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Bonnibel June

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About Bonnibel June

  • Birthday 06/26/1988
  1. Who's not into broccoli? If that's you then there's surely one way to make you like it by cooking it with bacon. Yes! Bacon+Broccoli :) I found it on baconutopia.com Here's how to do it: Figure one big bunch of broccoli for 3 or 4 people. You will need to chop it down a bit and discard the stalk. How big? One flowerette should respect the size of your dinner fork and or be about one bite or mouthful but not larger than 2. We are going to do this in a 10 or 12-inch sauté pan. Get it on a fire 3/4 full of water to boil. Be sure not to use any salt because it will make the broccoli soft and mushy. While the water is coming to boil, cut some lardons, 15 or 20, 1/2 a cup, more or less. If the bacon has a thick rind, remove that, but save it and freeze for your next stock or for pasta water. The lardons should be cubeish, about as big as your pinky nail. If you are using sliced bacon then, small cuts about as big as paper clips. 2 or 3 slices of bacon seems right. Chop a couple scallions or half a small onion and 2 or 3 cloves of fresh garlic. Your water is boiling. With a colander or strainer at the ready, dump the cut broccoli in the water. A minute is plenty. Get it out. This is called ‘blanching’, a quick half cook in water. Since you will put the broccoli through another cook, a full cook in the water would result in an unfortunate too soft final result. Once in the strainer, hit it with a little cold water to stop the cooking from residual heat. This is called shocking. Same pan, same fire, throw in the lardons and let them go until they have released enough of their own fat to saute the onions. If you are using beautiful lean bacon, go ahead and add a drop of oil at this time. Onions first > 2 minutes > then garlic. If you would like to add a dash of fresh or dry herb, now’s the time. Oregano, marjoram, tarragon etc. all work. Black pepper of course, and if you are going to use salt use kosher or sea salt not table salt and please take into account how much salt the bacon or salt pork is throwing into the mix. As soon as the garlic starts to color, add the waiting broccoli. One minute and you’re there. Stir it around good so everything is coated with shine and deliciousness. With the flame off, squeeze 1/2 a lemon right on top and transfer to a serving plate. Source: http://baconutopia.com/2015/05/25/transform-broccoli-with-bacon/
  2. Hi guys, I'm new in this group and I'm glad to be a part of it :) I would like to share about the scientific explanation for bacon's appeal if you haven't heard of it. I read about it on baconutopia.com and it's really interesting. No wonder we all love bacon! :D
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