Is using bacon a "cop out"?

Discussion in 'Food & Cooking' started by mrmexico25, Mar 7, 2012.

  1. mrmexico25

    mrmexico25

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    I have seen competitions where some chefs claim that the one who goes to bacon is taking the easy way out.  This may be true, but in cooking, flavor is the MOST important thing, and everyone loves bacon.

    Is using bacon a cop out?  What about pancetta or proscuito?  they're different, but similar...

    I personally don't think it is.  It's delicious, its versatile, why NOT use it?
     
  2. woolster22

    woolster22

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    I don't think they disapprove of the use, but disapprove of route being chosen that does not require excellent technique or delicately blending flavors to enhance a subtler yet flavor. Bacon/pancetta/prosciutto are very prominent bold flavors. They are delicious but don't really demand an overtly skilled hand in executing a dish featuring their use.

    Sent from my SCH-I510 using Tapatalk
     
  3. chefedb

    chefedb

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    Some dishes require the use of these. I see nothing wrong with it. Try making  a Pasta Carbonara without Pancetta, or some Quiches without bacon. Can't be done correctly.
     
  4. koukouvagia

    koukouvagia

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    If using bacon is a cop-out then so is using butter.  But then again I don't cook for competitions, I cook for people who want to eat.
     
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  5. mrmexico25

    mrmexico25

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    yea chef DB, I've never made a carbonara but I know the essentials for it - pancetta, egg, parm and black pepper...  I dont see any reason to take the panceetta out, even if it is a cop out.
     
  6. sparkie

    sparkie

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    Back when I used to play, I would say that guitarists who use too much distortion and fx processors where cop-outs. I felt that a true guitar player should be able to produce an excellent tone without all those gadgets. That to achieve a certain tone you must let your soul shine through and not use artificial enhancers to cover it up.

    Cooking works much the same way. Some people hide behind their ingredients, some use their ingredients to define who they are.
     
  7. pete

    pete Moderator Staff Member

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    I don't know that it is a cop out, but in this day and age it can show a lack of creativity-not sure what else do to, guess I'll just toss in a little bacon...it's hip and trendy.  Don't get me wrong, I love bacon, but in the last few months I feel that this bacon fad has worn out it's welcome.  As usual, we take a good thing and run it into the ground, in this country.
     
  8. jellly

    jellly

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    I went to a high-end seafood restaurant recently and had their $18 clam chowder as an appetizer.  It tasted so strongly of a heavily smoked bacon that I really couldn't discern the other flavors.  The chowder wasn't inedible, but it wasn't made properly either.

    I love bacon and have even had it in some surprising ways that I have truly enjoyed (Vosges Mo's Milk Chocolate Bacon Bar or Beer and Bacon Glazed Almonds -super addictive!), but, like other trends, it can be gimmicky or a cop-out if over used or done improperly.

    For a while everyone seemed to be doing cupcakes or whoopie pies or macarons and before that it was foams and spheres.  It becomes popular for a reason (someone has done it well), but of the imitators, only some are done well.
     
  9. gonefishin

    gonefishin

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       I have to wonder if they were just parroting what they have heard others say.  Many people are wearing titles these days.  Good cooking is about how you prepare and combine ingredients to get a balanced dish.  A well prepared meal may have bacon in it, or it may not.

      Heck with them, I say /img/vbsmilies/smilies/laser.gif/img/vbsmilies/smilies/eek.gif

    it's all about the food!

    Dan
     
  10. teamfat

    teamfat

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    I make a seafood quiche that folks really like, no bacon of any description in it.  But I could see where a nice bit of decent pancetta could augment the flavors.  Maybe next time I make one....

    mjb.