It's All About the Bacon
Bacon and Eggs Sushi
Bacon tempura with tamago (omelet), avocado and flying fish roe.
from plattyjo on flickr

This sounds sooooo good right now!
via aperfectspread

Bacon and Eggs Sushi

Bacon tempura with tamago (omelet), avocado and flying fish roe.
from plattyjo on flickr

This sounds sooooo good right now!

via aperfectspread

Tempura Bacon
Well done, chinklightning!
Tempura Bacon Recipe

Tempura Bacon

Well done, chinklightning!

Tempura Bacon Recipe

Bacon Tempura #6
And   voila!  We recommend you eat right   away, as tempura bacon and veggies are most excellent when warm.  The whole thing made us wonder what else   might be tasty ‘tempura-ized’…
What   other things do you think should we fry-up next time??

Bacon Tempura #6

And voila!  We recommend you eat right away, as tempura bacon and veggies are most excellent when warm.  The whole thing made us wonder what else might be tasty ‘tempura-ized’…

What other things do you think should we fry-up next time??

Bacon Tempura #5
ALMOST DONE

Bacon Tempura #5

ALMOST DONE

Bacon Tempura #4
Working in batches, fry up your bacon (or whatever else) for 5 or 6 minutes   in canola oil at 375°. At first, the bacon wanted to sink, so use your tongs to make sure they don’t stick to the bottom.
(The recipe called for a bit more oil than this, but it was really just a trial run)

Bacon Tempura #4

Working in batches, fry up your bacon (or whatever else) for 5 or 6 minutes in canola oil at 375°. At first, the bacon wanted to sink, so use your tongs to make sure they don’t stick to the bottom.

(The recipe called for a bit more oil than this, but it was really just a trial run)

Bacon Tempura #3
The   batter is just egg whites, flour, and club soda ‘folded’ together. Very easy!

Bacon Tempura #3

The batter is just egg whites, flour, and club soda ‘folded’ together. Very easy!

Bacon Tempura #2
The   bacon won’t fully cook in the oil, so you need to cook it to about 75% first.  While we were making up   the batter, the bacon did 10 minutes in the oven at 350°; the end result was quite   crispy, so next time we might only go 5 or 6 minutes…

Bacon Tempura #2

The bacon won’t fully cook in the oil, so you need to cook it to about 75% first.  While we were making up the batter, the bacon did 10 minutes in the oven at 350°; the end result was quite crispy, so next time we might only go 5 or 6 minutes…

Okay, so today we will be uploading pictures of the Bacon Tempura we made last weekend!
We figured we might as well go slightly healthy, and tempura-up some veggies (which is our favorite thing to get at Japanese restaurants, btw).
The only ingredients you need to make the tempura batter are egg whites, club soda, flour and salt.

Okay, so today we will be uploading pictures of the Bacon Tempura we made last weekend!

We figured we might as well go slightly healthy, and tempura-up some veggies (which is our favorite thing to get at Japanese restaurants, btw).

The only ingredients you need to make the tempura batter are egg whites, club soda, flour and salt.

Tempura Bacon

By chef Bill McDaniel at Red Cat in New York City.
12 strips quality thick-cut baconCanola oil2 egg whites1 1/2 cups flour1 1/2 cups club sodaSalt
1. Seperate strips of bacon, then lay half the slices in a large skillet in a single layer. Cook over medium heat, turning occasionally, until lightly browned but still pliable, about 10 minutes. Let bacon drain on paper towels. Repeat process with remaining bacon. (Save rendered bacon grease for another use, if you like.)
2. Pour oil into a heavy medium pot or a wok to a depth of 2” and heat over medium heat until temperature registers 375° on a candy thermometer.
3. Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.
4. Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.

MUST… MAKE.. THIS
via vooduude: loyalidiot

Tempura Bacon

By chef Bill McDaniel at Red Cat in New York City.

12 strips quality thick-cut bacon
Canola oil
2 egg whites
1 1/2 cups flour
1 1/2 cups club soda
Salt

1. Seperate strips of bacon, then lay half the slices in a large skillet in a single layer. Cook over medium heat, turning occasionally, until lightly browned but still pliable, about 10 minutes. Let bacon drain on paper towels. Repeat process with remaining bacon. (Save rendered bacon grease for another use, if you like.)

2. Pour oil into a heavy medium pot or a wok to a depth of 2” and heat over medium heat until temperature registers 375° on a candy thermometer.

3. Meanwhile, whisk egg whites in a large bowl until soft peaks form. Using a rubber spatula, fold one-quarter of the flour, then one-quarter of the club soda, at a time into whites, folding thoroughly after each addition until batter is smooth.

4. Working in batches, dip bacon into batter, then deep-fry, turning once, until bacon is golden brown and crisp, about 6 minutes per batch. Drain on a wire rack. Season to taste with salt and serve immediately.

MUST… MAKE.. THIS

via vooduudeloyalidiot