon shrinks: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough. The fat will eventually reduce as well when it renders but not enough to straighten out the bacon.
25%
707 votes
Why bacon grease pops: There is water mixed with fat in bacon.
27%
744 votes
American-style bacon has as much or more fat than meat in it. It comes from the belly or side of the pig, so it will be 50 to 70% fat
19%
541 votes
There is no need to continually flip your bacon while it cooks. Allow it to cook evenly by flipping it only once.
19%
537 votes
When buying bacon, look for slices with long veins of lean pink meat and a relatively small amount of fat.
30%
837 votes
There are three safe ways to thaw bacon: in the refrigerator, in cold water, and in the microwave. Never defrost bacon on the kitchen counter or at room temperature.
19%
532 votes
Eating undercooked bacon can expose you to bacteria as well as parasites and can cause either bacterial infections or trichinellosis, also called trichinosis, a parasitic infection. Bacterial infections and trichinellosis can both cause gastrointestinal symptoms.
30%
836 votes
All of the above
17%
483 votes
None of the above
28%
782 votes
4.
4.
Have you ever tried chocolate covered bacon?
Yes
8%
235 votes
No
71%
1990 votes
Would like too
11%
304 votes
NA
10%
267 votes
COMMENTS