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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
No best answer has yet been selected by sglazier. Once a best answer has been selected, it will be shown here.
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.