Bacon, in all of its tasty glory, is a slippery ingredient. A little time in the freezer can make it much more manageable.
Photo by Vicky Wasik.
If your recipe calls for diced bacon, or some other fatty meat, Daniel Gritzer at Serious Eats recommends you give it a quick freeze before you start cutting. About 10 to 15 minutes will do. You don’t want to freeze the fat of the bacon fully, just get it to solidify to a workable state. Now you can grip the meat better and the knife has something firm to cut through. Of course, if you’re already storing the bacon in the freezer, you can thaw the bacon on an aluminium baking sheet for sever minutes until it softens up.
Freeze Bacon and Pancetta for Easier Slicing and Dicing [Serious Eats]
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