Go to the Recipe: Crispy Prosciutto
I don't have a dehydrator. Any chance I can stack some prosciutto, freeze the roll, slice it, then use this method to get crispy round slices for the Alinea Prosciutto, passion fruit, zuta levana?
Does this work for bacon?
It probably does, but we've never tried it! Let us know how it goes!
I have tried it out the recipe and find id really cool.
By the way, Storing the crisps for a longer time can also be done in a vacuum canister.
I almost always cook bacon in the microwave. In my microwave it needs 2 minutes, but I only do 1 minute at a time, and then change the paper towel because of the high amount of fat (otherwise it will be boiling).
I almost always cook bacon in the microwave. In my microwave it needs about two minutes, but I always change the paper towels every minute, because of the high amount of fat.
If it is boiling in fat, that is frying. If it's lost a lot of water (not great bacon to start with), then it's boiling. Better bacon doesn't release as much water, having been properly cured. Uncured bacon, more water. Prosciutto would have less water, still, due to long air drying.
Crisped up about 3 pounds of prosciutto. Made some changes to get it to work perfectly. Used a plate, put down a layer of prosciutto directly on plate, non-stick spray on a paper towel, then put the paper towel over the prosciutto. 75 seconds in the microwave on high. Delicious!
Why? Why on earth would you cook prosciutto? In the microwave? At over $1 per ounce at my local grocery? You have to be out of your mind to buy an Italian delicacy at exorbitant prices only to treat it like ordinary bacon.
Maybe this is not the right cooking website for you.
Could I get the same result in a dehydrator?
You can for sure do this, although the reaction that happens from the applied higher heat is key for more amplified flavor and fat rendering. I would recommend a higher temperature @ 160°F.
