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Blanching Bacon


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Home Cooking Bacon

Blanching Bacon

Wapptor | | Feb 21, 2013 06:24 AM

Doing beef bourguignon tonight. I realize that lardons aren't really necessary anymore because modern beef is a lot fattier but I want to stick with the classic recipe and get that hint of pork flavor into the stew. I have some particularly smokey bacon (Nueske's) and many recipes (inculding Julias) call for blanching the bacon to remove some of the smoke/salt. I tested the process this morning and then subsequently ate the bacon with my breakfast. It is definitely less smoky/salty but still has some discernible smoke flavor.

My questions are:
1. Will blanching longer continue to reduce the smoke flavor?
2. Is there a good substitute for the bacon? I don't think pancetta makes sense because it's seasoned and I don't want that.
3. Do you omit the bacon entirely? Is it purely sentimental at this point?


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