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How dangerous is it to open a packet of bacon
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By (user no longer on site)
over a year ago
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"Just pull back the tab hey presto we are away . Bollocks. Tab breaks knife comes out different ball game . Are you with me on this .  "
Shit goes south very quickly  |
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By *929Man
over a year ago
newcastle |
"Haha your right mate that flap breaks off 99% of the time
You've had 1% that actually worked? 
LvM"
Haha not sure if it actually as high as 1% there was a brief period where a few packs in a row opened as they should do but haven’t had one since |
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By (user no longer on site)
over a year ago
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Use scissors, and then (pro tip incoming…thank me later) cut through the bacon rind into the bacon several times, as it cooks the fat shrinks which is why it curls up, it won’t happen if you do this so it will stay flat, cook better, and the fat will crisp nicer |
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"Use scissors, and then (pro tip incoming…thank me later) cut through the bacon rind into the bacon several times, as it cooks the fat shrinks which is why it curls up, it won’t happen if you do this so it will stay flat, cook better, and the fat will crisp nicer "
a bacon professor  |
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"Buy it from the butcher... take it out of the paper and into the Tupperware. smart arse
Support local and all that jazz "
I wish... My butcher, baker and candle stick maker have all long since disappeared.. We have lidl, tesco, sainsbury and sainsbury local now instead... Pffft |
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By *ambozaMan
over a year ago
kilburn park |
"Buy it from the butcher... take it out of the paper and into the Tupperware. smart arse
Support local and all that jazz
I wish... My butcher, baker and candle stick maker have all long since disappeared.. We have lidl, tesco, sainsbury and sainsbury local now instead... Pffft"
What a shame .... I do buy my candles online |
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By (user no longer on site)
over a year ago
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"Think I gave up trying to open bacon using the flaps years ago, scissors every time now
Mr"
I’m using garden shears as we talk !?
I didn’t plan this out at all !
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By (user no longer on site)
over a year ago
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"Use scissors, and then (pro tip incoming…thank me later) cut through the bacon rind into the bacon several times, as it cooks the fat shrinks which is why it curls up, it won’t happen if you do this so it will stay flat, cook better, and the fat will crisp nicer "
Ooooooooooo |
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By (user no longer on site)
over a year ago
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"Use scissors, and then (pro tip incoming…thank me later) cut through the bacon rind into the bacon several times, as it cooks the fat shrinks which is why it curls up, it won’t happen if you do this so it will stay flat, cook better, and the fat will crisp nicer
Ooooooooooo"
I’m committed now !!!
I’m definitely ending up in A&E for a rasher sambo |
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By (user no longer on site)
over a year ago
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"Just pull back the tab hey presto we are away . Bollocks. Tab breaks knife comes out different ball game . Are you with me on this . "
Tesco are the worst for this. Never managed to open one without resorting to stabbing. |
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By (user no longer on site)
over a year ago
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Just go and buy a pair of scissors to open it....you know the ones? The scissors that come in that really tough, crinkle melted edged packet, that you need a pair of scissors to get into them! |
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By *yron69Man
over a year ago
Fareham |
Worst bit is when the rashers are sliced so thin you peel the bacon off in little bits.
Manufacturers of bacon and fancy ham, Oi No! We want our slices thick enough to not tear thus resulting in a more satisfying cooked breakfast or ham sandwich! |
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By (user no longer on site)
over a year ago
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The solution to the problem?
Go to your local butcher and buy some decent bacon, wrapped in a paper bag. It’s better than. That water filled stuff from the supermarkets anyway.  |
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By *scouple07Couple
over a year ago
louth, Ireland |
"Very dangerous. Once opened the whole lot will go into a recipe or mega bacon bap!"
I can certainly relate to that, it's either eat the lot or try and find something to wrap the left over bacon in |
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"Use scissors, and then (pro tip incoming…thank me later) cut through the bacon rind into the bacon several times, as it cooks the fat shrinks which is why it curls up, it won’t happen if you do this so it will stay flat, cook better, and the fat will crisp nicer "
I cut all the rind off completely, fry that separately, till it's really crispy, then use that pan for the eggs at the last minute. I fry the lean bacon in a separate pan with mushrooms and it all stays really moist. Can't be doing with bacon that's like cardboard |
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