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Sometimes boiling a bacon joint could make the meat tough and dry. What went wrong?

Toughness and dryness are the result of cooking at too high a temperature for a long time. If you cook a bacon joint in water, make sure you adjust the heat so that the water bubbles gently throughout. Simmer the joint for 20 minutes per 500g, plus 20 minutes. Start calculating the cooking time from when the water reaches simmering point.

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13:48:14 on 08/15/06 by Webmaster - Questions and Answers -