Blanching may seem like a process relegated to fruits or vegetables, but you can also blanch different meats. Blanching meat, such as bacon, is useful for when you want to use the meat in a recipe but don't want it to be too strong. Blanching bacon gives recipes a pork flavor but not a salty smoky flavor. Blanched bacon is perfect for a subtle hint of bacon that doesn't overpower a dish. Beef bourguignon is one recipe that calls for blanched bacon.
Cover the bacon in water in a large pot and bring to a boil.
Turn the heat to low once the water is boiling and simmer for seven minutes.
Remove the bacon and place in a bowl of ice water for three minutes. This stops the bacon from cooking any further.
Pat the bacon dry with the paper towels and continue to use as your recipe directs.