Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

A Rasher (Re-hash) of Bacon

Charcuterie

  • Please log in to reply
31 replies to this topic

#1 lebowits

lebowits
  • participating member
  • 554 posts
  • Location:Olney, MD

Posted 02 December 2009 - 02:39 PM

I saw this link today to an article at npr.org on how chocolate and bacon are making more appearances than ever.

Anyone ever tried things like this? I dipped some bacon in dark chocolate a week or so ago after having a number of people ask me about it. I have to say, it wasn't terrible, but not my favorite result.

Comments?

Edited by lebowits, 02 December 2009 - 02:40 PM.

Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#2 JeanneCake

JeanneCake
  • participating member
  • 1,334 posts
  • Location:greater boston area

Posted 02 December 2009 - 04:02 PM

I'm not as much a fan of chocolate and bacon as I am peanut butter and bacon - as in peanut butter buttercream (a meringue buttercream so it is more mousselike) swirled on a cupcake and crisp bacon pieces sprinkled on the top.

I also like the bacon hors d'oeuvres recipe from the first Silver Palate book - you coat the bacon with honey mustard (I think) and then press brown sugar on it, and broil it. It makes an unholy mess but as the book says, you can't get enough. This I would eat all the time and would be perfect for dessert!

Edited by JeanneCake, 02 December 2009 - 04:03 PM.


#3 rena

rena
  • participating member
  • 29 posts

Posted 02 December 2009 - 05:47 PM

Maybe Milk chocolate would be better than dark chocolate.......

Rena

#4 David A. Goldfarb

David A. Goldfarb
  • participating member
  • 1,307 posts
  • Location:Honolulu, HI

Posted 02 December 2009 - 07:12 PM

Bacon drippings as the fat in a cherry or apple pie crust are really good.

Edited by David A. Goldfarb, 02 December 2009 - 07:13 PM.


#5 vice

vice
  • eGullet Society staff emeritus
  • 901 posts
  • Location:rhode island

Posted 02 December 2009 - 07:56 PM

bacon maple ice cream
Dave Viola, aka vice
Host, eG Forums
dviola@eGstaff.org

#6 roosterchef21

roosterchef21
  • participating member
  • 220 posts

Posted 02 December 2009 - 08:02 PM

I guess you can use anything for desserts. At the end of the day it's all about balance, honesty and clean pure flavours. Not my style of cooking but I do enjoy eating weird and wacky stuff. However, I think you need to know the basics first!

#7 Aloha Steve

Aloha Steve
  • society donor
  • 498 posts
  • Location:Honolulu

Posted 02 December 2009 - 08:45 PM

I know its been all the rage for a while now. I also read here someplace, that if the NYT is reporting it then it is becoming passe. LOL

On our way out of Mariposa restaurant (Neiman Marcus) we stopped at the chocolate counter (which is conveniently located just outside the entrance) and asked if they had any, which they did and we proceeded to taste a piece of supposedly good quality chocolate with bacon.
My MIL said it smelled like dog food, my BH said yuk and refused to comment further and I thought, what's the big deal being made of this? It tastes like good chocolate that had a ingredient added to degrade the taste, not enhance it.
We will pass any offered from now on.
[size="1"] edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)[/size]

[size="3"]"I have never developed indigestion from eating my words."-- Winston Churchill[/size]
[size="4"]Talk doesn't cook rice. ~ Chinese Proverb[/size]

#8 jmfangio

jmfangio
  • participating member
  • 319 posts
  • Location:Los Angeles

Posted 02 December 2009 - 09:38 PM

A few months ago I made David Lebovitz's recipe for Candied Bacon Ice Cream, and thought it was fantastic. I'm planning to make another batch, and add some chopped up Reese's peanut butter cups. Candied bacon, chocolate, and peanut butter? Yes, please.
"Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other." - W. Somerset Maugham

#9 mostlylana

mostlylana
  • participating member
  • 411 posts
  • Location:Kamloops, BC, Canada

Posted 03 December 2009 - 01:50 AM

I still don't understand how bacon in chocolate could have any shelf life at all... it's meat! - understandably with salt - but still!
Yet the Vosges bacon bar states a 6 month shelf life!!!!
Can someone please explain it to me?

#10 David A. Goldfarb

David A. Goldfarb
  • participating member
  • 1,307 posts
  • Location:Honolulu, HI

Posted 03 December 2009 - 10:39 AM

It may just be part of the general salty-sweet fad of late. About a year ago it seems that there was madness about salted caramel, which is a fine thing, but it was showing up everywhere.

#11 lebowits

lebowits
  • participating member
  • 554 posts
  • Location:Olney, MD

Posted 03 December 2009 - 11:15 AM

I guess you can use anything for desserts. At the end of the day it's all about balance, honesty and clean pure flavours. Not my style of cooking but I do enjoy eating weird and wacky stuff. However, I think you need to know the basics first!


I agree with you. My products generally do focus on "clean" flavors. In this case, when you have enough of your customers asking about something, it may signal the need to try it and determine if a market exists for something a bit more "exotic".
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#12 lebowits

lebowits
  • participating member
  • 554 posts
  • Location:Olney, MD

Posted 03 December 2009 - 11:17 AM

I still don't understand how bacon in chocolate could have any shelf life at all... it's meat! - understandably with salt - but still!
Yet the Vosges bacon bar states a 6 month shelf life!!!!
Can someone please explain it to me?


I'm sure shelf life will vary by product, but once the bacon is WELL cooked and the fat rendered, there isn't much left to go rancid or otherwise spoil. The key is to get all of the fat out as that will spoil first as best I can tell.
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#13 Mr. Delicious

Mr. Delicious
  • participating member
  • 177 posts
  • Location:Bismarck, North Dakota

Posted 03 December 2009 - 02:21 PM

Peanut butter honey nutella bacon sandwich, what more could you want, highly addictive though...

#14 Marmish

Marmish
  • participating member
  • 674 posts
  • Location:Chicago

Posted 03 December 2009 - 06:11 PM

I like Kerry's milk chocolate bacon bark with smoked salt better then the Vosges Moe Bar or any other bacon chocolate combo I've had. I have some bacon pecan bars on my to do list.

#15 pringle007

pringle007
  • participating member
  • 137 posts

Posted 03 December 2009 - 09:00 PM

For Thanksgiving, I took four of five green beans and wrapped them in a strip of bacon then baked until tender and drizzled with caramel sauce.. it was delicious. I think I might try "bacon turtles" this weekend...
"It only hurts if it bites you" - Steve Irwin

"Whats another word for Thesaurus?" - Me

#16 mostlylana

mostlylana
  • participating member
  • 411 posts
  • Location:Kamloops, BC, Canada

Posted 03 December 2009 - 09:07 PM

Ummmm - bacon bark, bacon pecan bars...

I'm having the bacon discussion on another forum too. I'm still stuck on shelf life.

Here's my thinking...

The Vosges bacon bar gives a 6 month best before date. Now I know I can't leave a piece of cooked bacon on the counter for 6 months and eat it without some side effects! So am I to assume that it is because the bacon is 'sealed' in chocolate that it can last so long? (I don't even want to think about those little bits on the top of the bar that aren't sealed in!)

What I don't understand is if I make beef jerky, that product is shelf stable, on its own, at room temperature. But cooked bacon isn't. So surely there must have to be some sort of process done to the bacon in order to make it safe in a bar for a 6 month duration - or for that matter - a 1 month duration - or a 2 week duration - or a 5 day duration! I know it's got the salt thing going on and it would hold up better than a pork chop covered in chocolate - but STILL!!

I must be a little dense as I just can't fathom not getting (or giving) food poisoning from such a product. :wacko:

#17 Kerry Beal

Kerry Beal
  • participating member
  • 9,843 posts
  • Location:Ontario, Canada

Posted 04 December 2009 - 06:52 AM

I'm not sure you couldn't leave a piece of very crisp bacon on the counter for 6 months. There would be very little available water in it. There might be some change in the fat - however bacon is cured so that would probably stabilize the fat.

Next batch of bacon bark I make I'll check the aW and see what sort of a number I get.

#18 mostlylana

mostlylana
  • participating member
  • 411 posts
  • Location:Kamloops, BC, Canada

Posted 04 December 2009 - 09:52 AM

Awesome! Thanks Kerry. I looked up countless recipes for candied bacon and homemade bacon bits and they all require refrigeration after the fact and give an approximate 1 week duration for shelf life. It's very confusing...

#19 tammylc

tammylc
  • participating member
  • 2,155 posts
  • Location:Ann Arbor, MI

Posted 04 December 2009 - 12:16 PM

When I asked my customers for special requests before I announced my holiday collection, my smoked almond-bacon bark was the #1 most requested item. I use Michel Cluizel milk chocolate, crispy cooked bacon, and chopped smoked almonds. I'm not a fan of the Vosge's bacon bar, but I like mine a lot, and so has most everyone I've ever served it to!

i've got orders for 3 lbs so far (in 1/4 lb packages), and the three people who requested it haven't ordered yet.

Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40


#20 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 04 December 2009 - 09:52 PM

Here's a link to Bacon Chocolate Chip Cookies.Scroll down you'll find them 12th in the far left column. These are sold at a gourmet food store in BC. The owner is a bacon fanatic and came up with these cookies. They were honored with a mention in Vancouver Magazine as one of the top 100 things you must eat in Vancouver. She was flooded with calls for them and as the resident baking & pastry teacher in her demo kitchen I have the pleasure of making them ;). They are a great cookie but I prefer them without the bacon.

Edited by CanadianBakin', 04 December 2009 - 09:53 PM.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#21 mostlylana

mostlylana
  • participating member
  • 411 posts
  • Location:Kamloops, BC, Canada

Posted 05 December 2009 - 12:25 AM

OK, incase I made anyone else paranoid besides myself - here is some great, scientific data on cooked bacon:

http://www.hi-tm.com...on-aw-study.pdf

I think I'll go cook up a pound of bacon and roll in it. And then leave it out at room temperature of course...

#22 CKatCook

CKatCook
  • participating member
  • 594 posts

Posted 05 December 2009 - 07:17 AM

I tried the chocolate bacon bar, but I was not that impressed. Now a maple, bacon sweet something would be good. But I think the whole bacon craze has gotten a little out of hand at this point. :biggrin: I am definately not on the side of "bacon goes with anything"
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

#23 Kerry Beal

Kerry Beal
  • participating member
  • 9,843 posts
  • Location:Ontario, Canada

Posted 05 December 2009 - 07:23 AM

I tried the chocolate bacon bar, but I was not that impressed. Now a maple, bacon sweet something would be good. But I think the whole bacon craze has gotten a little out of hand at this point. :biggrin: I am definately not on the side of "bacon goes with anything"

I've got these great maple sugar chunks - wonder how dark milk, with the canadian maple flavour, bacon, maple chunks and smoked salt would taste?

#24 Kerry Beal

Kerry Beal
  • participating member
  • 9,843 posts
  • Location:Ontario, Canada

Posted 06 December 2009 - 08:19 AM

So the aW of the bacon bark is 0.47 - well below the levels for any sort of contamination with either molds or bacteria.

I guess the 6 month shelf life is likely due to flavour drop off rather than any sort of concerns about contamination of the product.

#25 mostlylana

mostlylana
  • participating member
  • 411 posts
  • Location:Kamloops, BC, Canada

Posted 06 December 2009 - 10:38 AM

I feel much better. Thanks for doing that Kerry. I intend to try a bacon butter ganache one of these days. Maybe I'll send you some to test the Aw!

#26 Kerry Beal

Kerry Beal
  • participating member
  • 9,843 posts
  • Location:Ontario, Canada

Posted 06 December 2009 - 01:16 PM

I feel much better. Thanks for doing that Kerry. I intend to try a bacon butter ganache one of these days. Maybe I'll send you some to test the Aw!

I'll be waiting by the mailbox!

#27 CKatCook

CKatCook
  • participating member
  • 594 posts

Posted 08 December 2009 - 05:23 AM


I tried the chocolate bacon bar, but I was not that impressed. Now a maple, bacon sweet something would be good. But I think the whole bacon craze has gotten a little out of hand at this point. :biggrin: I am definately not on the side of "bacon goes with anything"

I've got these great maple sugar chunks - wonder how dark milk, with the canadian maple flavour, bacon, maple chunks and smoked salt would taste?


Sounds dangerous my friend....dangerously delish.... :laugh:
"I eat fat back, because bacon is too lean"
-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

#28 Clark D

Clark D
  • participating member
  • 63 posts
  • Location:Ucluelet BC

Posted 03 February 2010 - 09:48 AM

Came across an article in the Milwaukee Journal Sentinal . Thought some of you may enjoy reading it. Apparently they had a professional and amateur contest showcasing bacon in deserts. The winner of the amateur category was chocolate bacon baklava and the profesional contest winner was bacon toffee truffles. They have a few rescipes at the bottom.

Clark

#29 David A. Goldfarb

David A. Goldfarb
  • participating member
  • 1,307 posts
  • Location:Honolulu, HI

Posted 03 February 2010 - 10:25 AM

Bacon fat in a cherry or apple pie crust can work really well. I've done it a couple of times, and it seems best when the fruit is on the acidic/astringent side.

#30 YetiChocolates

YetiChocolates
  • participating member
  • 130 posts
  • Location:Wenatchee, WA

Posted 11 January 2013 - 04:45 PM

So the aW of the bacon bark is 0.47 - well below the levels for any sort of contamination with either molds or bacteria.

I guess the 6 month shelf life is likely due to flavour drop off rather than any sort of concerns about contamination of the product.


Thinking of attempting a bacon bark for Valentine's day as an option for the ladies to give to them men in their lives :raz: . Was wondering if when you make your bacon bark do you put any of the rendered fat that's cooked from the bacon into the chocolate itself? Is this even an option or am I speaking crazy talk! I have a sneaky feeling it would throw off the temper in the chocolate, but you are far more an expert than me so I thought I'd get your take before I go and destroy a nice batch of dark chocolate on this hair-brained idea :smile:





Also tagged with one or more of these keywords: Charcuterie