Ready to Participate?
American bacon has more fat in it and is cut thinner so the fat that runs through the meat needs to be cooked more than ordinary bacon. So as it is so thin it makes the bacon crispier by the time the fat is cooked sufficiently.
You need to login before you can answer.
AS well as Topaz,s good answer, there is always the fact that the early settlers in America in the 1700s-1800s cooked over log fires out on the prairies etc.
You just can't control the heat of an open fire in the way you can with a modern cooker.
If you want your bacon medium rare it'll still almost inevitably end up crispy. So maybe that's how and why Americans got to lioke their bacon crispy.
When I am in England I like my bacon really pink.
When I am in America the first thing I do is buy a pack of Oscar Meyer's Bacon (the best I've found in the States - never seen it yet in the UK or I'd buy it).
It makes incredibly delicious crispy bacon that is so thinly sliced you can read a newspaper through it while you have breakfast.
Crisp, as thin as a sheet of paper, good taste too - ideal with maple syrup over. Drool!
I was really enjoying that until you got to the maple syrup. Oh not on bacon, please!! How can people do that ? My sister does it.
I think she must have been adopted.
That should have been a comment to PK ...... I am so sorry!!