Perfect bacon butty

#1
http://news.bbc.co.uk/1/hi/england/west_yorkshire/6538643.stm

Scientists' 'perfect' bacon butty

Experts spent 1,000 hours testing different bacon variations
Scientists have created a mathematical formula of how to make the perfect bacon butty.
Experts at Leeds University discovered the secret to the perfect sandwich lay in how crispy and crunchy rashers were.

They found that two or three back bacon rashers should be cooked under a preheated oven grill for seven minutes at about 240C (475F).

The bacon should then be placed between two slices of farmhouse bread, 1cm to 2cm thick.

Cooking times

Four researchers at the Department of Food Science spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.

They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.

A shortlist was then tested with computers to measure the texture of each sandwich.

Fifty volunteers also judged each sandwich according to its taste, texture and flavour.

'Turn-off'

Dr Graham Clayton, who led the research, said: "We often think it's the taste and smell of bacon that consumers find most attractive.

"But our research proves that texture and the crunching sound is just - if not more - important.

"While there was much debate within our taste panels on the smoked or unsmoked decision, everyone agreed that tough or chewy bacon is a turn-off."

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

-

How long until the 'experts' come up with a formula for the perfect egg banjo!? Cushy times at the Department of Food Science. How do you put something like that on your CV?
 
#2
1000 hours???

How long will it take to perfect the egg banjo then?

Ketchup or Brown Sauce-discuss.
 
#4
The perfect bacon butty:

8 rashers of Denny Norn Iron Hickory Smoked bacon grilled till crispy
Four rounds of toast only cooked on one side
Use Tesco Blue cheese dip as the butter

Trust me
 
#6
58_Pattern said:
The perfect bacon butty:

8 rashers of Denny Norn Iron Hickory Smoked bacon grilled till crispy
Four rounds of toast only cooked on one side
Use Tesco Blue cheese dip as the butter

Trust me
Fucking kinky pervy bastard!!!!!! :x :D
 
#7
Bacon, smoked, thick cut.
Fresh french bread.
Mayonnaise and a hint of ketchup on both bits of bread.
Lettuce on top of the bacon.
Enjoy.

Brown sauce firmly belongs on Sausage-related snack foods, and no where near the pig.
 
#9
milsum said:
Bacon, smoked, thick cut.
Fresh french bread.
Mayonnaise and a hint of ketchup on both bits of bread.
Lettuce on top of the bacon.
Enjoy.

Brown sauce firmly belongs on Sausage-related snack foods, and no where near the pig
.
Wah????
 
#10
Ah bacon butties the only thing that stopped me turning veggie....



bread toasted
bacon crispy
butter
no sauce
im hungry now....
 
#11
Tomato ketchup on bacon, the sweetness counteracts the salt of the bacon. Brown sauce on sausage, the more acidic flavour cuts through the fat.

I wonder if there is a north/south divide here, though?
 
#13
Aloysius said:
Tomato ketchup on bacon, the sweetness counteracts the salt of the bacon. Brown sauce on sausage, the more acidic flavour cuts through the fat.

I wonder if there is a north/south divide here, though?
Probably, I'm a northerner and it's brown sauce for us lot, living and working down Saaarrrfff though people look at me strangely when I lash the brown sauce on everything.
 
#16
58_Pattern said:
The perfect bacon butty:

8 rashers of Denny Norn Iron Hickory Smoked bacon grilled till crispy
Four rounds of toast only cooked on one side
Use Tesco Blue cheese dip as the butter

Trust me
58_Patt : I'll vote for that - and scoff as much of it as you can feed me! If you're going to spike's Norn Iron curry bash (see elsewhere on ARRSE), we might have that for afters, to fill a wee hole.

When on the hoof - carry a membership list of the UK Wild Boar Association's members. Recce the setup; do the final approach in the full dark; grab the fattest female (and that's important) pig; and take into custody.

Once back home, slaughter and bleed at leisure; cold-smoke to preferred darkness/intensity; hang bacons in a cool, dry, dark place for 3-4 months.

And then "get tore in"!

Big, thick slices grilled over a really hot BBQ; fling onto warm chunks of buttered ciabatta bread; lash on the Blue Cheese dip; and slosh out the shiraz - and "get tore in" with teeth and tongue.

'scuse me, I'm feeling a bit peckish . . . . .
 
#18
Back bacon - unsmoked not grilled, not griddled, only fried, pref in Goose fat.

Real butter, none of this utterly whatever crap. Ketchup, thinly spread on one side only.

Pickled onions on the side, Garners, or home made if you live near your Auntie!

Oh and a nice Aussie red - nah - has to be a mug of tea.
 
#20
vandyke said:
No Banjo or Butty is complete without an oily thumbprint. Its what gives it that Je Nous Se Qua
And don't forget a sprinkling of Hohne grit for that special texture :D
 
Thread starter Similar threads Forum Replies Date
arcticfox042 Waltenkommando 2
HIGHLANDER_SPY The NAAFI Bar 28
Steven The NAAFI Bar 9

Similar threads

Latest Threads

Top