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This recipe showcases the philosophy that a BLT is not just a bacon sandwich, but a tomato sandwich seasoned with bacon. Using peak-season summer tomatoes, homemade-style bacon, and a special bacon-fat mayonnaise, this sandwich highlights the importance of high-quality ingredients. It's a simple yet incredibly flavorful dish, perfect for celebrating the best produce of the summer.
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Slow-cook bacon in a cast-iron pan until crispy. Reserve some of the rendered fat. → Make mayonnaise by blending an egg, lemon juice, garlic, neutral oil, and the warm bacon fat with an immersion blender. → Toast slices of bread until golden brown. → Assemble the sandwich by spreading mayo on the toast, then layering bacon, generously seasoned tomato slices, and lettuce. → Cut the sandwich diagonally and serve.
Slow-cook bacon in a cast-iron pan until crispy. Reserve some of the rendered fat. → Make mayonnaise by blending an egg, lemon juice, garlic, neutral oil, and the warm bacon fat with an immersion blender. → Toast slices of bread until golden brown. → Assemble the sandwich by spreading mayo on the toast, then layering bacon, generously seasoned tomato slices, and lettuce. → Cut the sandwich diagonally and serve.
This recipe showcases the philosophy that a BLT is not just a bacon sandwich, but a tomato sandwich seasoned with bacon. Using peak-season summer tomatoes, homemade-style bacon, and a special bacon-fat mayonnaise, this sandwich highlights the importance of high-quality ingredients. It's a simple yet incredibly flavorful dish, perfect for celebrating the best produce of the summer.
Preheat a cast-iron pan over low heat. Arrange the bacon strips in a single layer in the pan. Use a bacon press to keep them flat. Cook slowly to render the fat and achieve a crispy texture.
While the bacon is cooking, slice your tomatoes into thick rounds.
To make the mayonnaise, place one whole egg, two cloves of garlic, and the juice of one lemon into a tall, narrow jar that just fits the head of an immersion blender.
Pour about a cup of neutral oil into the jar with the egg mixture.
Flip the bacon as it browns and becomes crispy. Continue cooking until done to your liking.
The core philosophy of this recipe is that a BLT is a tomato sandwich first and foremost. Use the best, ripest, in-season tomatoes you can find.
Cooking the bacon slowly over low heat is key to rendering the fat properly and achieving a perfectly crispy texture.
For the immersion blender mayonnaise, it's essential to use a container that the blender head just barely fits inside to create the vortex needed for a stable emulsion.
Don't skip seasoning the tomatoes with salt and pepper directly; it makes a huge difference in the final taste of the sandwich.
For extra flavor, you can toast the bread directly in the rendered bacon fat.
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