News0 min ago
Bacon
Can you reccomend a brand of bacon that does not ooze scummy grey foam when you cook it and does not taste like you are chewing a salty insole?
Is bacon from the butcher's always better than bacon bought in packets from the supermarket?
thanks
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.The authorities that 'look after' consumer interests allow food producers to inject prodigous amounts of water into food. Its theinjected water in bacon that comes out when cooking, causing the white scum and resulting in rashers that can shrink to half their size.
Look for 'dry cured', there are several brands includsing Walls. Often they're packed in waxed paper, rather than clear plastic.
Yes they cost more than the usual stuff, but they don't shrink and they taste good.
Pricey but good.
Large scale factory processors inject their meat with a saline solution by pumping the meat with hundreds of needles. The solution also contains monosodium glutamate, which is an artificial flavour enhancer, needed to cover the injection of the water and salt solution. This process often doubles the size of the meat to increase profit margins. Pork can contain up to 35% water naturally. Saline injection methods can increase the water content to a staggering 65 - 70%.
The white glue-like liquid and water that comes out of bacon when cooked is the water and monosodium glutamate, causing your rashers to shrink as you watch them fry or grill. Our bacon loses only 2 - 3% when cooked, giving you more meat for your money.