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Mastering the Art of Dicing Bacon

The culinary world is replete with challenging tasks, often reminiscent of futile endeavors. For instance, trying to herd cats or extracting water from a stone can seem like a waste of effort. Among the more frustrating kitchen experiences is the endeavor of dicing room-temperature bacon, which can quickly become a significant hassle.

When bacon is at room temperature, its fatty layers can turn slippery, making even the most attentive slicing a struggle. The wide ribbons of fat found in bacon, pancetta, and other fatty cuts can be particularly stubborn, slipping away from the blade as you work. Although a sharp knife can assist, the need for swiftness is crucial; delay your movements, and you risk creating a messy pile of shredded meat rather than the uniform pieces you aimed to achieve.

The problem lies in the nature of animal fats, which comprise a blend of saturated and unsaturated fats that melt at various temperatures. While you need to heat the fat beyond 100°F (38°C) to fully render it, some components start liquefying even at room temperature. Handling the bacon with your hands only exacerbates this, as the warmth from your body further softens the fat, complicating the cutting process.

Fortunately, there’s a straightforward remedy that many chefs endorse: keep the bacon cold. However, the ideal temperature for optimal slicing might not be immediately apparent.

One effective method is maintaining your fatty pork products, like bacon and pancetta, in the freezer, a practice common in many restaurants. For example, some chefs recommend storing sliced bacon in the freezer, removing only the amount needed at any given moment. However, this technique can be tricky when dealing with slab bacon or fatback, as these cuts may freeze so solidly that they become nearly impossible to cut without significant effort.

To address this, a practical approach involves placing the frozen meat on an aluminum baking sheet for several minutes. Aluminum’s excellent heat conductivity allows it to transfer warmth quickly, providing just enough temperature increase for the fat to become workable.

An alternative approach is simply keeping the bacon in the refrigerator and then freezing it for a brief period, about 10 to 15 minutes. The goal here is not to fully freeze the meat but to chill it enough that it maintains a firm texture suitable for slicing. Achieving this colder state makes the fat more rigid, facilitating smoother cutting.

With these techniques, anyone can slice bacon with ease, alleviating frustration in the kitchen and transforming the task into a much simpler chore.

Article Review: December 2016

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