In article >, schachmal
> wrote:

> I like bacon but I can never cook it without shredding it as it glues itself
> to the pan, no matter how much oil or butter I put in first. It sticks
> within seconds and trying to turn it over causes it to rip into pieces. I'm
> begining to think that even if I deep fried the rashers in a pot the depth
> of the Marianas Trench that it would still glue itself to the bottom.
>
> As I'm using olive oil (usually) with a stainless steel professional pan
> (18/10) I'd like to know what I'm doing wrong or if its the quality of pig
> we have in Australia.
>
It's not the quality of the pig, but the quality of the curing
(although the pig may not have seen much sky). Your bacon has been
pumped full of water during the cure to make it weigh more. If any -
repeat /any/ liquid comes out while you're trying to fry it, it's duff
bacon. It's the stuff dissolved in this liquid which glues everything
to the pan.

Unfortunately it's very difficult, even in London, to buy decent bacon.
I have to go to a market stall. But look for "dry cure" bacon.

Lazarus

If you have decent bacon it doesse

--
Remover the rock from the email address