It's impossible to fry without all the water being discharged into the frying pan, meeting the oil and splattering all over the cooker. Seems more like poaching rather than frying? Does anyone know the answer to this or do I have to wait until the water evaporates then fry for a little while. Does anyone make good bacon without added water now?
2006-12-14 02:57:35 · 3 answers · asked by eddyf 1 in Food & Drink ➔ Cooking & Recipes
Water is actually injected into bacon and gammon to make it heavier so the price can be increased. The only way round it is to grow your own, which obviously isn't practical.
By the way, the water won't evaporate.
You can get a mesh cover to put over your frying pan while it's cooking, to stop the splattering.
2006-12-14 03:00:58 · answer #1 · answered by lou b 6 · 0⤊ 0⤋
So that they weigh more and they can charge more for less meat!
Not that it worrys me too much, I'm not allowed to eat bacon anymore :-(
2006-12-14 11:00:06 · answer #2 · answered by Leo 4 · 0⤊ 0⤋
1.to put on weight for selling it
2.salt make meat juice
2006-12-14 15:56:12 · answer #3 · answered by feel free 5 · 0⤊ 0⤋