She's completely accurate with the Chinese/cantonese bacon. Also great cubed (no boiling) and used in fried rice or sauteed with any veggie in the mustard/brassica. That's my favorite prep.
@@gabethefrog0114 can you tell me what part is wrong then? If I am wrong about anything, I would love to hear what I'm wrong about, since just like everybody else, I am still learning. Also if anyone wants to learn more about mushrooms, I suggest the video "WTF are mushrooms" by Adam Ragusea
In Ireland, we use boiled ham for cabbage and bacon. We call certain cuts of ham “bacon” and bacon strips we call “rashers”. She didn’t have to put herself through eating boiled rashers 😅😅😅
I had kugelspeck in Rottweil. It was once a treat for dogs made up of the removed bits of prepared bacon... But it's turned into kind of a local treat. Hard to eat. Greasy as hell. Best served in broth.
Thank you Chef!! I’ve learned more in watching a handful of your videos than I have in my entire life about cooking/food lol. Cooking has never been a thing for me, but you’re making it MAKE MORE SENSE TO ME. I like the way you break it down and connect it to dishes and examples You need your own show!!! And/or be a teacher!!
This is pretty good but there are different types of cure in Britain. Suffolk black bacon has molasses, Wiltshire has oak and beech chips. There is also Ayrshire roll which is quite similar to pancetta but never as thin.
I like baking American bacon and basting it in a mixture of orange juice, brown sugar, black pepper, and garlic powder. It comes out like meat candy and it’s fantastic for snacks at parties. I make a bunch of it when I have people over and wrap it in parchment and put it in these novelty medieval wooden mugs I have. Coolest party meat snack
One more Polish incarnation of bacon worth mentioning are skwarki (Skvarkee). Tiny bits of bacon leftover after smalec (lard) extraction. No plate of savoury pierogi is complete without them. (damn, now I'm hungry!)
With Bauchspeck, you have to really watch out whether you are getting "Durchwachsener Speck" - the streaky bacon, or "Fetter Speck" - just the fatty white part, often two inches thick. They are obviously used very differently, and one is mostly cured meat, the other is just smoked fat. The streaky variety is not traditionally cut into slices, but sticks or cubes as they are sold generally in half-inch slabs with the skin attached.
My favorite way to use slab bacon is to cut it in strips like streaky but about as wide as the slab is thick. Then grill them while moving constantly due to flare ups until nice and crispy. Then just slice lengthwise into quarter inch candy sized bits with crispy goodness protecting unctuous perfection. I originally made this with bacon from the Corollitas Meat Market and cooked it at Cam McCall's house so I just call it Aptos style.
I’m Irish, and I have never eaten boiled bacon. I have had boiled ham. I do like an occasional Irish breakfast of grilled smoked back rashers of bacon, pork sausages, black pudding and a fried egg. I don’t think the representation of Irish bacon in this video is accurate at all at all!
Right! I have no idea what she did, I've never known anyone to boil bacon here. It's fried or grilled until it's browned and crispy. And it's delicious in a sandwich with ketchup! Bacon sarnie's dripping with grease and ketchup is the way to go!
lol, false, They use to boil everything back in the days. But with the introduction of the internet, Irish and British people are trying to revamp their nasty and boring food. But failed, because British and Irish culture aren't really known for delicious food. Spain, Italy and France have amazing food. But only because they were heavily influenced by the middle east. And Italy just stole Chinese food and American food and made it "their own".
Unfortunately, she undercooked the Irish/English bacon. It will crisp up beautifully, the fat should be a golden colour and the meat should have dark patches to it. The reason it doesn't have a smokey flavour is probably because she is cooking unsmoked bacon. Next time try smoked English bacon and cook it longer it is amazing.
@@rahee9482 I live in The UK and used to live in Ireland, I am not confused at all. We have many types of bacon, and none of them would be undercooked the way she has done.
It’s kinda hard to find since the cut of lamb used to make it isn’t widely available unless you’re near a farm, a local butcher, or a wholesale place. It’s typically made from lamb breast (belly) which is a pretty thin piece of meat off the bottom of the ribs. I’ve made it homemade a few times, you’ll typically cut the bones off, cure the meat, roll it up into a log like pancetta and then smoke it. It’s very good in pasta. Has very prominent lamb flavor.
@@thesoupiestsoupster9019 theoretically I’d think any lamb, although I would guess it’s better from younger lamb rather mutton since lamb is a little milder. Mutton might get a bit gamey when you cure it and might be a little tough after smoking. But some might like that more!
Should've added Australian middle or long bacon. Has the rasher (loin) from the British bacon and the tail (belly) from the American bacon. Best of both worlds
The base line bacon rasher in Australia is both the streaky/belly and the UK/loin, cured in whatever way they handle it. We call the British piece "short-cut", as it's just that endy bit. :) And streaky bacon is streaky bacon, of course.
If you're going to do the turkey bacon option. May I suggest, Oscar Mayer. The best way to cook if is to cut it across the length, in half. And microwave it. It will crisp up but will quickly burn. So keep an eye on it. It's the best of the faken bacon, I've found and it makes a fabulous TB,L & T.
You cook the streaky bacon until it's crispy, then you just warm the "Irish Bacon"? You could easily get some colour on it like the back bacon, maybe not crispy, but yeah
In serbia we have slaninica, it is whole smoked belly bacon. We don't add any sugar, just salt and it is smoked over months in lights smoke to be "fully cooked" it is great on it's alone not cooked with some eggs or just some snack.
American style "Canadian Bacon" is not Canadian. Not something you can find here. The closest is peameal bacon which is made from whole loin and is more oval than circular, and the outside is coated with corn or yellow pea meal.
Agreed. As a Canadian from Ontario, I never saw what Americans call “Canadian Bacon” until I moved to Texas. We eat “Peameal Bacon” all the time in Ontario tho. It’s a lot like the Back Bacon for look.
When you start mentioning ingredients of pasta carbonara i was fear that you will mention cooking cream but luckily all ingredients you mentioned are accurate. But i need to mention that black pepper doesn't need to add because guanciale already have pepper on it so you don't need to add additional pepper. If you like peppery and cheese you can make Caccio e pepe.
'smalec' is typically made from pork skin ('słonina"), salted and uncured,cubed finely, and melted then carmelized and onion added. boczek wędzony is NEVER used for that
I dunno about the Canadian bacon section. I’m from Toronto and I’ve almost never seen what Americans refer to as “Canadian bacon” - perfectly round slices of ham. And the “peameal bacon” pop-up during that section is DEFINITELY not just this Canadian bacon coated in cornmeal. Peameal bacon is pretty much identical to the back bacon; a wet cured, unsmoked, well trimmed pork loin that is then coated in a layer cornmeal, sliced, and fried, where that cornmeal becomes crispy. This indeed began in Toronto in the 1850s, when pork loins were coated in ground yellow peas (hence the name “peameal”) and shipped abroad, mainly to the UK. Generally speaking, Canadians eat the same streaky strips of bacon that Americans eat, with peameal bacon coming in second. No ham circles in sight.
BC here, near Vancouver, that was definitely Canadian bacon, which is why Americans just use ham instead. Peameal is definitely a bit different, but I recognized the Canadian bacon for sure.
@@Trieh strange. I have never seen that round circular bacon anywhere in Toronto, except maybe on an Egg McMuffin from McDonald’s. Not in a supermarket, nor in a restaurant. I’ve seen what is called back bacon, which is kinda like “Canadian” bacon, but it’s definitely not round. At any rate, I live in NYC these days, where peameal bacon is non-existent. For my first COVID lockdown birthday, I got some pork loin from the butcher and made my own, just to have peameal bacon sandwiches to remind me of home over the border I couldn’t cross. :)
@@Trieh our conversation led to me heading to my local supermarket to buy Canadian bacon for the first time. 😁 they also had breakfast ham right next to it, which looked virtually identical, so who knows.
I had jowl bacon once; it was really good. Smoking Goose made it. They make all kinds of charcuterie. They also make guanciale and salame like saucisson rouge.
The brine on Bauchspeck isnt always dry. Im a butcher by profession and usually they make it in a salt and water brine on top of the spices that you slather on. I myself at home usually make it dry as well.
In Quebec, we make what we call "des oreilles de chrisse" (Christ's ears). It's a staple of "Cabane à sucre" (Sugar Shack) food. It's a bit like Pancetta but way drier and way saltier. Don't be discouraged, It's delicious. Almost like a salty candy. Look it up!
I miss torreznos from Spain. It's a tapa made with pickled pork belly that has been deep fried in It's own fat with the skin, that becomes really crunchy.
Thank you for showing the turkey bacon. Because of my gut (I have colitis) I can't eat much of the regular fatty kind anymore, so I've been all over the turkey bacon these days
Agreed. I see a lot of people use pancetta because it’s easier to get ahold of around here but guanciale is SO much better! These people also put heavy cream in their carbonara so they also don’t have the food knowledge to pull off a classic like that
@@Thalanna Yeah, unless you have an Italian community that comes from Rome (Lazio) it might be hard to get. Most Italians around me come from Sicily and Calabria. But there is a small Italian salumerie near me that makes it. Italian food is so incredibly regional. My inlaws only ever ate risotto as arancini. And butter was never used in their house because that was a northern Italian thing.
@@sarahholloway742 When a cook puts heavy cream in carbonara, an Italian nonna dies a little. But it is a bit tricky. Heat control is key because too low and the cheese doesn't melt (hard cheese like pecorino and parm) and too high it reforms into curds. The added fat in cream makes it easier but will obscure the flavour of the cheese. There are a number of great videos by chef Luciano Monosilio that makes the process more foolproof because his restaurant makes large batches and assembles to order. Diners can be impatient. It took me over a dozen tries before I learned to make it consistently. But when I run out of guanciale, cacio e pepe is always a tasty option because pecorino is pretty common now.
@@tiacho2893 I know it’s tricky to get the heat control right but I still can’t stand it. It’s cheater carbonara when you use heavy cream and it doesn’t need the extra fat and calories. No wonder Americans are so obese they take classics from other countries and do an American spin on them that includes loads of extra fat and calories. That’s the American way. Everything could use an extra stick of butter or two
as a canadian what you called “canadian bacon” is what we would call just ham, and yes you can get it as a breakfast meat, but it’s definitely not canadian. we have back bacon like the british, which is what americans bastardized as “canadian bacon”
You did not cook the "Irish Bacon" or rashers properly! Cooked properly it should have some browning and crispy fat. Also, we'd rarely if ever use rashers for bacon and cabbage. A large loin of bacon would be cooked and sliced afterwards.
All my years as a Canadian i have never seen an ugly bacon like that in my life. We have back bacon that looks similar to American belly bacon but is less fatty and delicious
She's completely accurate with the Chinese/cantonese bacon. Also great cubed (no boiling) and used in fried rice or sauteed with any veggie in the mustard/brassica. That's my favorite prep.
Yeah it's better to specify it as Cantonese style bacon. 腊肉 from some other regions are not that sweet.
Mushrooms are actually fungi, and are actually more closely related to animals than plants, which is why mushrooms are sometimes reminiscent of meat
Not at all
@@gabethefrog0114 it’s true
That dude is just in full denial 😂
I love this, burn them to crisp 🤣
@@gabethefrog0114 can you tell me what part is wrong then? If I am wrong about anything, I would love to hear what I'm wrong about, since just like everybody else, I am still learning.
Also if anyone wants to learn more about mushrooms, I suggest the video "WTF are mushrooms" by Adam Ragusea
The translation of "Bauchspeck" is incorrect. "Bauch" means stomach or belly.
All that aside, Chef Cheatham is fantastic. Love her insight.
It refers to the same cut as streaky bacon. The translation is not literal, but accurate. She is comparing the meat, not the etymology.
@@MrHodoAstartes But she said that it translates directly to Streaky Bacon, and thats incorrect.
In Ireland, we use boiled ham for cabbage and bacon. We call certain cuts of ham “bacon” and bacon strips we call “rashers”. She didn’t have to put herself through eating boiled rashers 😅😅😅
Also, her rashers were woefully undercooked.
@@LimaBear1235 I was hoping someone would say this. Also the “won’t get crispy”
Yeah no we don't all say "rashers" tho.
@@LimaBear1235yeah that’s what I thought… I don’t eat bacon but I know that cooked bacon is MUCH more browner
"Bauchspeck" directly translates to "belly bacon" actually (Bauch is belly in german), but I guess streaky bacon is the official translation
Is that what speck is? I eat speck at work all day.
Speck can be considered fat or just ham
@@bryanfountain Speck is usually smoked or pickled. Speck from Tyrol and the black forest are superb
I had kugelspeck in Rottweil. It was once a treat for dogs made up of the removed bits of prepared bacon... But it's turned into kind of a local treat. Hard to eat. Greasy as hell. Best served in broth.
gestreift and bauch - almost the same, aint it? XD
Thank you Chef!! I’ve learned more in watching a handful of your videos than I have in my entire life about cooking/food lol. Cooking has never been a thing for me, but you’re making it MAKE MORE SENSE TO ME. I like the way you break it down and connect it to dishes and examples You need your own show!!! And/or be a teacher!!
Grill the back bacon and irish bacon, you won't be disappointed. Oh and buy it smoked, has more flavour
This is pretty good but there are different types of cure in Britain. Suffolk black bacon has molasses, Wiltshire has oak and beech chips. There is also Ayrshire roll which is quite similar to pancetta but never as thin.
I like baking American bacon and basting it in a mixture of orange juice, brown sugar, black pepper, and garlic powder. It comes out like meat candy and it’s fantastic for snacks at parties. I make a bunch of it when I have people over and wrap it in parchment and put it in these novelty medieval wooden mugs I have. Coolest party meat snack
One more Polish incarnation of bacon worth mentioning are skwarki (Skvarkee). Tiny bits of bacon leftover after smalec (lard) extraction. No plate of savoury pierogi is complete without them. (damn, now I'm hungry!)
Smalec or skwarki are usually made of pork fat, usually raw ones. Boczek also comes in different ways: cold smoked, smoked, baked.
We have čvarci here in Croatia, I wonder where it comes from originally
In UK they call skwarki (škvarky in Slovak) pork scratchings and they are served as a pub snack.
I don't know if they are common in US.
Oh, we have same cooking tradition in Ukraine. We are making smaletz as well, and the leftover is called Schkwarky♥️
im not polish and i know what is it and its great!
With Bauchspeck, you have to really watch out whether you are getting "Durchwachsener Speck" - the streaky bacon, or "Fetter Speck" - just the fatty white part, often two inches thick.
They are obviously used very differently, and one is mostly cured meat, the other is just smoked fat.
The streaky variety is not traditionally cut into slices, but sticks or cubes as they are sold generally in half-inch slabs with the skin attached.
My favorite way to use slab bacon is to cut it in strips like streaky but about as wide as the slab is thick. Then grill them while moving constantly due to flare ups until nice and crispy. Then just slice lengthwise into quarter inch candy sized bits with crispy goodness protecting unctuous perfection. I originally made this with bacon from the Corollitas Meat Market and cooked it at Cam McCall's house so I just call it Aptos style.
never seen canadian bacon in my 23 year long life - canadian born and raised. Back bacon/peameal bacon, is awesome and what I ate growing up.
I’m Irish, and I have never eaten boiled bacon. I have had boiled ham. I do like an occasional Irish breakfast of grilled smoked back rashers of bacon, pork sausages, black pudding and a fried egg. I don’t think the representation of Irish bacon in this video is accurate at all at all!
Why did she eat it half raw 😭😭 fat look like it hadn't even seen a bit of heat
Yeah its boiled ham and cabbage, this is just wrong.
My mam would often boil a whole piece of back bacon (like 2lbs or so) in a pot with cabbage, never boil thinly sliced back bacon (rashers) though.
@@yescooliotime British food for the most part is just boiled and sad.
Right! I have no idea what she did, I've never known anyone to boil bacon here. It's fried or grilled until it's browned and crispy. And it's delicious in a sandwich with ketchup! Bacon sarnie's dripping with grease and ketchup is the way to go!
No one boils Irish rashers, we only boil a whole ham
lol, false, They use to boil everything back in the days. But with the introduction of the internet, Irish and British people are trying to revamp their nasty and boring food. But failed, because British and Irish culture aren't really known for delicious food.
Spain, Italy and France have amazing food. But only because they were heavily influenced by the middle east. And Italy just stole Chinese food and American food and made it "their own".
Boiled bacon rashers? Now I've seen everything! My Irish granny is rolling in her grave at that one! 🤣
Unfortunately, she undercooked the Irish/English bacon. It will crisp up beautifully, the fat should be a golden colour and the meat should have dark patches to it. The reason it doesn't have a smokey flavour is probably because she is cooking unsmoked bacon. Next time try smoked English bacon and cook it longer it is amazing.
Agreed ..
Agreed ..
I think youre confusing irish bacon and irish back bacon, which she shows directly after golden brown
@@rahee9482 I live in The UK and used to live in Ireland, I am not confused at all. We have many types of bacon, and none of them would be undercooked the way she has done.
@@mintypixie no you’re wrong, mate. boiled bacon is a thing
Lovvvvveee Chef Cheatham. She needs her own show
Same!
lap yuk is so freaking good man
I *love* Adrienne so much. She's so charismatic and good with her info delivery.
I remember finding lamb bacon at a farmer's market once. Was hoping to learn a bit more about it, as I haven't seen it again since.
It’s kinda hard to find since the cut of lamb used to make it isn’t widely available unless you’re near a farm, a local butcher, or a wholesale place. It’s typically made from lamb breast (belly) which is a pretty thin piece of meat off the bottom of the ribs. I’ve made it homemade a few times, you’ll typically cut the bones off, cure the meat, roll it up into a log like pancetta and then smoke it. It’s very good in pasta. Has very prominent lamb flavor.
@@thesoupiestsoupster9019 theoretically I’d think any lamb, although I would guess it’s better from younger lamb rather mutton since lamb is a little milder. Mutton might get a bit gamey when you cure it and might be a little tough after smoking. But some might like that more!
😍😍😍
If you have a Jewish community near you, there’s a good chance the kosher butcher will have it.
Also it can be ordered online from Grow and Behold.
@@jodishapiro9257 Ironically, I do. Stamford Hill in North East London...
My cholesterol went up just by watching. No regrets.
Fun fact: Smalec is a popular beer/vodka snack in Polish pubs.
Fun fact, higher cholesterol is because of carbohydrates, not meat of fat.
Should've added Australian middle or long bacon.
Has the rasher (loin) from the British bacon and the tail (belly) from the American bacon.
Best of both worlds
I wanna see this lady and her bouncy ponytail do an episode on herbs: their history, culinary uses, preparation methods, global identification etc.
The base line bacon rasher in Australia is both the streaky/belly and the UK/loin, cured in whatever way they handle it. We call the British piece "short-cut", as it's just that endy bit. :) And streaky bacon is streaky bacon, of course.
I didn't expect neither boczek wędzony nor smalec in this video, but it is so cool they made it here :D
10:25 Its raw!!!!
In Argentina we refer to bacon (any bacon) as panceta. I had no idea it came from Italy
If you're going to do the turkey bacon option. May I suggest, Oscar Mayer. The best way to cook if is to cut it across the length, in half. And microwave it. It will crisp up but will quickly burn. So keep an eye on it. It's the best of the faken bacon, I've found and it makes a fabulous TB,L & T.
You cook the streaky bacon until it's crispy, then you just warm the "Irish Bacon"? You could easily get some colour on it like the back bacon, maybe not crispy, but yeah
In serbia we have slaninica, it is whole smoked belly bacon. We don't add any sugar, just salt and it is smoked over months in lights smoke to be "fully cooked" it is great on it's alone not cooked with some eggs or just some snack.
American style "Canadian Bacon" is not Canadian. Not something you can find here. The closest is peameal bacon which is made from whole loin and is more oval than circular, and the outside is coated with corn or yellow pea meal.
Agreed. As a Canadian from Ontario, I never saw what Americans call “Canadian Bacon” until I moved to Texas. We eat “Peameal Bacon” all the time in Ontario tho. It’s a lot like the Back Bacon for look.
@@Joeljdwatts dude Tim’s came out with a Canadian bacon sandwich and I was so hyped but when I found out it was just ham I was so mad
When you start mentioning ingredients of pasta carbonara i was fear that you will mention cooking cream but luckily all ingredients you mentioned are accurate. But i need to mention that black pepper doesn't need to add because guanciale already have pepper on it so you don't need to add additional pepper. If you like peppery and cheese you can make Caccio e pepe.
Stir fry leafy veggie with lap yuk is great, especially something like Chinese kale which fragrance is enhanced with oil.
The lady did not mention that UK bacon comes ina smoked version as well.
I love her great pronunciation
People never get Cantonese right
Not to be rude but I live in England and I’ve never heard of ‘English bacon’ as a new variety in my life. We either use streaky or back bacon
She has amazing presenting skills, love her!
Peameal bacon is awesome - give it a try if you haven't.
'smalec' is typically made from pork skin ('słonina"), salted and uncured,cubed finely, and melted then carmelized and onion added. boczek wędzony is NEVER used for that
I dunno about the Canadian bacon section. I’m from Toronto and I’ve almost never seen what Americans refer to as “Canadian bacon” - perfectly round slices of ham. And the “peameal bacon” pop-up during that section is DEFINITELY not just this Canadian bacon coated in cornmeal. Peameal bacon is pretty much identical to the back bacon; a wet cured, unsmoked, well trimmed pork loin that is then coated in a layer cornmeal, sliced, and fried, where that cornmeal becomes crispy. This indeed began in Toronto in the 1850s, when pork loins were coated in ground yellow peas (hence the name “peameal”) and shipped abroad, mainly to the UK.
Generally speaking, Canadians eat the same streaky strips of bacon that Americans eat, with peameal bacon coming in second. No ham circles in sight.
BC here, near Vancouver, that was definitely Canadian bacon, which is why Americans just use ham instead. Peameal is definitely a bit different, but I recognized the Canadian bacon for sure.
@@Trieh strange. I have never seen that round circular bacon anywhere in Toronto, except maybe on an Egg McMuffin from McDonald’s. Not in a supermarket, nor in a restaurant. I’ve seen what is called back bacon, which is kinda like “Canadian” bacon, but it’s definitely not round.
At any rate, I live in NYC these days, where peameal bacon is non-existent. For my first COVID lockdown birthday, I got some pork loin from the butcher and made my own, just to have peameal bacon sandwiches to remind me of home over the border I couldn’t cross. :)
@@SpektakOne Hell yeah, I still live here and I haven't had peameal bacon in years. Hope you get back to visit again soon.
@@Trieh our conversation led to me heading to my local supermarket to buy Canadian bacon for the first time. 😁 they also had breakfast ham right next to it, which looked virtually identical, so who knows.
Yeah I’m from the same area as you and the Canadian Bacon seemed odd to what I grew up eating.
It just looked like a regular ham slice to me.
I had jowl bacon once; it was really good. Smoking Goose made it. They make all kinds of charcuterie. They also make guanciale and salame like saucisson rouge.
As a German I kinda felt summoned when you mentioned "bauchspeck"
And yes, it is delicious
She has the best job in the world for making this video.
I like to use "Boczek Wędzony" in my BLT
The brine on Bauchspeck isnt always dry. Im a butcher by profession and usually they make it in a salt and water brine on top of the spices that you slather on. I myself at home usually make it dry as well.
Bauchspeck translates to "belly fat", bauch meaning belly and speck (pronounced like shpeck) translating into fat/bacon/ etc
I remember when turkey bacon was new. It wasn't bad but I'm glad I haven't eaten it since the 80's :)
nice 1 but i miss the "Schwarzwälder Schinken" have it in germania and it was realy great
because that's not bacon, that's a delicious piece of charcuterie
Which type of bacon is best to make crispy bacon? Thank you.
I found this real interesting. Learn something new each day I say, this certainly helped me do that today. Thanks gor the info....👍
Great video, I would like to see more content like this.
10:35 you cook it until the fat is golden or crisp. That’s undercooked.
As an Irishman, I’d think I’d know
Yeah that's got to be the saddest bacon I've ever seen :(
@@samsalih5473 agreed
My favorite is Polish boczek wędzony. It just has a better flavor than most other bacons.
I saw a couple of packages of jowl bacon on sale. So bought one ten years ago. The bacon of bacon.
Feel like that's the worst looking Irish bacon I've ever seen. No colour on it at all and the fat barely looked rendered let alone crisp
Pretty sure 🦆🥓 has some potential
Cheers from San Diego California
In Quebec, we make what we call "des oreilles de chrisse" (Christ's ears). It's a staple of "Cabane à sucre" (Sugar Shack) food. It's a bit like Pancetta but way drier and way saltier. Don't be discouraged, It's delicious. Almost like a salty candy. Look it up!
Oh god! What she did to that English/Irish bacon physically hurt me!
@10:09 Any other Irish person wanna tell her that that rasher is feckin' raw? 😂 Massively undercooked
I miss torreznos from Spain. It's a tapa made with pickled pork belly that has been deep fried in It's own fat with the skin, that becomes really crunchy.
When I get bacon at Wal-Mart I always get the thick bacon and it's amazing fatty and chewy instead of thin and crunchy
I love this chef. She's so cool
This is a video that I did not know *I NEEDED* 🤣
Thank you Epicurious
I learned much.
What a wonderful show...thank you.
me : oh hey, it's the mushroom lady
me at 15:37 : ....oh
The polish bacon usually comes like these:
-smoked raw (cold smoke and it's better for soups)
-smoked boiled (hot smoke)
the way she undercooked that irish/english bacon is criminal
We need moreee
Thank you for showing the turkey bacon. Because of my gut (I have colitis) I can't eat much of the regular fatty kind anymore, so I've been all over the turkey bacon these days
We all Love her! This Chef amazing! We need her more!
i love this chef
In Italy we eat the pancetta raw too
Bauchspeck directly translates to Belly bacon
Bauch=belly
Speck=bacon
i love u chef adrienne cheatham! ur videos are my favorite
James
Adrienne!! Loved her in top chef
When you've had carbonara or gricia with guanciale, pancetta will always be, at best, a pale substitute.
Agreed. I see a lot of people use pancetta because it’s easier to get ahold of around here but guanciale is SO much better! These people also put heavy cream in their carbonara so they also don’t have the food knowledge to pull off a classic like that
Agreed :( I wish Guanciale was easier to come across. We have an "Italian deli" here and even THEY don't have guanciale handy, it's such a pain lol
@@Thalanna Yeah, unless you have an Italian community that comes from Rome (Lazio) it might be hard to get. Most Italians around me come from Sicily and Calabria. But there is a small Italian salumerie near me that makes it.
Italian food is so incredibly regional. My inlaws only ever ate risotto as arancini. And butter was never used in their house because that was a northern Italian thing.
@@sarahholloway742 When a cook puts heavy cream in carbonara, an Italian nonna dies a little. But it is a bit tricky. Heat control is key because too low and the cheese doesn't melt (hard cheese like pecorino and parm) and too high it reforms into curds. The added fat in cream makes it easier but will obscure the flavour of the cheese.
There are a number of great videos by chef Luciano Monosilio that makes the process more foolproof because his restaurant makes large batches and assembles to order. Diners can be impatient.
It took me over a dozen tries before I learned to make it consistently. But when I run out of guanciale, cacio e pepe is always a tasty option because pecorino is pretty common now.
@@tiacho2893 I know it’s tricky to get the heat control right but I still can’t stand it. It’s cheater carbonara when you use heavy cream and it doesn’t need the extra fat and calories. No wonder Americans are so obese they take classics from other countries and do an American spin on them that includes loads of extra fat and calories. That’s the American way. Everything could use an extra stick of butter or two
Oh my gosh my horizons have been broaden now my mission is to eat every type of bacon
This video is an affront to Irish and British bacon.
This would have had more views if you bring back the deli meat guy. Bring him back!
3:28 that’s not a sentence I ever thought I’d hear
I love bacon. Bacon is fantastic
Please make a feature on different types of tofu and different types of veggie meats or meat alternatives.
I’ve seen a few of these episodes now and She’s the best. Makes these shows next level
As someone who is from northern ireland and eats Irish bacon every week you cooked it wrong.
as a canadian what you called “canadian bacon” is what we would call just ham, and yes you can get it as a breakfast meat, but it’s definitely not canadian. we have back bacon like the british, which is what americans bastardized as “canadian bacon”
Yeah, the Irish Bacon is what I'm familiar with as our back bacon. I'd choose it over regular bacon any day. 🇨🇦
I really need to know what happen to the food after shooting. Will they eat it all or just dump it?
Is chashu considered the Japanese equivalent of bacon???
Shoulda got a bitta colour on the Irish bacon. And the fat does get crispy.
Was that marmalade on the toast in the fry up with the back bacon ?!?!
bellota, serrano, pata negra, iberico ham cuddle in the corner in disbelieve - are we too fancy for this show?
I have a friend crush on Adrienne. I want someone with her energy in the kitchen with me. It's so obvious she loves food.
My mom always used to keep a jar of bacon fat in a sturdy jar in the fridge
bro i need to buy this for my cousins they love bacon and i think they´ll love all thirty types of bacon
Wow so good
You did not cook the "Irish Bacon" or rashers properly! Cooked properly it should have some browning and crispy fat. Also, we'd rarely if ever use rashers for bacon and cabbage. A large loin of bacon would be cooked and sliced afterwards.
The way she said boczek wędzony had me crying head off🤣🤣🤣
Why? She did great for a non native Polish speaker.
All my years as a Canadian i have never seen an ugly bacon like that in my life.
We have back bacon that looks similar to American belly bacon but is less fatty and delicious
Very knowledgeable presenter!
I‘d like to see her more often.
Is "bacon" a style of slicing an item or thinness of the sliced item? Or an item?