Hi,
I have noticed that sometimes bacon has a yellow/green tinge on its surface, rather like the look of a film of oil on water. Can someone please tell me what causes this please?
Thanks
2006-10-14 22:18:11 · 6 answers · asked by novicecook 1 in Food & Drink ➔ Other - Food & Drink
the film you rerer to is the natural oils from the animal it is this that usually taints first, the fat exuded its oils, this is more common in dry cured bacon because it does not contain high amounts of emoulated water added to in the process of manufacture. LF
2006-10-14 22:51:09 · answer #1 · answered by lefang 5 · 0⤊ 0⤋
buy good bacon instead of the water-injected supermarket rubbish,--that gives the white scum when frying-- get the dry smoked bacon from a high street butcher and you'll taste the difference, as they say-- you only gets what you pays for in this world and one good bacon banjo is worth ten crap ones :o)
2006-10-14 22:33:04 · answer #2 · answered by John E 3 · 1⤊ 0⤋
Exactly ... but if the yellow/green tinge is also slimey please do throw it away as it is most definitely OFF!
2006-10-14 22:26:08 · answer #3 · answered by Druantia 3 · 0⤊ 0⤋
It isn't off its the same as when you see it on fish...
If you throw it away because of that it's a waste !!!
2006-10-14 22:30:20 · answer #4 · answered by the thinker 3 · 0⤊ 0⤋
you answered your question, its oil from fat sitting on the moisture of the bacon.
its just as yummy
2006-10-14 22:20:51 · answer #5 · answered by double d debbie 6 · 0⤊ 0⤋
i dont know what it is but i dont eat those bits lol
2006-10-14 22:20:13 · answer #6 · answered by sleepwalker69 6 · 0⤊ 0⤋