Search results
Results from the WOW.Com Content Network
Prep time: 20 mins | Cook time: 1 hr 30 mins. Ingredients: 2kg smoked or unsmoked gammon. 2 litre ginger ale. 50ml apple cider vinegar. 1 tsp black peppercorns. 5 cloves, plus extra for studding ...
It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found. [2] In the United States, this is called Canadian bacon and goes in such recipes as Eggs benedict; in the U.K. and Canada it is called back bacon.
Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon". [6] Fried or grilled bacon rashers are included in the "traditional" full breakfast. Hot bacon sandwiches are a popular cafe dish throughout the United Kingdom and the Republic of Ireland, [25] and are anecdotally recommended as a ...
Peameal bacon is a type of unsmoked back bacon. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. [5] It can be sliced and cooked on a grill, griddled or fried; alternately, it can be roasted, then sliced and served. [6] The brining process makes it nearly impossible to overcook. [7]
Tip 5: Never forget dessert. As you’re juggling vegetables, meats, and sauces, don’t forget the best part of dinner: the dessert. Since your oven will be crowded on the actual holiday ...
Much of the time, a recipe will provide certain cues and reminders of the places where these details of ingredient chemistry really matter, like when a recipe calls for a select number of "large ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, [1] and may or may not be smoked. [2] Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [ 3 ]