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Bacon Jam

post #1 of 3
Thread Starter 

Hey all,


Just had a go at making "bacon jam." Paired it with scallops, mushrooms, chard. The girlfriend said she likes the combination, however when I heated it up it started to split and the consistency wasn't as stable as I wanted (to make a neater swipe on the plate....it just sort of ran but looked ok). I am assuming this is because all I did was make a gastrique (sugar+cider vin), added bacon, shallots and garlic then pulsed it all in a blender, so when it got reheated the gastrique liquefied and it became runny.


Any ideas, chemical or conventional, would be much appreciated. Have a great weekend all!





post #2 of 3

Watch this video: http://foodcurated.com/2010/03/bacon-marmalade-bacony-goodness-by-mistake/ this should help you!

post #3 of 3
Thread Starter 


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