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@jenniferindc I think you are correct, but eeeew.
@jeremycherfas it’s water, isn’t it? Supermarket bacon is full of the stuff.
, Feb 19 2018 on micro.blog
@eatthispodcast I think they are allowed to add water to the meat. Same with chicken. Sometimes when I try to fry chicken breast I find it impossible because so much water oozes out. It’s a rip off really - we buy meat by weight but some of it is water added just to bump the weight up!
@juliapal It is so long since I cooked supermarket meat it came as quite a shock.
Nitrates
I think it's the preservatives?
I had the white stuff ooze out of uncured farm bacon and NOT store bacon. Go figure.
It's water and dissolved denatured proteins. Especially with thinner cut bacon, there are more cut/damaged cells that leek the liquid. It happens with other meats too but more noticeable with wet cured bacon ☺
Supermarket bacon is “wet aged”. Yuck.
In any case, it tasted OK but nothing to get excited about.
Wow! Nice!
@dgold Water, salt, bits of extraneous protein. All in all not very appetizing. What do people put up with it? Maybe you don't notice it if you grill rather than fry.
, Feb 23 2018 on micro.blog
@jeremycherfas that, precisely. I can’t understand putting fatty meat into fat to cook it, it just seems so wrong. Grilling and baking are just, I hesitate to say better, and I know healthier is a bit of a misnomer. Not as disgusting?
, Feb 23 2018 on micro.blog
@dgold As it happens I was in a borrowed house and couldn't quite operate the grill. But I will add in my defence that it was a nonstick pan and I did not add any fat. Provided you drain well, I see no problem with frying fatty things in more fat.
, Feb 23 2018 on micro.blog
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Salty water, I think.
jenniferindc, Feb 19 2018 on www.instagram.com